The Hotel Skills https://validator.w3.org/feed/docs/rss2.html Duties- (Job Allocation, Duty Rotas, Planning And Organising, Work Schedule) in Housekeeping Department. Looking for a Candidate Looking for a Job Career Hub Blog Records and Report Register in Housekeeping. Importance of Hotel Housekeeping & Housekeeping Duties, Control Desk Supervisor duties and responsibilities and Manual Record maintaining. Functional Area in Housekeeping. How the Housekeeping Department is responsible to keep the public area clean. Hotel housekeeping Hierarchy and What Is Hotel Housekeeping. Alcoholic Beverage Classifications. Home Duties and Responsibilities of the Bar waiter/waitress, Cellar man/beverage steward, Dispense bar, Sommelier/wine waiter. Duties and Responsibilities of the Bar manager, Head bartender, Bartenders. Duties and Responsibilities of the Lounge head waiter, Lounge waiter. Duties and Responsibilities of the Sales administration manager, Room service Department and Room service waiter. Types of Trolley service and Duties and responsibilities of the carver. Duties and responsibilities of the steward/Waiter/Commis de Rang, Apprentice/busboy/Commis de Brasseux and The wine butler/the wine waiter. Duties and responsibilities of The senior captain/maître d’hôtel and The Captain/Head Waiter/Chef de Rang. Duties and Responsibilities of Food and Beverage department and restaurant manager/Chef de Restaurateur. Duties and responsibilities of banquet head waiter, Dispense barman, banqueting head wine waiter, permanent banqueting wait staff, Casual staff, Porters. The types of layout is dependent upon- Timing and Movement, Duties and responsibilities of the banquet manager, Secretary. Banquets-Types of Banquet Services, Tips and tricks for waiters and waitresses, Banquet Booking Procedure. Common types of table service in restaurants and hotels. F&B service areas found in a hotel: Types of Restaurants. Food and Beverage Service Hierarchy. Hazard Analysis and Critical Control Point (HACCP). Cocoa and Chocolate: Introduction, Production and Manufacture. Tea & Coffee: Introduction, Producing Regions/Country, Types and Methods of Preparation, Popular Brands and Variety Available. Shortening – Fats and Oils, Saturated and Un-saturated Fats, Advantages & Disadvantages of Using Fats, Varieties of Shortening. Icings Definition & Introduction, Varieties of Icing, & Uses of Icing. Pastries: Classification of Pastries and Varieties, Role of Each Ingredient, Baking Temperature and Time of Each Pastry. Basic ingredients required for baking and Baking Elements. Bakery and Confectionery. VOLUME FEEDING (QFP)-Institutional & Industrial Feeding, Banquet and Buffet. INDIAN COOKERY (QFP). INDENTING (QFP). QUANTITY PURCHASE AND STORAGE (QFP). Parameters of Quantity Food Menu Planning. Catering: Off-premises catering, Key features of off-premises catering, Outdoor Party Catering. Menu Planning Types Menu Planning: History of Menu and Types of Menu, Menu Planning Principles. Duties of an Executive Chef. Ayurveda Food. Sandwich: History of Sandwich, Components of a sandwich, Types of sandwich, Guidelines for preparation and storage of sandwich, Accompaniments and Dips. Salad & Salad Dressing. Fruits-Classification of Fruits, Uses of Fruits. Meat: Introduction to Meat Cookery, Cuts of Lamb, Pork, Beef / Veal, Variety of Meats / Offal, Selection and Storage of Meats. Poultry: Cuts of Poultry, Selection and Uses of Cut. Vegetables & Fruits Classification of Vegetables, Colour Pigments in Vegetables and Effects of Heat, Acid and Alkali on each of them, Cuts of Vegetables Classification of Fruits, Uses of Fruits, Salad & Salad Dressing.