WHAT IS MEAT AND HOW WE SHOULD CUT THE MEAT IN TO FRAGMENTATION IN CUTS ITS PARTS LIKE BEEF, VEAL AS MORE ETC.

Meat (le-viande)
Meat is probably the most important ford obtained from flesh of beef, veal, mutton, lamb and pork. They are domesticated primarily to be slaughtered and eaten. It is a good source of protein, which we need for out body growth and repair.

The animals for meat are slaughtered as per the butchery steps. For that, they are inspected and selected to disinfected and quality meat. At the first step, they are given rest (20-24 hours) and plenty of water without feeding any thing. It helps in easy bleeding and retards bacterial infection. The second step is stunning (unconscious) the animal by electric shocks or putting them in a carbon dioxide chamber of be easily killed. And the third step is flaying and cleaning the killed animal.

After slaughtering it is generally hung of between 3-10 days depending on the type and quality of the carcass. This allows natural enzymes to tenderize the flesh. The carcass of beef is split into two sides and those of lamb, sheep, pigs and calves are left whole. Then the carcass if kept in cool room before being sent to market.

Meat cuts are composed of muscled, tissues, fat and bones. The proportion of composition depends on:

-Type of animal
-The age of animals
-The type of food on which the animal lived and lastly, the part of the carcass from which the cut is taken.

By their nature and composition, certain cuts of meat are most appropriate for certain methods of preparation. It is very essential for the catering personnel to know how to choose correct meat cuts and the recommended temperature for their preparation.

WHAT'S THE MEANING OR DEFINATION OF KITCHEN AND ITS TYPES IN EVERY SECTORS FIELDS OF MANAGEMENT

Types of kitchen

Main kitchen
Main kitchen is probably located at the central part of hotel where overall sequence of food receiving, storing, preparing, cooking, serving and clearing areas are properly designed and managed. Technically, it is known as central kitchen having many sections. Hence, it may occupy a large space. This kitchen provides wide range of food varieties e.g. Indian, continental, oriental, Mexican, Italian, etc. through its respective section with the help of skilled/semi-skilled culinary crafts persons called chef-de-parties and commie cooks.

A main kitchen is usually located adjacent to room service, service bar, store, pantry stillroom, bakery, butchery etc. for efficient work flow. It may have both a’ la crate and table d’ hotel menu for breakfast, lunch and dinner. This kitchen may serve up to three or four line dining restaurants simultaneously. There is often a separate kitchen for banquet and other activities.

Basically, main kitchen is divided into the following sections:

-The hot sections (the main cooking areas)
-Still room
-The vegetable preparation area
-The cold section
-The pastry/bakery section
-The butchery section
-Attached cleaning and washing area (kitchen steward)
-Cold provisional store
-Head chef’s office
-The larder
-Temporary kitchen

Satellite kitchen
Satellite kitchen is constructed and established to cater to a particular outlet where the main kitchen cannot cater due to its location disadvantage. Largely, this kitchen can organize most of the preparation work in its own kitchen. However, it may depend upon the main kitchen for various other things such sauce, stocks, gravies, pastas, etc. usually such a chef commands over this kitchen. This kitchen becomes a must for specialty restaurants such Andean, Continental, Chinese, Mexican, Nepalese, etc. which are located away from the main kitchen.

Fast food kitchen
Fast food kitchen is influenced by American catering technology, i.e. fast food to lead a fast life. Fast food was developed from original fish and chips concept at that time. But modern catering mostly provides dry and light food. It is independently established to meet the pace of customers’ busy life. It is specially located at the public area (lobby level) of a hotel, or out of hotel where either food is taken away or consumed at the fast food lounge area.

Most of the fast food establishments may be found in retail and leisure areas and in road side service complexes, airport lounge, railway stations, and at some events where mobile hamburger and hot-dogs stalls are traditionally seen.

It provides varieties of dry and light meals like burger, sandwich, fish and chips pizza, snacks, grilled meat/fish/shellfish, cold and hot beverages, etc.

The characteristics of fast food kitchen are as follows:

-Highly equipped with standard equipments.
-Fully skilled employees.
-Pre-cooked food at reasonable price range.
-Established anywhere to cater to the fashionable customers.
-Products offered can be cooked quickly and held in the short-term without deteriorating.
-Mostly pre-plated service.
-Adequate miser-en-place.
-Large turn out of customers.
-Precise portion control.

Display kitchen
In this kitchen food is prepared and cooked in full open view of customers, which appeals to the eyes, palate and dining experience of the consumers. At the same time, the sizzle and aroma of food item adds to the pleasure of eating e.g. grill Room. The hygiene, sanitation and décor of the kitchen, as well as the skill and showmanship of the staff in particular may determine the sale of such kitchens. This kitchen also seeks the support of the main kitchen for various items. It is headed by soups chef/ chef de parties.

WHAT DO YOU MEAN BY BAR AND ITS CLASSIFACATION AND ITS FUNCTION IN LARGE DELUX HOTEL OR MOTEL OR EVERY SECTORS IN HOSPITALITY

Bar
The word ‘Bar’ is derived from the American word \’ Barrier’ which means a fence or wall. The counter is located attractively with bottles and glasses displayed behind it within a well-decorated rack.
Bar is an important part of the food and beverage department in a hotel. It provides alcoholic and non-alcoholic beverage to the customers. It is established independently with the separate license, or included with the hotel by obtaining legal permission from the civil authority.
In the modern days, bar is designed to suit the space available and reflects the character of décor. It should be able to serve the drinks over the counter and by waiter service. Seats are required for patrons wishing drinks at the bar and may be in the form of seats or tall barstools. Bar should be facilitated with adequate glass storage racks, washing sinks, wines, spirits and liqueur bottle displaying racks (shelves/cellar), bottle cooler, cash register, refrigerator and other bar utensils. Equipments for the bar include one or more refrigerators, chilled dole plate icemaker and temporary storage for empty bins for garbage, etc.
The bar service means simply a drink which include non- alcoholic beverage e.g. cold drinks, juices, syrups, squashes, mineral water, and alcoholic beverages e.g. spirits, wines, liqueurs, beers, cocktails and tobacco products. In certain bars complimentary snacks are also provided. A bar is classified into.
Classification of bar

Hotel operated bar
These bars are designed and built as per the hotel’s standard, policy and management. It is a part of food and beverage department. Such bars are located at the specialty restaurants attached with dining where food is also served, or it may be separately located at the other convenient areas of the hotel.


Types of bar in a large deluxe hotel

Lounge bar: this bar is also known as lobby bar. It is located in the lobby area. The guests can interact with the bar personnel. There are provisions for guest seating at the bar itself. In this bar all types of drinks are openly displayed one the bar rack (shelves) behind the counter. The bar tender prepares, serves and sells drinks at the counter or tables directly. Heavy meals are neither allowed nor served in this bar. Mostly complimentary snacks are offered to accompany the drinks.

Service bar: this is also known as hidden bar. It is ideally located at the back of the restaurant dining areas. It is attached with the main kitchen area or back of the house space away from the guest view. The customers are not allowed to enter and have drinks in this bar. This is also known as store/dispense bar which supplies beverage to the other outlets of food and beverage department in a hotel including kitchen.

Main bar: it may also be called in-room bar. It is ideally placed in the guest’s room/suites within a small refrigerator. The mini-bar is stocked up daily by the room service staff. It contains a selection of miniature bottles of spirits, small cans of beer, fruit juice, mineral water and other soft drinks. The mini bar of the occupied room is checked daily by room service staff, and any sale that has occurred are noted and then added to the guest’s account.

Mobile bar: it is also known as trolley bar that can be moved from one place to another within the hotel as per the requirement. The moveable trolley is equipped with spirits, wines, liqueurs and other related drinks. Wine butler or bar person, who can serve drinks using trolley to the guest, are entrusted. This bar is temporary and arranged during banquets. Similar bars are also available in aircraft and ship catering.

Restaurant operated bar/ independent bar
This bar is also known as dispense bar. It is located in the customer’s service area if the restaurant. It is independently established and licensed as per the nature of the bar. The restaurant bar is designed as per the standard, facilities, location and the policy of the management.

The availability of the equipment and various drinks is similar to hotel bars. However, the service technique and characteristics of surrounding to be given to the customers will be different. The numbers of staff are lesser than hotel, but extra facilities like music, dance and live band, gazal, cultural programs, etc. may be performed for enjoyment and enterta8inment of the customers. Some popular independent bars in Nepal are Red Onion Bar, Absolute Bar J bar etc.

Usually such bars are run by owners. Under his/her guidance skilled manpower is employed in a fixed number. However, the following bars such as club bar, snacks bar, milk and coffee bar, cocktail bar, wine bar, pubs, poolside bars discotheque, etc. differs drastically in their nature.

WHAT DO YOU MEAN BY BAR AND ITS CLASSIFACATION AND ITS FUNCTION IN LARGE DELUX HOTEL OR MOTEL OR EVERY SECTORS IN HOSPITALITY

WHAT DO YOU MEAN BY VARIOUS OUTLETS OF FOOD AND BEVERAGE DEPARTMRNT IN A LARGE HOTEL OR MOTEL

Outlets of food and beverage department in hotel

Restaurant
A restaurant is defined as ‘an eating house where refreshments and meals may be obtained on payment”. It is a modern term in English. It was gradually adopted in to the English language after 1765 A.D. when Boulanger, a French man in Paris, served soup that he called Restaurant which in English meant restorative.
Restaurant is a public place where meals and rinks can be bought and consumed simultaneously. Restaurant in a hotel can be found in different cuisine and service style. It’s layout should account for the feature of its room, external vistas, internal displays and entertainment, method of food service, seat arrangements and type of furniture. The designs of tables and chairs must be considered in terms of its total effect.
The restaurant dining with attached kitchen is fully equipped with cutlery, crockery, glassware, hollowware, linen and other essential appointments. Many restaurants in commercial sector are independently established, either in tourist areas of city or in the country side. It encourages the customers to have various meals and drinks as per their choice. Some of these restaurants have been specialized in serving a specific type of cuisine. Their growth is dared to changeable concept of modern and fashionable generation. These include Nepali, Indian, and Chinese. Italian, Continental, etc. restaurants for breakfast, lunch and dinner. Likewise, some restaurants are named after products and varieties. Such as steak House, Pizza House, Hot Bread, Mo. Mo Magic, etc. they may even offer take away food service such as, a delicatessen, snack, kiosk, mobile catering, fast food counters, etc.


Types of restaurant in large hotel

Specially restaurant
This restaurant in a large hotel is stylish and specialized in specific cuisine e.g. Nepali, Chinese, Indian or Continental offering a variety of choices in food and beverage. Such restaurants are referred to as fine dining restaurant as well. It may be located in any part of the hotel with-in quieter and spacious surroundings. It is a formal restaurant offering personalized service. Both a la carte and table d’ hotel menus are served here. The decor is geared-up to suit the cuisine it serves. The selling price of the food is comparatively high due to higher overhead cost.
Specially restaurants normally operate during the luncheon and dinner time with the entertainment of music, bands, gazal or folk dance. These restaurants not only provide excellent food and beverage service. But also offer high standard equipment, food décor and other amenities for the customers satisfaction.

Coffee shop
The unites states of America is regarded as the birthplace of coffee shop where the concept of fast food for fast life became very eminent. Coffee shop is usually located at the lobby level of hotel within the open view of guests. It provides mixed cuisines which are fast to prepare. It is open for twenty four hours. It has informal atmosphere. Most coffee shops offer piped music and modern décor.
Coffee shops usually offer pre-plated food promptly from the kitchen. Both a la carte and table d’ hotel menus in simple cosine are available in different times of day or night. The dishes in the menu are determined by the food and beverage director/manager in consultation with executive chef after carefully studying the market, location, staff and policy.

Grill room
This is a restaurant that specializes in various grilled or broiled cut/whole meat such as meat, poultry, fish and shellfish in a large quantity, grilling is done over and open heat on a metal griller(char grill) or over/under an electric heaters or infrared broiler. Food is prepared and cooked in full open view of customers, which appeals to the eyes, palate and dining experience of the consumers. At the same time, the sizzle and aroma of grilled meat adds to the pleasure of eating. Such restaurants were previously found only in luxury hotels in Nepal for foreign tourists.

Discotheque
Discotheque is a modern dance restaurant. It uses hi-tech sound and light systems to provide music and charm atmosphere with dance floor. Such restaurants are popular among the youths. Only drinks (can and tetra pack) and snacks are available to the customers.
It can be a part of hotel or can be an individual entity. In hotels, the discotheque is usually located in the basement to seclude it from other areas because of its high-pitch sound. It is always attached with bar. There is a certain age bar for the customers and one has to pay a certain entrance fee to get there.

WHAT DO YOU MEAN BY BANQUET HALL OR FRENCH WORD BANQUE

Banquet
The word banquet is derived from a French word ‘banque’, which refers to mass or gathering of people. The history of banqueting is traced back to sumptuous feasts or various ceremonial feasts held in honor of visiting host or monarch. It is an essential outlet of food and beverage department in a large size hotel. It is concerned with the various functions that usually intend to generate maximum revenue from the sale of pace, food, beverage and particular functions. Banquet, intended for these purpose, is usually designed for the multi- functions that usually intend to generate maximum revenue from the sale of space, food, beverage and particular function. Banquet, intended for these purpose, is usually designed for the multi-functional activities to ensure frequent use, and to justify the high cost of providing the space to a gathering of people on occasions such as weddings, private or official luncheon parties, dinner-dances, cocktail parties, seminars, meetings, conferences, fashion shows, exhibitions, anniversaries and other recreational programs.

In a large first-class hotel, all events take place within the banqueting balls and conference halls that are under the administrative control of F&B director and banquet manager. The provision of separate partitions to divide the hall into smaller areas to accommodate various meetings and small get-together held at the same time should be there. In small hotels, these functions normally take place in rooms set aside for this purpose. Successful banquets require and extensive planning, organizing, communication, control and coordination. Employees of the banquet must perform the different tasks. The organization, control and coordination. Employees of the banquet must perform the different tasks. The organizational hierarchy and the number of positions depend upon the space and capacity of banquet in the hotel in large hotels, there are banquet manager, banquet supervisor, banquet attendants and other staff. Casual/utility workers are mostly appointed on daily wage basis as per the need.

All the worlds hotel should be popular to sell the 50 percent revenue due to sell the hotel room

Room

Room is a part of the building surrounded by walls; floor and ceiling in which door and windows must be adjusted. It is and empty place in the building that can be used for a particular purpose. A room has versatile use as per the intention in which the building/house is designed and constructed. Rooms designed for residential, official, commercial and industrial sector have varieties of rooms for various purpose, such as meeting room, dining room, bed room, bath room, store room, dressing room, cloak room, etc. spaces of these rooms are offered throughout the year to suit customers’ needs and expectations. As per the needs of tourism market segment and changes in its trends, the style and design of the hotel rooms must be also be geared-up. Concept of new room may require design and engineering changes, deletion of furnishing and limited remodeling.
A hotel room usually refers to sleeping room, which must be comfortable, safe and secure. Rooms provided by hotels must suit the needs of guest and they should have privacy and convenience. A sale of rooms would mean the leasing of the accommodation for occupation for required duration time at a pre-determined cost. Depending upon the category of hotels, the bedrooms are designed and built in various shapes and sizes with adequate facilities to facilitate accommodation for the guest. However, facilities offered by same category hotels may drastically differ from one another. The shape and layout of bedroom and bathroom, quality and quantity of facilities and supplies depends upon the class of hotel, targeted market segment, spending capacity of its clients as well as the policy of the management.


TYPES OF ROOMS
Different hotels and resorts may have different types of rooms and a hotel itself also may have different types of room. The hotel’s house keeping room is known by different names.
Single room : It is a room with a normal size single bed.
Double room: One double bed in a room
Twin room: Two single beds in a room. Hotel may sell it on single occupancy as there are two separate single beds.
Studio room: The room has one normal bed and a sofa common bed which can be used for sleeping purpose.
Triple room: there single beds in a room for 3 persons.
Dormitory: A big room hall with many beds. It is a barrack or hostel types of accommodation.
Suite: A set of rooms designed for special purpose for business or for family use. They are known by different names as per the facilities attached to it such as presidential suite, diplomatic suite, royal suite it can be.
Single suit: Refers to two room interconnected with one room as living room and the other as a bed room.
Duplex suit: This is room spread over two floors with interconnection stay.
Double suite: It refers to single with one more bed room
Cabana: It is a room attached to the swimming pool with one sofa common bed.
Interconnection room: Two rooms connected by a door it can be sold as two separate rooms or as single rooms.
Lanai: It is room with a balcony.
Pent house: Room built one the top floors of the hotel.

Every hospitality have the department of house keeping to serve the house clean and tidy

Housekeeping



Definition and function

The term housekeeping refers to keeping the house clean, comfortable and sale” it is also synonymous to accommodation for people to live in. it is one of the largest departments in the hotel. It is also regarded as the backbone of all the lodging industry, which is solely responsible for maintaining a clean, hygienic and safe environment for its customers and staff.

Maximum space of the building in hotel industry is designed and constructed for accommodation to stay and sleep over. Hence, the housekeeping operation has the prime task of keeping the guestroom and public areas clean and attractive. This department is required to plan, organize and control the entire activities of the accommodation.

Housekeeping is considered the key-supporting department that helps in earning major revenue in the hotel. Out of the total revenue earned by the hotel, more than 50% is generated from the sale of rooms alone. This department not only operates in hotels, but also in hospital, hostels, clubs, guesthouses, rest houses, etc. In the broad sense, house keeping is not confined to hotel alone.

The housekeeping department is responsible for daily and periodical cleaning of guest rooms and public areas in the hotel e.g. lobby, front desk, administrative offices, business centre, banquets, swimming pool, public restrooms, elevators, corridors, stair-cast/ways, dining rooms, shopping arcade and other related areas except kitchen. The main tasks of house keeping department involve care-liner furnishing, carpet vacuuming and shampooing, furniture cleaning, maintaining and issuing, handling and controlling linen and uniform, bed making and providing necessary supplies to the guest in their rooms/suites and bathrooms. The hotel’s largest revenue comes from the sale of accommodation. So, a good hotel operation needs to ensure optimal room sales to bring in the maximum profit.





To manage housekeeping department effectively and efficiently, the following points should be considered:



-Design and décor of the guest bedroom, bathroom and floor pantries.

-Design and layout and sections of housekeeping.

-Selection of proper furnishings.

-Provide required equipments, supplies and amenities.

-Recruit skilled and semi-skilled manpower.

-Conduct theory and practical training program, as well as on- the job training.

-Hire temporary staff for managing peak season.

-Specify the performance standard.

-Staff motivation and recognition.

-Plan and organize the work efficiently.

-Forecast budget.