Tuesday, January 9, 2024

Sustainable Tourism_2nd Sem_F&B Ops.

        

Tourism

Tourism is the temporary movement of people to destination outside the place where they normally live and work and include the activities they indulge in at the destination as well as all facilities and service especially created to meet their needs. And the people who move away from their usual place of work and stay for more than 24hours and less than a year are known as tourist.

Tourism market is divided into two categories:

 

1.       Leisure tourist- recreation activities or enjoyment

2.       Business tourist – main motive for travel is to make profit or expanding their business Tourism is of two types:


1.       Domestic tourism: residents of a country travelling within the borders of that country

2.       International tourism: travelling from one country to another

·         Inbound tourism - this refers to incoming tourist or tourist entering a country

·         Outbound tourism- this refers to outgoing tourist or tourist leaving their country of origin to travel to another country.


FEW TERMS:

 

Visitor: any person visiting a country other than his usual place of residence for any other reason than following an occupation from within the country visited.

 

Excursionist: a day visitor who stays for less than 24 hours at a place. Excursionists do not stay overnight.

 

Tourist: a temporary visitor to a place. People who leave their usual place of residence and work to have a change from their usual routine for a short time, they stay at the place overnight i.e. for at least 24 hours.

 

Traveller: a person who travels from one place to another, irrespective of the purpose of travel or duration of stay.

 

Transit visitor: a traveller who passes through a country without breaking journey other than taking connecting transport.

 

Destination: the place where the tourist travel for leisure or business related activities. There can be no tourism without a destination. For a destination to develop and sustain itself, the following five

A’s are (classic five ‘A’s of tourism) are:


 1.       Accessibility        – refers to transport and transport infrastructure.

2.       Accommodation  –refers to place to stay

3.       Amenities    - facilities available at the destination which help in meeting the needs of the tourist.

4.       Attraction           - reason for travel( natural, human made, cultural, social)

5.       Activities             - thing to do.

6.    Affordability        - cost of tour


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TOURISM IS MADE UP OF FIVE ELEMENTS:

 

·         Traveller generating region

·         Transit region

·         Tourist destination region

·         Tourist

·         Tourism industry

All the above are influenced by the external environment.

 

 

POSITIVE IMPACT OF TOURISM

·         Economic impact

o   Employment generator

o   Increase tax revenue

o   Foreign exchange earner

o   Rural development promoter

o   Improved infrastructure

o   Increase in gross domestic products

o   Multiplier effect


·         Environmental impact

  • o   Some tourist destinations like parks, wildlife and bird sanctuaries helps in maintaining the ecological balance
  • o   Historical sites are preserved and restored
  • o   Endangered species protected
  • o   Forest are protected
  • o   Create awareness about environment


·Sociocultural impact

o   Develops entrepreneurship

o   Provides jobs

o   Increase income

o   Improve quality of life

o   Preserves heritage

o   Revive art and craft

o   Helps national and international integration develops facilities and infrastructure

o   Revives vernacular languages

·         Demonstration effect

o   Welcoming Attitude

o   Dressing and fashion

o

·         Cultural impact

o   Helps in preservation of culture

o   Rejuvenation of art forms folk dance and music retain authenticity

Political impact



NEGATIVE IMPACT OF TOURISM

•                    Economic impact

o   Leakage- it refers to the process through which tourism receipts are withdrawn or

leave the destination’s country. this happens when money is spent on buying goods

and services from another economy .

•                    Environmental impact

o   Environmental pollution

o   Depletion of natural resources

o   Land erosion

o   Loss of natural resources

o   Traffic congestion


o   Garbage trails

•                    Sociocultural impact

o   Rural urban migration

o   Disruption of lifestyle

o   Narcotics and drug abuse

o   Decreased use of local language

o   Health issues like HIV, AIDS, flu and virus

o   Prostitution

o   Alcoholism

o   Crime- pick- pocketing, mugging, rape, murder

o   Money laundering

o   Disrespect to local customs

•                    Demonstration effect

o   Local or host irritation

o   Hostility from locals

•                    Cultural impact

o   Social norms and customs are effected

o   Cultural arrogance

o   Dilution of culture

•                    Political impact

Leads to Terrorism



CONSTITUENTS OF THE TOURISM INDUSTRY:

 

1.       MAIN CONSTITUENTS:

·         Transport- means the means of travel. It include

§  Airways

§  Roadways

§  Railways

§  Waterways

§  Parking areas

§  Airports

§  Runways

§  Bus stands 

·         Hotel- tourist needs a place to stay. We will discuss the same in chapter II

·         Food and beverage- tourist require the catering services which include

o   Non-commercial outlets or welfare outlets- like institutes etc.

o   Commercial outlets-

§  Residential- include hotels, guest houses, resorts etc.

§  Non-residential- include speciality or fine dining restaurants, fast food restaurant, coffee shop, bars and pub, lounge, vending machines, dhabas etc.

·          Entertainment or attractions:

§  Natural attraction- hills, beaches

§  Built attraction- resorts, amusement or theme parks

§  Business attraction- MICE

§  Relatives and friends-

§  Historic attraction- heritage building, monuments, palaces

§  Cultural and ethnic attraction- custom, traditions, fairs, festivals

§  Special events- commonwealth games, Olympic games

§  Medical attraction-spa, sanatorium

§  Religious attraction- pilgrim

§  Government attraction– white house, parliament

·         Retail and shopping- shopping malls, markets, hawkers etc.

·         Travel agents and tour operators- travel agents act as intermediaries serving between the various services providers and travel consumers. Travel agency perform a number of function such as provide travel information, planning itineraries , liaising with vendors, costing, ticketing, reservation, documentation, settlement of account, MICE, foreign exchange.

Tour operators are different from travel agent. Tour operator assembles all the different components of travel and sells it as a package tour, to and from a destination, with complete ground arrangements

·         Guides and escort- guides is a travel industry representative; a public relations representative for his city, region and country- as well as an educator, an entertainer, and a public speaker. There are many types of guide location guide, monument guide, museum guide etc.

Escort has to accompany the tourist right from the commencement till the end of the tour. An escort facilitate check-in facilities, customs clearance; accompany the tour during sight-seeing, shopping etc.

·         Tourism organisation- organization are formed when group of people come together for a common purpose. Tourism organisations play an important role in marketing destination and managing tourism industry. There are many levels of organization international, national, state and local levels. World Tourism Organisation is the international organization founded in the year 1975. Few tourism organizations are:

o   Airlines- IATA

o   Travel agencies- UFTAA, TAAI, ASTA

o   Tour operators- IATO

o   Hotels and restaurants- FHRAI

o   Transport- IRU, IUR


1     SECONDARY CONSTITUENTS:

·         Shops and state emporium

·         Art and craft

·         Local transport

·         Banks

·         Insurance companies

·         Communication services- include public phones, mobiles, internet café, videoconferencing, television, radio, telex , fax

·         Performing artist

·         Publisher

·         Advertisers

·         Hawkers and coolies

·         Agents and brokers

·         Essential services- electricity, waste disposal, sewage, health facilities, security


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TRAVEL MOTIVATORS:

 factors that create a desire in people to travel. Motivators are the internal psychological influences affecting individual choices.

 ·         Physical motivators-these are related to

§  Physical rest

§  Relaxation

§  Sports

§  health

·         Cultural motivators- these are related to

§  Culture

§   Lifestyle

§   folk art

§   music and dance

§  spiritual

        Interpersonal-these are related to meeting

§   friends

§  Family

§  New people

·      Status and prestige motivators-

§  Personal esteem

§  Status symbol

§  Education

§  Pursuit of hobbies

§  Business and work

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TRAVEL MOTIVATORS: 

factors that create a desire in people to travel. Motivators are the internal psychological influences affecting individual choices.

 

·         Physical motivators-these are related to

§  Physical rest

§  Relaxation

§  Sports

§  health

·         Cultural motivators- these are related to

§  Culture

§   Lifestyle

§   folk art

§   music and dance

§  spiritual

·         Interpersonal-these are related to meeting

§   friends

§  Family

§  New people

·         Status and prestige motivators-

§  Personal esteem

§  Status symbol

§  Education

§  Pursuit of hobbies

§  Business and work

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DIFFERENT FORMS AND TYPES OF TOURISM:

 

·         LEISURE OR HOLIDAY-

 change in climate and place, enjoy scenery, de stress,rest and relax. Destination includes hill, beach, and island. Facilities include body massage, steam and sauna bath, yoga, facial etc.

 

·         ADVENTURE-

¨       Adventure on land-includes jungle safari, desert safari, motor racing, wall climbing, trekking, camping, rock climbing, mountain biking, skiing, heli- skiing,

¨       Water adventure-includes diving, scuba diving, snorkelling, parasailing, water scooters, water skiing, wind surfing, white water rafting.

¨       Aerial adventure-ballooning, parachuting, skydiving, para gliding, parasailing, gliding, hang gliding, bungee jumping

 

      ·    SPORTS-oldest form hunting and skiing. Cricket, white water rafting, football, wind surfing, yachting, river rafting, hover crafting, racing, tennis, soccer, golf

 

                          ·  RELIGIOUS- is also known as pilgrimage or spiritual tourism.

 

     · HEALTH- people travelling to improve and rebuild their health and stamina. Include visit to spa( sanus per aquam)means good health through water, yoga, massage, body scrub, facial, reiki, pain relief


Health tourism include following aspects:

§  Change in climate

§  Alternative therapy- like hot sulphur spring, ayurvedic treatment, mud therapy, naturopathy, art of living etc.

§  Medical tourism- tourist visiting for medical treatment i.e. Hospitals, technology, doctors, nursing, paramedical staff

 ·         CULTURAL- lifestyle, dress, jewellery, dance, music, architecture and painting, customs, beliefs, fair, festivals, religion practised

 

·         VFR- interpersonal relationship.

 ·         BUSINESS AND MICE- motive for travel is work such as attending meeting, conference, convention, trade fair, selling product, meeting clients. 85% air travel is business related, 50% hotel occupancy is business travel segment. Businesstraveller looks for the best facilities as expenses are paid by the company. Duration of stay is short, destination business based, frequent and experienced traveller, more demanding.


MICE- MEETING, INCENTIVES, and CONVENTIONS AND EXHIBITION: not the main

stream business travel but it is the subset of the business travel. It includes small meeting, training courses, seminars, workshops. MICE traveller expects a high level of comfort, hassle free movement and value for money.

 

INFRASTRUCTURE REQUIRED FOR MICE

 

i.      Accommodation

ii.       Convention centre

iii.       Transportation

iv.      Convention and meeting planners

v.      Exhibition grounds and halls

vi.      Food and beverage service

vii.       Trained human resource

viii.       Communication aids

ix.      Internet accessibility

x.      Security services

xi.      Sightseeing

xii.      entertainment

 

Areas that require special planning for MICE are:

¨       venues- enough space for international delegations to hold meeting, conventions and exhibition

¨       transportation- both air and ground

¨       accommodation- near meeting, conference, exhibition venues and should be equipped with fax, laptop, internet connection, telex, video conference facilities

¨       other support services- catering, shopping, entertainment.

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ALTERNATIVE FORMS OF TOURISM-

 

Alternative tourists are different from the regular tourist. Alternative tourism establishes a cordial rapport between visitors and the local hosts. These tourists normally avoid the services that are used by the tourists such as accommodation, transport and other services. They prefer to use and share the services used of the local people. Their main motive is to experience and get an insight into their way of living. It is regarded as a key to sustainable development. While mass tourism can have a negative impact on a destination, alternative tourism promotes a balanced growth form, more in line with local environmental and sociocultural concerns.

 

§  SPECIAL INTEREST TOURISM:

§  ECOTOURISM

§  RURAL TOURISM

§  ETHNIC TOURISM

§  SENIOR CITIZEN TOURISM

§  WILDLIFE TOURISM

§  SPACE TOURISM


§ 
SPECIAL INTEREST TOURISM: special interest tourism can be defined as people travelling to a particular destination with the purpose of fulfilling a particular interest, which canbe pursued only at that destination. Product ranges from historical, culinary, archaeological, and other interest such as golf, fishing, and underwater adventure e.g. Tal Mahal, Red Fort, Special interest tourism in India can include visiting Mughal architecture, gardens of India, textile centres of India, gourmet tours, tribal areas, safari, car racing, common wealth games, world cup etc.


§  ECOTOURISM: it is often defined as sustainable nature based tourism. Ecotourism is usually used to describe tourism activities whichare conducted in harmony with nature. This tourism fosters environmental principals with an emphasis on visiting and observing natural areas, it controls the impact of tourism on the environment.

 

“Ecotourism can be defined as purposeful travel to natural areas to understand the culture and natural history of the environment, taking care not to alter the integrity of the ecosystem, while producing economic opportunities that make the conservation of natural resources financially beneficial to the local citizens.”

 

Large movement of people (carrying capacity) and unplanned tourism destroy forests, consume firewood, create pollution and destroy flora and fauna diversity. It upset wildlife, ecosystem and the local people life style. Ecotourism reduces all these ill effects of tourism.

 

§  RURALTOURISM: tourists nowadays are shifting their interest of travel to new destinations to explore and experience the destination and have first-hand knowledge of the local people, cuisine and actual way of living. Of late rural tourism has gained importance in India through its ‘INCREDIBLE India’ promotional campaign. In India states like Rajasthan, Gujarat, M.P., U.P., etc. have heritage hotels, forts, havelis and palaces which are converted into hotels, and are giving the true taste of that state to the tourist.

 

§  ETHNIC TOURISM: ethnic tourism involves travel for the purpose of observing the cultural expression of lifestyle and customs of the indigenous and exotic people. This type of tourism focus directly on the local people. The tourist visits the local homes, observe and participate in their traditional rituals, ceremonies, dances, festivals, etc.

 

 

§  SENIOR CITIZEN TOURISM: This is a new emerging trend in tourism meant for the senior citizens or old people. Tours packages are specially designed for the elderly people. This type of tourism is common in the west.

 

§  WILDLIFE TOURISM: wildlife is a term used to refer to both the floral and faunal components of a natural environment. Enthusiast’s young and natural lovers, adventure seekers are exploring this new area of tourism. This is comparative new form of tourism, becoming popular in last one decade. Wildlife tourism is also consideringimportant elements in wildlife protection. Luxury safaris, wildlife backpacking, zoos, aquaria, and safari parks all form part of wildlife tourism industry.


§ 
SPACE TOURISM: space tourism is the term broadly applied to the concept of paying customer travelling beyond the earth’s atmosphere. New and not so popular type of tourism.


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HISTORYOF TRAVEL AND TOURISM:

Throughout history, people have needed to travel for survival, trade, conquests or curiosity. Very little is known about the prehistoric period between 40000 BC to 10000 BC as no written records exist. But after that period we have records in form of archaeological records, cave paintings, stories, epics etc.

 

Growth of tourism can be studied under different period.

1.                   Ancient period or early civilization- Civilization developed around 10000 BC to 8000 BC in the Neolithic period when people began living together and developed settlement. Agriculture developed and trade began amongst various settlements. Travel on animals began and the military movement to acquire land and conquer tribes started. Journey was difficult and dangerous, by land and sea, journey was slow and time Consuming. Development during this period – creation of path, and mode of transportation, growth of cities near main roads.

2.                   Imperial or early empire period- tourism was established during the early empires of Egypt, Persia, Rome, China and India .transport was made available, and Development of road network, highways, roads and paths started in this period. Development of accommodation (sarais and inns), check post and chowkis started in this period. People used to travel with servants, kitchen utensils, tents and animals.

·         SILK ROUTE- silk route was a major route for caravans carrying silk and other luxury items from china to India and the Middle East which began as early as 2000BC. The Kushan emperors opened and protected the silk roads. Movement of people from east to west to exchange silk, muslin, porcelain, tea, rice, and spices started. Indian ships left Indian ports bound for the Roman Empire. Navigation was done by stars. Rome sent back gold coins &wines. New ideas and customs were exchanged.

3.                   Pilgrimage – or tirth yatra. For religion, belief, release from war and sickness, earn god’s grace, Fair and rituals. Advantages- knowledge of geography, adventure, spiritual and social approval, cultural enhance group and family tour.

4.                   European renaissance – it was a great cultural movement that began in Italy in early 1300 AD and spread to England, France, Germany, Spain, and other countries in the late 1400s and ended about 1600 AD. During the middle age, the church was a patron of arts. The renaissance or the rebirth was a period of change and the revival of Greek and Roman culture. Painters and sculptors during this period tried to give their works a spiritual quality and unrealistic human figures which represented religious ideas.

·         Grand tour – in Western Europe, tours were conducted by wealthy social elite class for culture, Education and pleasure, literacy, health, science and business. Impact of grand tour- increase in the knowledge of art, intellectual, craft and skills, social and economic status.

5.                   Transition period or industrial era- the industrial revolution, which occurred in the late eighteenth and early nineteenth century, was a period when major changes occurred in



agriculture, manufacturing and transportation. It started in Britain and then spread throughout the world. The first product of industrial revolution to affect tourism was the development of steam engine.Later change in technology, increase in income, rapid industrialisation, and professionalsin market helped the tourism to grow fast. British era brought much development like railways, education, adventure and leisure travel, dak bungalows and circuit houses.

6.                   Modern period- development in railways, airlines, formation of ministry of tourism in year 1990, Government policies like LTC etc., development of central bodies like ITDC, SITA, TAAI, and IATO.

EVOLUTION AND GROWTH OF HOTELS IN INDIA

•                    In 1964 Government of India set up three corporations

o   India Tourism and Hotel Corporation

o   India Tourism Corporation Ltd.

o   India Tourism and Transport corporation

•                    In 1966 Government of India merged these corporations and formed a new corporation INDIA TOURISM DEVELOPMENT CORPORATION (ITDC)

•                    Many hotels opened in India like Oberoi (1934), Welcome group (1975), Taj(1903), Sinclairs, Leela, Park Hotel, J.P. Hotels, and many more.

HOSPITALITY

The generous and cordial provision of service to a guest is known as hospitality. Dictionary defines hospitality as reception and entertainment of guest with liberality and goodwill. Hospitality organization provides accommodation, food and beverage, transportation, entertainment and health care. Hospitality industry mainly consist of all those businesses and institutions that provide food and lodging – such as hotels, motels, lodges, inns, cruise ships, restaurants, and the institutions of public services. In a broad sense, any group engaged in tourism, entertainment, transportation and lodging are covered under hospitality. Hospitality industry is part of travel and tourism industry. Hospitality industry is now both profit-making as well as non-profit making. For example, commercial hotels are profit making while canteens, cafeterias and religious catering outlets are non-profit making. Hospitality industry provides services which are need oriented and the services vary with the needs. For example, the need of a business executive shall be a business hotel while the needs of a student are generally a youth hostel.

ORIGIN- Early travellers were either warriors or traders or people in search of knowledge and there were no hotels for them to stay when they were away from their homes. They had to pitch tents for their accommodation and carry their food for entire duration of their journey. It was not always possible for everyone and so traders and people in search of knowledge had to place a high value on hospitality and sometimes traded their merchandise for lodging. Inn keeping can be said to be the first commercial enterprise and hospitality one of the first service for which money was exchanged. Inns of the Biblical times offered only a cot or a bench in the corner. Guests stayed in large communal rooms with no sanitation and privacy. The rates were, of course, reasonable. The company was rough. Travellers shared the same quarters with their horses and animals. These accommodations slowly and gradually improved.

 

HOTEL

A hotel is a public place that provides boarding and lodging to customer on payment. Common law

states that “A hotel is a place where all who conduct themselves properly, and who being able to



pay for their entertainment, are received, if there be accommodation for them,” and who without any stipulated engagement as to the duration of their stay or as to the rate of compensation, are while there, supplied at a reasonable cost with their meals, lodging and other services and attention as are necessarily incident to the use as a temporary home.

A hotel may be called as an establishment where primary business is to provide to the general public lodging facilities and which may also furnish one or more of the various services such as food, beverage, laundry, uniformed services etc. As per dictionary, the term ‘Hotel’ refers to ‘a house of entertainment of travellers’

Inn: Public houses in early times in England were called inns. Normally the term inn was meant for the finer establishments catering to the nobilities and clergy. In France these were called Hotelleries. Tavern: The house frequented by common man was known as taverns. The important establishments in France were called Cabarets.

Hostel: Derived from the word host and was used very late. The head of the hostel was called Hostler in French, while in England he was called Inn-keeper.

 

HOTEL SERVICES

The present day modern concept of the hotel is not just a place to provide accommodation, food and beverage, but is like a city within a city and offering to its guests every possible facility, accommodation, service and convenience., such as rooms, restaurants, bars, cocktail lounges, banqueting facilities, convention and conference facilities, telephone, radio and television, laundry, valets, cigars and cigarettes, book shops, banking, parking, florists, chemist, gymnasium, beauty parlour, travel agents business centre, etc. Apart from these a vast shopping arcade providing various items like jewellery, men’s wear, ladies’ wear, toys, books news stand and magazine, etc. are also provided. In addition to these, personal services like babysitting, private detectives, planning of tour itineraries, railway / air booking and accommodation, booking in other hotels may also be provided along with Clubs and night club, health club, foreign exchange, swimming pool, library, car rental and chauffeurs, cinema and theatre ticketing, etc. All these facilities may occasionally be without additional charges to the guest but generally specifically charged.

 

GUEST

A person who purchases the services of the hotel and pays for them. Hotel guest may be defined as “people who have, who are, or who will be availing the services of hotel, for a particular period in order to satisfy their demand for accommodation, food and beverage or entertainment, for which

they are willing to pay”.

Initially a guest comes to a hotel for its good name and reputation about service and food, second time he comes to confirm his experiences and further keeps on coming for its comfortable and emphatic atmosphere and becomes a regular customer, because by now he is pretty confident about the hotel.

 













Tuesday, October 24, 2023

Kitchen Steward Dpt- Backbone of F&B Ops

Kitchen Stewarding


Importance:
This is one of the most important support departments of the F&B department. Kitchen
stewarding contributes to the successful operation of the Food production and service department.

It performs the following functions:

• Washing kitchen pots and pans(scullery/pot wash)
• Maintaining kitchen equipment
• Cleaning all kitchen equipment and ensuring hygiene
• Garbage disposal
• Washing all service equipment including the ones used in banquets
• Polishing silverware
• Sending damaged silver ware for plating
• Pest control
• Carrying transporting heavy articles
• Indenting for new crockery cutlery
• Gas connections and upkeep of tandoor
• Maintaining ppm levels for sanitizing knives and chopping boards
• Replenishment of serviceware to various outlets
The kst incharge reports directly to the GM or the Exe chef depending on the size of the property.

THE SILVER ROOM & THE PLATE ROOM :

The Silver and the Plate Room is the store room for all the clean earthenware and metal
tableware. In small hotel this room is combined with the wash up. They maintain an
adequate stock of all the tableware, earthenware and glassware for service together with a
slight surplus stock to handle emergency situations. The room is equipped with cupboards
and shelves. The inventory of all the articles is regularly taken and tallied with the book
stock. The shelves and the cupboards are so designed so as
the larger silver items like platters and entrée dishes are stored on the shelves while
earthen ware articles are stored in the cupboard. While stacking the heavier items should go
at the lower shelves while the
lighter items are stored higher up. Smaller items such as ashtrays, menu card holders, table
numbers, cruet set, butter dishes are best stored in drawers lined with green baize.
Procedure for washing kitchen utensils and equipments:
Kitchen utensils can be manually or machine washed in the pot wash following the same
principles of Wash, Rinse and Sanitize. It is advisable to use a 3 sink system and the
utensils and chopping boards are to be dipped in chlorine solution of 100 ppm (parts per million) before being re used. 
1. Scrape and pre rinse to keep the washing water clean for a longer time.
2. Wash with detergent in preferably hot water.
3. Rinse in hot water to remove detergent to avoid chemical poisoning.
4. Sanitize in warm water using chlorine or directly in steam or hot air.
5. Drip dry.

The wash up is carried out mainly in two methods:
i) Manual Washing Method : The first method is known as three sink washing method. The
first sink contains a hot water and soap solution, and the second sink contains hot water to
rinse and the third sink contains tepid warm water with a sanitized solution. The stacked
and grouped dirties
come in their groups to the first sink and here they are manually scrubbed with the hot
water solution after which they are passed to the second sink where they are rinsed and
ultimately to the third sink with tepid water where they are sanitized. The equipments can
also be sterilized by hot steam and then wiped and send to the plate room and silver room
accordingly.
ii) Machine Washing Method : The second method is washing by dish washing machine. The
machine itself is very expensive and should be maintained and operated strictly as per the
instructions given in the manual. The plates and other earthenware are stacked and put in a
wired basket, and the glass wares in a separate similar basket to avoid breakage. The
machine is aided by a conveyor belt running through it. The baskets are loaded on the
conveyor that takes them to the inner part where they are sprayed with soap solution, and
then rinsed, and depending upon the type of machine the articles can even be sterilized and
dried as they come out from the other end
of the machine.

MACHINES USED FOR CLEANING AND POLISHING:

1. Dishwashers: there are 3 types of dishwashers on the basis of the use
A. Glass washers: used primarily used in bars for there is a frequent use of the glassware
and the same glass cannot be used to serve cocktails every time the guest asks for a
repeat. The process of dish washing would be the hot water rinse -soap solution-final hot
water rinse-wiping if required.
B. Single rack dishwasher: the racks are used to put in cutlery or line the plates and other
crockery. It is a box type machine and has a cover of sorts which can be pulled up or down
to stop or start the machine respectively.
C. conveyor belt type dishwasher: this is the dishwasher used now days in all 5 star
properties wherein there is a conveyor belt and all the cutlery and crockery is lined in the
racks. Dividing curtains highly resistant to chemical agents and heat are present. It is
loaded from one end and the process of cleaning is carried out.

Three types on the basis of working:
A. Spray Type: Dishes are neatly stacked in racks which slide into the machines where they
are sprayed with hot water and detergents (48 degree C-60 degree C) from above and
below. The rack then moves to the sterilization section where the dishes are subjected to a
hot water shower (of 82 degree C).Dishes sterilized at this temperature dry quickly when
passed out into the air.
B. Brush type: dishes are scrubbed in hot detergent water (48-60 degree C)with revolving
brushes. Then they are rinsed and sterilized in another section of the machine.
C. Agitator water machine: In this method, baskets of dishes are immersed in deep tanks
and cleaned by mechanical agitation in hot detergent water. The baskets are given a final
hot water rinse for sanitization.(82degree C).These machines are usually operated by two
people, one for sorting soiled items and to feed the machine and the other to collect the
clean ware.

2. Burnishing machine: There is a large drum which is half filled with ball bearings and there
is a rod in the center used for putting the handles of the cups and jugs. The cutlery is
directly put into the drum. The soap solution is added to avoid friction which could cause
scratches. This machine is either attached to a water supply or else water is poured
manually. The machine takes around 15 min to complete the polishing process.
3. Silver plating machines: there is a separate room that is used as the silver plating room
where machines are used to electroplate the silver articles.

Opportunities of kitchen stewarding

Responsibilities of the manager:
1. Recruiting and training the kst staff.
2. Preparing the duty roster
3. Supervising the work of the staff
4. Ensuring the continuous supply of the well maintained, cleaned and polished pans and
pots, large cooking vessels, and service equipments for production and service
departments.
5. Ensuring kitchen hygiene.
6. Keeping washing area and staff cafeteria neat and tidy.
7. Cleaning filters of kitchen exhausts systems and kitchen equipment
8. Sending epns for plating and keeping a record of the same.
9. Maintaining
10. Controlling the movement of stock of all food production and service equipments.
11. Exploring effective methods of carrying out various tasks
12. Maintaining washing machine, burnishing machine and other equipments
13. Pest control
14. Garbage disposal by adhering to local bodies.

Responsibilities of the stewards:
They engage in scullery, ware wash, garbage disposal, kitchen cleaning, pest control;
cafeteria cleaning.
Tasks carried out by the department:
1. Pot Wash: Carried out either manually or by machines.pot wash is carried out in main
kitchen and satellite kitchen.
2. Ware wash and maintenance of silver room: The main kitchens ware and coffee shop and
IRD dishwashing is done in the main kitchen whereas the specialty restaurant ware is
washed in the satellite dishwashing kitchens.
3. Garbage Disposal , kitchen cleaning and pest control: a pest control schedule is prepared
by the dept. and operations are carried out in the night after closing. For garbage disposal
different color coded bins are placed outside each restaurant: Green (renewable and
recyclable material), Yellow (non renewable and recyclable material), red (non recyclable
and non renewable).
4. Cafeteria Cleaning: It is the responsibility of the stewards to provide necessary tools and
cleaning agents.




Tuesday, September 26, 2023

GUERIDON SERVICE - Style, Skill & Showcase

 A style to attract and skill to showcase in Fine dining 




  • Guéridon service is a specialized form of table service normally found in establishments that serve an à la carte menu and offer a higher style of service to its guests.  It is more costly as it requires the waiter to have a higher level of skill and uses more expensive equipment.  It also requires larger service areas so that the trolley can be moved around easily.
  • A guéridon is normally a movable table, or trolley, from which food may be served.

Points should be remembered while preparing different categories of dishes or selecting and handling the food for Gueridon service:

  • Prepare food hygienically according to the food hygiene regulations of the establishment.
  • Ensure that food is fresh and visually attractive.
  • Check that the ingredients do not discolor or break down easily during the preparation.
  • See to it that the preparation of the dish is simple and requires a minimum of handling and cooking time.
  • Ensure that the dish does not produce any unpleasant smell when it is being cooked.
  • Clean the ingredients thoroughly, check if they are fresh, and then make them bite-sized.
  • Display the ingredients in appropriate glass containers.
  • Handle all the ingredients with spoons and forks.
  • Keep the items chilled until they are required.
  • Prepare the salad dressing either in the kitchen or on the trolley. In most cases, it is done in the kitchen.
  • Dress the salad at the Gueridon at the time of service.
  • Arrange and garnish the dressed salad on a bed of lettuce leaves.
  • Select good quality meat.
  • Remove all fat and sinews in the kitchen.
  • Trim and shape the meat appropriately for faster cooking.
  • Prepare the marinade and soak the meat in the marinade for a few minutes in the presence of the guest.
  • Cook the meat on a high flame quickly to seal the surface of the meat to retain the juices.
  • Use fresh and ripe fruits without any damage or bruises on the skin.
  • Keep the prepared fruits chilled and covered.
  • Do not cook fruit beyond the point at which it breaks down

Mise-En-Place for Gueridon service includes the following:

  • The equipment on the trolley.
  • Ingredients for the preparation.
  • Plates or bowls in which the dish is portioned for the guests.

What is the purpose of gueridon service?

The main purpose of gueridon service is to entertain and satisfy the guest.
 we have gathered some points that let us discuss.
  • Gives highly personalized service, and a high level of customer satisfaction to the guest.
  • Impress the guest by demonstrating cooking, flambeing, and carving skills.
  • Turns food and service into entertainment.
  • Ensures exact serving temperature and stage for any dishes sensitive to this.
  • Makes the guest curious and order the dishes.
  • Stimulate demands in other guests for that level of attention.

What is the procedure of gueridon service?

The service procedure of all carved dishes such as meat, poultry, and game are the same, though their carving procedures may vary,

  1. Place all the mise-en-place on the trolley for the dish to be carved.
  2. Collect the dish with accompanying vegetables, potatoes, gravies, and garnish.
  3. Place the accompanying vegetables, potatoes, and garnishes in a chafing dish or food warmer.
  4. The joint plate is kept in the plate warmer, while the cutlery is set up at the table.
  5. Carry the plate by holding the rim or edge of the plate.
  6. Carve the dish according to the procedures of the establishment.
  7. Maintain the temperature of the dish. In case it becomes cold, heat it.
  8. Arrange the portion of the carved dish on joint plates and accompanying vegetables which are collected from the plate warmer at the appropriate time by the assistant waiter.
  9. Potatoes should be placed at 12 o’clock, vegetables at 10 o’clock, and the meat at 6 o’clock position on the plate.
  10. Place the accompanying gravy at the 3 o’clock position.
  11. Place the plate from the right-hand side of the guest in such a way that the meat is closer to the guest.

Types of trolleys used in Gueridon service

There are many types of trolleys used in the restaurant practicing gueridon service. The design, equipment required, and layout of the trolley depends on its function. The design of a flambe trolley is different from a liqueur trolley.
 
Here we listed 5 different types of trolleys used in Gueridon service

1. Hors d’ oeuvre varies trolley

It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the horse d’ oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauce.

2. Salad trolley




  • It has half plates and bowls, underplates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. 
  • Salad dressings may either be prepared on the trolley in the presence of guests or in the 

3. Food preparation, carving, and flambe trolley`

These have a gas burner of flare lamp which is fixed on the trolley to the level of the top surface. The carving trolley has a carving board that is placed over the chafing dish during carving to retain the heat of the meat. A trolley may have a single or double burner. A double burner trolley is necessary when the partly finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.


4. Cheese trolley

It has a variety of cheese, cheese board, and cheese knives for cutting the cheese, and appropriate accompaniments for cheese, the surface of the trolley is normally in marble and has a translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley. and then served to the guest.

5. Liqueur trolley

t has assorted glasses, measure, ice bucket, spirit, liqueur bottles, carafes, etc. It may also have a cigar, cigar cutter, and lighter.


Advantages and disadvantages of gueridon service

Gueridon service has its own advantages and disadvantages, we will discuss some of the advantages and disadvantages of Gueridon service.
 
 👉Advantages of Gueridon service

  1. Highly personalized service The wait staff prepares or carves the dish and serves the guest personally
  2. High level of customer satisfaction. The dishes are prepared, carved, or flambeed in the guest’s presence
  3. Good merchandising device. Guests will be tempted to order dishes that are served from the trolley.
  4. Wait staff can exhibit their culinary, carving, and service skills, the wait staff has an opportunity to impress the guests by demonstrating their cooking, flaming, carving, and skills to them.
  5. High average spending power. The revenue generated will be more as the dishes served from the trolley are always expensive.

👉Disadvantages of Gueridon service/ Limitations :-

  1. Slow service. The time taken to the extent the service from the trolley is more.
  2. Low seat turnover. The number of times a seat is sold during operation hours will be low as the service takes more time.
  3. Expensive style of service
  4. The chances of an accident are more
  5. More investment in-service equipment
  6. Cooking in the service area may leave an odor

Dishes prepared in gueridon service

The following are the dishes you can prepare using Gueridon service
  • Salad: Salad is served as an appetizer or horse d’ oeuvre, or as an accompaniment with the main course.
  • Prawn cocktail: It is a shellfish appetizer or horse d’ oeuvre.
  • Escalope De Veau a La Creme: It is an entree served as the main course.
  • Escalope De Veau a La Creme et Champignons: It is an entree served as the main course.
  • Escalope De Veau au madere: It is an entree served as the main course.
  • Escalope De Veau pene: It is an entree served as the main course.
  • Steak Tartare: It is an entree served as the main course. This preparation is served raw.
  • Entrecote Aux Champignons (Sirloin steak with mushrooms): It is an entree served as the main course.

The equipment used in gueridon service

The Gueridon trolley carries sufficient equipment for service. It is filled with a gas burner on the top and a small gas cylinder at the bottom, as well as some other necessary equipment. The following are the necessary equipment used in Gueridon service

1. Flare lamp

This piece of equipment is operated with methylated spirit and has a reservoir for fuel, a wick with an adjustment knob, a chimney, and a grid. It is 8 to 10 inches high with a grid of diameter 6 to 8 inches.

2. Gas stove

The gas burner is lowered to the level of the trolley and the gas cylinder or bottle is placed under the gas burner in a chamber and connected to the stove, the gas control knob is near the burner at a convenient position for the waiter to control the flame.

3. Chafing dish

It is a container holding hot water on which a food container is kept to retain the temperature of the food. It is also used to cook custard for certain sweet preparations. A chafing dish with a safety valve or steam outlet is used in carving trolley


4. Suzette pan

It is a sauteed pan with a thick bottom and a lip. It is normally made of copper lined with corrosion-resistant, non-reactive metal, such as tin, nickel, and stainless steel. It is used for flambeing and cooking.

5. Carving Board

Carving of meat and poultry should be carried out on a carving board and for each category of meat and poultry, a separate carving board should be used.









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