This document provides an overview of hospitality topics including hotels, front office functions, the guest cycle, housekeeping, food and beverages, menu types, and flight catering. It begins with acknowledging the training program and instructor. It then covers the standard layout of hotel rooms, the guest cycle process, and key responsibilities of the front office, housekeeping, and food and beverage departments. Specific sections describe the French classical menu structure, the flow chart of a flight kitchen production process, and the typical meal plan for flights.

1. English Enhancer
Name : Harsh Soni
Course : AHTM
Batch : R2

2. I take this humble opportunity to thank the
Frankfinn Institute for giving me such a great
exposure to the Service Industry.
I would also like to thank Ms.Christina Rozario
for teaching us the high level English and making
us tackle any situation in our future life.
Acknowledgement

3. Contents
1.Hotels
2.Front Office
3.Guest cycle
4.Housekeeping
5.Food And Beverages
6.French Classical Menu
7.Flight Catering

4. Origin of Hospitality
• A 'hotel' or 'inn' is defined by the British law as 'the
place where a bonafide traveler can receive food and
shelter provided he is in a position to pay for it and is
in a fit condition to be received'. Hence a hotel must
provide food and lodging to a traveler on payment and
has, in turn, the right to refuse if the traveler is drunk,
disorderly, unkempt or is not in a position to pay for
the services.

5. STANDARD LAYOUT OF THE ROOM

6. Functions of Front office
Reception Reservation Concierge Bell desk
Information Telephone
Guest
Relations
cash
Business
Centre
Travel Desk

7. Guest Cycle

8. House
Keeping
•Housekeeping is the department that deals essentially with
cleanliness and all ancillary service attached to that.
•The standard plays an important role in the reputation of
the hotels. One feels comfortable only in the environment
which is clean and well ordered, so cleanliness is important
for health foremost also for well being.
•House keeping is the department
determine to a large extent whether
guests are happy during stay and in
turn mankind they return to the hotel.

9. Food & Beverages
The Food and Beverage Division is responsible for the
dining rooms, restaurants, galleys, bars, cleaning and
provisions. The division is run by the Food and
Beverage Director. The seating arrangements, service
and overseeing of the staff is the responsibility of the
dining room manager, or maitre d'.

10. Types Of Beverages
Non-Alcoholic Beverages
•Mineral Water
•Fruit Juices
•Squashes
•Syrup
•Hot Drinks
•Milk
•Coffee
•Chocolate
Drinks
Alcoholic Beverages
•Fermented
•Beer
•Wine
•Distilled
•Rum
•Brandy
•Whisky
•Gin
•Vodka
•Tequila
•Bitter
•Liqueur
•Aperitifs

11. Non Alcoholic Beverage
• A non alcoholic beverage may be defined as a
potable beverage that may satisfy or all of the
following criteria:
• Refreshing
• Thirst quenching
• Appetite enhancing
• Nourishing
• Stimulating

12. French Classical Menu
French English
Hors d’oeurves Appetizer
Potage Soup
Poisson Fish
Entrée Entry of Meat Course
Releve Main Course
Sorbet Rest Course
Roti Roast
Legumes Vegetable
Entremets Sweet Course
Fromage Cheese
Dessert Fruits & Nuts
Café Coffee

13. Flow chart of a flight kitchen
Food Reception
Cold Storage
Dry storage
Food Preparation including thawing
Hot kitchen
Blast Chillers
Chilled storage
Hot Kitchen assembly
Tray assembly
Chilled Storage
Hot Kitchen assembly
Tray assembly
Chilled Storage
Dispatch
Loading Aircraft

14. Flow Chart of a flight kitchen
The Schedule of Meal plan in flight
Hot Breakfast : Between 6.30am To 10.am
Hot Snack : Between 10:00am To 12 pm
Hot Lunch : Between 12:pm To 2:30.pm
Hot Tea : Between 3:00am To 7:00pm
Hot Dinner : Between 7:00pm To 10:30pm