Monday, December 13, 2010

FLOUR
Flour is the principal raw material used in the manufacture of bread, cakes, cookies & pastries. It provides bulk & structure to these products.
Flour indicates any foodstuff which is finely powdered e.g. rice flour, soya flour; corn flour etc. when there is no specific indication of the type of flour then it refers to refined wheat flour.
Wheat grows in almost every part of the world, except in extreme climatic conditions. However wheat flourishes best in temperate regions & the best quality comes from the American & Canadian borders under the names Manitoba ,Minnesota hard winter etc. The other countries producing wheat are China, India, Australia, Iran, Turkey, U.K etc.
The commercially grown species of wheat are:
Triticum Vulgare
Triticum Durum
Triticum compactum -Suitable for bread.
-Suitable for spaghetti pasta, macaroni etc.
-Suitable for cake-making.

The wheat berry is made up of three parts- Bran, Germ & Endosperm.
Bran: it is the outer covering of the kernel & consists of 5 layers:
Epidermis
Epicarp
Endocarp
Epidperm or Testa
Aleurone or Ceralin layer.
The first 3 layers are protective layers. The 4th layer Testa contains the coloring matter that gives color to the wheat e.g. red, amber etc. the 5th layer of Aluerone cells contains the protrase enzyme & has a softening effect on the flour protein. Bran is rich in vitamin B & dietary fibre. The sharp edges of bran fragments have a cutting action on gluten strands, reducing the gas retention power of the dough.


Germ or Embryo:
The germ of wheat consists of 3 parts:
Scuttelum
Plumule
Radical
The germ is that part of the kernel that becomes the new wheat if the kernel is sprouted. In the early stages the berry is incapable of obtaining food needed for the growth of the new plant, so all the nourishment is packed in the germ.
Endosperm:
The endosperm is the starchy part of the kernel after the bran & germ is the kernel after the bran & germ is removed. It contains numerous compartments of cellulose & these are tightly packed with starch cells which are round or slightly oval in shape. In the spaces between them are found many other substances like soluble & insoluble proteins, fat, sugar, moisture & minerals.

The characteristics of the flour depend on the variety of wheat from which it is milled, the location & growing conditions.
For the production of strong wheat a hard winter & a hot ripening period is ideal. Nitrogen is the most important element in the protein molecule & is obtained from soil. According to the availability & solubility of nitrogen, the quality & quantity of protein will vary in the wheat & flour.
Some of the principal types of wheat are- Northern spring, Manitoba, Hard winter, Red winter, Pacific, Durum etc.
Types of flour:-
Whole wheat flour: - has a dark color, it consists of all parts of the grain i.e. bran, germ & endosperm. This flour has a characteristic flavor. As this flour contains the germ (oil) it will have a storage life of only 6-8 weeks.
Straight flour: - is flour from the entire endosperm. Because it contains the part nearer the bran as well as the whiter interior, the color of straight flour is darker in color than patent.
Patent flour: - is milled from the inner part of the endosperm. Patent flour made from hard wheat is a strong flour of excellent quality & light cream color. Patent flour has 11% - 13% protein content.
Clear flour: - the portion of the endosperm from the outer part of the endosperm nearer the bran thus is darker in color.
Cake flour: - is weak or low gluten flour made from soft wheat it has a very soft, smooth texture and pure white color. Cake flour is used for cakes & other delicate baked goods that require low gluten content.
Pastry flour – is also weak or low gluten flour, but is slightly stronger than cake flour. It has a creamy white color. Pastry flour is used for pie-dough, cookies, and muffins.
All- purpose flour: - medium quality flour which can be used for any type of baked items.
Self- rising flour: - is white flour to which baking powder (2%) & salt has been added.
High-ratio flour: - this is highly bleached, finely milled flour, made from wheat having good quality proteins. The fine milling increases the absorption properties of flour while chlorination increases the acidity & renders the starch more soluble making it possible to have a faster set in the oven & thus minimizing the possibility of escape of leavening gas. Mostly used in cake- making.
Other flours:
Rye flour: - contains some proteins but these do not form gluten.
MILLING
There are two distinct methods of milling wheat – stone milling and roller milling.
Stone mills are still in use. From them we get the best whole meal. It consists of two circular stones lying on one top of the other. The one at the bottom remains stationary while the other stone revolves upon it. The faces of the stone are roughened up so that the grooves in them grip and cut into the berries as two rough surfaces pas over it. Cleaned wheat enters the hole in the center called the runner, trickles down and finds its way between the stones. During this process the grain is crushed into flour.




Roller Milling
Steps involved in milling:-
1. Cleaning –
Screening – The grain is passed through several sieving operations to remove items both larger and smaller than the grain. It is passed over conveyer belt where any piece of metal is magnetically removed, rodents, bay hair, etc. are removed by hair currents.
Sorting – At this stage, non-wheat grains are removed by passing through a range of separators which separate foreign grains.
Scrubbing – The grain is scrubbed with scrowers which removes any mud, dirt and the beard and the epidermis (beeswing)
Washing – This operation cleans the grain by removing any fine dust and hair, stones which might not have been removed previously. After washing the grain is centrifuged to remove excess water.
2. Conditioning –
The purpose of conditioning is to ensure that the grain is in such a physical condition that milling can be easily and efficiently performed. This is done by moistening the grain and allowing it to lie in the bin for some 24-72 hours depending on the temperature and by heating wheat to about 49oC. Conditioning will assist in the toughening of the bran so that it can be easily separated from the endosperm and germ. Roller milling of wheat into flour is accomplished by a fairly complexed and highly refined system that uses corrugated or grooved steel roller called break rollers followed by reduction rollers which are smooth rollers.
Break rollers are set at such distances that the space between them is slightly smaller than the width of the kernel and the rollers rotate at different speeds. When the blend od wheat called grist is fed between them the rollers flake off the bran and the germ and crack the endosperm into coarse particles. Approximately, 75% of the wheat can be separated as endosperm and called middling and is further milled into fine flour by reduction rollers.
The remaining 25% of the grain consists of bran, germ and outer parts of the endosperm is called shorts. Roller milling produces white flour or refined flour.


Air classification or fragmentation –
Air classification or fragmentation milling is an advanced technology whereby different grades of white flour can be obtained from the same wheat. The advantage of this method is that flour with varying protein content suitable for any bakery use can be obtained.
Composition of flour –
Composition of flour will vary depending upon the types of wheat used in the grist.
Starch - 71.5-74.5%
Moisture - 13.5-14.5%
Protein insoluble - 7-10%
Protein soluble - 1%
Sugar - 2-2.5%
Fat - 1%
Ash - 5%
Starch – 71.5 – 74.5%
Flour with starch content above normal produces a shapely bread. Starch is not soluble in water but absorbs moisture through its cells, therefore it is necessary to protect flour from too humid atmosphere.
When starch is heated to about 60oC with about 6 times its weight of water, starch cells swell and the cell wall bursts. Starch becomes soluble in water and in concentrated form will form a gel. This process is known as gelatinzation. In case of bread, the water available to starch is less and the inner temperature of bread does not reach gelatinzation point until the last stage of baking when it is time to take out the bread from the oven. Due to this reason the starch is partially gelatinized in bread.
The action of amylolytic enzymes - andamylase play an important role during the baking of bread. Their activity is known as diastatic activity.
Moisture – 13.5 – 14.5%
The next important constituent of flour is moisture. If moisture in flour is higher than 13-14%, the baker will be getting less of solid material and more of water for his money. If moisture content is high then it will reduce the water absorption power (WAP) of flour, resulting in less yield.
Protein –
Flour contains soluble and insoluble proteins. Soluble proteins are useful in providing nourishment to yeast for its growth and reproduction during fermentation process. Two insoluble proteins glutenin and gliadin form gluten when hydrated.
Glutenin gives strength to the dough in order to enable it to hold gases during baking operation and gliadin gives elasticity or stretch ability.
Sugar –
Sugars in flour consist of maltose, sucrose and dextrose.
Ash-
Ash content of flour is indicative of the degree of its purity with respect to bran fragments. Higher ash content means that flour contains too much bran fragments. Apart from darkening the colour of flour, the bran fragments have a cutting action on gluten strands which inturn will affect the volume of bread.



Shubadha mam
UNDERSTANDING FISH

Marine and fresh water fish were an important part of mans diet long before the cultivation of vegetables or the rearing of poultry and other domestic animals. Fish provides vitamins and protein, and were easy to catch and prepare – it is even likely that a large proportion was eaten raw. In Egypt, fish was abundant and cheap, cheaper than even bread! Even in early history, people of the Iberian peninsula were catching fish like anchovies and sardines and exporting them to as far away as Asia Minor. In Europe, pike provided both sport and food and in 17th Century Scotland, salmon was so common that it was forbidden by law for employers to give their workers salmon more than three times a week. Carp, a fish that was often reared in ponds and lakes in Europe, the Middle East, China and Japan often provided inspiration for cooks and poets alike! The most valuable fish of all time is the herring, which still constitutes 1/3rd of the worlds catch, approx. 20 million tons. Cod, mackerel and tuna follow close behind.

The introduction of refrigerated air transport in the 1960’s precipitated a revolutionary change in the fish industry. This made fresh fish available anywhere a jet could fly. Another revolutionary change in the fish industry is aqua-culture. Although it has been practiced in limited forms for centuries, it has expanded widely only in the last few years. Fish is still regarded as an important source of food for man. One cubic acre of ocean can produce 3,000 pounds of edible product, which far exceeds the capacity of an acre of tillable soil. Trout, salmon, shrimps and prawns are now being widely cultivated. Consistency of flavor and texture is a benefit of farmed fish.

COMPOSITION & STRUCTURE

The edible flesh of fish, like that of meat and poultry, consists of water, protein, fats, small amounts of vitamins and minerals. The differences are however more important than the similarities. Fish has very little connective tissue. Therefore:

1. Fish cooks very quickly.
2. Fish is naturally tender.
3. Cooked and uncooked fish must be handled very carefully or it will fall apart.

CLASSIFICATION OF FISH

Fish and seafood may be grouped into categories by their structure. Depending upon the structure, the method of cooking the various categories of fish will also vary. There are hundreds of varieties of fish all over the world but only a few are acceptable for human consumption.


HOW TO SELECT FISH:

The following points must be borne in mind while buying fish:

1. There should be no unpleasant fishy odor.
2. The fish should look fresh and shiny.
3. The gills under the dorsal fin should be red, not gray in color.
4. The tail should be stiff (you should be able to hold small fish upright!).
5. The flesh should be firm and not flabby.
6. No impressions should be left when touching the flesh.
7. The scales if any should be plentiful.
8. The eyes of the fish should be bright and shiny and not sunken.
9. If a piece of a large fish is involved, it should not be falling off the bone.
10. The flesh of a large piece of fish should not be discolored and yellowish.

In the case of Shell fish:

11. They should preferably be bought alive.
12. If not, they should be heavy for their size.
13. The eyes of crustaceans must be bright and protruding.
14. The tail of prawns, shrimp and lobster should be springy and not limp.
15. Bi valves such as oysters and clams should be tightly shut.

STORAGE OF FISH:

Ideally, fish should be consumed as fresh as possible to retain its flavor and texture. However, most fish can be frozen for later use but only after cleaning it of all internal organs. Freezing must take place at 0C (-18F) and must never be re frozen after defrosting. For very short time storage, fish must be stored at refrigerated temperatures of 3-5C. Fish should be cooked soon after cleaning and marinating. Certain fish such as clams need special storage (in salt water). Proper attention must be paid to the storage of fish, as it tends to deteriorate and spoil very quickly. When storing fish in the refrigerator, take care that other foods such as milk do not absorb the fishy odors!

COOKING OF FISH
Boiling: Can be done to obtain a court bouillon or when the fish needs to be flakes for a salad or for cutlets.
Steaming: Is ideal for large fish and to retain nutritive value.
Grilling: Usually oily fish is good for grilling, as it possesses natural fats.
Frying: White fish and be pan, shallow or deep fried normally with a coating.
Baking: Is suitable for medium and large fish and can be stuffed.


THE CUTS OF FISH

FILLET



DARNE



TRONCON



SUPREME



GOUJONS



DELICE



PAUPIETTE



ROULADE



EN TRESSE & EN LORGNETTE







Nutritive value of fish
Doctors suggests that fish, instead of meat, should be used as the protein source several times a week because of the possible benefits of fish oils for coronary artery diseases.
Fish is a high-quality protein. Fish and shell-fish contain about 19% protein that is similar in amino acid composition to that found in muscle meats. The content varies from 1 to 20% depending upon the species and the season of the year. This is a substantially lower fat content than beef.
Fish contains protein of high biological value, essential minerals, vitamins and fats. Shellfish and salt-water fish are rich in iodine and fluorine, in addition to appreciable traces of cobalt, and for that reason make a valuable contribution the diet.
Fish is also a satisfactory source of magnesium, phosphorus, iron and copper. Shellfish generally have a higher calcium and iodine content that fish. Herring and oysters are exceptionally high in zinc.
A serving of fatty fish such salmon, mackerel and sardine will supply about 10% of the daily allowance of Vitamin D. The natural oil found in canned fish should be used, since it too is valuable source of these vitamins. An average serving of either fatty or lean fish will supply about 10% of thiamin, 15% riboflavin and 50% of the niacin required daily.
Fish and shellfish have high levels of poly-unsaturated fatty acids (PUFA), especially Omega-3 fatty acids, which tend to lower blood cholesterol by depressing low density lipoprotein (LDL) concentration Omega-3 fatty acids appear to also reduce levels of plasma triglyceride, in particular very low density lipoprotein (VLDL). The mechanism by which PUFA in diet lowers plasma lipid, especially cholesterol, is unclear.
Fish and shellfish are excellent source of easily digestible protein of high nutritional value. Tests have shown that 85% to 95% of the protein is assimilable.
Based on these facts, it is recommended that fish should be used as the protein source, instead of meat, several times a week because of the possible benefits of fish oils for coronary artery disease. Studies have indicated that by consuming more fish and oils (such as salmon or mackerel), cardiac mortality can be reduced and possible underlying coronary atherosclerosis improved.

Fish also contains important vitamins and minerals
Fish is an excellent source of the B vitamin niacin (Niacin assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy) and B12 (Vitamin B12 is critical to building DNA and RNA, the maintenance of the nervous system, fatty acid synthesis, homocysteine metabolism and energy production), and in general is a better source of Vitamins D and A than beef, pork or chicken. The Vitamin D is vital for the formation of bones. Fish can also contribute appreciable amounts of dietary calcium, home iron and zinc, nutrients that tend to be low in people's diets. Fish is among the best sources of dietary selenium.

Fish and allergies
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it.
The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.
At the present time, there is no cure for food allergy. Avoidance is the only way to prevent an reaction.
Allergic reactions to fish and shellfish are commonly reported in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish or positive skin tests to fish avoid all fish. The same rule applies to shellfish. If you have a fish allergy but would like to have fish in your diet, speak with your allergist about the possibility of being challenged with various types of fish.
Fish-allergic individuals should be cautious when eating away from home. They should avoid fish and seafood restaurants because of the risk of contamination in the food-preparation area of their "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish.










A brief history about fisherman’s community of Mumbai who are popularly known as “Kohlis”:
The Kolis-fisherfolk-of Mumbai are a distinct community. In Their dress, their language, their food and their lifestyle they are easily distinguishable. Especially the economically independent Koli women who are aggressive to the point of being quarrelsome.
Blocking the exit of the ladies compartment in the local train, dressed traditionally in their bright patterned sarees, noisily exchanging greetings, are the fisherwomen who squat on the floor of the train with their huge baskets of the fish. Working women hold their neatly pleated, flowing sarees well above their ankles as they gingerly tip-toe around them to avoid any close encounter with the fishy kind. If you hold your nose close to the offensive smell, the fisherwomen range in annoyance and God help you if you dare to object to the presence of her stinking fish in the commuters compartment. She’ll not merely threaten to douche you with fish water but I have been witness to a wrathful fisherwoman fling a fish rather accurately at a very well dressed young woman reducing her to tears!
Kolis, as the fisherfolk are known in Mumbai, are known to be easily excitable. Even an ordinary conversation between them often leads to a noisy quarrel in which abuses are easily exchanged. An exaggeration it may be but the statement is not inaccurate, that ‘a Koli sentence never begins without a vulgar epithet.’ Rather pleased with her aggressive image is the kolin and in the regional Marathi language kolin has become a synonym for an ‘abusive quarrelsome woman’. The kolis speak a local variation of Konkani which is a dialect of Marathi.
The Kolin’s entire position in society, her freedom of speech and action it a result of her economic power and independence arising from her kurga (her daily earnings). Dealing, as she has to, with all sorts of customers at the bazaar or during her door to door sales, she learns to quickly shed all coyness and freely interact with the men. She provides tremendous economic stability to the family and hence will not tolerate a bullying or wayward husband. Her financial position makes her more than welcome with her parents.
In return for her economic power she pays rather heavily by way of hard work. Her day begins at the break of dawn. After cooking for the family she takes off to the wharf to buy her fish and returns home only after the heavy load on her head is sold. At home, innumerous chores like mending fishing nets, fish baskets and drying to fish await her attention.
The Kolis are divided into two main occupational classes: the Dolkars and states. The Dolkars do the actual fishing while the latter purchase the haul wholesale. They usually set forth in boats to meet the returning Dolkars and buy the fish. Their popular folk song Dolkar dariyacha Raja (Dolkar, the king of the sea) underlines his supremacy.

The name Dolkar is derived from dol or dhola the large funnel shaped net. The smaller nets are known as jal. Every Koli house comprises an oti (verandah) which is reserved for weaving and repairing nets. Though house patterns differ, every house has a chool (kitchen), vathan (room) and a devghar (the worship room). Even in the poorest of families, living in one room tenements
one corner of the house is reserved for the God. Deeply religious, even the Christian converts, follow their original Hindu beliefs as well. The annual pilgrimage to the shrine of Ekvira, at the Karla caves in Pune district in undertaken by both the Hindus and the Christian Kolis. The chief Hindu religious festivals are ‘Gauru Shimga’ and ‘Narial Poornima’. No. Koli whatever his faith, will recommence fishing after the rainy season without offering a coconut to the sea on Narial Poornima day.
The Hindu Kolis worship Mahadev, Hanuman and Khandoba and the Christian Kolis worship these and images of Christ and Virgin Mary. A few worship ancestors (Vir) and are known in the community as Virkar in opposition to the Devkars who worship only God. The oldest members of the family both male and female are also worshipped.
Songs from an important part of the Kolis culture. Almost every ceremony of restival has its special song without which the ceremony does not commence. At the beginning of every such song a stanza is devoted to the deities. The deities are invoked andinvited to the ceremony.
‘Gondan’ (tattooing) to is given religious significance as it is considered a mark of recognition by God. They believe that after death at the gates of heaven a woman is asked Godhun aali ki choruni? (Do you bear the mark of God or are you sneaking in?).
The name Mumbai is derived from the goddess, ‘Mumba’, the patron deity of the pre-Christian Kolis, the earliest inhabitants of the island. In the present day the shrine of Mumbadevi, situated at the south-west corner of the Mumbadevi tank in the very heart of the city is accorded more reverence than perhaps any other shrine.
Various records reveal that Kolis have been found in Mumbai from early times. Dr. Gerson da Cunha in the book ‘Origin of Mumbai’ describes old Mumbai as ‘the desolate islet of the Mumbai Koli fishermen. The Kolis are reported to have occupied the land in A.D. 1138.
Mumbai-Heptanesia as it was once known, comprised seven separate and amorphous isles namely Kolaba, Old Woman’s Island, Mumbai, Mazagaon, Sion, Worli and Mahim (all of which have now been joined by bridges and reclamations). Records of the earlier settlements of Mumbai speak of Koli villages in all the seven islands. Though they are completely dwarfed by the highrise, congested apartments, Koli villages exist all along the sea coast of Mumbai even today. Mazagaon, it is believed, owes its name to fish, Machchagaun meaning fish-village, Kolaba means the Koli estate.
In the matter of dress too, Kolis possess an individuality. Standing out distinctly, even in the sea of humanity that is Mumbai, is the koli who has not given up his or her traditional attire. The dress of a Koli woman consists of two or three garments namely a lugat(sari), a choli (blouse) and a parkhi (a shoulder scarf). The Christian Kolis don’t use a parkhi and wear a typical red-checked saree with a tiny border and use the palla of the saree to cover their shoulders. Lugat is really the lower garment, nine yards in length in bright floral designs. It is worn in a peculiar way so that when draped at the waist it reaches just below the knees and is drawn up tightly between the legs.
The men generally wear a surkha (a loin cloth). It is a square piece of cloth, thrown diagonally in front on a string tied round the waist. The lower end of the cloth is tightly drawn through the legs and knotted at the back so as to cover the divided of the buttocks. A waist-coat and close fitting cap complete the attire. When not at sea the modern Koli wears a pair of pants and shirts.
Fond jewellery, even their men wear armlets, bangles and earnings. The women don’t believe in bank accounts and invest almost all their savings in gold. They wear traditional chunky typically Koli jewellery like the earnings patterned like the Pisces symbol (fish swimming in opposite directions) worn by almost all of them.
Otherwise the Kolis live a very simple life. The ordinary Koli meal consists of curry (ambat), rice, and fried fish. When at sea the men eat dried fish and rice gruel. They make a lot of sweet dishes at the Koli women are extremely fond of them. You only wish it would give them a sweet-tongue!

BASIC COOKING PRINCIPLES
(CONTD.)
(methods of cooking)

COOKING METHODS

Cooking methods are classified as `moist heat’ and `dry heat’

Moist-heat methods are those in which the heat is conducted to the food product by water (liquid) or steam.
Dry-heat methods are those in which the heat is conducted without moisture, that is, by hot air, hot metal, radiation or hot fat. We usually classify dry heat methods into two categories: with fat and without fat.

Different cooking methods suit different kinds of foods. For example, some meats are high in connective tissue and will be tough unless the tissue is broken down slowly by moist heat. Other meats are low in connective tissue and are naturally tender. They are at their best and juiciest when cooked with dry heat.

There are many factors to consider when choosing a method of cooking for meat, fish, poultry and vegetables, such as the flavor and appearance imparted by browning, the flavor imparted by fats and the firmness and delicacy of the product.



MOIST HEAT METHODS

POACH, SIMMER & BOIL

To poach, simmer and boil all means to cook a food in water or a seasoned liquid like stock or even milk. The temperature of the liquid determines the method.

1. To boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212F (100C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for vegetables and certain starch products. The high temperature would cause protein foods to toughen (meats and fish) and the rapid bubbling would break up delicate products.

2. To simmer means to cook in a liquid that is bubbling very gently. Temperatures are generally 185 - 205F (85 - 96C). Most foods cooked in a liquid are simmered. The high temperatures and agitation are detrimental to most foods.

3. To poach means to cook in a liquid, usually a small amount that is hot, but not actually bubbling. Temperature is about 160 - 180C (71 - 82). Poaching is used to cook delicate foods such as fish and eggs. It is also used to partially cook variety meats to get rid of odors and undesirable flavors which can be eliminated by poaching and which will firm up the product before the actual cooking.

4. To blanch means to cook an item very briefly, usually in hot water, but sometimes, as in the case of French fries, in hot fat. There are two ways of blanching in water: a. Put the item in cold water and simmer for a few seconds and then plunge into cold water.

b. Place the item in rapidly boiling water, bring the water back to a boil, remove the item and cool rapidly.


A rule of thumb, for when a food has to be simmered or poached, the liquid should first be brought to a boil to compensate for the loss in temperature when the food is introduced. The heat is then adjusted to maintain a steady temperature.


STEAMING

To steam means to cook foods by exposing them directly to steam.
1. In quantity cooking, this is usually done in special steam cookers. These are designed to accept special pans. Steaming can also be done on a rack above boiling water. This method is more cumbersome.
2. Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is usually referred to as en papilotte, where the food is wrapped in parchment or foil. `Baked’ potatoes wrapped in foil are actually steamed.
3. Steam at normal pressure is 212F (100C), the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Cooking times must be carefully controlled to avoid overcooking.4. A pressure steamer is a pressure cooker that holds steam under pressure. The temperature of the steam then goes higher than 212F (100C)

Steaming is widely used for vegetables. It cooks them rapidly without agitation and minimizes the nutrient, color and flavor loss normally associated with boiling.



BRAISING

To braise means to cook covered in a small amount of liquid, usually after preliminary browning. Then cooking could be done on a bed of vegetables and most often, the liquid used for the cooking is served with the foodstuff as a sauce.

1. Braised meats are normally browned first using a dry heat method such as pan frying or searing. This gives a desirable appearance and color and flavor to the product and to the sauce.
2. Braising also refers to cooking some vegetables such as cabbage and leeks, without the preliminary browning.
3. Food being braised is not completely covered with liquid during the cooking process. The top of the product is normally cooked by steaming.
4. Braising is done on the range top or could even be done in the oven. Oven braising has two advantages: 1. Uniform cooking, as the heat penetrates the food from all sides and not just the bottom. 2. Less attention is required. In the oven the foods will cook slowly and gently without having to be checked frequently.
5. In the braising of meats, usually large joints or whole birds (like chicken, duck) are cooked in this method.


STEWING

To stew means to cook pieces of meat or fish or vegetables using fairly large amounts of liquids.

1. The food items are normally cut into small cubes. Tougher cuts of meat and harder vegetables are cooked by this method.
2. The liquid is normally at simmering point and is enough to just cover the entire foodstuff.
3. In stewing, a lot of the nutrients, flavor and taste of the food item is transferred to the liquid.

Stewing is almost the same as simmering and the principles are the same. Simmering refers to a preliminary method of cooking whereas stewing refers to the making of a dish.






DRY HEAT METHODS


ROAST & BAKE

To roast and to bake means to cook foods by surrounding them with hot dry air, usually in the oven. Cooking on a spit is also referred to as roasting.

Roasting usually applies to meat and poultry.
Baking applies to bread, pastries and cakes & cookies. Fish could also be baked.

1. Cooking uncovered is essential to roasting. Covering holds in steam, changing the process from dry to moist heat cooking.
2. Meat is usually roasted on a rack. This rack prevents the meat from simmering in its own juices and fat. It also allows hot air to circulate around the meat. A rack of roughly cut vegetables could also be used.
3. When roasting in a conventional oven, the cook should allow for uneven temperatures in the different parts of the oven by occasionally shifting the position of the product. Usually the back of the oven is hotter as heat is lost near the door.


BROILING

To broil means to cook by radiant heat from above.

The terms broiling, griddling and grilling are sometimes confused. Grilling is often called broiling and griddling is called grilling. For purposes of clarity, broiling is done on a broiler, griddling on a griddle plate and grilling on a griller!

1. Broiling is a rapid high heat cooking method that is usually used only for tender meats, poultry, fish and a few vegetable items.

2. The following rules should be applied while broiling:

a. Turn the heat on full. Cooking temperature is controlled by moving the rack nearer or further from the heat source.
b. Use lower heat for larger and thicker items and for items that have to be well done. Use higher heat for thinner pieces and for pieces to be cooked rare. This is done so that the inside and the outside cook at the same time.
c. Preheat the broiler. This helps to sear the product faster and the hot broiler will make the desired marks on the food item.
d. Dip the food item in oil to prevent sticking and to minimize drying. But be careful as too much oil could cause a fire.
e. Turn the food over only once, to cook from both sides and to avoid overhandling.

3. A low intensity broiler is called a salamander and is used for browning the top of dishes and provides some melting before the service.


GRILLING, GRIDDLING & PAN BROILING

Grilling, Griddling and Pan-broiling are all dry heat methods of cooking that use heat from below.

1. Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or gas heated. Moving the food items from hotter to cooler places on the grill regulates cooking temperatures. Grilled items must be turned over once during the cooking process to ensure even cooking.

2. Griddling is done on a solid cooking surface called the griddle, with or without small quantities of fat. To prevent sticking. The temperature is adjustable and is around 350F/177C. this is much lower than on a grill. In addition to meats, items such as pancakes and eggs can be cooked on a griddle. Grooved griddles have a solid top with raised ridges and are designed to cook like grills and leave desirable marks on the surface of the food. Although they may appear the same as food cooked on the grill, meats cooked on the griddle do not have the charcoal-grilled flavor imparted while cooking on a grill.

3. Pan – broiling is like griddling, except it is done on a frying or sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process would become pan-frying.












DRY HEAT METHODS USING FAT



SAUTE


To sauté means to cook in small amounts of fat.
1. The French word sauter means `to jump’, referring to the action of tossing small pieces of food on a sauté pan. However, larger slices of meat or vegetables could be sautéed without actually tossing.
2. Note these two important principles:

a. Preheat the pan before adding the food to be sautéed. The food must be seared quickly, or it will begin to simmer in its own juices.
b. Do not overcrowd the pan or else the temperature will lower.

3. Meats to be sautéed are often dusted with flour to prevent sticking and help achieve uniform browning.
4. After sautéing, a liquid such as stock or even wine or water is swirled in the pan to dissolve browned bits of food sticking to the base or the sides. This is called deglazing. The liquid becomes part of the sauce that is served with the foodstuff.




PAN FRYING

To pan – fry means to cook in a moderate amount of fat in a pan over moderate heat.

1. Pan-frying is similar to sautéing, except that more fat is used and the cooking time is longer. Larger items are used and it not possible to toss them.
2. Pan-frying is normally done over lower heat than sautéing, because larger pieces are being cooked.
3. The amount of fat used depends on the food being cooked. Only a small amount will be required for eggs, but meat and fish items would require a bit more.
4. Most food items would be required to be turned over at least once for even cooking.









DEEP FRYING

To deep fry means to cook food submerged in hot fat. Quality in a deep fried product is characterized by the following properties:

- minimum fat absorption
- minimum moisture loss (i.e. not overcooked)
- attractive golden color
- crisp coating or surface
- no off flavors (sometimes imparted by the frying fat)

Many foods are dipped in a breading or in a batter before frying. This forms a protective coating between food and fat and helps give the product crispness, color and flavor.



Guidelines for deep frying:

1. Fry at proper temperatures. Most foods are fried at 350 to 375F (170 to 190C). Frying at too low a temperature usually causes excessive greasiness in fried in fried foods.
2. Don’t overload the baskets. Doing so greatly lowers the fat temperature.
3. Use good quality fat. The best fat for frying has a high smoke point.
4. Replace 15 – 20% of the fat with fresh amounts after daily use.
5. Discard spent fat. Old fat loses frying ability, browns excessively and imparts an off flavor.
6. Avoid frying strong and mild flavored foods in the same fat, if possible. French fries should not taste like fried fish.
7. Fry as close to the service time as possible. The food moisture quickly makes the breading or the batter soggy.

8. Protect fat from the following:

- Heat: turn off the fire after frying or to a lower holding temperature.
- Oxygen: keep fat covered in between use.
- Water: remove excess moisture from food before frying.
- Salt: never salt the food over the fryer.
- Food particles: dust off loose crumbs before frying and skim the fat often.








PRESSURE FRYING

Pressure frying means deep-frying in a special covered fryer that traps the steam given off by the food being cooked and increases the pressure inside the kettle. Pressure frying requires accurate timing, because the product cannot be seen while it is cooking. In a standard fryer, even though the fat may be at 350F (175C) the temperature inside the food will not rise above 212F (100C), the boiling point of water. In a pressure fryer, this temperature is raised and cooks the food much faster without excessive browning. At the same time, the fat temperature could be lower (325F/165C).

vernon coelho
2009-2010
ihm mumbai
Buttered broccoli No. of Portions 4

Ingredients QTY Unit
Broccoli spears 250 Gm
Butter 30 Gm
Salt To taste
Lemon (juice) 1 No.






Pre-preparations:
1. Trim and cut the broccoli into even sized spears.
2. Blanch in boiling salted water for a minute.



Method:
1. Heat butter and add lemon juice.
2. Add the broccoli and toss lightly.
3. Check seasoning and transfer to a serving dish / plate.


To serve:
Use as an accompaniment (green vegetable) for meat / fish dishes.

Standard:
Bright green in colour. Evenly cut spears. Crunchy (al dente) texture. Adequately seasoned with a hint of lemon. Served hot.



Cream of Celery
No. of Portions 4

Ingredients QTY Unit
Celery Stalks 200 Gm
Onion 50 Gm
Potato trimmings 50 Gm
Dill leaves 5 Gm
White stock 1 Lit.
Salt To taste
White pepper pdr. A pinch
Flour 30 Gm
Butter 40 Gm
Milk 100 Ml
Cream 50 ml.

Pre-preparation:

Method:

1. Clean & cut celery stalks roughly into pieces.
2. Peel & chop onions.
To serve:
Ladle hot soup into a cup/ bowl and finish with a swirl of cream & a sprig of dill.
1. Heat the butter, add the onion and sauté lightly
2. Add the celery and potato. Mix well.
3. Sprinkle flour and cook for a few minutes.
4. Pour in the stock, add salt & pepper.
5. Bring to a boil, simmer till potato is cooked.
6. Add chopped dill leaves and remove from fire.
7. Allow to cool, then puree & strain.
8. Adjust the consistency & the seasoning.

Standard:
Pale green in colour. Smooth creamy consistency, good flavor of celery with a hint of dill. Adequately seasoned & garnished with cream.



Fried potatoes
(Pommes frites) No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Oil To deep fry

Pre-preps:
1. Peel potatoes and cut into long pieces.
2. Parboil them in salted water. Drain and keep aside.
3. Deep fry in medium hot oil to complete cooking. Drain on absorbent paper till the time of service.

Method:
1. Just before service, deep fry (blanch) in very hot oil to colour and also for crispness.
2. Remove on absorbent paper, sprinkle salt and serve immediately.

To serve:
Serve as an accompaniment with the main course.

Standard:
Evenly cut potato, crisp and light brown in colour. Adequately seasoned.



Pomfret Portugaise
No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt To taste
Pepper powder To taste
Lime 1 No.
Fresh white bread crumbs 25 Gm
Madras onions 50 Gm
Mushrooms 50 Gm
Tomato 200 Gm
Cheese 50 Gm
Parsley ¼ Bunch
Butter 10 Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt


Pre-preparations:
1. Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
2. To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
3. Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds.

Steps:
1. Sauté madras onions and mushrooms lightly in a little butter.
2. Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
3. Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.

To serve:
Serve hot in the same container (casserole / pie dish) garnished with parsley.

Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.

Tuesday, December 7, 2010

Roasted pumpkin soup with garlic crutons

Roasted pumpkin soup with garlic crutons

No. of Portions 4

Ingredients QTY Unit
Yellow / red pumpkin 500 Gm
Onion 50 Gm
Olive oil 15 Ml
Carrot 30 Gm
Flour 15 Gm
Milk 150 Ml
Fresh cream 50 Ml
Rosemary 3 Sprigs
Sliced bread 1 Slice
Garlic 3-4 Flakes
Butter 15 Gm
Salt & white pepper powder To taste


Pre-preps:
1. Peel and crush garlic and mix with butter.
2. Toast bread on one side, then apply garlic butter and toast the other side. Cut into cubes.
3. Peel and deseed the pumpkin. Peel carrots and onion. Cut all these into chunks.
4. Boil carrots and keep aside.

Method:
1. Mix onions, pumpkin, rosemary and olive oil.
2. Put into a pie dish and roast in a hop oven till it colours lightly.
3. Allow to cool, then add carrots and puree till smooth.
4. Reheat, add sufficient salt and pepper powder. Adjust the consistency with a whitewash (mix together milk and flour).
5. When hot, remove from the fire and finish off with fresh cream.

To serve:
Pour the hot soup into cups and add the garlic croutons.

Standard:
Pale yellow in colour. Fairly thick consistency. Mild taste of pumpkin, adequately seasoned and served hot with neatly cut and browned garlic croutons.

Fillet of pomfret Orly

Fillet of pomfret Orly No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (wedges) 1 No.
Flour 120 Gm
Egg 1 No.
Baking powder / soda ¼ tsp
Milk 150 ml
Oil For deep frying


Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Make a batter of coating consistency using flour (100 gm), milk, egg and water if necessary.

Method:
1. Dry the fillets in a clean duster and coat evenly with flour (20 gm).
2. Add baking powder / soda to the batter.
3. Dip the fish in the batter and deep fry till golden brown and crisp.
4. Drain on absorbent paper.

To serve:
Arrange fillets on a plate and serve with wedges of lemon.

Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.

Fillet of Pomfret Colbert

Fillet of Pomfret Colbert No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (slices / wedges) 1 No.
Seasoned flour 20 Gm
Egg wash 1 No.
Dry bread crumbs 50 Gm
Oil For deep frying
Parsley A few sprigs


Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Dry each fillet separately and dust with seasoned flour. Then dip in egg wash and finally coat with dry bread crumbs (this is known as ‘BREADING’).

Method:
1. Heat oil and then deep fry the fish until golden brown.
2. Drain on absorbent paper.

To serve:
Place fillets of fried fish on a plate and decorate with a wedge of lemon and a sprig of parsley. Serve with Tartare sauce.

Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.

Phulka

Phulka No. of Portions 12no.

Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear




Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.

Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.

Standard:
6” diameter, roundels of wheat flour, dry baked (broiled) on griddle to a golden brown colour and then puffed up on direct flame/live coal. Served hot with ghee smeared on it.

To serve:
Serve immediately with ghee smeared over it. Usually eaten with Indian main courses and dal preparations.

Minted Peas

Minted peas No. of Portions 4

Ingredients QTY Unit
Frozen peas 200 Gm
Salt, white pepper powder To taste
Butter 20 Gm
Mint leaves 5-6 Sprigs






Pre-preparations:
1. Thaw the peas, boil in salted water. Drain and refresh.
2. Pick mint leaves and keep in chilled water for some time. Remove, dry in a duster and chop roughly.



Method:
1. Heat butter in a pan, add peas and mint. Add salt and pepper and toss well.


To serve:
Serve hot as an accompaniment with a main course.


Standard:
Bright green coloured peas, well-seasoned and flavoured with mint leaves.

Kadai Paneer

Kadai paneer No. of Portions 4

Ingredients QTY Unit
Paneer (cottage cheese) 200 Gm
Onion 100 Gm
Ginger-garlic paste 1 Tsp
Kadhai masala:
Red chilly 2 No.
Coriander seeds 5 Gm
Fennel 5 Gm
Cinnamon 1 Gm
Cloves 2 Gm
Peppercorns 2 Gm
-----------------------
Tomato 100 Gm
Oil 15 Ml
Salt To taste
Green coriander To garnish


Pre-preparations:
1. Cut paneer in medium size cubes.
2. Chop onions finely.
3. Dry roast all ingredients for kadhai masala and pound when at room temperature.
4. Pick, wash and chop green coriander.
5. Blanch and concasse tomatoes.

Method:
1. Heat oil. Fry onions to a light brown colour.
2. Add ginger-garlic paste and fry till cooked. Sprinkle water if required.
3. Add tomatoes and mix well. Cook for 5-10 minutes.
4. Add paneer and mix lightly. Adjust seasonings.
5. Simmer for 5-10 minutes. Sprinkle kadhai masala and mix lightly without breaking paneer. Simmer for 5-10 minutes more.

To serve:
Serve hot garnished with green coriander. Usually eaten with Indian bread.


Standard:
Uniform pieces of paneer, neatly cut – not mashed – in a thick, tomato based gravy. Predominant flavour of kadhai masala. Served hot, garnished with green coriander with Indian bread.

Jeera pulav

Jeera pulav No. of Portions 4

Ingredients QTY Unit
Pulav rice 400 Gm
Fat 50 Gm

Onion 50 Gm
Cumin ¼ Tsp
Salt To taste
Cloves 2 Gms
Cinnamon stick 2 Gms
Black cardamom 1 No.
Bayleaf 1 No.






Pre-preps
1. Pick, wash and drain rice. Slice onions thinly and apply some salt. Keep aside for 10-15 minutes then squeeze dry.

Method:
2. Heat fat and fry onions to a golden brown colour. Drain well and keep aside.
3. In the same pan add cumin and whole spices then rice and fry well.
4. Add salt, double the quantity of boiling water and stir well. Cook till water is absorbed.
5. Reduce flame and cover the rice. Cook till done.
6. Serve hot garnished with fried onions.

Gobhi masala

Gobhi masala No. of Portions 4

Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander To garnish
Garam masala powder A pinch
Cumin 2 Gm


Pre-preparations:
1. Wash and cut cauliflower into florettes. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.

Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the florettes. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.

Standard:
Cauliflower florets (and potatoes) cooked just right, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.

To serve:
Served hot, garnished with chopped green coriander. Usually eaten with Indian breads.

Gajjar halwa

Gajjar halwa No. of Portions 4

Ingredients QTY Unit
Indian carrots 250 Gm
Pure ghee 150 Gm
Milk 100 Ml
Mava 100 Gm
Sugar 250 Gm
Dry fruits 20 Gm
(almonds, pistachio,cashew)
Edible silver paper (Varkh) 1 Sheet
Green cardamom powder ½ Tsp
Saffron For flavour


Pre-preparations:
1. Wash, peel and grate carrots.
2. Grate mava.
3. Blanch and cut almonds and pistachio into slivers.



Method:
1. Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2. Add milk and cook till carrots are done. Let the milk evaporate fully.
3. Add mava. Mix well and continue cooking for 5-10 min. more.
4. Add sugar and mix well. Cook over a slow fire till sugar dries up.
5. Flavour with cardamom powder and saffron.


To serve:
Serve hot or at room temperature, garnished with dry fruits and edible silver foil.


Standard:
Pleasant orange-red colour, adequately sweetened and flavoured with cardamom and saffron. Could be served hot or at room temperature.

Duchesse potatoes

Duchesse potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.



Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.



Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.


To serve:
Serve hot as a potato accompaniment along with a main course.


Standard:
Even sized rosettes with distinct lines golden brown in colour.

Saturday, November 20, 2010

SEM 1 -MENUS(KITCHEN)

Menu 1
Minestrone soup
Omelettes and Hard Boiled eggs
Potato salad
Bread rolls
Vanilla buns


Menu 2
Cream of tomato soup
Omelettes and Hard Boiled eggs
Parsley potatoes
Bread rolls
Vanilla buns


Menu 3
Cream of vegetables soup
Omelettes and Hard Boiled eggs
Lyonnaise potatoes
Bread rolls
Melting moments


Menu 4
Cabbage chowder
Omelettes and Hard Boiled eggs
Glazed carrots
Bread rolls
Nankhatai


Menu 5
Cream of mushrooms soup
Omelettes and Hard Boiled eggs
Glazed carrots
Bread rolls
Nankhatai


Menu 6
Minestrone soup
Omelettes and Hard Boiled eggs
Cauliflower au gratin
Bread rolls
Chocolate chip cookies


Menu 7
Consommé julienne
Omelettes and Hard Boiled eggs
Potato salad
Bread rolls
Swiss roll

Thursday, November 18, 2010

All FRONT OFFICE notes of Sem-1

all front office notes
An Introduction to Hospitality


The hospitality industry is a part of a larger enterprise known as travel and tourism industry. The travel and tourism industry is a vast group of business with one goal in common : providing necessary or desired services to travelers. Advances in transportation enabled more people to travel greater distances at less cost spreading tourism across the globe. From modest origins, hospitality and tourism rose to become two of the largest world wide industries.


Warriors or traders were the early travelers but they did not have hotels to accommodate them. The warriors used tents but the merchants seeking to trade tools, clothing and livestock, traded merchandise for lodging. The inns offered little more than a cot or a bench in the corner of a room or a stable. Most of them were private residences that offered temporary residence or lodging to strangers. Guests stayed in large communal rooms where sanitation and privacy were non-existent. After the establishment of money in 6th century BC, innkeeping was one of the first commercial enterprises and hospitality was one of the first services for which money was exchanged.


In the third century AD, Roman Empire developed an extensive system of brick paved roads throughout Europe and Asia minor. Small road side lodges were constructed due to increase in the road transport. During the Industrial Revolution in 1700s, the Europeans began to combine food and beverage service with lodging. No attention was given to sanitation and beds as well as rooms had to be shared with other travelers. These early European inns were unsuitable for aristocrats. To accommodate wealthy travelers, luxurious structures were erected. These offered private rooms, individual sanitation and all comforts of a European castle. These elegant new establishments adopted the French name for mansion, ‘hotel’. The rates they charged were very high and well beyond the means of common citizens.


In colonial America, inns were modeled after European inns. Beds and rooms had to be shared with strangers. Throughout 1800s, American innkeepers improved their services and continued to build larger properties.


Most of these were located in seaport town since sea transport was very widely used mode or travel and transport then. The first American hotel the ‘City Hotel’, opened in 1794 in the New York city. It was one of the largest building in the city and was built exclusively for hotel purpose. It had 73 guest rooms. ‘Adelphi Hotel’ in New York was the first high-rise structure in the city.


In 1829, a large new hotel was constructed in Boston. ‘Tremont House’ was the earliest first class hotel in America and brought revolution in the hospitality industry. This hotel was the first to offer private rooms with locking doors. Each guest room had a wash basin and a water pitcher and a bar of soap. Other innovations included a full time service staff, a French restaurant which was located in the lobby, etc. These American hotels became important social centers and unlike their European counterparts, welcomed anyone who could afford the reasonable rates. Meanwhile in Europe, sanitary lodging continued to be regarded as a privilege to be enjoyed only by the aristocracy. But in democratic America clean and comfortable accommodation was available to any middle class worker or family.


In early 1900s, a new type of traveler entered the picture, the traveling businessman. For him the world class hotels were too expensive and the old style inns too unsanitary. A new type of lodging establishment was opened for these type of guests - ‘the commercial hotels’. It was opened by Mr. E. M. Statler, at Buffalo, New York, in Jan. 1908. It was the beginning of the chain hotel concept. This hotel provided private sanitary rooms with private bathroom. The guest received a pitcher of ice water and morning newspaper everyday. “A room and a bath for a dollar and a half “ was well known among American travelers.


The great Depression nearly wiped out the hotel industry. But one hotel operator, Conrad Hilton, managed to stay afloat as a result of his oil and gas investments. Around 1940 - 1950, the Hilton Hotel corporation built or bought numerous luxury hotels around the world and competed with the largest hotel chains of the time Sheraton and Statler.


With the end of world war II, the hotel industry unexpectedly entered a new era of prosperity, Americans began traveling as never before. With an automobile in every garage, Americans began touring the country with their families. For this new type of traveler - the vacationing family unit - the formality of a traditional hotel was inappropriate. Families traveling in their cars needed casual lodging that was accessible from major highways and had ample facilities for parking. The early these properties were small and had fewer than 50 rooms. Most of them were owned and operated by a couple and were called Mom and Pop properties. By 1960, the motor hotel or the motel, had become an permanent and influential part of the hospitality industry. By this time the motels had over 100 rooms with a separate parking space for each unit.


In 1960s, a new type of lodging outlet - the economy, or budget hotel entered the picture. These lodging establishments sold only room space without F & B service. To save on construction cost, the economy hotels were built on inexpensive land and had small lobbies. They also hired minimum staff. By minimizing costs the budget hotels were able to give much lower room rates than their competitors. The first successful economy hotel, ‘Travelodge’, opened in Tacoma, Washington, in 1956 but the chain expanded nationwide by 1966. By early 1970s the idea of low rate motel/s hotels had captured the imagination of investors mini bars are the standard amenities of most budget hotels. These hotels / motels are also called as no-frills hotels.


By 1973, the no. of travelers staying in motels surpassed the no. of people staying in full-service hotels. To compete with these low end properties, mid-market hotel chains introduced their own limited service hotels. Theses hotels combined some of the features of the full service hotels with the cost saving of the budget hotels / motels. eg. Holiday created the limited service Hampton Inn chain and Marriott created Courtyard hotels. In these hotels all the rooms have separate living and sleeping areas. The lodging trend of the 1990s is towards epanded services made possible through consolidation of responsibilities. Guest services departments are found in hotels of all classes. These departments combine services that traditionally were performed by bell or door attendent, a concierge and an in house travel agent. Two new concepts in the hotel industry are ‘The All Suite Hotels’ and ‘The Residential Hotels’.








TOURISM


Definition:

--- It is the movement of people from their normal place of residence & work for a period of not less than 24 hours and not more than 1 year. (according to W.T.O.)


--- The sum of phenomenon and relationship arising from the travel as it does not lead to permanent residence and is not connected to any earning activity. (by Henniker & Kroff)


--- Tourism covers the social activity of those who travel for a period of 24 hours or more in a country other than the one the person usually lives in (The league of nations in 1937)


--- Tourism is a temporary, short term movement of people to destinations outside the places where they normally live and work and their activities during their stay at these destinations, including day visit & excursion. (By tourism society of Britain)


--- Tourism may be defined in terms of particular activities selected by choice and undertaken outside the home environment. Tourism may or may not involve overnight stay away from home. (A.I.E.S.T, 1981)


--- Tourism – The activity of temporary visitors staying at least 24 hours for leisure, business, family or meeting.


--- Excursion – The activity of temporary visitors staying less than 24 hours but excluding people in transit.


TOURISM INDUSTRY


I. Comprised of a broad range of business and organizations that are related to virtually all the areas of economy.

« The components include all suppliers of goods and services which the tourists require.( according to Mr. A.J. Bunkart)

II. Tourism industry comprises those organizations that are :

« In the business of providing goods and services, to meet the distinctive needs of some identifiable collection of tourists.

« Cooperate with one another to some degree in doing so.

(According to Mr. Leiper)

III. According to Kaiser and others there is no such thing as tourism industry.

What happens is a collection of several industries that function separately with various types of links with tourists. These links can be both incidental as well as purposeful, direct or indirect.

In the seventh 5year plan (1985-90) tourism was given the status of an industry by govt. of India.

Hence as a plan objective its development was listed for the first time in the planning process. In May 1992, National Action plan was drawn for its growth and development.

Primary and secondary constituents.


Primary or major constituents :

1. Transport

2. Accommodation

3. Intermediaries

4. catering and food

5. Govt. Dept., tourists information centers ( tourists organizations)


Secondary constituents :

1. Shops and emporiums

2. Handicrafts and souvenirs

3. Local transportation

4. Coolie and transport assistance

5. Communication services.

6. Advertisement agencies

7. Publishing industry

8. Artists, musicians and performers




TOURISM




International Domestic





Inbound Outbound



International tourism - When the travel is from one country to another.


Domestic tourism – When the travel is within the country that is trip taken

by a tourist within his/her own country or where the origin and destination are in the same country.


Inbound - It refers to tourists entering a country.


Outbound – It refers to tourists leaving their country of origin to another.



CLASSIFICATION BASED ON MOTIVES OF TRAVEL



TOURISM



Leisure Business


1.Pleasure 1.Conventions

2.Relaxation, rest, recreational. 2.Conferences

(holiday, vocational, tourism) 3.Seminars

4.Meetings



àCultural tourism

àSpiritual & religious tourism

àEthnic & family tourism

àSports & adventure tourism

àHealth tourism



«Miscellaneous Motives


àStatus & prestige

àFor the sheer joy of traveling

àShopping










ECO TOURISM



All tourism comprises either mass tourism or alternative tourism. Eco tourism is another subset of natural area and may combine elements of both nature based and adventure travel.


Eco tourism is responsible is responsible travel to natural areas which conserves the environment and improves the welfare of the local people.



PRINCIPLES OF ECO TOURISM


Eco tourism comprises of a number of inter-related components, all of which should be present for authentic eco tourism to occur. There are five key principles which are fundamental to eco-tourism.

1. Nature Based:

Based on natural environment with a focus on its biological, physical and cultural features.

2. Ecologically Sustainable:

All tourism should be sustainable ecologically, socially and environmentally.

3. Environmentally Educative:

It attracts people who wish to interact with the environment in order to develop their knowledge, awareness and appreciation of it.

4. Locally Beneficial:

It not only benefits the community and the environment but also improves the quality of tourist experience. Local communities can provide knowledge, services, facilities and products.


5. Tourist Satisfaction:

Satisfaction of visitors is essential in long term viability. Visitor safety in regard to political stability. The eco tourism experience should match or exceed the realistic expectations of the visitor.


IV. EMERGING STYLES OF ECO TOURISM


1. Frontier Eco tourism:
It involves individuals or small groups (10 or less) people who utilise non-motorised forms of transport. E.g., walking or canoeing.


2. Small Group Eco tourism:
Involves individuals or relatively small group (15 or less) who utilise motorised forms of

Transport. E.g., four wheel drive.


3. Popular Eco tourism:

It involves larger number of visitors to, through or across a country’s best known and most popular natural attractions. It relies on high capacity mechanised forms of transport. E.g., buses, large boats.


V. ECO TOURISM IN INDIA


In the last 20 years India has opened its doors to international visitors and is now fostering tourism largely to gain an increase in foreign exchange earnings to help its economy.

In 1996, 2.2 million international tourists visited the country. However India’s tourism infrastructure is barely keeping pace with the industry increase and problems are evident in accommodation, transport and personnel sectors. In addition, India has real problem with environmental pollution and tourist pressures causing substantial damages to its natural treasures.

India’s focus should be better redirected towards sustainable tourism. Strong elements in support of this approach include India’s natural and cultural attractions, its unique blend of natural and cultural environment and its expertise in small package tours.


Another key for India would be to become involved in the Indian Ocean Tourism Organisation. India should plan the regions so that a balance is maintained among the natural, cultural and economic environment.



HOTEL


A hotel or inn may be defined as an establishment whose primary business is providing lodging facilities for the general public and which furnishes one or more of the following services.

Housekeeping service
Food and beverage service
Bell and door attendant service
Laundry and dry cleaning
Concierge
Use of furniture and fixtures

Hotels range from 50 to 2000 rooms, sometimes more. Inns usually have between 5 to 50 rooms.


CLASSIFICATION OF HOTELS


Hotels are classified on the basis of :

SIZE: Depending on the number of rooms, hotels are classified as
Under 150 rooms
150 to 299 rooms
300 to 600 rooms
More than 600 rooms

TARGET MARKET: Depending on the clientele hotels are classified as
Commercial hotels- business clientele.
Airport hotels- transient or stop over for airline passengers.
Suite hotels- VVIPS, dignitaries, long staying guests.
Extended stay hotels- Long staying guests.
Residential hotels- generally for diplomats.
Resorts- Recreation and leisure for holiday makers.
Bed and breakfast- travelers.
Timeshare and condominiums- Holiday makers.
Conference centers / Convention hotels- for conferences, seminars and conventions.
Casino- gambling / games.
Alternate lodging properties- budget travelers.


3. LEVELS OF SERVICE:

· World class service- luxury service

· Mid range service

· Economy / limited service.

4. OWNERSHIP AND AFFILIATION:

· Independent hotels- single / stand alone properties

· Chain hotels- more than hotel being part of a group.

· Management contracts- Owners hire a management company to run their hotel.

· Franchise- using the name of a established chain of hotels by paying a fee.

· Referral groups- Independent hotels get together, form a group and assist one another in getting business.






Hotel
Definition

A hotel or inn may be defined as an establishment whose primary business is providing lodging facilities for the general public & which furnishes one or more of the following services.


Services


a) Food & Beverage b) Housekeeping c) Concierge d) Bell & Door attendant service e) Laundry & dry cleaning f) use of furniture & fixtures.


Hotels range from 50 to 2000 rooms & sometimes more. Inns usually have b/w 5 to 50 rooms.


Hotels are classified on the bases of :

SIZE-
Includes no. of rooms & are classified as :

Small - upto 150 rooms

mid sized - 150 - 299 # s

large - 300 - 600 # s

very large - 600 + # s


II. TARGET MARKET

Clientele the hotel has or the clients they serve to.


a) Commercial Hotels

i. Location - Commercial area, down town areas, business districts & also in the heart of the city.

ii. Clientele - Businessmen or corporate.

iii. Services / Facilities - Good communication rooms conference rooms & also secretarial services. Highly specialised Business Centres.

Facilities in Business centers

Lounge with reception area, sitting area, with newspaper, national & international, magazines, televisions, Reuters, Conference Rooms ranging from capacity of 2 to 25 people, Secretarial Services, Stationary, Photo Copier, Fax, Binding, Lamination, Interpreters can also be arranged. Computers & internet connectivity also a guest can hire mobile phones & laptops from business centers. It may also have a small library.


Facilities in Club / Business Floors

2 phonelines ii) Fax Machine iii) Coffee Maker iv) Internet Facilities v) Business Kit & Large Study Table vi) Mostly junior suites vii) Separate reception to save time c/a club lounge or club reception area.

These are mainly for Businessmen Lounge may serve breakfast, high tea & cocktails too. eg. Oberios, Taj, Hilton towers.


b. Airport Hotels -

i. Location - Near airports

ii. Clientele - Stopovers, airline staff.

iii. Service / Facilities - Exchange rate / airport transverse travel desk (book tickets & updated High Schedule), more staff at night shift.

Also c/a transit hotels,  length of stay is not long.

e.g. - The Leela, the Grand Hyatt


c. Suite Hotels :

i. Location - not in commercial areas, but in posh areas.

ii. Clientele - VIPs, diplomats

iii. Services - High profile hotels, not very high facilities e.g. Lotus suite.


d. Extended Stay Hotels :

i. Location - near by a residential area.

ii. Clientele - Journalists, Students doing research.

iii. Services - Extremely less services, may have a not so costly. e.g. Lodges.


e. Residential / Apartment hotels

i. Location - upmarket residential area

ii. Clientele - families staying for maybe 2 - 4 years.

iii. Services / facilities - Ample parking, Swimming pool, Gym, Housekeeping, Butter Services, Laundry Services it also has a complete kitchen. Are like apartments can have 1 to 4 bedrooms. e.g. Taj Apartments.


f. Resort

i. Location - Near scenic beauty, can be by a beach or mountains.

ii. Clientele - Holiday markers, travelers, families.

iii. Services - Recreation & Leisure facilities Swimming pool, Gym, Indoor & Outdoor Game, Sight Seeing facilities, Spa.

e.g. Retreat, the Resorts, Taj Holiday Village.


g. Bread & Breakfast Hotels

Also known as ‘Mom & Pop’ hotels

i. Location - located in cultural centers

ii. Clientele - travelers

iii. Service - breakfast & accommodation


Advantages :

Ø No sharing of profit.

Ø It can have a goodwill.

Ø Avoiding of bureaucracy


Disadvantages :

Ø the decision may not be the best  not lot of thought  the experience is not much.

Ø losses can’t be shared.

Ø the loyalty may not be much.

Ø no advantage of bulk production.

no sharing of reservation network


h. Timeshare and Condominium

(the unit under which these 2 work).


ô RCI - Resort Condominium international


Location - Mostly Resort  out of the city.


Services - In timeshare the money investors are allowed a free stary.


Timeshare - People invest in a timeshare company & depending on the amount of investment, they get membership for certain duration of time. The members get to stay at the time share property (resort) once a year for a week. Members can exchange their holidays with members from other time share companies. This can be done by the time share company. e.g. Club Mahindra.


Condominium - Each member owns a unit c/a condo. The owner can stay at the unit for as long as he/she wants & when he is not staying at the resort / property, the unit can be given out to the general public when it is done so, a part of the revenue goes to the owner. They can also exchange their holidays. e.g. Royal Palms, RCI resorts.


ô Timeshare & Condominiums are the members of RCI


Ø Cliental - Holiday makers

Ø Services - that of a resort


i. Casino -


ô These are the hotels which provide accommodation. Difference types of games, entertainment, different cuisine etc.


ô Legalised gambling is the major part to the clients.


Headliner entertainment is also a part of casino

Casinos are also a major part of hotel industries.

e.g. has Vegas, Monte Carlo, Kathmandu.


River boat casino - These are the casino mostly in water b/w 2 lands probably where gambling is not allowed.


j. Conference Centres - Convention


Location - Out of the city for security reasons.


Clientele

Companies, Corporate

floor space for exhibition also a good business center.


Convention - These centre will have convention hall facility.


Location - Away from city for security reason.

Clientele - Delegates & VIPs & decision maker service - have large convention hall with all --- facilities, Accommodation High security.


MICE

Meetings, Incentive Travel, Conferences & Exhibition.


k. Alternate Lodging Properties :

Supplementary Accommodation


Either heritage hotels, cruise liners or house boats.


Ø & high cost for advertising.

e.g.: Mid town Pritam in Dadar (E).



III Levels of Service - Depending on the standard of service provided the hotels are classified as


a. World class service hotels

Ø LHW - Leading Hotels of the world (based in NY)

Ø LSHW - Leading small hotels of the world.

Ø For India the organisation

Ø HRACC - Hotel & Restaurant Approval Classification Committee

Ø FHRAI - Federation of Hotel & Restaurant Association of India like LHW another organisation.

Ø AAA - American Automobile Association - this organisation also classify the hotels  all associates and corporates judge the hotels hence they give diamond rating.

Ø Grand Tourism - South American’s (Mexico) organisation to classify the hotels.

Ø Under world class service hotels

5 star & 5 star deluxe.


b. Mid ranged service hotels

3 star & 4 star hotels


They provide with good service but not luxurious


The organisation which classifies these hotels is

SRS - Steingenberger Reservation System

(Germany based)


c. Economy / limited service / No. frills hotels.

Ø Good service but no extra facility.

Ø It is an economic hotel.

Ø not too much of luxury.

Ø but no compromise of an cleanliness & hygiene.

Ø 1 & 2 Star hotels

e.g. Indi 1 (Taj), Trident (Oberoi’s)

India 1

The top brands are going for economic hotels to reach the masses.


The highest rating in India is 5 star deluxe.



IV OWNERSHIP & AFFILIATION HOTELS

Depending on who owns the hotels & type of ownership they’ve classified as

a. Independent Hotels

In this there is only single property.



b. Chain Hotels

Multi - property owned by a group of individual

Advantage :

Ø brand loyalty

Ø sharing of losses

Ø adv. of bulk purchasing

Ø Reservation net & marketing & advertising can be shared.

Ø better & planned decision making.

Ø experimentation

Ø exchange of employ & training.


Disadvantages :

Ø Profit is shared

Ø Reputation at stake if 1 property does not perform well.

Ø decision making is slow.

Ø bureaucracy is applicable.

Ø No individuality

Ø Internal Competition may not be healthy.

difficult controlling for 1 hotel may not be applicable or profitable for the other.


c. Management Contracted Hotels

Owners hire management companies to run the hotel for them conditions are written in the contract.


1. Pay Specific fee to Management Company the income is the owner.

2. The management company pays a specific amount to owners & the income is theirs.

e.g. Hilton.


d. Franchise

Using the name of a brand that has developed a distant way of doing business by paying a fee.


The brand that lends the name - franchiser

The hotel that buys the name - franchisee

e.g. Hilton Towers, Grand Maratha Sheraton.

Advantage

Ø flexible

Ø quick decision making

Ø span of control


e. Referral group

The independent hotels get together & form an association to overcome the

disadvantage of being an independent property.


The hotels help each other getting business share reservation net; marketing & advertising even purchases.

e.g. LHW (is a referral of leading hotels of the world).



CLASSIFICATION OF HOTELS (Star Classification)


The department of Tourism classification functioning hotels under the star system, into five categories from 1-star to 5-star for this purpose a permanent Committee, the Hotel and Restaurant Approval and Classification Committee has been set up which inspects the applicant hotels to assess their suitability or otherwise for award of the star category and are placed on the approved list of the Department. Approved hotels become eligible to various fiscal relief and benefits. The department intercedes on behalf of such hotels whenever necessary to ensure that their needs get priority consideration from various concerned authorities. These hotels also get worldwide publicity through tourist literature published by the Department of Tourism and distributed by the Government of India Tourist Offices in India and abroad. Approved hotels become eligible for foreign exchange for their import of essential equipment and provisions and for their advertising, publicity and promotion under the Hotel Incentive Quota Scheme.

To be eligible to apply for classification hotel must fulfill the following minimum basic requirements:

i) The Hotel must have at least 10 lettable bedrooms.

ii) Carpet areas in respect of rooms and areas of bathroom should by and large adhere to the following limits: -


Categories of Hotel

Area standard for bedrooms/bathrooms


· 5 Star/5 Star Deluxe Hotels

Single -

Double -

Bathrooms -


180 sq.ft.

200 sq.ft.

45 sq.ft.

· 4 Star & 3 Star Hotels

Single A/C and

Single Non A/C -


Double A/C and

Double Non A/C -



Bathrooms -



120 sq.ft.



140 sq.ft.

(Extra area may be provided if twin beds are to be provided)

36 sq.ft.

· 2 Star & 1Star Hotels

Single A/C and

Single Non A/C -


Double A/C and

Double Non A/C -




Bathrooms -



100 sq.ft.



120 sq.ft.

(All rooms should have proper ventilation

And ceiling fans)


30 sq.ft. Or

subject to local bye-laws


Failure to satisfy these conditions will disqualify a hotel for consideration.

The general features, facilities and services expected of hotels in the different star categories are broadly described below:

FIVE STAR CATEGORY

General features: The facade, architectural features and general construction of the hotel building should have the distinctive qualities of a luxury hotel of this category. The locality, including the immediate approach and environments, should be suitable for a luxury hotel of this category and there should be adequate parking space for the cars. The hotel should have at least 25 lettable rooms, all with attached bathrooms with long bath or the most modern shower chambers. All public rooms and private rooms should be fully air-conditioned and should be well equipped with superior quality carpets, curtains, furniture, fittings, etc. in good taste. It would be advisable to employ the services of professionally qualified and experienced interior designers of repute for this purpose. There should be an adequate no. of efficient lifts in the building of more than two storeys (including the ground floor), with 24 hrs. service. There should be a well-designed and properly equipped swimming pool.

Facilities: There should be a reception; cash and information counter attended by highly qualified, trained and experienced personnel and conference facilities in the form of one or more conference rooms, banquet hall and private dining rooms. There should be a bookstall, a beauty parlor, barbershop, recognised travel agency, florist and a shop for toilet requisites and medicines on the premises. There should be a telephone in each room and a facility of radio or relayed music in each room. There should be a well-equipped, well-furnished and well-maintained dining room, restaurant on premises and whenever permissible by law, there should be an elegant, well-equipped bar/ permit room. The pantry and cold storage should be professionally designed to ensure efficiency of operation and should be well equipped.

Services: The hotel should offer both International and Indian cuisine and the food and beverage service should be of highest standard. There should be professionally qualified, efficient and courteous staff in smart, clean uniforms. The staff coming in contact with the guests should understand English. The supervisory staff knowing at least one continental language should be rotated on duty at all times. There should be 24 hrs. Services for reception, information and telephones. There should be provision for reliable laundry and dry cleaning services. Housekeeping at the Hotel should be of the highest possible standard and there should be plentiful supply of linen, blankets, towels, etc., which should be of the highest quality available. Each bedroom should be provided with a good vacuum jug thermos flask with ice cold, boiled drinking water except where centrally chilled purified drinking water is provided. There should be special restaurant/dining room where facilities for dancing, orchestra are provided.


FOUR STAR CATEGORY:

General Features: The architectural features and general construction of the building should be distinctive and the locality including the immediate approach should be suitable for a hotel of this category. There should be adequate parking facilities for cars.

The hotel should have 25 lettable rooms all with attached bathrooms. At least 50% of bathrooms must have long baths of the most modern shower chambers, with 24 hrs service of hot and cold running water. All public areas and private rooms should be well furnished with carpets, curtains, furniture, fittings etc. in good state. It would be advisable to employ the services of professionally qualified and experienced interior designer of repute for this purpose. There should be an adequate number of efficient lifts in building of more than two storeys (including ground floor). There should be well-appointed lobby and ladies, gents cloak rooms equipped with fittings and furniture of the highest standard.

Facilities: There should be a reception, cash and information counter attended by, trained and experienced personnel. There should be bookstall, recognised travel agency, money changing and safe deposit facilities and a left luggage room on the premises. There should be a telephone in each room and provision for a radio or relayed music in each room. There should a well-equipped, well-furnished and well-appointed dining room/restaurant on the premises and where ever permissible by law, there should be an elegant and well-equipped bar/permit room. The kitchen, the pantry, cold storage should be professionally designed to ensure efficiency of operation and should be well equipped.

Service: The hotel should offer both International and Indian cuisine and the food and beverage service should be of highest standard. There should be professionally qualified, efficient and courteous staff in smart, clean uniforms. The staff coming in contact with the guests should understand English. It will be desirable for some of the staff to posses the knowledge of foreign language and staff knowing at least one continental language should be rotated on duty at all times. There should be 24 hrs services for reception, information and telephones. There should be provision for reliable laundry and dry cleaning services. Housekeeping at the Hotel should be of the highest possible standard and there should be plentiful supply of linen, blankets, towels, etc., which should be of the highest quality available. Similarly the cutlery and the glass wear should be of the highest quality available. Each bedroom should be provided with a good vacuum jug thermos flask with ice cold, boiled drinking water except where centrally chilled purified drinking water is provided. There should be special restaurant/dining room where facilities for dancing, orchestra are provided.



THREE STAR CATEGORIES.

General features: The architectural features and general construction of the building should be of a very good standard and the locality including the immediate approach should be suitable for very good hotel of this category. There should be adequate parking facilities for cars. The hotel should have at least 20 let table rooms all with attached bathrooms with bathtubs and/or showers. The bathrooms should be with hot and cold running water. At least 50% of the rooms should be air-conditioned and the furniture and furnishings such as carpets, curtains, etc., should be of a very good standard and design. There should be adequate number of lifts in the building with more than two storeys (including the ground floor). There should be a well appointed lounge and separate ladies and gentlemen’s cloak room equipped with fittings of a good standard.

Facilities: There should be a reception and an formation counter attended by qualified staff, and a bookstall recognised travel agency, money changing and safe deposit facilities on the premises. There should be a telephone in each room (except in seasonal hotels where there would be a call bell in each room and a telephone on each floor for the use of hotel. There should be a well equipped and well maintained

Air-conditioned dining rooms /restaurant and where permissible by law, there should be a bar/permit rooms. The kitchen, pantry and cold storage should be a clean organised for orderliness and efficiency.

Service: The hotels should offer good quality cuisine both Indian as well as continental and the food and beverage service should be of a good standard. There should be qualified, trained, experienced, efficient and courteous staff coming in contact with the guests should be provision for laundry and dry cleaning service. Housekeeping at the hotel should be of a very good standard and there should be adequate supply of linen, blankets, towels etc., of good quality. Similarly, cutlery, crockery, glassware should be of a good quality. Each bedroom should be provided with vacuum jug/thermos flask with cold, boiled drinking water. The hotel should provide orchestra and hall room facilities and should attempt to present specially choreographed Indian Cabaret.


TWO STAR CATEGORY

General Features: The building should be well constructed and the locality and environs including the approach should be suitable for a good hotel. The hotel should be at least 10 lettable bedrooms of which at least 75% should have attached bathrooms with showers and a bathroom for every four of the remaining rooms and should be with modern sanitation and running cold water with adequate supply of hot water, soap and toilet papers. 25% of the rooms should be air-conditioned (where there should be heating arrangements in all the rooms) and all rooms must be properly ventilated clean and comfortable with all the necessary items of furniture. There should be a well-furnished lounge.

Facilities: There should be a reception counter with a telephone. There should be a telephone or call bell in each room and has a separate telephone. There should be a well-maintained and well-equipped dining room / restaurant serving good, clean wholesome food and a clean, hygienic and well-equipped kitchen and pantry.

Service: There should be experienced, courteous and efficient staff in smart and clean uniforms. The Supervisory staff coming in contact with guests should understand English. There should be provision for laundry and dry cleaning services. Housekeeping at the hotel should be of good standard and good quality linen, blankets, towels etc., should be provided. Similarly, crockery, cutlery and glassware should be of a good quality.


ONE STAR CATEGORY:

General Features: The general construction of building should be good and the locality and environs, including immediate approach should be suitable. The hotel should have at least 10 lettable bedrooms of which at least 25% should have attached bathrooms with a bathroom for every 4 of the remaining rooms. At least 25% of the bathrooms should have western style WCs. All bathrooms should have modern sanitation and running cold-water wit adequate supply of hot water, soap and toilet paper. The rooms should be properly ventilated and should have clean and comfortable bed and furniture.


Facilities: There should be a reception counter with a telephone and a telephone for the use of guests and visitors. There should be clean and wholesome food and there should be a clean well equipped kitchen and pantry.


Services: There should be experienced, courteous and efficient staff in smart and clean uniforms and the senior staff coming in contact with guests should possess working knowledge of English. Housekeeping at the hotel should be of a good standard and clean and good quality linen, blankets, towels etc., should be supplied. Similarly, crockery cutlery and glassware should be of good quality.


A classification fee at the following rate is payable by the hotels supplying for classification:


Star Category Amount in Rs.

One star 2000/-

Two star 3000/-

Three star 4000/-

Four star 6000/-

Five star 8000/-

Five star deluxe 10000/-


The classification fee is payable by means of a demand draft drawn in favour of the Pay & Accounts Officer, Department of Tourism, New Delhi. For Re-classification, fee will be 50% of the above fee.

The application for One, Two and Three star category Hotels should be addressed to The Regional Director, Government of India Tourist Office, M. Karve road, Mumbai 400 020. Where as the applications for Four, Five and Five Deluxe category hotels should be addressed to The Assistant Director (Hotels), Department of Tourism, Government of India C-I Hutments, Dalhousie Road, New Delhi, 110011.

For each of these categories of star classification the hotel have to fulfill three classes of criteria, E - Essential, N - Necessary, D - Desirable. For each of these criteria there are maximum marks allotted.



Supplementary Accommodation



This consists of all types of accommodation other than the conventional hotel type. This can be described as premises which offer accommodation but not the extra services of a hotel. It is a very economical type of accommodation.


Main distinguishing features :

1. The standard of comforts is modest as compared to that of a hotel.

2. The accommodation is sold at a very low price.

3. They have an informal atmosphere and freedom regarding dress code.

4. There is more emphasis on recreation, entertainment and sports.


Supplementary accommodation plays a very important role in the total available tourist accommodation in the country. It caters to both international & domestic tourist traffic.


Types of supplementary accommodation :

¨ Sarais / Dharamshalas (inns)

¨ Youth hostels e.g.YMCA

¨ Camping sites.

¨ Circuit houses / Dak bunglows -- Govt. accommodation.

¨ Tourist bungalows -- M.T.D.C. holiday camps.

¨ Traveler’s lodges or Forest lodges.

¨ Dormitories.

¨ Paying guest accommodation.

¨ Rotels ( hotels on wheels e.g. Palace on wheels)

¨ Floatels ( Hotels on Water e.g. House boats)








TYPES OF ROOMS


1. SINGLE ROOM :

Room having a single bed. Room meant for one person. Abbreviation - or s.


2. DOUBLE ROOM :

Room having a double bed (one large bed). It is meant for two persons. Abbreviation + or D.


3. TWIN ROOM :

Room having two single beds, separated from each other. The room is meant for two persons. Abbreviation = or T.


4. TWIN DOUBLE ROOM :

Room with two double beds, separated from each other and meant for four persons. It is also called as double double room.


5. HOLLYWOOD TWIN ROOM :

Room with two single beds having common head board. It is meant for two persons.


6. PARLOR :

Sitting or living room not used as a bed room.


7. STUDIO ROOM :

Parlor set-up with one or two studio beds or sofa-cum-beds.


8. SUITE :

Parlor connected with one or more bedrooms. Expensive, being larger with more rooms for privacy. Has more facilities like TV, fridge, mini bar, extra complementary, etc.


9. LANAI :

Hawaiian term for a room with a balcony that overlooks a garden or swimming pool.


10. JUNIOR SUITE :

One large room partitioned into a parlor and a bed room.


11. EFFICIENCY ROOM :

Room with a kitchenette attached. Mainly found in motels and residential hotels.


12. DUPLEX :

Set of rooms which are not at the same level but are situated on two different floors. The parlor and the bed room are connected with a staircase. One of the most expensive suites.


13. PENTHOUSE SUITE :

Suite located to on the topmost floor of the hotel. A part of the room can be open to the sky or with a glass roof. Very expensive and exclusive suite.


14. CABANA :

Located close to the swimming pool or beach. Has shower and changing facilities. May have been furnished in bamboo for attractive appearance.


15. INTERCONNECTING ROOMS :

Two adjacent rooms allowing entry from one to the other through a connecting door. The connecting door is kept locked if the rooms have to be sold to two different guests separately.


16. HOSPITALITY ROOM : A room hired by a guest on hourly basis to entertain his guest. It is generally a banquet room.


17. ADJOINING ROOMS :

Rooms with a common wall but no connecting door.


18. ADJACENT ROOMS :

Rooms close to each other, perhaps across the hall or the corridor.




DEPARTMENTAL ORGANISATION OF A HOTEL


A hotel is an organisation made up of different departments all of which have to work in close co-ordination for the efficient working of the organisation.

Some departments are more important as far as revenue is concerned, some do not produce revenue but are very important from the operational point of view. Thus the departments of the hotels can be classified under three main headings. They are

Operating and Revenue producing.
Operating and Non revenue producing.
3. Non operating and Revenue producing.


Operating and Revenue producing departments (O.R.P.) :

Minor revenue producing departments.

a) Laundry : The hotel may have it's own laundry or may have a contract with an outside laundry. In any case laundry of guest clothing is a facility provided by the hotel & is charged for.

b) Telephone department : Guests are charged for the local and trunk or STD calls. Charging can be done either by the telephone operator or in case of direct billing by telephone meters. In a small hotel, there would be just a small switch board, probably operated by the receptionist. In large hotels, there exists a separate telephone department, where the board is manned by operators working in shifts.

c) Swimming pool : Though hotel guests are not charged for using the pool, their guests can be charged for this facility. Many hotels offer a free swim alongwith a buffet lunch (charged per head) setup near pool side.

Major revenue producing departments:

1. Rooms departments : These are the departments concerned with the actual sale of rooms. This revenue producing section earns around 60% of the total hotel revenue. The departments under this section are Housekeeping and Front office.

2. Front office is concerned with actual sale of rooms and hence comes in direct contact with the guest. Housekeeping is concerned with keeping the guest rooms clean and in a position to be sold. Hence though Housekeeping is a behind the scene activity it is extremely important.

3. F & B Department : These are the departments concerned with the production of food & beverage items and their sale.

4. F & B Production includes all kitchens, bakery, confectionery, stores and pantry. All these are behind the scene and responsible to the total preparation of the food items right from the storage of raw material to the presentation of the final dish.

5. F & B Service includes all the service outlets where the food prepared by the production areas is sold to the guests. Theses areas can be listed as

· Restaurants - General as well as specialty restaurants. These restaurants have fixed hours of service.

· Coffee Shop - A coffee shop is open 24 hours of the day & serves mainly snacks & beverages. Heavy meals are generally served only during lunch and dinner time. A coffee shop generally has an informal atmosphere and plated service.

· Bar : Serves alcoholic and non alcoholic beverages along with snacks. A permit is required to operate it and there are fixed hours of operation.

· Room Service : 24 hours service in most large hotels.

· Banquets : It is the major revenue producing department, among the F&B service departments. Some of the banquet functions are Dinners, Lunches, Wedding receptions, Cocktail parties, Conferences, Club meetings, out door catering, etc.


Operating and Non revenue producing departments (O.N.R.P.) :

1. Personnel : Deals with recruitment and training of staff, staff induction, promotions, welfare, etc.

2. Security : Deals with all unusual events in the hotel.

3. Maintenance : They are responsible for total maintenance and upkeep of rooms and public areas, i.e. Air-conditioning, Lifts, Plumbing, Electricity, Lighting, carpentry, etc.

4. Accounts : Receives a copy of all departmental vouchers & the guest bills. Maintains cash register, city ledger, etc. Prepares sales summary sheets for each day's sales.

5. Sales and Marketing : Sales is concerned with getting and maintaining clientele for both rooms and food & beverage.


Non operating and Revenue producing departments (N.O.R.P.) :

They include travel agencies and airline offices, book shops, chemists, florists, bank, beauty parlor, etc. They either be let out on commission bases or on rental bases. These 'concessionaires' should be reputable as for the guests they are a part of the hotel services.



FUNCTIONAL ORGANISATION OF FRONT OFFICE


The Front Office department can be divided into different sections according to the nature of their functions. They are :-


1. Reservations.

2. Reception.

3. Information.

4. Cashiers.

5. Bell desk.

6. Telephones.


1. Reservations


It is often referred to as the nerve center of the department. All booking requests are received and processed here. Prior arrangement for guest arrival can be made from the information processed at reservations which facilitates efficient and satisfactory service to the guests.


2. Reception


It is responsible for receiving the guests with warmth and a genuine smile. Registration of guests during check in, sensible and efficient dealing with situations which may arise at the counter are important tasks for the reception staff.


3. Information : The main functions of this section are :


a. To maintain an alphabetical guest index.

b. To receive messages for resident guests.

c. Handling guests room keys.

d. Handling guest mail, packages etc.

e. Paging for guests.

f. Providing relevant and accurate information to the guests and answering queries.


4. Cashier


Responsible for handling guest bills, where guests settle final bills either by cash, credit card or as charge settlement for their entire stay in the hotel. Expenses would include room, F & B service and charges for any other services or facilities used. These charges are recorded centrally upto the minute at the cashier’s cabin. The cashier’s role therefore is to post all guest charges and credits on the master bill so as to present the same duly totaled for payment at the time of guest departure. This section is also responsible for exchanging foreign currency and for safe deposit lockers provided for guest valuables.


5. Bell desk


Responsible for baggage handling at guest arrival or departure time and running errands during the guest’s staying in the hotel.


6. Telephones


Handles all incoming and outgoing local calls and trunk and international calls for both guests and the hotel management.



DUTIES AND RESPONSIBILITIES OF THE FRONT OFFICE


STAFF


A. Front Office Manager


Ø He is the head of the department.

Ø He ensures the smooth running of the department

Ø He sees to it that his staff reports to duty in time and in proper uniform.

Ø He ensures that courteous and personalized service is given to the guests by his staff.

Ø He deals with front office correspondence on reservations, enquiries, room booking etc.

Ø He is responsible for the up keep of the front desk, lobby manager’s desk and their equipment.

Ø He deals with the complaints against his staff and other complaints of the guests.

Ø Participants in the selection of F O Personnel

Ø Conducts regularly scheduled meeting of F O Personnel.


B. Lobby Manager


Ø He ensures that all rooms are blocked as per reservation requests

Ø He keeps a check on room position

Ø He instructs the airport representatives regarding the list of arrivals to be met.

Ø He checks pre-registration cards

Ø He also checks house keeping discrepancy report

Ø He ensures that guest requests and complaints are followed up

Ø He follows up on group and crew movement

Ø He takes actions for all unusual events in the lobby like fire, accidents, etc.,

Ø He ensures the smooth running of the lobby.

Ø He sends “C” Forms to the FRRO.



C. Reception Supervisor


Ø To train all front office assistants on the job

Ø To make the duty roster for the staff

Ø To check the shift in-charge’s list on a daily basis

Ø To check the next day’s arrival list and to brief the staff accordingly

Ø He makes the requisition for the stationery required for the Front Office

Ø Ensures the smooth running of the reception

Ø Welcomes VIP guests

Ø Attends to guest complaints

Ø Assists the reception staff

Ø Maintains records of the reception


D. Reception Assistant


Ø To answer the queries of the guest to their satisfaction and to provide information

Ø To promptly register guests and to assign rooms to them

Ø To update the room rack regularly

Ø To complete pre-registration formalities for VIPs

Ø To execute government formalities regarding foreigners

Ø To prepare room reports and occupancy statistics

Ø Send messages to the guests

Ø To print the arrival list for the next day.


E. Reception Shift in-charge


Ø Performs the tasks of reception assistant

Ø Supervises and checks the entire Shift Operation

Ø Handles guest complaints

Ø Checks all the reports before the end of the shift

Ø Airline crew blocking and group blocking



F. Reservation Supervisor


Ø To help out Reservation Assistant in calls, courses and feeding reservation information.

Ø To supervise the staff under her and impart training

Ø To monitor all new movements

Ø To follow up on billing instructions and other special requests

Ø To check on credit facilities to Companies, discount policies and discounts offered to various companies.

Ø Co-ordination with Reception, Information, Sales and Marketing Departments and Tour Operator.

Ø Up-to-date information of the position of the house for the day and the next three days.

Ø She draws up a weekly, monthly and quarterly forecast

Ø Monitors VIP movements and informs all concerned

Ø Monitors house status and keep Front Office Manager informed of sold out dates.

Ø Deals with correspondence, vouchers, exchange orders, deposits, refund of deposits and actions thereon.

Ø She handles the group and conference booking.


G. Reservation Assistant


Ø To update regularly the reservation chart and computer

Ø To properly and courteously handle all reservation requests

Ø To keep all reservations correspondence up to date

Ø To handle amendments and cancellation of reservation.


H. Senior Bell Captain


Ø He controls the movements of Bell Captains and Bell Boys

Ø He briefs the Bell Boy and ensures that they are always well groomed

Ø Takes stock of the luggage, parcels and any other material

Ø Has thorough knowledge of the hotel, shops, airline offices, executive offices etc.

Ø Thorough procedure on arrival and departure

Ø To carry out different errands for the guests

Ø Responsible for the proper distribution of newspapers

Ø Keeping stock of the equipments, trolleys and ensuring that they are in good working order

Ø Vigilant and alert on duty

Ø To initiate action against guests having scanty baggage

Ø To assist in crew and group wake up call procedures


I. Bell Boy


Ø Take the baggage front the porch to the room

Ø Escort the guest to the rooms on arrival

Ø Place the baggage in the room

Ø Explain the operation of light switches, air conditioning control to the guests.

Ø Brings the baggage down in case of departures

Ø Checks the room to ensure that the guest has not left any articles in the room

Ø Obtain clearance from Front Office cashier on the errand card regarding the bill.

Ø Check that main and messages are distributed to the guests.


J. Front Office Cashier


Ø Operates front office posting equipment

Ø Completes cashier pre-shift supply checklist

Ø Completes guest check in procedures

Ø Post charges to guest account

Ø Handle paid-outs

Ø Completes guest check-out procedures

Ø Settles guest account

Ø Makes account adjustments




K. Night Auditor


Ø Posts room charges and taxes to guest accounts

Ø Processes guest charge vouchers and credit card vouchers

Ø Transfers charges and deposits to master accounts

Ø Verifies all account postings and balances

Ø Prepares a summary of cash, check and credit card activities

Ø Summarizes results of operations for management

Ø Knows how to operate position machines, typewriters and F O equipment

Ø Understands and knows how to perform check-in and check-out procedures

Ø Handle errands requested by guests and Front Office staff

Ø handle baggage of guests when they are shifting to another room

Ø Distribute news papers

Ø To page guests in the lobby

Ø To report guests with scantly baggage the bell captain

Ø To issue postage stamps against cash.




BASIS OF CHARGING

CHECK-IN / CHECK-OUT BASIS

As per this system, a particular time of the day is fixed as the check-out time. The most common is a 12 noon check-in / check-out system. According to this, the day starts at 12 noon daily and ends at 12 noon the next day, immaterial of the time at which the guest checks-in. If the guest has checked-in in the morning before 12 noon and intends to stay overnight, then from the point of his check-in, till 1200 hrs that day makes one day and from 1200 hrs till the next day, becomes another day. As a result, when the guest stays sometimes for 24 hours or lesser, he could be charged for more than a day. In other words, the same room may be sold twice in the same day.


Since it is not practical for any guest to check in at exactly 1200 hrs, most hotels permit a grace period (of about 2 hours), before and after checkout time. Though the system is good for the hotelier, many guests may think of this system as unreasonable. To ensure renewed patronage by the guests, many hotels today tell a guest that there exists a two hour grace period for check-in or check-out, but actually give a leeway of three hours to avoid disputes. Also, for an early morning check-in after 0600 hrs, instead of a full day extra to be charged, most hotels charge only a half day’s charges. Following the same systems, when a guest checks-out as late as 1800 hrs, a half day tariff is again charged instead of a full day’s charge. The logic that is explained in this system, is that the room cannot be sold after that point of the day. For an early morning check-in, the guest could be told that the room could not have been sold the previous night. However, the least amount charged is a minimum of one day’s charge.

e.g., (1) Mr. A. checks-in on Sunday at 1200 hrs to room # 101.

Mr. A checks-out on Monday at 0030 hrs from room # 101.
Mr. B. checks-in on Monday at 0200 hrs to room # 101 and checks-out at 1200 hrs on Monday.
Mr. A. And Mr. B will both he charged for one day each.

e.g., (2) Mr. X checks - in at 0500 hrs on Monday.

Mr. X checks-out at 0600 hrs on Tuesday.

Mr. X will be charged for two days as per this system.


24 HOURS BASIS
As per this system, the guest is entitled to keep his room for a period of 24 hours from the point of the guest’s check-in, for a day’s charge. There is no fixed time of arrival for the guest. This system of charging is generally practised at resort hotels.

e.g. Mr. X checks-in at 1300 hrs on Tuesday. He will be charged for one day till 1300 hrs on Wednesday.



PER NIGHT BASIS
According to this system, the guest is charged on the basis of the number of nights he stays. This system has evolved from the 24 hours system of charging, and is not very much in use in the modern day hotels.


Very much connected to this system of charging is the concept of Day Rate or ‘Day Use Rate’. This is a concessional rate given to guests who do not stay over-night in the hotel. Usually this is targeted at business clientele who use the room from 0900 hrs to 1800 hrs. The guest may check-in to the hotel for a wash and change in the morning, leave his baggage in the room and carry on for his business. He may return in the evening, have a wash and change, check-out and take the evening flight out.



FOOD PLANS



1. European Plan (EP) :

This plan includes only the room charges and morning tea in some cases. All other charges are charged extra. Most commercial hotels run on this plan.


2. Continental Plan (CP.) :

This plan includes room charges and a continental breakfast. All additional charges are considered extra. [ A continental b/f consists of juices, toast or rolls, butter, cheese, jam, tea or coffee but no eggs.]


3. Bermuda Plan (BP) :

This plan includes room charges optional early morning tea and an American breakfast. [ American b/f is a buffet breakfast not served in the room]


4. American Plan (AP) :

This plan includes all principal meals. It includes room charges with optional morning tea, English B/F, lunch, afternoon tea and dinner. It is mostly found in resort hotels and in commercial hotels catering to groups sent by airlines and companies or travel agents. This plan is also known as 'all inclusive plan' or 'full board' or 'en pension' [English breakfast has all courses like American B/F and ham, beacon, meat is also included].


5. Modified American Plan (MAP) :

This plan has evolved out of the American plan. It includes room charges with optional morning tea, English B/F and an option of lunch or dinner. It is also called as 'demi pension' or 'half board'. This facilitates the guests to eat out for one meal. It is usually used for groups where meal coupons are provided to the guests (coupon is valid only for a day ) and the coupon cost is included in the room rent.


The use of these plans:

· Commercial hotels prefer EP because:

1. Commercial hotels are situated in the urban areas, there are bound to be numerous restaurants in the vicinity. Hence the guest will prefer to keep his option open as far as meals are concerned. Moreover the hotel may not have a particular cuisine which the guest likes.

2. On the other hand hotel being situated in an urban area would get plenty of chance guests in their restaurants. Thus their F&B income is not restricted to only hotel residents. They do offer meal inclusive plans but only to groups sent by travel agents and company bookings for conventions, seminars, etc.


· Resort hotels prefer AP/ MAP because

1. They may be situated in an isolated area with hardly any restaurant in the vicinity. Guests therefore prefer to have meals in the hotel. For the tourists wishing to go sight seeing during the day, an MAP will be more appropriate.

2. The hotel itself benefits from this plan since the hotel relies only on the resident guests for their food and beverage income.

The CP. & BP lie between EP & AP So they can be offered by any hotel.

Above five are food plans.


There is another plan called 'GO PLAN'

It is not a food plan. It is an adjustment made in the settlement of accounts.

If a guest stays in different hotels of the same chain in the course of his tour, his bills will be forwarded to his next destination every time he changes the place of stay. The guest can make the payment at the last hotel he visits belonging to the same chain.



SPECIAL RATES

Very often a room may not be sold at the tariff quoted on the tariff sheet. The rooms may be discounted or special rates may be applied under certain conditions, or as a special case.


COMPANY VOLUME GUARANTEED RATE (CVGR)

Based on the room night potential of different companies, certain hotels give a special rate to those companies which contribute a large volume of room nights. This special rate offered came to be called as the ‘Company Volume Guaranteed Rate’ (C.V.G.R) or ‘Company Guaranteed Rate’ (C.G.R.). The higher the volume of business, the higher was the percentage of discount given. For this purpose, all those companies which offer a large quantum of business could be ‘A’ rated. As the contribution figure dipped, the company rating would also drop to ‘B’ or even ‘C’ for those with a relatively poor volume of business.


Many hotels today, in order to accommodate all category of employees from one particular organisation, have gone ahead and offered very low rates to the lower down officers, and higher rates to the top brass of the company, based on their entitlements and expenditure capabilities. A record of the room night contribution (R.N.C.) of individual companies are maintained either on a computerized system or manually by an alphabetically indented register. Periodically, the companies are informed of their volume contribution. If the expected room night contribution was not maintained by any one company, they would fall to a lower rating or even be left out of the C.G.R. list after the total period of assessment.


PACKAGE RATES

Many resort hotels (especially during lean/Off season periods) and some commercial hotels from time to time coin seasonal packages for different durations (e.g: two nights three days/three nights four days), which may include besides the room and meal, a complimentary airport transfer, sightseeing, entertainment etc.



OFF-SEASON RATES

Most resorts and other seasonal hotels have separate tariffs for peak and off-seasons. The off-season rates are much lower than regular or peak-season rates.


EMPLOYEE RATE

Employees of major hotel chains have a special employee rate for all employees at their member hotels within the chain. This is however based on the availability of space and policy of the individual hotel.


F.H.R.A.I DISCOUNT

The Federation of Hotel and Restaurants Association of India (F.H.R.A.I) is a major association of hotels and restaurants in India. As a gesture of goodwill for members of the same fraternity, the association issues membership cards to the Proprietor / Partners / Chairman / M.Ds of these establishments, which entitles them to a special discount( presently 30% on room rent, food and beverage (excluding liquor), if paid by cash and 25% if settled through a credit card. The percentage of discount and other conditions are subject to change).


AIRLINE CREW

Most airlines enter into a contract with hotels in different cities where its flights commute, wherein staff of the airline (crew) are given a very special rate for a fixed period. Their duration of stay may be a few hours upto a maximum of 24 hours. There is also another special rate negotiated for the lay-over passengers. The food-plan applied would be based on the requirement, but the food element computed is also on a discounted basis.


GROUPS

Groups (G.I.T - Guest in Transit) are given special rates due to the number of rooms taken by them at a time. A group under standard stipulation, comprises of 15 guests or more. Based on the discretion of the Management, the group leader may be given a complimentary room for a minimum of 15 paying customers.


Guests who do not come into any of the above groups are called as ‘F.I.Ts’ or Free Individual Travellers. i.e., they are not part of any group or company enjoying special rates. When these are Indians or Domestic clientele, they are referred to as ‘D.F.I.T’. or ‘Domestic Free Individual Traveller’. Similarly, if the guest is not a domestic traveler i.e., if he is a foreigner, then he is called as ‘F.F.I.T’. or ‘Foreign Free Individual Traveller’.



CRIB RATE

This is a special rate applicable in some hotels to children. Most Indian hotels prefer to compliment upto a maximum of two children below the age of twelve.


EXTRA BED / EXTRA PERSON CHARGES

As most five star hotels today do not have single rooms, but have only double rooms which could accommodate a minimum of two guests, a third person if present, is given an extra bed and charged. This charge is in most hotels levied even if an extra bed is not given. The rate charged could be approximately 20 to 25% of the room rate.


Besides the above, special rates may also be given to a hoard of other category of people based on the discounting policies of the management. Some of these might be commercially important persons (C.I.Ps) for publicity and promotion purposes, influential persons like company directors, decision makers, top executives, travel writers, etc. Such discounts have to be authorised by a senior member of the Management.