Halloween party ideas 2015

          Breakfast means to break fasting from last night. After having dinner, we go to sleep up to 8 hours. So this time is considered as a fasting. When we get up next morning, our body needs energy. So we eat something to break the fasting from last night. That's why the name arrived as "Breakfast". Morning breakfast plays important role in our day to day life to make us active & to provide us essential​ energy we need. To start a day without breakfast is like to drive a vehicle without Petrol.

             For some people breakfast means a light meal and for others it is like a Major Meal. Some people don't have enough time for breakfast. So they eat anything which is available on their office route. Variety of food items are included in morning breakfast. We must give atleast 15 minutes for the breakfast. From one survey, today's modern girls have trend towards loosing weight. That's why they usually skip breakfast and they think that it will lose their weight but it's a very big misconception.

          It may affect your body if you regularly skip breakfast. It can also causes disadvantages to the body like hair loss, decreases your memory, weakness and it may turn your face yellowish. Weight and breakfast are related to each other. If you skip your breakfast then you feel more hungry in the afternoon. In such case you eat some junk food like Burger, pizza etc then your weight will be increasing. In between two major meals that is lunch and dinner if you stay starve more time it can spoil your digestive system. So it may cause weight gain.

          Morning breakfast will increase your concentration and memory. Breakfast is most important thing for students. From one survey it is saying that students who never skip breakfast will get good marks in the exam because they get essential energy from the breakfast. Morning breakfast is light meal which gives essential energy to you & help to make you healthy. Breakfast also reduces the tightness of the body. Every morning sugar level in the blood reduces naturally. Breakfast helps to maintain the sugar level in the blood. Breakfast also promotes digestion and helps to control the weight gain. Early morning breakfast increase your memory, excitement and regularise your insulin level in the blood.

          When you eat fruits and milk in breakfast it will fulfill your nutrient needs of the day. Your behaviour become irritating if you skip the breakfast usually. It can also cause high Blood pressure, Diabetes etc. Here we learnt importance of the breakfast after reading this article what is your opinion about the breakfast. What do you like to eat in breakfast. Don't forget to share with me in comment section. Never forget to share such important post with your near & dear ones.

    Nowadays oil and Clarified Butter (Ghee) are avoided from diet because there is a very big misconception that Clarified Butter is mainly responsible for fatness. The real thing is that if you consume Ghee in limit the it will benefits to you alot. There is a phrase in marathi "Toop Khalyane Roop Yete" which means eating ghee will gives you look and beauty. If you eat too much of ghee then it will be really harmful which may cause fatness & further high cholesterol. Ghee made from cow and goat contains low fats as compare to the buffalo's ghee. Ghee from cow is light to digest and antibody. I still remember that my mother force us to eat ghee in childhood. Now I realised the Important of Clarified Butter in our diet. I am sharing Health Benefits Of Clarified Butter with you, share it with all so they also know this.

• Energy:
Ghee contains A, D, E, & K fat-soluble vitamins which are important for promoting bone and brain health, and for boosting the immune system. With just one tablespoonful of ghee, you can get a whooping 470 KJ of energy. Ghee contains 65% saturated chain fatty acids that can be directly absorbed into the liver and burnt as energy.

• Digestion:
       Ghee can boost your digestive system in various ways. It contains Linolenic acid which improves your digestion capacity. It contains a short chain butyric acid that acts as intestinal bacteria and a well-functioning digestive system means a good appetite. It also increases the body resistance for various infections. Ghee is also rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support

• Energy Source:
       Pure Ghee contains 65% medium chain of saturated fatty acids which can be directly absorbed into the liver and produces energy. 1 spoon of Ghee produces 470 KJ of energy. It will be very beneficial for your body if you take a glass of milk with a spoon of Ghee every Night.

• Eye Care:
     Clarified Butter contains vitamin A, D & E which can be easily absorbed in fats thats why it increases your vision capacity. One can get rid of dark eye circles by applying ghee around it. Apply ghee and massage properly around the eyes. Leave it for 10 to 15 minutes and then wash your eyes. Putting a drop of melted ghee in each eye before going to sleep helps to relieve burning sensation.

• Cholesterol Lowering Effect:
     Research has shown that ghee may lower the levels of LDL (bad or unhealthy) cholesterol as well as total cholesterol levels. These positive effects of ghee are attributed to the presence of conjugated linoleic acid in it. The energy from these medium chain fatty acids can be used to burn other fats in the system and lose weight. It lowers the bad blood cholesterol level and enhances the good blood cholesterol level thus helps the heart functioning well without overload.

• Skin Care:
     Regular application of ghee on skin can benefit your skin to a very large extent. Ghee is a natural moisturizer and a light massage with it can make your skin supple and soft. Cow ghee can be an effective remedy against chapped lips also. Ghee takes care of your skin in Winter season. Take equal quantity of ghee, olive oil & coconut oil and massage it on head, wash your hairs after 15 minutes with shampoo. It makes your hair strong & intensive.

     Fresh fruits plays an important role to make your life healthy for free from deceases. When you go for journey or away from home or at event like wedding, reception, meetings, conferences etc. It is always better to have some fruits instead of  too much spicy & oily food. Some people often take fruit juice or eat fruits after having lunch or dinner. Fruits make you feel fresh and helps in digestion process. Are you using fruits in your day to day life? If not then start from today & make your life healthy. Pineapple is one of our favourite tropical fruit because of it's sweet and tart taste with more tender texture. There are so many benefits of pineapple from which I am sharing top 5 with you. Do you like pineapple? You can share your memories with this fruit in comment section.

• Decease Resistance Power:
     Pineapples are one of the best & delicious source of vitamin C which also contains Ascorbic Acid. Pineapple helps body to fight against deceases ie. It increases Decease Resistance Power. Pineapple helps you to cure from heart diseases, diabetes, sinusitis, throat & swelling.

• Eye Care:
      Eye problems are common in today's life. Vision capacity decreases in old age. Your vision capacity will remains same up to old age if your diet is healthy with enough vitamins. Pineapples are rich in Vitamin C and Beta-carotine which is a powerful antioxidant to improve your eye health. Include pineapple in your diet if you have eye related issues.

•  Digestion:
      Pineapple contains good amount of fibers which helps in digestion and regular bowl. If you are suffering from constipation, pineapples are very helpful to you. This is the reason that's why some knowledgeable people take pineapple juice after major meal. Pineapples are rich source of soluble & insoluble fibers. Pineapple stimulates release of gastric. Pineapple contains bromelain enzyme that is responsible for breaking down protein amd take care of intensities & digestion.

• Blood Care:
      Pineapples also take care of your blood circulation as it contains rich amount of copper which is required for the formation of red blood cells. Red blood cells are responsible for delivery of oxygen to various organs of the body. Pineapples also a good source of Potassium which plays the most important role in blood circulation and prevents the blockages made by clotting of blood in vessels. Which protects you from Heart Attack & Strokes. Potassium is mainly responsible for Vasodilation that eases the tension and stress of blood vessels amd help to promote blood circulation.

• Bone Health:
     Pineapples have rich amount of Manganese which helps in strengthening of bones and connective tissues in your body. You will surprise by knowing that it doesn't contains calcium but still very helpful for strong bones. One single serving of pineapple can fulfill your 70% daily requirement of Manganese which is also responsible for growth and overall repair of bones in youngers and strengthening bones in older age.

     Hello Friends, Strawberry is one of our favourite fruit because of it's attractive colour, aroma and juicy texture. Strawberries are worldwide famous and are used in various products like ice cream, cakes, jams, Jelly, Squashes and even in Medicines. You will surprised by knowing the health benefits of Strawberry hence it is also known as "Queen of Fruits". When I heard the word Strawberry, I just remember the gardens of Mahableshwar. Mahableshwar is a famous hill station. Red aromatic berries with seeds on the outside skin gives it some crunchy and juicy flavour. Strawberries are available in a variety of shapes, sizes and colors, ranging from deep red and pink. Strawberries are packed with plenty of Vitamins, minerals which may help you to improve your health.

• Brain Health:
It is proved in the research that anthocyanins boost short term memory by 100 percent in eight weeks. strawberries are rich in Iodine, which is very helpful for regulating the proper functioning of the brain and nervous system. Potassium, which is found in significant quantities in strawberries, also has been linked to improved cognitive function by increasing the blood flow to the brain. Folate and various antioxidants are known to provide neurological benefits. Folate has been known to reduce the occurrence of Alzheimer's disease and congnitive decline. If you are a such person who is suffering from loosing memory issues or any other brain issues Strawberries are most helpful for you.

• Eye Care:

Use of strawberries may lower the risk of macular degeneration, a condition resulting in vision loss. Strawberries are helpful because they contain potassium, which helps to maintain the correct pressure within eyes. Our eyes require vitamin C to protect them from exposure to free-radicals from the sun’s harsh UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening the eye’s cornea and retina. Antioxidants such as flavonoids, phenolic phytochemicals, and elagic acid, all of which are present in strawberries, can help to avoid excessively dry eyes, degeneration of the optical nerves, macular degeneration, vision defects and increased susceptibility to infections.

• Blood Pressure:

Strawberries contain potassium which regulates blood pressure and prevents high blood pressure by counteracting the negative effects of sodium. Here they are acting as a buffer against the negative effects of sodium. Strawberry is one of the healthy heart care fruit.

• Fitness/Weight Loss:
If you are thinking to loose weight then strawberries can help you better. Too much weight is open invitation to deceases like Heart Attack and diabetes. Strawberries are naturally low in Sugar, Sodium and also fat free they also contain nitrates which promote blood flow and oxygen throughout the body, resulting in weight loss. Nitrates also prevent the muscles from becoming too tired after exercise. Strawberries are a smart fruit choice for diabetics patients, as they have a lower glycemic index than many other fruits.

• Constipation:
If you are suffering from constipation or indigestion Strawberries can help you. It contains high amount of water & fibres which may keep you hydrated and your bowel movements regular. Keep yourself safe from problems that can arise from lack of fibre include constipation and diverticulitis-an inflammation of the intestines. Fibres also plays important role for diabetics patients as it helps by absorbing sugar ie. Glucose from blood.

• Heart Health:
In this 21th century, all of us are consuming contaminated food. Fast food is a very big craze of today's generation. This contaminated food causes increase of cholesterol in the body which further goes to danger stage like Heart Attack. Heart decease is one of the leading cause of death in the world. It is seen in research that regular consumption of anthocyanins, a class of flavonoids found in berries, can reduce the risk of a heart attack by 32 percent in young and middle-aged women. high levels of antioxidants such as vitamin-C and those phytochemicals form an ideal cardiac health pack, as they effectively reduce cholesterol in the arteries and vessels and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

• Cancer Prevention:
Vitamin C, folate, anthocyanins, quercetin and kaempferol in strawberries helps in cancer prevention by boosting our immunity. Vitamin C is one of the antioxidants that can help with cancer prevention, since a healthy immune system is the body’s best defense. They also contain a phytochemical called ellagic acid which has anti-cancer properties such as suppressing cancer cell growth.

Now I am going to buy this healthiest fruit and you? Include strawberries in your diet and don't forget to share this article with your near & dear once. Let me know if you know something regarding Strawberries. Comment it.

          Hello friends today is my Birthday and I am very happy. I have planned to cook for my friends. So I have decided to prepare a famous Indo-Chinese starter or appetizer ie. Chicken Chili. I know nkow your mouth starts watering. Chicken Chili is one of the popular starter of Indo-Chinese cuisine. I am writing steps for the preparation.


• 500gms Boneless Chicken
• 1 tbsp Soya Sauce
• 1 Egg White
• 3 To 4 Tbsps Plain Flour/Maida.
• 1.5 Tbsp Corn Flour
• ½ Tsp Pepper Powder
• 1 Tsp Chilli Sauce
• 2 Tsp Ginger-Garlic Paste
• Salt To Taste

Other Ingredients:

• 2-3 Finely Chopped Green Chilies
• 2 Green Onion Chopped
• ¼ Capsicum Julienne
• 2 Tsp Ginger-Garlic Paste
• Salt To Taste
• 1/2 Tsp White Pepper Powder
• 1/2 Tsp Sugar
• A Pinch Of Testing Powder
• ¼ Cup Chicken Broth
• 1 Tbsp Oil
• 2 Tsp. Soya Sauce
• 1.5 Tsp Chilli Sauce
• 1 Tsp Tomato Sauce
• Shredded Cabbage as needed

• Method:

• Take chicken pieces in a bowl. Add Ginger-Garlic Paste, Egg White, Salt To Taste and mix it well.

• Now add Maida & Corn flour. Then add Soya Sauce, Red Chilli Sauce then mix it well.

• Set it aside for the marination upto 30 minutes.

• Meanwhile cut the Onion, Capsicum, Green Chillies as mentioned above.

• Hear oil in a deep frying wok. Fry the marinated chicken pieces till crisp and light golden brown in colour.

• When chicken pieces are cooked, drain it on Paper towel or Kitchen tissue.

• Take a little bit of oil in a pan. Add chopped Onions, Green Chillies, Ginger-Garlic Paste. Saute it for 1-2 minutes.

• Add Capsicum, Shredded Cabbage and mix it well. Flame should be high.

• Add Tomato Sauce, Red Chilli Sauce, Soya Sauce one by one. Salt, Sugar & Testing powder to taste. Ads Chicken Broth and Mix it well.

• Add Chicken pieces and cook for 2-3 minutes. Toss it gently and mix well on medium flame.

• Now increase the flame and evaporate the extra water if any. Tasty Chicken Chili is ready. Serve hot.

• Tags:

Chicken Chilli Dry, Chicken Chili.

• Buyout:
An arrangement in which both parties to a contract agree to end the contract early as a result of one party paying the other an agreed-upon financial compensation.

• Business Traveler:
Those who travel primarily for business reasons (often on an expense account to defray the reasonable travel costs that are incurred).

• Business Plan:
A written document that details an owner/manager's strategy for operating a hotel.

• Business-format Franchising:
A popular form of franchising in hospitality firms; this approach to franchising involves a franchisor selling a way of doing business to its franchisees.

• Business Definition:
A description of the business activities of a firm, based on its products and services, markets, functions served, and resource conversion processes.

• Bundling:
Combining individual products and/ or services into groupings that are sold for a single price, usually lower than the sum of the prices charged if the same included items were purchased individually.

• Buffering:
Techniques designed to stabilize and predict environmental influences and therefore soften the jolts that might otherwise be felt as the organization interacts with members of its external environment.

• Budget:
It is a plan utilizing resources of all kinds, including cash, tools and materials, and labor, to operate the hotel in its most effective manner.

• Bucket Check:
Industry jargon for a systematic examination of guests’ folios to ensure the accuracy of guest information.  Bucket checks typically include rate verification, credit monitoring, and confirmation of departure date and guest room assignment.

• Brownouts: Partial loss of electricity.

• Broker:
An entity that, for a fee, lists (offers) hotels for sale on behalf of the hotels' owners and solicits buyers for the hotels it lists. Used, for example, in, "I know that hotel is listed with Joe Johnson, a broker with Mid-State Hotel Brokers."

• Broad Environment:
Forms the context in which the firm and its operating environment exist, including socio-cultural influences, global economic influences, political/legal influences, and technological influences.

• Broadband Communications:
A communications network that allows for simultaneous transmission of signals such as voice, data, or video.

• Break-Even Point:
The point at which a firm’s revenues exactly equal its expenses (costs).

• Brand Standard:
A hotel service or feature that must be adopted by any property entering a specific hotel brand's system. Used, for example, in, "The franchisor has determined that 'free local telephone calls' will become a new brand standard effective January 1st."

• Brand Proliferation:
Over-saturation of the market with different brands.

• Brand:
The name of a hotel chain. Sometimes referred to as a "flag."

• Box:
Reservation term that allows no reservations from either side of the boxed dates to spill through.

• Boutique Hotels:
Sometimes called “design hotels” or “lifestyle hotels,” they differentiate themselves from larger chain or branded hotels by their intense focus on the physical space through the design of their facilities.

• Bottom-up Selling Method:
A selling approach that seeks to sell an entity’s lowest priced items prior to the sale of its higher priced items.

• Bookkeeping:
The process of initially recording financial transactions.

• Booking Pace:
Often shortened simply to “Pace,” this term refers to the amount of future demand for rooms.

• Booking:
Hotel jargon for making a confirmed sale. As in, "What is the current booking volume for the month in the Food and Beverage department?" or "How many out-of-state tour buses were booked into the hotel last month?"

• Bonified Occupational Qualifications (BOQ!):
Qualifications to perform a job that are judged reasonably necessary to safely or adequately perform all tasks within the job.

• Bond(ing):
Purchasing an insurance policy against the possibility that an employee will steal.

• Board of Directors:
In publicly owned companies, a group of individuals who are elected by the voting shareholders to monitor the behavior of top managers, therefore protecting their rights as shareholders.

• Blood-Borne Pathogen:
Any microorganism or virus, carried by blood that can cause a disease.

• Block (Funds):
The amount by which a card’s available credit (if a credit card) or balance (if a debit card) is reduced; also called a “hold.”

• Block:
Rooms reserved exclusively for members of a specific group. As in, "We need to create a block of fifty rooms for Jan 17 and 30 for the Amazon.com Appraisers."

• Black-out Date:
Specific days in which the hotel is "sold-out" and/or is not accepting normal reservations.

• Blackout: Total loss of electricity.

• Biometrics:
An individual electronic measurement of uniqueness of a human being such as voice, handprint, or facial characteristics.

• Biohazard Waste Bag:
A specially marked plastic bag used in hotels. Laundry items that are blood or bodily fluid stained and thus need special handling in the OPL are placed into these bags for transporting to the OPL.

• Bid:
An offer by the hotel to supply sleeping rooms, meeting space, food and beverages, or other services to a potential client at a stated price. If the bid is accepted, the hotel will issue the client a contract detailing the agreement made between the hotel and the client.

• BEO: Short for Banquet Event Order.

• Benefits:
Indirect financial compensation consisting of employer-provided rewards and services other than wages or salaries.

• Benchmarking:
The search for best practices and an understanding about how they are achieved in efforts to determine how well a hospitality organization is doing.

• Bell Staff:
Those uniformed attendants responsible for guest services, including luggage handling, valet parking, airport transportation, and related guest services. The tide originally arose because, in earlier years, the staff would come to the "front" (desk) to assist a guest when a bell was rung as a summons to them.

• Bell Captain:
The supervisor of the bell-persons and other uniformed service personnel;  bb,: a proprietary in-room vending machine

• Behavioral Control:
A special set of controls used to motivate employees to do things that the organization would like them to do, even in the absence of direct supervision; they include bureaucratic controls, clan control, and human resources systems.

• Bed Board:
A board placed under the mattress to provide a firmer sleeping surface.

• Barista:
A barista (from the Italian for "bartender") is a person, usually a coffee-house employee, who prepares and serves espresso-based coffee drinks.

• Bargaining Power:
Economic power that allows a firm or group of firms to influence the nature of business arrangements for factors such as pricing, availability of products or services, purchase terms, or length of contract.

• BAR:
Short form of Best Available Rate.

• Banquet Event Order (BEO):
A form used by the sales, catering, and food production areas to detail all requirements for a banquet. Information provided by the banquet client is summarized on the form, and it becomes the basis for the formal contract between the client and the hotel.

• Banquet:
A food and/or beverage event held in a function room.

• Balance Sheet:
An official financial listing of assets, liabilities, and owner’s equity.

• Backup Systems:
Redundant hardware and/or software operated in parallel to the system it serves. Used in times of failure or power outages, these are often operated by battery systems. For example, a backup system to the hotel's telephones would enable outside calling even if the main digital telephone system were to shut down.

• Backup Generator:
Equipment used to make limited amounts of electricity on-site. Utilized in times of power failure or when the hotel experiences low supply from the usual provider of electricity.

• Back to Back:
A sequence of consecutive group departures and arrivals usually arranged by tour operators so rooms are never vacant; bb., a floor plan design that brings the piping of adjacent bath into a common shaft.

• Backsourcing:
When firms bring an outsourced service or good back in-house, often because costs have begun to rise in contrast to the primary benefit of outsourcing.

• Back of the House:
The functional areas of a hotel in which personnel have little or no direct guest contact, such as engineering, accounting, and personnel.

• Back Office System:
The accounting system used by the controller to prepare the hotel's financial documents such as the balance sheet, income statement, and so on.

• Back Office Applications:
Computer software designed for specific back office uses. Typical back office applications include accounts receivable, accounts payable, payroll accounting, and financial reporting modules.

• Back Office Accounting:
The process of summarizing and documenting the financial activities and condition of the entire hotel.

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• Abandoned Property:
Property that is given up by someone who does not intend to reclaim it 

• Acceptance:
An agreement by the second party in a contract to the terms and conditions of the offer.

• Accessible:
A guest room that is designed to accommodate persons with disabilities by removing barriers that otherwise limit or prevent them from obtaining the services that are offered.

• Account:
A form in which financial data are accumulated and summarized.

• Accountability:
An obligation created when a person is delegated duties/responsibilities from higher levels of management.

• Account aging:
A method for tracking past due accounts according to the date of charges originated

• Account Allowance:
Either a decrease in a folio balance as compensation for unsatisfactory service or as a rebate for a coupon discount; or a correction of a posting error detected after the close of business

• Account Balance:
A summary of an account in terms of its resulting monetary amount; specifically, the difference between the total debits and the total credits to an account

• Accounts Payable:
The sum total of all invoices owed by the hotel to its vendors for credit purchases made by the hotel. Also called “AP”

• Account Payable Module:
Back office computers which track the hotel’s purchases and helps the hotel maintain sufficient cash flow to satisfy its debts.

• Accounts Receivable:
Money owed to the hotel because of sales made on credit.  Sometimes referred to as "AR" for short.

• Accounts Receivable Aging:
A process by which the average length of time money owed to the hotel because of sales made on credit is determined.

• Account Receivable Voucher:
See Charge Purchase Voucher

• Accounts Receivable Ledger:
A grouping of accounts receivable, including the guest ledger and the city ledger

• Accounts Receivable Module:
A back office computer which monitors guest accounts and account billing and collection when integrated with the front office accounting module.

• ADA:
Short for American with Disabilities Act. ADA prohibits discrimination against people with disabilities in employment, transportation, public accommodation, communications, and governmental activities.

• Address Verification Service:
A company that, for a fee, allows access to its database of current addresses.

• Adjacent Rooms:
Rooms close to each other, perhaps across the hall.

• Adjoining Rooms:
Rooms with common wall but no connecting door. Not all adjoining rooms are connecting, however, every connecting rooms are adjoining.

• Advance Deposit Guarantee:
A type of reservation guarantee which requires the guest to furnish a specified amount of money in advance of arrival.

• ADR:
Short for "average daily rate," the average selling price of all guest rooms for a given time period. The formula for ADR is Total Room Revenue/Total Number of Rooms Sold = ADR.

• ADR Index:
ADR of our hotel/ADR of the competitive set.

• Affiliated Hotel:
One of a chain, franchise, or referral system, the membership of which provides special advantages.

• Affiliate Reservation Network:
A hotel chain’s reservation system in which all participating properties are contractually related.

• Afternoon Tea:
A light snack comprised of delicate sandwiches and small sweets served with tea, or even sherry.

• Agency Ledger:
A division of the city ledger dealing with travel agency accounts.

• Agency Problem:
Exists when top managers attempt to maximize their own self-interests at the expense of shareholders.

• AH&LA:
A Short for American Hotel and Lodging Association.

• Air Handler:
The fans and mechanical systems required to move air through ducts and to vents. (HVAC)

• Alliance:
An arrangement between two or more firms that establishes an exchange relationship but that has no joint ownership involved.

• Allowance Voucher:
A voucher used to support an account allowance.

• Allowances  and Adjustments:
Reductions in sales revenue credited to guests because of errors in properly recording sales or to appease a guest for property shortcomings.

•  Amenities:
Hotel products and services designed to attract guests.

• American Plan:
A billing arrangement under which room charges include the guestroom and three meals. Also called Full American plan or full board.

• Antitrust Laws:
Established by governments to keep organizations from getting large and powerful enough in one industry to engage in monopoly pricing and other forms of noncompetitive or illegal behavior.

• Appraisal:
The establishment of (real estate) value.

• Arbitrage:
The nearly simultaneous purchase of a product at a low price and reselling of it at a higher price with the intention of keeping the difference in price.

• Area of Protection (AOP) [ Franchise]:
The geographic area, which is designated by a franchisor, and granted to a franchisee, in which no directly competing franchisees will be sold.

• ARR:
Short for Average Room Rate, see also ADR.

• Arrival Date:
The date a guest plans to register at the hotel.

• Assets:
Items owned by a business including cash on hand, money in checking or other accounts, money owed to the business, inventories, property, equipment, and furnishings.

• Attrition:
The difference between the original request and the actual purchases of a group. For example, a group might reserve one hundred rooms, but actually use only fifty. The hotel's standard group contract may, in such a case, stipulate that the group pay a penalty for "over-reserving."

• At-Will Employment:
The employment relationship that exists when employers can hire any employee as they choose and dismiss that employee with or without cause at any time. The employee can also elect to work for the employer or terminate the work relationship anytime he or she chooses.

• Audiovisual Equipment:
Those items including DVD players, laptops, LCD projectors, microphones, sound systems, flip charts, overhead projectors, slide projectors, TVs, and VCRs that are used to communicate information to meeting attendees during the meetings.

• Audit:
The process of verifying records for correctness and completeness.

• Auditor:
The individual(s) who conducts an independent verification of financial records.

• Audit Trail:
An organized flow of source documents detailing each step in the processing of a transaction.

• Audit Work Time:
The period from the end of day until the completion of the audit.  (FO Night Audit).

• Authority:
The power to tell others to do or not to do something in efforts to attain the hotel's objectives.

• Authorization Code:
A code generated by an on-line credit card verification service, indicating that the requested transaction has been approved.

• Authorize: To validate.

• AV:
Short for Audiovisual Equipment.

• Availability Forecast:
An estimate of the number of rooms that remain to be sold.

• Availability Report:
A report which contains expected arrival and departure information for the next several days, typically prepared as part of the night audit.

• Average Daily Rate:
An occupancy ratio derived by dividing net rooms revenue by the number of rooms sold.

• Average Rate Per Guest:
An occupancy ratio derived by dividing net rooms revenue by the number of guests.

• Avoidance Strategy:
Competitive strategy in which a firm avoids confrontation completely by focusing on a particular niche in the market in which other firms have little interest.

  • Do not lean on the counter. It is normal tendency and easily developed into a habit. When you have impulse, step back from the desk or if possible go into the back office for some time.

  • Do not gossip on telephone.

  • Walk briskly. Do not run. Be Practical. Always use staff entrance.

  • Do not smoke, whistle, sing, play or laugh, talk loudly, read a book or newspaper around the lobby or corridor etc.

  • No dates while on duty. Do not invite your friends and guests to visit you while you are working.

  • Accept an irate guest as a challenge. If you can please nine people out of ten and strive to please the tenth one, then you have become an artist in human relations.

  • Avoid using "Yeah" or "Ye" or "Nope" and other slang terms and phrases.

  • Be careful with expressions.. Eg. "One moment please", "I beg your pardon" are pleasantly received. Avoid using "What can I do for you" Avoid using phrases like "I think you will get a taxi around the corner." Instead be positive by saying "Taxi stand is around the corner sir/mam."

  • The receptionist meet many celebrities at close quarters. They should not show curiosity about them. Do not stare at them, Do not try to listen their conversation or laugh on their jokes. Photographs and autographs should be avoided.

  • Do not enter the guest's room without permission.

  • Keep all records properly as the guest service depends greatly on them.

  • Do not reveal information of any guest to a visitor including the room number without permission of the guest.

  • Report in duty to your development in full uniform. Do not leave until your shift finishes.

  • Do not shout or speak loudly, use cheerful and pleasant look.

  • Do not turn your back to the guest.

  • Follow the rule "Service without Servility"

  • If you are wrong, do not make excuses but admit your mistake, rectify it and do not repeat.

  • Attend the visitors promptly. "A service delayed is service denied".

  • Be oblivious to guest's mistakes. Do not say "You are wrong" or "You misunderstood me" but rather than I am sorry, I didn't make it clear.

  • Do not criticize competing hotels. This never helps anyone including yourself.

  • Always speak positive, every negative reply can be rephrased.

  • Refers to males as Gentleman & females as Ladies, address them as Sir or Mam.

  • Information regarding guest & his/her movements should not be given to any outsider or other guests. Any caller should not be shown to the guest room without the permission of the guest. No visitor should be allowed to enter the room of guest in his/her absence unless instructed by the guest. On no condition, should the visitor be allowed into the room at night.

  • Follow the rules of the Hotel strictly regarding the Pets.

  • Any policy regarding the Bill settlements such as "No personal cheques will be accepted." or "Advance payment from scanty baggage guest." should be communicated very tactfully & diplomatically to the guest.

  • Put the guest to receptive mood first before trying to sell rooms to the guest and offer higher priced accommodation first.

  • Security checks are important for the safety of the Hotel. cooperate for the time offered for the same.

  • Front desk receptionist must develop good eye contact and listening skills.Even if they are busy in work. They should show that they really care of the visitor.

• Records are available showing that Philip Stanhope (1778), A traveller stayed in a luxurious and excellent traven in Bombay. David prince who visited India, stayed at Mac tarlanes Hotel.

• A dinner to commemorate the capture of shrirangpatanam was served at Maclean's Hotel in 1800 in Bombay. The same remained a resort for many years of sams Souci Club, Which entertained Duke of Wellington, Lord Nelson and Sir Arthur Wellseley.

• Palanjee Peatonjee (1840) started the first luxurious hotel in Bombay. It was famous for it's excellent cuisine, beers and wines and it's excellent management later, be opened another hotel at Fort in Bombay.

• Auckland Hotel, founded in 1843 in Calcutta, was renamed as Great Eastern Hotel in 1858.

• Esplanade Hotel (1871) having 130 Rooms was built in Calcutta by John Wakson (A Britisher), a silk drapery merchant (probably an architect and builder).

• Dak bangalows were made during British period for official tourists for various purposes.

• Later, some Swiss and other families also owned hotels in India. One such example was Hotel Fonseca in New Delhi which was later demolished and Hotel Taj Mahal at Mansingh road was built there.

• J.R.D. Tata built the Taj Maahal Hotel in Bombay in 1903. It was the first hotrl of international standards and repute, Built by Indians for Indians.

      While working as a hotel staff, you must have to follow etiquette & manners to maintain standard of the hotel. You must behave professional because you are representing the hotel.

A) While Taking To Guests:

• Always smile.
• Always maintain an impression & helpful expression on your face.
• Maintain eye contact even if you are busy with Computer. Look once in a while to maintain eye contact.
• Maintain a distance of atleast two feets.
• Speak softly & clearly without an artificial accent.
• Avoid unnecessary moments of hands & gestures.

B) While Standing:

• Stand erect at care but not in a casual manner.

• Weight should be balanced on both feet. Shoulders straight. Chest out and stomach in.

• Keep your hands on the sides & behind your back.

• Don't keep your hands in your pocket or on your lips..

• Don't fold your hands across the chest.

• Don't make hand gestures. Don't lean against the counter.

• Don't forget you are viewed by the guest. Even if you are not directly interacting with them. Maintain your pose all the time.

• Don't handle guests together in groups.

C) While Walking:

• Walk at even pause at guest areas without any sound of footsteps.

• Don't run in guest areas.

• While in corridor if guests are approaching, get aside and give them first right of the way.

• If near a door, Open the door for guest to pass through.

• Walk on left side.

• Walk on guest's right handside. Open the restaurant door.

• Walk erect and maintain your position.

D) While Talking To Colleagues:

• Speak softly & politely especially within guests hearing range in restaurants, lobby, corridor etc.

• Don't use slang language or abusive words with your colleagues.

• Aware of your conversation on tele-guest.

• Never shout in the telephone.

• Don't have a long conversation on phone when the guest are waiting.

• Don't attain personal calls on the phone 

E) Courteous Behaviour:

• Anticipate guest needs & fulfill them without being asked.

• Open the door and let the guest pass ahead.

• Hand him a pen as he reaches for his own.

• Light his cigarette.

• Reach out for heavy bag he is carrying.

• Don't get familiar with the guest even when he treats you like a friend.

• Always maintain professional relationship with the guest.

• Treat guest courteously & then turn to a challenge & talking to him impolitely destroyes the Image. Maintain the same finesse.

• Treat non-resident guest with respect just like a resident guest.

• Don't forget the power of word of mouth popularity.

F) General Etiquettes & Manners:

• Be aware of the offensive habits you have like Bitteing nails, Picking hair, nose, ears, Yawning, Sneezing/Coughing without covering your mouth.

• Handle equipment without banging or making noise.

• Do not get nervous or hurried during business hours, stay calm.

• Do not hang around in guest areas when not on duty.

• Do not talk loudly or hold discussions in guest areas.

• Do not come to guest area in cloths other than your uniform.

• Do not talk in vernacularly within ears shout of the guest, he may think that you are talking about him.

• Do not gumble to the guest, he is not interested in your wear & will think poorly of you.

• Do not speak porely to the guest about another guest, staff member or department.

• Do not ask for tips, heirts, solitate.

• While speaking to guest always maintain eye contact.

G) Use of Greetings:

• Always wish the time of the day.

• Say Good Night sir/mam. Never say have a pleasant night.

• I hope you enjoyed the stay with us.

• We took forward to your next visit.

• Use Mr./Ms./Mrs only if you know the name of the guest.

• Take charge of personal assigned as Senior Section Housekeeper and organize them into teams for various assigned.

• To be responsible for the efficient and orderly management of Cleaning, Servicing and Repairing of the guest rooms.

• Inspection of the work done by the contractors like Pest Control.

• Prepare for and oversee the interviewing, screening, hiring, orienting and training of all assigned personnel to accomplish assigned tasks.

• To be responsible for the hotel linen and check its movements and its distribution to room attendants.

• Prepare staff schedule and duty roasters.

• Ensure the proper and systematic reporting of work completed, when appropriate.

• To keep an inventory of all housekeeping supplies and check it on regular basis.

• Ensure periodical stock taking and maintenance of stock records for linen, uniforms and equipment.

• Ensure the orderly flow of information to and from assigned personnel.

• To provide list of ready rooms fpr the allotment to the guest.

• Develop and executive an inspection that will ensure the maintain ace of guestroom areas, room cleanliness, sanitation and standards.

• To arrange training for staff.

• Oversee the day to day scheduling of assigned personal, ensuring the right number of people required, on any given day.

• To handle the tasks of Executive Housekeeper in his absence.

• Control the expenditure consistent with the targeted assigned rooms per attendant per day.

• To update all the files & registers.

• Assists in budget preparation with regard to funds required for maintenance within the department.

• To check VIP & Out of order rooms.

• Evaluate and appraise employee performance.

• Preparing written personnel planes related to specific responsibilities.

     Room attendant do the actual cleaning of guest room alloted to them. They are responsible for the cleanliness of the guest room as per standard. They receive and completes the guest requests. They provide extra bed on request. They make hard bed on request of the guest.

• Clean guest bathrooms and replenish supplies.

• Enters and prepares the room for cleaning. Makes bed.

• Clean guest bedroom and replenish supplies as per room checklist.

• Replenishes guestroom and bath supplies.

• Report missing or broken hotel property to the Floor Supervisor.

• He does dusting, bathroom cleaning, bed room cleaning and floor corridor cleaning.

• Maintain a polite, dignified and helpful and pleasing attitude towards the guests.

• Attends to guest calls, guest requests guest complaints in the area assigned to him.

• Attend daily briefings and give attendance.

• Receive allocation of floor and rooms.

• Service of Bathrooms Empty and wash bins, clean bath, shower, basin, toilet and bidet.Wash floor and all glass surfaces to the highest quality standard.

• Replenish maid cart with guest supplies, detergents and linen.

• Update and record all cleaned rooms. Return and properly tag all lost and found articles in the Housekeeping Office.

• Count soiled linen handed over to floor linen room.

• Hand over lost and found articles to Supervisor

• Make physical check of rooms for preparing the house keeping occupancy list.

• Responsible for collecting guest laundry.

• Check that all bulbs and switches are working. In case of defect or fuse, report the same to the Floor Supervisor.

• Arrange and stock the pantry with linen and supplies.

• Change the water glasses daily and fill the water flasks.

• Turn down beds in the evening and draw the curtains. Remove and dispose off refuse and rubbish at the assigned area.

• Return keys to the Housekeeping Department before going off duty.

• Ensure that Housemen polish guest shoes and assist the Bell Boys in carrying guest luggage when required.

• Prepare room checklist.
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