Aman new delhi (13 risultati)

Hardbound. Condizione: As New. New. Contents Preface. Acknowledgements. About the author. 1. Introduction to tourism hospitality and hotel industry. 2. Organization. 3. Types of rooms. 4. Hotel entrance lobby and front office. 5. Reservation. 6. Registration. 7. Front office coordination. 8. On going responsibilities. 9. During the stay activities. 10. Room selling techniques. 11. Night audit in front office. 12. Hospitality. 13. Computers in hospitality. Bibliography. The book is a comprehensive effort to make the hospitality program educators career guidance counselors aspiring young students passing out from their alma mater young hotel management professionals to have a sound theoretical and practical knowledge about the various dimensions of front office operations and management in the modern hotel industry in the world of hospitality. The book has a detailed coverage of the major activities of front office department of the hotels and thus encompasses the various functions of the front office performed during the entire guest cycle which includes processing reservation registering the guest on arrival providing various services to the guest during their occupancy and processing the settlement of their bills during departure. The book has stated the importance of front office as a major line function and operational department in bringing valuable revenue to the hotel by the challenging task of selling the rooms which are products as the revenue of a particular unsold room lost for one day can never be recovered for that particular day. The book has been written and compiled with great efforts to develop all the qualities traits and knowledge in a professional required by the leading hospitality companies around the country in order to flourish in the field of hospitality as an asset for the various hospitality organizations. 130 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Introduction to Napkin folding. 2. Types of Napkin folding. 3. Easiest and complicated Napkin folding. 4. Washing instructions. 5. Tableware and table setting. 6. Styles of table service. 7. Sanitation and appearance. Bibliography. Index. Napkins are used for functionality and to add to the decor of the dining table. Napkins folded in various shapes and designs can help to make any dinner table fun and festive. From formal sit down dinners to everyday family meals to festive party buffets artfully folded napkins are certain to delight enchant and enhance any occasion. No matter how simply or intricately done elegant and creative napkin folds transform meals into celebrations. From quick and easy folds to very intricate napkin creations this book offers step by step directions and illustrations of more than 50 types of napkin folds. The book has easy to follow instructions and well drawn pictures which make it easy to understand how to fold the napkins. 178 pp. …

Hardbound. Condizione: As New. New. Contents Preface. 1. Basics of food production. 2. Planning and management of food production. 3. Food production and nutrition. 4. Healthy cooking techniques. 5. Preparation of tasty food. 6. Menu planning. 7. Human resource in food production. 8. Safe food handling. 9. Managing food safety. 10. Operations budgeting and profit analysis. Bibliography. Index. The food and beverage industry is one of largest and rapidly growing industry in the world. Its position in the world economy continues to be an exceptionally important and strong one. In today's competitive market to run a food service operation a successful operator needs to have product and equipment knowledge management savvy marketing skills and insight into the latest trends. This book provides up to date material on managing a food service operation successfully. It goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. It lays the foundation that will help managers make smart decisions in commercial and institutional food production operations. For students food industry professionals and all who are interested in food production operations this book will be highly informative reference tool. 270 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Philosophy of housekeeping. 2. Organisation of housekeeping management. 3. Cleaning. 4. Laundry facility. 5. Staffing operations. 6. Employee recognition and motivation. 7. Hotel protection and security management. 8. Housekeeping and sanitation. 9. Lodging security. 10. Maintenance of culinary service. 11. Waste prevention. 12. Effective housekeeping. Bibliography. Index. Housekeeping is the maintenance of a clean environment usually in a house but it also applies to industrial commercial and institutional settings. A well run housekeeping department is integral to the success of any lodging operation. Management of a housekeeping operation entails scheduling staff deliveries services and maintenance budget analysis cost controls and compliance with regulations. Today the ideal executive housekeeper must be prepared to be a first line manager capable of running a housekeeping department with little or no intervention from upper management. This book offers future industry professionals the tools they need to be competitive in this new era the skills to manage resources administer assets and manage all of the technical operations of a busy housekeeping department. It will be an invaluable resource for all who need to succeed in the hospitality industry. 264 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Development of hotel industry. 2. Successful hotel management. 3. Modern technologies in hotel management. 4. Food and beverage management. 5. Food service design. 6. Hotel Sales management. 7. Hotel leadership. 8. Hotel acquisition. 9. Managing hotel security. 10. Pollution prevention. 11. Managing hotel Sales. Bibliography. Index. Hotels are amongst the most visible and important aspects of a country's infrastructure. Hotel industry is a closely linked one to the tourism industry. A number of factors like promotion of tourism and rapid industrial progress have given a boost to hoteliering. The recent liberalisation of trade and opening up of economy will further lead to revolutionary growth in this sector. With the growth of hotel industry propelled by foreign and domestic tourism and business travel the demand for well trained quality personnel too has grown impressively. The diversity of experience in hotel management is greater than in any other profession. This book offers an excellent introduction to the industry as well as a wealth of practical how to information for anyone entering the field. It will prepare readers to succeed as managers in the hotel and lodging industry while developing a solid foundation for a long and successful career. 272 pp. …

Hardbound. Condizione: As New. New. Contents Preface. 1. Banquet service. 2. Managing banquet function. 3. Waiter service. 4. Managing catering operations. 5. Guest entertaining. 6. Organising the dining room. 7. Organising dining services. 8. Preparation of banquet events. 9. Organising events and functions. 10. Training to serve the meal. 11. Planning reservations and blocking tables. 12. Table manners. Bibliography. Index. The book Banquet Management and Room Division is designed for use by all food service serving staff members. It covers every aspect of banquet service for the positions of host waiter or waitress head waiter banquet manager and other food service staff. It emphasises the service aspects that will distinguish an outstanding guest experience and a successful food service operation. For persons who are responsible for the efficient and profitable operation of a dining room or banquet facility this book will be a handy reference and training resource which help them to meet their goals. For service training programmes in organisations providing banquet and/or dining room services this book will be a thorough and clearly presented guide on the finer points of outstanding service the distinguishing factor toward creating and maintaining a profitable business. 242 pp.…

Hardbound. Condizione: As New. New. Contents I. The Hospitality and Lodging Industry 1. Hospitality industry. 2. The history and development of the lodging industry. 3. The classification of the organized hotel industry. 4. Supplementary and intermediate accommodation. II. Hotel Organization and the Rooms Division 5. The hotel organization. 6. The divisions of a hotel. 7. An introduction to the rooms division of a hotel. 8. The rooms division manager. III. Front Office and Its Sections 9. An introduction to the front office. 10. The functions performed by front office. 11. Components of front office. 12. Management team of front office. 13. Attributes of a front office personnel. 14. Equipments used in front office operations. 15. Knowledge about accommodation product. IV. The Reservations Section 16. An introduction to the reservation section. 17. Modes of reservation. 18. Channels or sources of reservation. 19. Types of reservation. 20. Systems of reservation. 21. Tools of room availability. 22. Processing individual and group conservation. 23. Amendments cancellations and overbooking. 24. Job description of reservation personnel. V. The Registration and Information Section 25. An introduction to the registration section. 26. The tools of registration. 27. The essential steps of registration. 28. The pre registration performed at front desk. 29. Processing VVIP foreigner and group registration. 30. The information section. 31. Job description of registration and information staff. VI. The Front Office Cash Section 32. An introduction to the cash section. 33. The main functions of cash section. 34. Night audit in cash section. 35. Job description of cash section personnel. VII. The Bell Desk 36. An introduction to the bell desk. 37. The important functions performed by the bell desk. 38. Formats and records to be maintained in the bell desk. 39. Left luggage procedure at the bell desk. 40. Job description of bell desk personnel. VIII. The Business Center and Telephone Exchange 41. An introduction to the telephone exchange. 42. Functions of the telephone exchange. 43. Job description of the telephone exchange personnel. 44. The business centre of the hotel. IX. General Knowledge about the Hospitality Industry and Front Office 45. Eminent personalities of the hospitality industry. 46. Important hotels of the world. 47. Important hotel chains of India. 48. Important international airlines and their codes. 49. List of countries with their capitals and currencies. 50. Jargons used in front office operations and management. 51. Abbreviations of hospitality industry. Bibliography. Index. Hotel Front Office Training Manual is a well structured and compiled textbook that has been developed primarily according to the education requirements of the students of hospitality in the country. The book has succeeded in creating a balance between the theoretical inputs and practical inputs required by the students to pursue a successful career in front office department in the hotel industry. The book also has an informative general knowledge section that will impart a sound knowledge to the students regarding the eminent personalities of the hotel industry the important hotels of the world the leading hotel chains in India international airlines and countries and their currencies. The book also targets the hospitality academicians and suggests them proper teaching plans in order to complete each of the mentioned unit. The book also has a collection of more than 400 technical terms used in front office as well as 100 abbreviations that are important from the view of front office. Above all the book has a strong USP of self learning philosophy that has been promoted through the lucid literature and creative illustrations specially designed for the students. The book is the outcome of the sincere efforts put for the last three years that went into its development and publication. 311 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Modern technologies in hospitality industry. 2. Human capital in hospitality industry. 3. Training in hospitality industry. 4. Skills in the hospitality industry. 5. Cultural dimensions of hospitality. 6. Time sharing in hospitality industry. 7. Hospitality marketing. 8. Shared services in the hospitality. 9. Public market financing of the hospitality industry. 10. From physical assets to customer equity. 11. Service quality in the hospitality profession. 12. Policy dimensions of human resource management. 13. Hospitality industry in the age of globalisation. 14. Water reduction in hospitality industry. 15. Trends and opportunities in hospitality industry. 16. Vision for the future. Bibliography. Index. The hospitality industry is defined as the activity of providing lodging food and beverage and recreational services which include but are not limited to hotels motels clubs casinos restaurants recreation facilities tourism cruise lines and theme parks. A multi billion dollar industry hospitality is one of largest and rapidly growing industry in the world. The hospitality industry has gone through tremendous change over the last decade. Some changes have been dictated by technological advances such as the shift from mainframe access via dumb terminals and green screens to the current emphasis on above property applications lever aging data from a single source. Other changes such as increased use of the internet spawned a plethora of new opportunities along with new intermediaries. And of course the economy and geopolitical events have impacted the industry. This book offers a comprehensive analysis of modern trends in hospitality industry. Well organised and easy to use this book is an important training tool for those embarking on careers in hospitality. 265 pp. …

Hardbound. Condizione: As New. New. Contents Preface. 1. Introduction. 2. Bar management. 3. Brandy. 4. Distilled spirits. 5. Wine. 6. Cocktails. 7. Effective bartending. 8. Bar equipment. 9. Catering of Alcohol. 10. Marketing of flavoured alcoholic beverages. 11. Staff management. 12. Retail liquor industry. 13. Revenue control in bar and beverage operations. Bibliography. Index. Alcohols and beverages play an important role in restaurant or food service operation by being a key profit centre. Profitable bar and beverage service is crucial to the success of many operations. In today's market whether running a stand alone business or one incorporated into a restaurant hotel or food service operation the successful bar operator needs to have product and equipment knowledge management savvy marketing skills insight into the latest trends and of course a strong grasp of mixology. This book is an essential guide to successful bar and beverage management. It has the most up to date material on managing a beverage operation bar equipment sanitation and bar setup managing inventory and planning for profit. Informative and practical in approach it helps readers understand and appreciate the intricacies of how to manage a bar and beverage operation profitably. 272 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Introduction. 2. Kitchen layout and design. 3. Kitchen areas. 4. Cabinets counter tops and kitchen floor. 5. Kitchen remodelling. 6. Mechanical systems in kitchen. 7. Stoves and ovens. 8. Cookware and bakeware. 9. Kitchen knives. 10. Food processors. 11. Pressure cookers. 12. Refrigerators. 13. Dishwashers. Bibliography. Index. The kitchen has always been the nerve centre of the household and never has the kitchen's central role been more important than it is today. Although the main function of a kitchen is cooking it can be the centre of other activities as well especially within homes depending on its size furnishing and equipment. A successful kitchen designer creates a pleasant atmosphere while solving problems of storage capacity accessibility functionality ventilation lighting safety and durability. This book offers an established set of kitchen design guidelines accepted as the norm for the industry and provides valuable information of some of the most useful equipments in the modern kitchen. It will be an indispensable tool and an essential addition to the professional libraries of architects interior designers and anyone interested to make their kitchen more comfortable. 298 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. The food service industry. 2. Food service environment. 3. Functional areas. 4. Space requirements of food service operations. 5. Food service equipment 6. Equipment installation. 7. Layout of food service facilities. 8. Designing of food processing facility. 9. Temporary food service operations. 10. Mobile food service units. 11. Food service operations in schools. 12. Food service facilities in hospitals. 13. Emergency food services. Bibliography. Index. Food service facilities vary from the simplest limited menu snack bar to the multifaceted hotel food service that may involve public dining rooms employee dining rooms cafeterias banquet service and room service. Each type of food service facility is characterised by unique traits in the meals offered type of service operational methods marketing approach customers served and atmosphere or ambience. The food service industry has experienced tremendous growth and change in the last few years which have created a need for food service facilities capable of providing the variety of meals prepared by different preparation techniques that will satisfy the changing desires of customers. Only those facilities that are planned for flexibility labour productivity efficient use of energy and managed accordingly will survive the competitive environment of the food service industry. This book provides comprehensive information on current planning techniques requirements and trends of food service facilities. It will be an invaluable resource for students and professionals of the food service industry. 286 pp.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Introduction to baking. 2. Baking ingredients. 3. Baking of bread. 4. Preparation of cakes. 5. Baking of pies. 6. Making of cookies. 7. Baking of hot rolls and buns. 8. Preparation of icings. 9. Measuring ingredients. 10. Properties and functions of baking powder. 11. Yeast free baking. 12. The physics of baking. 13. Baking appliances. 14. Functions of baking ovens. Bibliography. Index. Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. It is as much a science as an art. So in addition to mastering basic techniques and recipes every baker must also learn about the science that underlies the baking craft. This book offers an in depth coverage of the basics of baking. It explains the art and science of contemporary baking techniques and practices. Written in a clear easy to understand style this book gives readers knowledge that they can apply to their own baking whether it's selecting the right flour understanding how different leavening agents work or learning about using new baking ingredients and additives to enhance favourite recipes. This insightful book will be an essential key to mastering skills and effectively adapting to today's quickly evolving trends. It will be an essential companion for professional bakers pastry chefs beginning students and anyone who is serious about baking. 296 pp.…

Hardbound. Condizione: As New. New. Contents Preface. Section A. Contemporary issues of hospitality and tourism management 1. Cruise competition and qualitative analysis of passenger trends/Jin Wang and Petros Lois. 2. The application of marketing strategy in the tourism and hospitality industry/Marios D. Soteriades. 3. Semantic web technologies in tourism information systems/Dimitris N. Kanellopoulos. 4. Demographic and economic patterns in Italian tourism in the last century/Adriana Galvani. 5. Crisis management in tourism industry/Senol Cavus and Abdullah Tanrisevdi. Section B. Ecological perspectives 6. Environmental impacts of nature based tourism in South Africa/Anna Spenceley. 7. Opportunities and pitfalls in ecotourism development/Ian D. Rotherham. 8. The impact of ecotourism development in Kenya environmental issues of planning and management/Roselyne Nyawiri Okech. 9. Tourism development as an alternative for agricultural production the case of E. Slovakian wine tourism/G.M. Timeak. Section C. Economic implications of hospitality and tourism development 10. Implications of the development of hospitality and tourism in the economy Micro and macro level/Waclaw Kotlinski. 11. The decision about the increase of income and the reduction of costs in hospitality corporations/Dragan Nikolic. 12. The impact of management accounting systems on performance an exploratory study of hotels in Slovenia/Slavka Kavcic and Gordana Ivankovic. 13. The Cretan resort cycle from wealthy explorers and cruisers to mass tourism/Konstantinos Andriotis. Section D. Destination management 14. Politics of place and the role of policy makers in the creation of opportunities for community oriented events and festivals/Razaq Raj. 15. The cluster effect of the tourism industry in pearl river delta/Zhang Mu. 16. An analysis of tourism infrastructure in Madhya Pradesh India/Amitabh Mishra. Section E. Human resource management in hospitality and tourism operations 17. Pay satisfaction in the hospitality and tourism industry theories realities and the possibilities/Sumeetra M. Thozhur. 18. Customers emotional and behavioral responses to complaint handling/Atila Yuksel. 19. Changing scenario of human capital development in Indian hospitality operations/Saurabh K Dixit. 20. Empowerment levels and complaining behaviors a case of hotel customers behavioral intentions/Atila Yuksel Murat Hancer and Ugur K. Kilinc. The second half of the century has witnessed tremendous developments in the tourism and hospitality sectors. The international tourist arrivals increased from 25 million in the year 1950 to 67 million in 2000 registering an annual growth rate of 7 per cent. Now tourism industry is enjoying one of the top most positions in the overall business scenario worldwide. It is accepted world over that tourism is a major force in the economy of the world an activity of global importance and significance. This most rapidly expanding industry is contributing over ten per cent to global GDP and generating employment for 200 million people. The WTO's tourism vision 2020 forecasts the international arrivals are expected to cross 1.56 billion by the year 2020. With the clear thinking and intellectual caliber the contributors of the book have brought to bear on a selection of important themes of tourism and hospitality industries. It has compiled together the twenty contributions of the renowned subject experts on vivid areas. The collection of 20 articles embraces the original rigorously conducted research opinion pieces applied practice and conceptual contributions of hospitality/tourism and other related field on the basis of the specialized nature of their themes all papers have rationally been classified into five sections. Contemporary issues of hospitality and tourism management. Ecological perspectives. Economic implications of hospitality and tourism development. Destination management. Human resource management in hospitality and tourism operations. This book is a timely exercise for all those.…