GueridonIntroduction:The definition of the term guéridon is a movable service or trolley from which food can be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which has sufficient equipment for the immediate operation in hand; however it should also carry essential equipment in case of emergency for eg crockery, cutlery service gears . The guéridon service itself come in various form i.e. calor gas trolley, specially made for the purpose, a plain trolley or even a small table.
The origin of guéridon service itself is hard to trace. It includes carving salad preparation, pre preparation of fresh fruit and so on. This form of service the cost of the dishes being priced individually and the average cost of the meal being therefore higher than a table d’hote meal. Another reason for higher cost with an a’la carte type of meal is that it demands a skilled personnel who is trained and specailised ,hence making the cost of service expe…
Parts of Bar
A bar consists of the following three parts:
• The front bar• the back bar• the under bar
Each of the above has its own functions.
The front bar
It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with the surface of water proof and alcohol proof material and should be easy to clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not have armrest running from one end to the other. If provided, around 8-inch space must be added up to the width of the bar and the armrest should be padded for comfort.
The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass arranged in the glass rail (drip rail) which is recessed for abou…
What is Maintenance?
Maintenance is a combination of actions carried out to retain an item/machine/equipment/system/plant in order to restore it to an acceptable working condition.
The purpose of maintenance is to increase the system availability. The term maintenance covers the following aspects:
a)Inspection of the item/plant/equipment/machine/system.
b)Repair of the defects if any
c)Minor modification in order to reduce maintenance efforts.
The terms maintenance and engineering have different meanings to different people. In some hotels in recent years, the terms have been combined under the heading of facilities management or facilities engineering. The maintenance and engineering department has been treated as a catch-all department, which literally means that if a problem is not related to food, marketing or sales, housekeeping or accounting, then it must be a maintenance and engineering responsibility.
Introduction and Scope in Hotels
•Works almost behind the scenes.