BHM MATERIALS

FRONT OFFICEHOUSEKEEPINGF&B SERVICESTRATEGIC MANAGEMENTELEMENTORY FRENCHHOTEL ENGINEERINGTOURISMMICRO BIOLOGY & NUTRITIONFOOD PRODUCTIONHOTEL PROJECTSNOTES ON BLOGFRONT OFFICESALES & MARKETINGHOUSEKEEPINGHUMAN RESOURCESF&B SERVICEHOTEL MAINTENANCEAVIATIONMANAGEMENTACCOUNTINGFOOD PRODUCTIONTOURISMSTRATEGIC MANAGEMENTTALENT MANAGEMENTSUPPLY CHAIN MANAGEMENTSHOP FLOOR MANAGEMENTSCRUMSOFT SKILLSDIGITAL MARKETINGADDITIONAL-1IMPORTANT LINKSTECHNOLOGYINDIAN CULTURE & HERIATGEUNDER UPDATEUNDER UPDATE

FRONT OFFICE

For Beginners : 

Questions for Interview of Front Office –

Short Questions sem 1 – FO

TYPES OF ROOMS

Tourism(All sub topics covered, basics)

Introduction Hospitality Industry(All sub topics covered

Classification of hotels(All sub topics covered

Organizational Structure–(All sub topics covered)

Front Office Personnel(All sub topics covered)

Check-out-and-Settlement

FO Operations(All sub topics covered)

FO Operations(Guest room)

Front office operations( Equipments)(

Reservations(some sub topics covered)

Reservations( Hotel reservation system)

Reservations( Individual reservation)

Reservations( Types of resevations)

Front Office Responsibilities(All sub topics covered)

TELECOMMUNICATION

                                                                                  For Medium Level

Planning &Evaluating FO Operations(all sub topics covered)

Forecasting(All topics covered)

Yield management

 Reservation sales management

Hotel sales

Role of government agencies

Managing human resources

Hotel Front Office Management 3rd ed

Hotel Front Office Management, 4th ed

The Theory and Practice of Revenue Management.

credit set

EPCG (1)

Front Office Management

Front Office Operation

Guest satisfaction and guest loyalty study for hotel Industry

Analysis n evaluation

Budgeting & Expenses

Evaluating Front Office Operations

Guest Services

Hotel Management Concept

Market Pricing

Measuring Hotel Performance

PROPERTY MANAGEMENT SYSTEM

REVENUE MANAGEMENT

Tariff decisions

1 guest registration cycle

2 sales & marketing

3 front office accounting

4 check out and cash settlement

5 guest complaints

6 credit control

FOOD AND BEVERAGE SERVICE

F & B SERVICE – combo

course menu detail

Disposables & Linen

Control Methods(Sub topic covered is FUNCTIONS_OF_CONTROL)

Evolution of Catering Industry

Cocktails

F & B Service areas(All sub topics covered)

F&B Service method(Sub Topic till Table Service)

F_&_B_SERVICE_OPERATION

Food & beverage equp.(All sub topics covered) (2)

Food & Beverage Personnel

Food & Beverage Service Methods(Sub topic is Specialised Service)

Interdepartmental_relationship_&_Coordination

MAJOR_HOTEL_CHAINS Menu planning

Beer

sparkling wines

aromatised wines

Methods_of_Service

Arrangements of Buffet tables

Relationship of catering industry. to others

Scope for caterers

Types of catering establishment

TYPES OF MEALS_

 Mid – Level

Gue’ridon Services,(All sub topics covered)

Restaurant Planning(All sub topics covered)

Restaurant Problems(All sub topics covered

Other Catering Operations(All sub topics covered)

Afternoon n high teas(All sub topics covered)

Function Catering(All sub topics covered)

Buffet(All sub topics covered)

                            BEVERAGE    SEGMENT

Unit 1,beverages

Unit 1,cold beverage

Unit 1,hot_beverages

Unit 2.1,Spirits(Sub topic covered is introduction)

ALCOHOL PRODUCTION

BAR

BAR type, equipments

BAR control,license

BAR menu,winemenumean

BAR staff job,description, specification 

bar_plan,design,cost,

BRANDY

GIN

LIQUEURS

RUM

TEQUILA

VODKA

WHISKY

OTHER SPIRITS

cocktail,intro,history

classcocktails

COCKTAILS,bar equip.,garnish

termsalcoholic

wines

wine –Storage & Service

Beer

Sake,cider,perry

Cigar

Cigarettes

                                      ROOM SERVICE

Room service Introduction

Cycle of Service

forms & formats

loopholes & pitfalls

Menu planning

Noting orders

Priniciples

Rules of service

Staff scheduling

sugestive selling

Telephone etiquettes

Thumb rule

Time management

Basic meal set up

Breakfast doorknob card

ELEMENTORY FRENCH

unit 1 partie translation7,                                      

unit 1 partie translation10,

unit 2 parallel grammar adjective 5

unit 2 parallel grammar adjective2

unit 2 parallel grammar adjective4

unit 2parallel grammar adjective 1

unit 2 parallel grammar adjective

unit 2 parallel grammar possessive adjective

unit-2 parallel grammarL’adjectife demonstratife

unit 2 parallel grammer article defini et indefini3

unit  2 parallel grammer article defini1

3 unit 2 parallel grammar indefinite article2

unit 3  verb irregulier passee exercise

unit-3 passe compose exercise1

unit-3 verb irregulier avoir etre aller2

unit3 verb irregulier avoir1

unit-3 verb irregulier composition3

unit-3 verb irregulier composition4

unit-3 verb irregulier conversation

unit3 verb irregulier etre1

unit3 verb irregulier passe exercise2

unit-3 verb irregulier present future

unit-3 verb irregulier present1

unit-3verb irregulier passe compose des verb

unit-3verb irregulier composition2

unit-3verb irregulier future exeacise

unit-3verb irregulier present exercise

unit-3verb irregulier recevoir,venir…

unit-3verb irreguliercomposition1

unit-4 au restaurant case study in french1

unit-4 case study2

unit-4 conversation au restaurant

unit-4 conversation

unit-4 role play1

unit-4 role play2

unit-4comprehension

unit-5 pronom relatif

unit-5 use of devoir

unit-5 verb prendre,descendre

unit-5Object direct

unit-5verb choisir

unit-5verb dormie….

unit-6 Futur Antérieur

unit-6 subjonctif

unit-6 l’imparfait

Unit-6Plus que parfaitA

FOOD PRODUCTION

FOR NOTES ON BLOG, VISIT NEXT SECTION

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FOR NOTES ON BLOG, FRONT OFFICE

Types of Keys used in hotels for effective Key con…

FOR NOTES ON BLOG, HOUSEKEEPING

FOR NOTES ON BLOG, F&B SERVICE

FOR NOTES ON BLOG, AVIATION

FOR NOTES ON BLOG, FOOD PRODUCTION

UNDER UPGRADATION…!

TECHNOLOGY

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