Mots-clés
front office
front desk
co ordination of front office
service
menu
bell desk
house keeping ppt
types of rooms in hotel
triple room in hotel
twin room in hotel
double room in hotel
single room in hotel
room designation in hotel
travel and tourism
hospitality industry
classification of hotels
need for organization
procedure of room change
guest cycle
reservation in hotel
check out
breakfast
steward
room service
reciption
interwive quations
liquid
awadhi geographical location
awadhi history
awadhi culture
awadhi cuisine
beverages
breads
germination
pent house room in hotel
adjacent room in hotel
king room in hotel
queen room in hotel
suite room in hotel
hospitality room in hotel
efficiency room in hotel
lanan room in hotel
parlor room in hotel
studio room in hotel
cabana room in hotel
duplex room in hotel
hollywood room in hotel
interconecting room in hotel
quad room in hotel
formula and competition based market in hotel
important in hotel
broucher in hotel
room tariff card in hotel
meal plans in hotel
room rate in hotel
check out bais 24 hrs
fixed check in in hotel
establishin the dnd of the day in hotel room
factors affecting hotel room tariff
glossary of front office
room discrepancy reports in hotel
room status codes
room status reconciliation
numbering of rooms
room configurations to suit guest preference
room designations
hotel reservations
reservation processors
types of reservations in hotel
pre-payment
guaranteed reservation
confirmed reservation
waitlisted reservation
tentative reservation
guest address and telephone number for registratio
name and surname at the time of registration
registration procesures
types of registrations
equipment's in front office
other departments equipments
importance of front office
layouts of front office
different
back of the house
front of the house
fuctions areas of frount office
relate industries in hospitality
importance in hotel
evolution in hotel
origin and growth in hotel
minor revenue in hotel
major revenue in hotel
major departments of hotel
vision of hotel
eduction
guest complaints
wake up call for guest
handling guest mail
key cards
handling keys
handling guest room
types of paging a guest
person paging
telephone paging
departure in hotel
guest in hotel
arrival
pre arrival
stage of guest cycle
telephone manners
communication
front office layout
chick in
hotel booking
how to do booking
booking
hotel
punjabi dresses of punjab
punjabi religion
punjabi communication
punjabi geography and climate
punjabi inportant festivals
punjabi cultural heritage
punjabi literature of punjab
punjabi art and craft
punjabi cusine introduction
domestic tandoor
under ground tandoor
clay of tandoor
mud tandoor
metalic tandoor
gas tandoor
commercial tandoor
charcoal tandoor
over ground tandoor
tandoor
types of tandoor
clay tandoor
tandoor naan
regional influence
type of event
service style
yield of the product
equipement
cost control
forecating
accounting
planning
skilled labour
hygiene
costing
profits
purchasing
right equipment
awadhi food
principals of flower arrragements
aragements of flowers
types of flowers used in flower arrangement
types of flowers
glass curtains
types of curtains
soft furnishing
identification of stains
strain methodes
strain
stone floor
semi hard flooring
soft flooring
hard flooring
types of floorings
off premises laundry
on premises laundry
laundry opreation
laundry operation in hotel
fabric construction
purchasing of linen
natural fibers
linen operation
types of fibers
linen cleaning
cotton
vegetable fibers
types of linen
different fromes of light
energy of light
light
light ppt
linen room organization
linen operations
laundry facility
linen room
laundry department in hotel
without laundry facility
the classifications of different types of balance
interior designing of carved lines
interior designing of horizontal lines
interior designing of vertical lines
interior designing of diagonal lines
environmental friendly house keeping
training of house keeping
training and motivation of house keeping
box spring
beds
guest room in hotel
guest bed
flat bed spring
bed base
guest bed room
base spring
beds in hotel
out sourcing of house keeping
contract service
advantages of contract service
hotel house keeping contract service
what is contract
what is contract service
foctors effecting hotel room tarrif
tariff card in hotel
tariff card
number of rooms in hotel
glossary terms in front office
types of rooms
importance of reservation
types of reservation
tentative reservation in hotel
types of registration
group registration
registration procedure
vip registration in hotel
different sections in front office
layout and sections of front office
lay outs of front office
equipments used in front office
evolution and growth of the hotel industry
goal
vision
strategies
major departments of hotels
major and minot revenue generating departments
mission
objective
processing of key cards
guest services
wake up calls
pageing
guest reservation in small hotel
types of reservation in hotel
réservation
co ordination
medium hotel organisation
hotel organisation
organisation
small hotel organisation
guest reservation
reservation procedures
scanty baggage guest
check in
dust tea
black tea
jasmine tea
leaf tea
types of teas
white tea
red tea
green tea
types of cigarette
cigarette brands
inroduction to tobacco
cigar
tobacco
tobacco products
cigarette
cultivation of tobacco
plate room
pantry room
still room
pre plated service
silver and pre plated service in hotel
silver service
food and beverage organization chart
organization of f and b
food and beverage department
methods of payment
method of payment in hotel and restaurant
payment in restaurant
payment in hotel
stewarding department
kitchen stewarding department
kitchen department cleaning
guerdion service
service for vvip guest
dishwashing methods
methods of dishwashing
french menu
french classical menu with examples
maintenance in restaurant
equipments in restaurant
english breakfast
meat
responsibilities of manager
restaurant manager
duties of kitchen stewarding
kitchen stewarding
banquet manager responsibilities
duties of banquet manager
duplicate and tripilicate system
tripilicate billing
duplicate billing
different methods of making a coffee
coffee
making a coffee
continental breakfast
serving procedure
waiter qualites
attributes of a waiter
eggs
fruit juices
american breakfast menu
breakfast cereals
fresh fruits
glassware
brandy balloon
champagne
liqueur glass
beer jug
high ball glass
champagne tulip
champagne saucer
wine goblet
other types of menu
types of menu
ala carte menu
fish knife
knife
dessert fork
dessert spoon
ap fork
salad fork
ap spoon
bow tie
bishop hat
shrit napkin
candle
heart
napking flod
lotus
fan
bunny
air condition
restaurant
music
set for service
napkin folding
set up
handling glassware
tray handling
salad trolley
liqueur trolley
cheese trolley
types of trolleys
tablw setup
fruit juice
juices
fruits
sommelier
sommilier skills
sommilier abilities
sommelier job knowledge
sommelier.dining
duties
responsibilities
cashier
waiter
food
ala carte
restaurants
bakery and confectionery
banquets
food production
salemanship
observation
good conduct
revenue
good memory
responsibulity
interwive
steam
solid
solid fuel
electricity
fuel
gases
gases fuel
electricity fuel
steam fuel
liquids fuel
types of whisky
steeping
brands of whisky
whisky
cooking increases palatability
cooking helps in digestible
cooking
cooking increases a variety
cooking concentrates nutrients
objectives of cooking
coulis
purees
veloutes
broths
thick soups
chowders
soup
consommes
thin soups
bisques
special and national soups
sweetners
commodities
milk
nuts
flavourings
fats
gelatin
bakery
cream
oils
pastry
bengali
bengali spicial equipements
bengali history
bangal
bengali geographical location
bengali culture
bangali cuisine
bengali cuisine culinary terms
bengali cuisine introduction
bar
alcoholic and non alcoholic beverages
non alcoholic
alcoholic
bar operations
types of bar
bar introduction
oil
basic food groups
blanced diet
body buiding food
fat
blancediet
sugar
cereals and millets group
protective food
awadhi introduction
awadhi cuisine culinary terms
awadhi cuisine equipements
assamese geographical location
assame cuisine
assamese introduction
assamese cuisine
assamese culinary terms
assame
assamese culture
arunchal pradesh
arunchal pradesh culture
arunchal pradesh culinary terms
arunchal pradesh history
arunchal pradesh food
arunchal pradesh cuisine
arunachal pradesh
andhra cuisine culinary terms
culture
andhra cuisine history
andhra cuisine culture
history
andra cuisine
andhra
cuisine
method of preparing alcohol
what is brewing
classification of alcoholic beverages
alcoholic beverages
what is stilling
what is fermented drink
remedies in breads
faults in bread
understanding of bread faults
bread loaf faults
beer production
ingredients in beer
kilnings
beer
top fermentation
fermentation
mashing
malting
how to make a bed
bread making procedure
breadmaking ppt
breadmaking
bread making
Tout plus
Présentations
(94)Mots-clés
front office
front desk
co ordination of front office
service
menu
bell desk
house keeping ppt
types of rooms in hotel
triple room in hotel
twin room in hotel
double room in hotel
single room in hotel
room designation in hotel
travel and tourism
hospitality industry
classification of hotels
need for organization
procedure of room change
guest cycle
reservation in hotel
check out
breakfast
steward
room service
reciption
interwive quations
liquid
awadhi geographical location
awadhi history
awadhi culture
awadhi cuisine
beverages
breads
germination
pent house room in hotel
adjacent room in hotel
king room in hotel
queen room in hotel
suite room in hotel
hospitality room in hotel
efficiency room in hotel
lanan room in hotel
parlor room in hotel
studio room in hotel
cabana room in hotel
duplex room in hotel
hollywood room in hotel
interconecting room in hotel
quad room in hotel
formula and competition based market in hotel
important in hotel
broucher in hotel
room tariff card in hotel
meal plans in hotel
room rate in hotel
check out bais 24 hrs
fixed check in in hotel
establishin the dnd of the day in hotel room
factors affecting hotel room tariff
glossary of front office
room discrepancy reports in hotel
room status codes
room status reconciliation
numbering of rooms
room configurations to suit guest preference
room designations
hotel reservations
reservation processors
types of reservations in hotel
pre-payment
guaranteed reservation
confirmed reservation
waitlisted reservation
tentative reservation
guest address and telephone number for registratio
name and surname at the time of registration
registration procesures
types of registrations
equipment's in front office
other departments equipments
importance of front office
layouts of front office
different
back of the house
front of the house
fuctions areas of frount office
relate industries in hospitality
importance in hotel
evolution in hotel
origin and growth in hotel
minor revenue in hotel
major revenue in hotel
major departments of hotel
vision of hotel
eduction
guest complaints
wake up call for guest
handling guest mail
key cards
handling keys
handling guest room
types of paging a guest
person paging
telephone paging
departure in hotel
guest in hotel
arrival
pre arrival
stage of guest cycle
telephone manners
communication
front office layout
chick in
hotel booking
how to do booking
booking
hotel
punjabi dresses of punjab
punjabi religion
punjabi communication
punjabi geography and climate
punjabi inportant festivals
punjabi cultural heritage
punjabi literature of punjab
punjabi art and craft
punjabi cusine introduction
domestic tandoor
under ground tandoor
clay of tandoor
mud tandoor
metalic tandoor
gas tandoor
commercial tandoor
charcoal tandoor
over ground tandoor
tandoor
types of tandoor
clay tandoor
tandoor naan
regional influence
type of event
service style
yield of the product
equipement
cost control
forecating
accounting
planning
skilled labour
hygiene
costing
profits
purchasing
right equipment
awadhi food
principals of flower arrragements
aragements of flowers
types of flowers used in flower arrangement
types of flowers
glass curtains
types of curtains
soft furnishing
identification of stains
strain methodes
strain
stone floor
semi hard flooring
soft flooring
hard flooring
types of floorings
off premises laundry
on premises laundry
laundry opreation
laundry operation in hotel
fabric construction
purchasing of linen
natural fibers
linen operation
types of fibers
linen cleaning
cotton
vegetable fibers
types of linen
different fromes of light
energy of light
light
light ppt
linen room organization
linen operations
laundry facility
linen room
laundry department in hotel
without laundry facility
the classifications of different types of balance
interior designing of carved lines
interior designing of horizontal lines
interior designing of vertical lines
interior designing of diagonal lines
environmental friendly house keeping
training of house keeping
training and motivation of house keeping
box spring
beds
guest room in hotel
guest bed
flat bed spring
bed base
guest bed room
base spring
beds in hotel
out sourcing of house keeping
contract service
advantages of contract service
hotel house keeping contract service
what is contract
what is contract service
foctors effecting hotel room tarrif
tariff card in hotel
tariff card
number of rooms in hotel
glossary terms in front office
types of rooms
importance of reservation
types of reservation
tentative reservation in hotel
types of registration
group registration
registration procedure
vip registration in hotel
different sections in front office
layout and sections of front office
lay outs of front office
equipments used in front office
evolution and growth of the hotel industry
goal
vision
strategies
major departments of hotels
major and minot revenue generating departments
mission
objective
processing of key cards
guest services
wake up calls
pageing
guest reservation in small hotel
types of reservation in hotel
réservation
co ordination
medium hotel organisation
hotel organisation
organisation
small hotel organisation
guest reservation
reservation procedures
scanty baggage guest
check in
dust tea
black tea
jasmine tea
leaf tea
types of teas
white tea
red tea
green tea
types of cigarette
cigarette brands
inroduction to tobacco
cigar
tobacco
tobacco products
cigarette
cultivation of tobacco
plate room
pantry room
still room
pre plated service
silver and pre plated service in hotel
silver service
food and beverage organization chart
organization of f and b
food and beverage department
methods of payment
method of payment in hotel and restaurant
payment in restaurant
payment in hotel
stewarding department
kitchen stewarding department
kitchen department cleaning
guerdion service
service for vvip guest
dishwashing methods
methods of dishwashing
french menu
french classical menu with examples
maintenance in restaurant
equipments in restaurant
english breakfast
meat
responsibilities of manager
restaurant manager
duties of kitchen stewarding
kitchen stewarding
banquet manager responsibilities
duties of banquet manager
duplicate and tripilicate system
tripilicate billing
duplicate billing
different methods of making a coffee
coffee
making a coffee
continental breakfast
serving procedure
waiter qualites
attributes of a waiter
eggs
fruit juices
american breakfast menu
breakfast cereals
fresh fruits
glassware
brandy balloon
champagne
liqueur glass
beer jug
high ball glass
champagne tulip
champagne saucer
wine goblet
other types of menu
types of menu
ala carte menu
fish knife
knife
dessert fork
dessert spoon
ap fork
salad fork
ap spoon
bow tie
bishop hat
shrit napkin
candle
heart
napking flod
lotus
fan
bunny
air condition
restaurant
music
set for service
napkin folding
set up
handling glassware
tray handling
salad trolley
liqueur trolley
cheese trolley
types of trolleys
tablw setup
fruit juice
juices
fruits
sommelier
sommilier skills
sommilier abilities
sommelier job knowledge
sommelier.dining
duties
responsibilities
cashier
waiter
food
ala carte
restaurants
bakery and confectionery
banquets
food production
salemanship
observation
good conduct
revenue
good memory
responsibulity
interwive
steam
solid
solid fuel
electricity
fuel
gases
gases fuel
electricity fuel
steam fuel
liquids fuel
types of whisky
steeping
brands of whisky
whisky
cooking increases palatability
cooking helps in digestible
cooking
cooking increases a variety
cooking concentrates nutrients
objectives of cooking
coulis
purees
veloutes
broths
thick soups
chowders
soup
consommes
thin soups
bisques
special and national soups
sweetners
commodities
milk
nuts
flavourings
fats
gelatin
bakery
cream
oils
pastry
bengali
bengali spicial equipements
bengali history
bangal
bengali geographical location
bengali culture
bangali cuisine
bengali cuisine culinary terms
bengali cuisine introduction
bar
alcoholic and non alcoholic beverages
non alcoholic
alcoholic
bar operations
types of bar
bar introduction
oil
basic food groups
blanced diet
body buiding food
fat
blancediet
sugar
cereals and millets group
protective food
awadhi introduction
awadhi cuisine culinary terms
awadhi cuisine equipements
assamese geographical location
assame cuisine
assamese introduction
assamese cuisine
assamese culinary terms
assame
assamese culture
arunchal pradesh
arunchal pradesh culture
arunchal pradesh culinary terms
arunchal pradesh history
arunchal pradesh food
arunchal pradesh cuisine
arunachal pradesh
andhra cuisine culinary terms
culture
andhra cuisine history
andhra cuisine culture
history
andra cuisine
andhra
cuisine
method of preparing alcohol
what is brewing
classification of alcoholic beverages
alcoholic beverages
what is stilling
what is fermented drink
remedies in breads
faults in bread
understanding of bread faults
bread loaf faults
beer production
ingredients in beer
kilnings
beer
top fermentation
fermentation
mashing
malting
how to make a bed
bread making procedure
breadmaking ppt
breadmaking
bread making
Tout plus