Hotel Management XI | HSEB Notes



1.       Introduction of Hotel
  • Concepts of Hotel Catering
  • Development of Hotel and Catering
  • Classification
  • Chain hotel
  • Hotel Organization
  • Function of each department
2.       Front offfice department
  • Defination and role of Front office
  • Organization chart
  • Attitudes and front office personal
  • Front office termonologies
  • Types of rooms and rooms symbol
3.       Front office department
  • Regestration
  • Check-in and check-out procedures
  • Sundry services
  • Coordination with other department
4.       House keeping
  • Defination and Function of House keeping
  • Organization Chart
  • Personal Attributes
  • House keeping terminologies
  • Guest room
  • Forms and formats
  • Linens/uniforms
  • Keys
  • Handling situations
5.       Food and beverage services
  • Handling situations
  • Coordination and relations
  • Food and beverage nature and functions
  • Organizations Charts
  • Hostaitality knowledge, skill and additions of staffs
6.       Kitchen
  • Identification of service equipment
  • Basic culinary termionologies
  • Coordination with other department
  • Introduction of Kitchen
  • Hygiene
  • Food commodities
  • Elementary nutrition
  • Food Poisoning
7.       Tourist
  • Concept and nature of Hospitality
  • Concept and meaning of tourism
  • Nature of Tourism
  • Components
  • Evolution
  • Importance and Impacts
  • Tourist: meaning, concepts character and type

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