Short Notes on Basics of F&B Service .....PART II

Hors d’oeuvre

Hors d’oeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads.

Entrée

Entee is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew.

Dessert

This is the fruit course in the French classical menu and usually presented in a basket (Corbielle de Fruits) and placed on the table, as part of the table décor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course.

Table Service

It is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests or the guests help themselves.

American service

American service is a pre-plated service which means that the food is served onto the guest’s plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balances the entire presentation in terms of nutrition and color. This type of service is common in a coffee shop where service is required to be fast.

English service

English service is often referred to as “Host Service” or “Silver service”. The food is brought on platters by the waiter and is shown to the host for approval. The waiter then portions the food and serves to the guest plate.

French service

It is a very personalized service. Individual portioned food is brought from the kitchen in dishes and slavers which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

Russian service

Table is laid with food for guests and presentation is done elaborately. Guests help themselves. This is an elaborate silver service much on the line of French service. Display and presentation are the major part of this service. Some parts of the service such as carving and portioning etc are done by the waiter.

Gueridon service

This is a service done from the gueridon trolley. The cooking is done at the gueridon trolley place near the guest table and service is done at the guest table. The waiter plays an important role as he is required to fillet, carve, flambé and prepare the food with showmanship.

Self Service

In the self service the service is done by customer themselves. The guests collect the food from the counters and then he/she may sit at the table or stand at high table to have the food.

Counter service

Counter service sometimes called cafeteria service. The guests come in line, collect their food from the counter and seat at the table to have the food. Food may be grouped together such as cold and hot, or main course and desserts etc. In some places the guests also have to clear the empty plates and cutleries after having the food.

Echelon

In echelon service the counters are arranged in such a way that it provides better view of the foods and arranged in angular way.

Carousel

The carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.

Carvery

Cavery is a type of assisted service. This service method includes both table service and self service. Some parts of the service is done by the waiter at the table and some parts of the service is done guests themselves.

Take away

The food order is placed at a counter and the food is collected from the same counter and take the food away from the premises for consumption.

Drive thru

The customer drives the vehicle to the counter and orders and collects the food and leaves the counter.

Vending Machine

The customer inserts the value of the food item displayed in the vending machine and selects the food by pressing a knob. The vending machine dispenses the selected food. The vending machine can dispense hot or cold food.

Food courts

Food courts include series of individual counters where customer may either order and eat, or buy from a number of counters and eat in separate eating area.

Kiosks

Kiosks are outdoor arrangements that provide food and beverages to people in a specific location.

Specialized Service/ In-Situ

In-situ service is the service provided at the place, which is primarily not meant for service. Examples of in-situ services are:

Tray service

In the tray service the food and beverages are brought in a tray and given to guests. Such service are seen in hospitals, guest rooms etc

Room service

In room service the service of food and beverages are done in the guest room. The food is taken to the guest room in a tray or room service trolley.

Drive-in service

The guests order the food from the vehicle parked at designated areas and service is done at the vehicle. The food is placed on trays that are clipped in the door or steering wheel.

Lounge service

In lounge service the food and beverage is served at the lounge area of a hotel

Mise-En-Scene

Mise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-scene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough o accept guests.

Mise-En-Place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

Guest Service Cycle

Guest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service.

Social Skill

Social skill is a skill, which enable us to deal with social situations. Social skills have an important part to play in food and beverage service. Because service is about meeting the guest’s psychological needs and making him feel welcome, and social skills are essential part of this process. Social skills can be used for selling of food and beverage products also.

Kot/ Bot Controll System

A variety of control systems are used in the hotel industry. One such important control system is the KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered for. The second copy goes to the cashier to make the bill. The third copy is the waiter’s copy, against which the food or beverage to be served to the guest is picked up

Specialty Restaurant

Speciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant is both formal and stylish. The prices tend to be high because of higher overheads. The menu may be an a la carte, buffet, or a table d’hote. Waiters should be highly skilled, as specialized services such as preparation of food at tables and flambés, may have to be done.

Coffee shop

Coffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel. Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu comprises of Full-day menu or according to meal session.

Cafeteria Service

This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then services the desired item. Sometimes food is displayed behind the counter and the guess may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at the tables and chairs provided by the establishment.

Fast food Service

There is a predominant American influence in fast food style of catering. The service of food and beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu is compiled with a special emphasis on the speed of preparation and service. To make this type of service financially viable, a large turnover of customers is necessary. The investment is rather large, due to the specialized and expensive equipment needed and high labor costs involved.

Room service

Room service is offered to the resident guests. Guests order food and/ or beverages to the kitchen and order is taken by the room service order taker. Once the order is taken then it is passed to the kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the room. Along with the food, the bill is also presented to guest to be signed or payment.

Banquet Service

Banquet functions are the services provided at a fixed time and at a fixed venue. The banquet service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet can offer service to a large number of guests at a time. Banquet service can be formal or informal.

Bar service

There are normally two kinds of bars in Indian hotels. One is the public bar, and the other is the service or dispense bar. The public bar is located in the public areas, and is used for the service of paying customers, be it in-house guess or non-residents. The dispense bar is used for dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets and the specialty restaurant. It is generally located in the back area of the hotel and is open round the clock. It should be adequately equipped to meet the demands of all the outlets.

Vending Machine

Vending machines are machines dispensing food and beverages and placed at various places. The main advantages of vending machines are the convenience. But the main disadvantage is the limited choice. Vending machines does not require the help of service staff to operate.

Ancillary Areas and Services

Ancillary areas are the supporting areas of F&B service department. Without the help of the ancillary departments F&B service department cannot work smoothly. In this regard the ancillary departments are very important for F&B service department. Major ancillary departments in a five star hotel are the following.

1. Pantry

2. Still room

3. Silver room

4. Linen Room

5. Hot plate

6. Wash-up area

7. Kitchen stewarding

Pantry

Pantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such as glasses and cups, A dispense Bar

Still Room

It is one of the very important supporting areas in the food and beverage department of the hotel. It provides the food and beverages for the service of meals which are not provided by the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the restaurant.

Silver Room

Silver room is the place where all the silver wares are stored and cleaned. Still room holds the complete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage areas would be allotted to store different types equipments. It is very important area that the silver room should contain space for silver cleaning.

Linen Room

The linen room is important back of the house service area in a hotel. The linen room should stock minimum linen and uniform required to meet the daily demands so as to ensure smooth operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from the linen room.

Hot plate

Hot plate is the food pick up area of the pantry. The service personnel is not allowed to enter the kitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate.

Wash-up area

The wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All the utensils are washed, cleaned, dried and keep here for further use.

Kitchen stewarding

This department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding department supplies all cleaned service equipment to waiter. This department is also responsible for washing solid service ware and subsequently furnishing clean items.

Short Notes on Basics of F&B Service......PART I

Aboyer

Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry.

A la carte Menu

A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card”

American service

It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops.

ABC

ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover.

Back of the House

Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc.

Bain Marie

Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry.

Barker

Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker.

Bone China

It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes.

Briefing

Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training.

Buffets

Buffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves.

Bus Boy

Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table.

Carousel

Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.

Carte du jour

Carte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu.

Chafing dish

It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water.

Cover

Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch.

Cutlery

Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel.

Demi-tasse

Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml.

Dummy waiter/ Demi waiter

Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session.

Elevenses

Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children.

Gueridon trolley

It is a mobile trolley from which the gueridon service is done.

Hostess

Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.

Indian breakfast

It is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian.

Lounge service

It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge.

Maitre d’hotel

Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet.

Menu

Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrument

Mise-en-scene

It means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature.

Mise-en-place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

Napkin

Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service.

Sommelier

Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments.

Trancheur

Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them.

Salesmanship

The food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishment

Tableware

Table ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel.

Silver Dip

Instantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dry

Polivit

Polivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth.

Burnishing machine

This is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically.

Thermal shock

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shock

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock.

Disposables

Disposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotels

Special equipments

Special equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.

EPNS (Electro Plated Nickel Silver)

EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name – Electroplated Nickel Silver. Cutleries and crockery’s of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc.

Table d’hôte or a fixed menu

Table d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price.

A la carte menu

A la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments.

                                                                                                 Continue..................................................

KITCHEN SAFETY

CAMPUS INTERVIEW QUESTIONS ON FOOD PRODUCTION

Section A: Basic Cookery

1. Name 10 heavy equipments and 10 light equipments mentioning the use of each. Mention

different modern Bakery and Pastry equipment and equipment used in the Garde Manger.

2. Name 5 great personalities of ancient times and recent years related to food production in the

hospitality industry.

3. What are the different types of knives used in the kitchen? State the parts of a knife.

4. List the different types of fuel used in the kitchen.

5. Name at least 10 different spices used in the kitchen.

6. Name 10 different cereals and pulses.

7. What is the difference between fats and oil? Name different fats and oils used in the kitchen.

What is margarine and what are its constituents?

8. What is texture? What are the different types of textures?

9. Name 10 continental herbs commonly used in the kitchen.

10. Name 5 fruits under a) Tropical, b) Stone, c) Berries d) Citrus e) Dried f) Melons g) Pommes.

11. Name 5 types of salad greens/ lettuce commonly used.

12. Name 5 fruit vegetables.

13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking

green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich

products?

14. Describe the classical kitchen brigade of both 5 star Continental and Indian hotel.

15. State the duties of 1) Chef Tournant 2) Chef Boulanger 3) Communard 4) Glacier 5) Aboyeur

or expéditeur 6) Chef de Salle 7) Chef d’étage 8) Chef de rang 9) Commis de rang 10) Chef

Garde Manger.

16. State the job responsibilities of a) Executive Chef b) Premier Sous Chef c) Sous Chef d) Chef

de partie e) Commis.

17. What should be the attitude and behavior of kitchen personnel?

18. State the different methods of cooking under the different mediums used with examples.

Explain 1) Broiling 2) Braising 3) Pot Roasting 4) Poeling 5) En-pappilotte.

19. State different cuts of vegetables with dimensions.

20. Explain the following terms : a) Mire poix b) Matignon c) Cooking d) Chiffonade e) Mise en

place f) Bouquette garni g) Duxelle h) Court Bouillon i) Stuffings (with examples)

j) Emulsification k) Clarification l) Roux and its types.

21. Name the different types of stock used in the kitchen. State 10 golden rules for making good

stock. Describe the process and duration in making the stocks.

22. What is the difference between essence and glaze?

23. Classify soups and give 5 examples of each with garnishes.

24. Name 5 cold soups with garnish.

25. Name 10 National soups with the main ingredients used and the country of origin.

26. Name 10 continental a )Chicken Preparation b) Fish Preparation c) Potato Preparation d)

Vegetable Preparation e) Egg Preparation.

27. Classify fish with examples of each type Name the different cuts of fish.

28. Name 5 thickening agents used in the kitchen.

29. Explain with example the action of heat on 1) Proteins 2) Vitamins 3) Carbohydrate.

30. What is mallard reaction?

31. State the different stages of sugar when heated.

32. State the different reasons why fat turns rancid. State the ways how decomposition of fat can

be prevented.

33. Name the 6 Mother Sauces with the liquids used to prepare it and with 5 derivatives of each

with the ingredients used.

34. State the sauces that are 1) Hot 2) Warm 3) Cold.

35. Name 5 Accompaniment Sauces with the ingredients and the dishes it is served with.

36. Name 5 Proprietary Sauces with its base ingredient.

37. State the classical accompaniment of the following a) Roast beef b) Roast pork c) Roast lamb

d) Roast chicken e) Roast turkey f) Caviar g) Oyster h) Melon i) Snails j) Foie gras.

38. Name the different parts of a salad. Name 5 types of a) Fruit based b) Vegetable based

c) Meat and Fish based salad, stating the ingredients of each.

39. What is a dressing? Name 5 dressings used in salad making with the proportion of the

ingredients used.

40. What are the different types of sandwiches served in a hotel? What are Canapés and Open

Sandwiches? What is the difference between the two? State 10 points of consideration in

making a good sandwich.

Section B: Intermediate Cookery

1. What is a Game? Classify with example.

2. What is Poultry? Give examples.

3. What are the different parts of a chicken carcass? What is a wish bone? What is a parson’s

nose? What are ailes and ailerons? What is trussing and why is it done?

4. What is barding and larding of poultry?

5. What are the different cuts of beef? Mention the use and method of cooking applicable to each

joint. What is veal?

6. What are the different cuts of pork? Mention the use of each joint.

7. Differentiate between 1) Ham 2) Gammon 3) Bacon.

8. What is a) Aging b) Rigor mortis

9. What is meat hygiene? Prepare a hygiene checklist for meat. What are the sources of

contamination and how should raw meat be stored?

10. What is the effect of heat on meat proteins?

11. What is 1)lard 2) suet 3)drippings

12. What are off cuts? List some of the gainful use of trimmings.

13. What is Tenderization of meat? What are the reasons of meat being tough?

14. What is meat tenderizer? What are the different tenderizers used in softening meat.

15. Name 10 different types of steak used in continental kitchen with their weights and uses.

16. What is yield testing and portion control? Explain with a chart how portion costing is done?

17. What is Indenting and what are the points that should be borne in mind while indenting?

18. What is a standardized recipe? What is its use? What are the different items mentioned in a

regular standardized recipe card?

19. Name 10 continental beef preparation.

20. What is forcemeat? Name 5 types of forcemeat?

21. What is 1) Pie 2) Pate 3) Terrine 4) Gallantine 5) Ballotine? Name a few cold sauces served

from the larder.

22. What is aspic and what is Chaud froid?

23. What is a sausage? How is it made? Name 10 different types of sausages with their specialty

and country of origin.

24. List the items served in a cold breakfast buffet. What is a Scandinavian Smorgasbord? List the

items served here.

25. Name 10 cold meat preparations with the recipe of each.

26. Explain step by step the process of making demi glaze.

27. Name 10 leavened and 10 unleavened Indian bread with a brief of each.

28. Name15 Indian breakfast items with the state of origin.

29. Name the different masalas used in the Indian kitchen with a brief of each and with a few

examples of dishes prepared from them.

30. Name the different types of pastes prepared in the Indian kitchen.

31. Name the different gravies prepared in the Indian kitchen with a brief of each and a few

examples of dishes where they are used.

32. What is a tandoor? What is curing of a tandoor and why is it done? State the tandoor

marination. Name a few vegetarian, fish and meat dishes cooked in the tandoor.

33. Name 15 each of different types of kebabs, which are fried and roasted, with a brief of each

and mentioning the place of origin.

34. Name 10 vegetarian kebabs with a brief of each and mentioning the place of origin.

35. Name 10 rice preparations and 10 Biriyanis with a brief of each and its place of origin.

36. Name Indian 10 dal / lentil and 10 vegetable preparations with a short brief of each.

37. Name 20 meat and 20 fish Indian preparations with a brief of each.

38. Name 15 popular Indian snacks and the place of origin.

39. Name 10 hot and 10 cold Indian desserts with a brief of each.

40. Prepare a 5 course menu from any 5 popular region of India.

Section C: Advance Cookery and Bakery and Confectionery.

1. Name the different regions of Italy with their specialty. Name the cheeses popular here. Name

10 different types of pasta with their shapes. Name a few important dishes from this region.

2. What is the specialty of Mexican cuisine. Name a few popular varieties of chilies found in this

region. Name 10 popular Mexican dishes with a brief of each.

3. Name few herbs and ingredients popular in Thai cuisine. Name few popular dishes of this

cuisine with a brief of each.

4. Name the different schools and provinces of Chinese cuisine. What are the different methods

of cooking practiced in this cuisine? What are the different specialty equipments used in this

cuisine? Name a few popular dishes from this region.

5. What is Hommus, Savarma, Tahini, Sushi, Sashimi?

6. How is cheese processed? Name the different varieties of cheese with their country of origin.

7. What are the different forms of mustard? Give a brief about each.

8. What are the different types of Pepper? What is a) Paprika b) Pimento c) Cayenne

d) Mignonette pepper.

9. What is Cream? Mention the different types of cream with the fat percent.

10. What are the different types of sugar used in the kitchen? Give a brief of each.

11. What are frozen desserts? What are the different methods of making Ice-cream?

12. What is a raising or a leavening agent? Name a few raising agents. What is the raising agent

used in breads and cakes?

13. What are the ingredients used in bread making and the function of each. What are the

enzymes present in yeast that helps in the decomposition of sugar? What are 1) Oven Spring

2) Hot Spot and Cold Spot? 3) Proofing

14. What are the different methods of making bread? Name different types of breads, bread rolls

and breakfast rolls. State the different bread faults with their remedies.

15. What are the different pastes used in the bakery? List few examples of products made from

each.

16. What is a gateaux? Name few with a brief explanation of each.

17. What are the different types of Icing used in the confectionery? Give a brief of each and

examples of desserts where they are used.

18. Name a few cold sauces used in the confectionery. Name the dishes that they accompany.

19. List about the chocolate work in the Pastry department.

20. What are the different types of sugar used in the confectionery? List about the sugar work

performed in the confectionery.

21. Write short notes on : a) Cakes b) Tarts and Tartlets c) Marzipan d) Buns e) Cookies

f) Pretzels g) Meringues h) Macaroons I) Waffles j) Brandy snaps k) Shortbreads l) Brownies

m) Scones n) Mince Pies and Mincemeat o) Croustade p) Cheesecake q) Apple Strudel

r) Quiche s) Swiss Roll t) Sachertorte u) Soufflé v) Sherbet w) Galettes x) Praline y) Fudge

z) Compote.

22. Give the recipe of the following : a) Crème Brulee b) Tiramisu c) Profit rolls d) Peach Melba

e) Shortbread f) Queen of Puddings g) Bread Pudding h) Pumpernickel Bread i) Baklava

j) Phyllo (Filo) Pastry k) Baba-au-Rum l) Cream Horns m) Christmas cake n) Sponge Cake

o) (Genoise Sponge)

DUTIES AND RESPONSIBILITIES OF HOUSEKEEPING STAFF

1)Executive Housekeeper/Director of Housekeeping:-

The executive housekeeper reports to the General Manager or the Resident Manager or the rooms division manager. He/she is responsible for the overall cleanliness and aesthetic upkeep of the hotel.  His/her duties are:-

i)                    Organize, supervise and coordinate the work of housekeeping staff on day- to day basis.

ii)                  Ensure excellence in housekeeping sanitation, safety, comfort and aesthetics for hotel guests.

iii)                Prepare duty rosters and supervise the discipline and conduct of her staff.

iv)                Ensure proper communication within the department by conducting regular meeting with the staff.

v)                  Recruit new employees and train them for the housekeeping jobs.

vi)                Counsel and motivate employees on various duties.

vii)              Establish and maintain standard operating procedures for cleaning and develop new procedures to increase efficiency of labor and product use.

viii)            Search and test new techniques and products in the market.

ix)                Maintain regular inventory and checking of furniture, linen, uniform, equipments in the hotel.

x)                  Evaluate employee performance for promotions and transfers.

xi)                Approval of supply requisitions for the housekeeping and to maintain minimum stock and cost control procedures for all materials.

xii)              Check the reports, files, registers maintained in the department.

xiii)            Provide budget to the management and control of budgets

2) Deputy Housekeeper

The deputy housekeeper reports to the executive housekeeper. His/her duties are:-

i)                    Check and ensure that all guestrooms, public areas, back of the house areas are clean and well maintained.

ii)                  Inspect the work done by contractors- pest control, laundry, window cleaning, etc.

iii)                Prepare staff schedules and duty rotas.

iv)                Check periodical stocktaking and maintaining of stock records for linen, uniform, equipment.

v)                  Provide necessary information to assist executive housekeeper in staff evaluation, disciplining, termination and promotion.

vi)                Develop and implement training programs within the department in consultation with the executive housekeeper.

vii)              Assist executive housekeeper in forecasting and budgeting for operating and capital expenditure.

viii)            Take charge of housekeeping department in absence of executive housekeeper.

 3) Assistant Housekeeper/Housekeeping Manager:-

The assistant housekeeper reports to the executive housekeeper. In large hotels, where an deputy housekeeper exists, assistant housekeeper reports to deputy housekeeper. In large hotels the responsibilities of floors, public area are divided among assistant housekeepers. In the absence of deputy housekeeper, all the above mentioned duties and responsibilities are taken over by the assistant housekeeper. His/her duties are:-

i)                    Be responsible for efficient and orderly management of cleaning, servicing and repairing of guest rooms.

ii)                  Be responsible for hotel linen and check its movement and distribution to room attendants.

iii)                Keep an inventory of all housekeeping supplies and check it regularly.

iv)                Provide front office list of ready rooms for allotment to guests.

v)                  Organize flower arrangements

vi)                Arrange training of staff within the department

vii)              Update records/ files/ registers etc.

viii)            Compile the maids roster.

ix)                Check the VIP and OOO rooms

4) Floor supervisor/Floor Housekeeper:-

The floor supervisor reports to the assistant housekeeper. They are responsible for the final condition of the guestrooms on the floors allocated to them. His/her duties are:-

i)                    Issue floor keys to room attendants

ii)                  Supervise cleaning on the allotted floors and areas- including guestrooms, corridors, staircases, floor pantries of the allotted floors

iii)                Inspection of cleaning in rooms and coordination of the work in floors

iv)                Supervise handling of soiled linen to laundry and requisitioning of fresh ones from housekeeping

v)                  Report maintenance work on the floor

vi)                Supervise spring cleaning.

vii)              Coordinate with room service for tray clearance.

viii)            Maintain par stock for the respective floors.

ix)                Facilitate provision of extra services to guests such as baby sitters, hot water bottles, other guest requests.

x)                  Report any safety or security hazard to the security department.

xi)                Check on scanty baggage

xii)              Prepare housekeeping status reports.

xiii)            Inform the front office about ready rooms

xiv)            Ensure services offered to VIPs are of highest standards.

 5) Public Area Supervisor:-

The public area supervisor reports to the assistant housekeeper. He/ she is responsible for cleaning and inspection of the front of the house areas such as entrance, lobby, guest corridors and so on. His/her duties are:-

i)                    Ensure that all public areas and other functional areas are kept clean at all times.

ii)                  Ensure all maintenance jobs are attended in coordination with the maintenance department.

iii)                Ensure all flower arrangements are placed in appropriate places in public areas.

iv)                Ensure banquet halls and conference halls are kept ready for functions and conferences.

6) Night Supervisor:-

 The night supervisor reports to the assistant housekeeper. He supervises all night staff engaged in the cleaning of public areas and guestrooms in hotel. His/her duties are:-

i)                    Ensure all public areas are thoroughly cleaned at night when the traffic is low.

ii)                  Plan order of work and direct staff accordingly.

iii)                Ensure submission of room attendants reports and room status reports.

iv)                Provide guest supplies and attend guest requests in the night like providing water bottles, extra beds, towels etc.

v)                  Report safety and security hazards.

7)  Linen Room Supervisor/ Linen Keeper:-

The linen room supervisor reports to assistant housekeeper. His/her duties are:-

i)                    Responsible for entire hotels linen.

ii)                  Send dirty linen from laundry after checking.

iii)                Check laundered linen before giving it for ironing.

iv)                Provide linen to the various departments

v)                  Maintain register of linen movements and check linen regularly

vi)                Supervise ironing and laundering of linen of the hotel

vii)              Supervise work of linen room attendants and tailors

viii)             Make suggestions related to replacement purchases and give requirements of linen to executive housekeepers.

8) Uniform Room Supervisor:-

The uniform room supervisor reports to the assistant housekeeper. He/ she is responsible for maintenance of hotel staff uniforms. His/her duties are:-

i)                    Responsible for providing clean, serviceable uniforms to the staff.

ii)                  Keep an inventory control of various uniforms in various stages of use

iii)                Set budget for procurement of uniforms and materials required for uniform

9) Linen Room attendant/ Linen Room Maid:-

Linen room attendants report to linen room supervisor. His/her duties are:-

i)                    Stacking sheets, pillowcases, towels, tablecloths, napkins in different stacks.

ii)                  Issue clean linen on clean- for- soiled basis.

iii)                Place soiled linen in containers and send these to laundry.

iv)                Examine and counts each linen item when sends to laundry and again on return.

v)                  Send torn articles to seamstress for repair.

vi)                Maintain proper records of discards and determine percentage of discards.

 10) Uniform Room attendant:-

A uniform room attendant reports to uniform room supervisor. His/her duties are:-

i)         Issue clean uniforms while receiving soiled ones

ii)        Send soiled uniforms for laundering.

iv)                Send torn uniforms to seamstress for mending.

v)                  Keep count of uniforms.

vi)                Shelve laundered uniforms after verifying types of articles.

vii)              Count and record linen.

11) Storekeeper:-

A storekeeper reports to senior floor or linen room supervisor. His/her duties are:-

       i)          Control the stock of equipment.

       ii)         Issue equipment and cleaning materials as per demand.

iii)                   Prepare requisitions for materials required.

iv)                   Coordinate with purchase department for procurement of approved materials.

12) Desk Control Supervisor:-

 The control desk supervisor reports to the assistant housekeeper. It is the nerve centre of housekeeping department and is manned 24 hours a day.  His/her duties are:-

i)                    Coordination with front office for information on departure rooms and handing of clean rooms.

ii)                  Receive complaints on maintenance and housekeeping.

iii)                Maintain registers kept at control desk.

iv)                Receive special requests from guests.

v)                  Maintain latest reports regarding room occupancy, VIPs, status of rooms etc.

vi)                Delegation of work to attendants and supervisors.

vii)              Attend to phone calls received at control desk

viii)            Responsible for issuing guestroom keys and maintaining key register

 13) Guest room attendant/ Room maids/ Chamber maids/GRA:-

Guest room attendant(GRA) report to the floor supervisor. His/her duties are:-

i)                    Cleans the rooms

ii)                  Change guestroom and bathroom linen.

iii)                Make guest room beds.

iv)                Replenish guest supplies.

v)                  Answer guest requests promptly on the floor.

vi)                Responsible for collecting guest laundry.

vii)              Servicing of rooms in the evening( turndown service) and also provide second service.

viii)            Handover lost and found articles if any found in the room

ix)                Replenish maids cart with supplies for the next shift

x)                  Arrange and stock the pantry with linen and supplies.

14) Head House person:-

He /she reports to the public area supervisor. His/her duties are:-

i)                    Supervises work allotted to the housemen in public areas.

ii)                  Supervise work of people who clean carpets, wall washers, window washers.

iii)                Supervise work of chandelier cleaners, vaccum cleaning machine operators

15) House persons:-

They report to the head house persons or the public area supervisor. His/her duties are:-

i)                    Shift furniture in public areas.

ii)                  Clear the garbage’s

iii)                Polish all brassware in public areas

iv)                Clean all doors, windows and ventilators.

v)                  Clean fire fighting equipments.

vi)                Clean the shafts and terraces.

vii)              Clean chandeliers, draperies and other hard to reach areas in public areas.

16) Tailors, seamstress and upholsterers:-

They report to the Linen Room Supervisor. His/her duties are:-

i)                    Mending and stitching uniforms, linen, upholstery etc.

ii)                  Alteration of uniforms if required.

iii)                Refurnish all damaged upholstery.

iv)                Repair guest clothes if required.

v)                  Calculate materials required for uniforms and upholstery and purchase accordingly.

17) Horticulturist:-

Many large hotels have their own horticulturist, who report to assistant housekeeper. He / she leads a team of gardener in maintaining landscaped gardens of the hotel as well as in supplying flowers from gardens for flower arrangements in the hotels. Flowers are used largely to enhance aesthetic appeal of various areas of the hotel.

18) Head Gardener:-

He reports to the horticulturist and maintains landscaped areas and gardens in the hotel. His/her duties are:-

i)                    Brief, schedule, allot duties

ii)                  Purchase plant seeds, plantings

iii)                Purchase and supervise usage of manure and fertilizers.

iv)                Maintain watering schedules of plants and attend problems regarding watering schedules.

v)                  Maintain and prepare indoor plants for the hotel.

vi)                Supervise and maintaining the lawns.

vii)              Ensure gardeners are handling equipments and tools efficiently.

19) Gardeners:-

Gardeners report to the head gardener or the horticulturist. They keep landscaped areas, lawns and gardens clean and aesthetically beautiful. His/her duties are:-

i)                    Dig landscaped areas and maintain them.

ii)                  Plant saplings and seeds

iii)                Water gardens as per schedules.

iv)                Maintain plant nursery and green house.

v)                  Prepare potted flowers and potted plants.

20) Florist:-

Florists employ their own florist. Providing attractive flower arrangements for the entire hotel is their responsibility. They report to the horticulturist. His/her duties are:-

i)                    Collect fresh flowers from gardeners every day.

ii)                  Purchase flowers from dealers

iii)                Prepare different flower arrangements for different areas- lobbies, front office, restaurants, guestrooms, banquet halls etc.

iv)                Treat cut flowers so that they last longer.

v)                  Maintain flower arrangements by changing water, etc .

vi)                Responsible for flower arranging equipments and equipments, accessories etc.

vii)              Train the assistant florist.

 21) Laundry Manager:-

He/she is in charge of the laundry and Laundry Manager reports to the Director of housekeeping. He/she is responsible for entire functioning of laundry and dry cleaning unit. He /she should have good knowledge of fabrics and chemicals and laundry machines.

22) Laundry Supervisor:-

He/she is in charge of the functioning of the laundry in the absence of laundry manager. He must have the knowledge of all the aspects of the laundry equipment, chemicals and fabrics.

23) Dry cleaner and washers:-

He/ she is in charge of dry cleaning of the hotel linen and guest clothing and washer does the laundering of the linen, uniforms and guest clothing.

24) Laundry workers:-

They are the staff of laundry who perform following duties;-

i)                    Spot stained fabrics before loading them into washing machines.

ii)                  Load soiled linen into washing machines, feed in the right amount of detergent and other laundering chemicals.

iii)                Load washed linen into dryers.

iv)                Clean equipments after use.

v)                  Sort soiled linen according to fabric types, colors, degree of soiling.

vi)                Transport soiled linen from linen room to laundry and fresh linen from laundry to linen room.

25) Valet/ Runners:-

“Valet service”  means that they take care of guest laundry. They report to the linen room supervisor. They are responsible for collecting soiled guest laundry and delivering fresh guest laundry.

USE OF COMPUTERS IN HOUSEKEEPING AND LIST OF GUEST ROOM SUPPLIES

USE OF COMPUTERS IN HOUSEKEEPING

Many hotels have invested heavily in information technology(IT) infrastructure and networking that use the latest technical advances in their operations.

The latest in IT amenities:-

The newer technologies that are gaining entry into the hospitality segment are:-

a)     Wi-fi (Wireless fidelity),

b)    Radio frequency identification

c)     Tracking inventory and guest data through cellular and wireless technologies,

d)    GPS( Global positioning System),

e)     Handheld communication devices.

f)      Wireless local area networks(WLANs) and

g)     Mobile computers.

Wirelss connectivity is developing rapidly , enabling whole world to stay networked and connected. Business travellers in particular are always looking for ways to stay connected while on move and expect wireless connectivity at their hotels. Hotels are aware of the benefits of enabling broadband access throughout their facilities as wireless connections improve a guest experience by providing complete mobility. WLANs allow guests to share high speed internet connections, browse the web, access their corporate networks remotely yet securely access the business centre from their room, organize video conference, play games online etc.

Hotels provide Wi- Fi as a value added amenity to guests or offer the service at a cost to their guests. Wi- Fi is provided in guest rooms, public areas, lobbies, meeting rooms, lounges and so on.  It permits users to roam unrestricted throughout the hotel facility, with real time access to critical information as and when required.

IT in the housekeeping department:-

WLAN technology is enabling a wide range of hospitality operations in the housekeeping department. Housekeeping staff can conduct room checks, after a guest vacates the room through a handheld Wi-Fi enabled device, to report the status of the room. They can also communicate with security personnel instantly over email in case of an emergency. Staff can also ensure that from remote spots, fire extinguishers are charged, emergency lights are functioning and so on, check and communicate, inventory information for guestroom supplies and stocking of minibars in order to ensure that provisions are replenished in an efficient manner. Housekeeping managers can also contact workers and identify their locations quickly resulting in quicker response times.

Computers are now being used in many housekeeping functions for rooms management , inventory control, linen management etc.Many software packages are now available in India that provide specific applications for housekeeping opearations. Computers can now be linked to the telephone systems in each individual guest rooms. This technology greatly reduces the cost of individual wiring in each guestroom. For instance an link can be created between the telephone system and CPU of hotels computer network by dialling specific sequence of numbers from a guestroom. Once dialled the computer can recognize the room number to which it is being connected. After the connection is established a specific list of dial up codes are aavaialbale to the GRA, by which he or she can transmit information to the computer system directly without any input devices in the rooms.

HOUSEKEEPING SOFTWARE:-

Housekeeping software modules are now an integral part of hotel management softwares. The module widely available includes applications such as forecasting GRA requirements, daily housekeeping scheduling, tracking housekeeping inventory, monitoring GRA performance.

1)Forecasting GRA requirements- This module is designed to forecast the total number of GRAs needed in each day in each shift, based on current in house occupancy and staffing and also keeping in mind the expected arrivals and departures. These modules can forecast staffing upto 365 days in advance.

2)Daily housekeeping scheduling- This application can automatically create and print a cleaning schedule each day for each GRA , based on number of dirty rooms, estimated cleaning time needed per room, number of GRAs available in the establishment. A housekeping status screen is the core element of this system, and tracks each housekeeper updating the status as rooms are cleaned and inspected. The module tracks the status from ‘dirty’ to ‘ready for inspection’ to ‘clean and ready for guests’. This is made possible by marking the rooms clean using an in-room intercom or handheld wireless PDA (personal digital assistant)

If a optional housekeeper – phone interface is installed the room attendanr can press a key in the in- room phone to indicate they have started cleaning. This stamps the cleaning start time into the housekeeping history file. The room attendant can press a different key to indicate they have completed clenaing and which indicates the time that its ready to be inspected. Reports available can show the actual cleaning time per room, as well as expected cleaning time and checking time per room.

Room status can be changed in various ways:-

a)Room attendant can use the phone in the room to directly to change the room status from clean to dirty.

b) Room attendant can call the front desk or the housekeping deparment and ask them to change the room status using the houskeeping status screen.

3)Attending guest requests promptly-This module can also schedule the servicing of guest requests. For instance if a guest calls the front desk and requests a crib or extra towels, the front desk can input this requst into the computer and it then appears on the main houseekeeping monitor screen. The guest request information can also be informed to th most suitably placed GRA and can also be placed to a handheld wireless device(PDA) or cell phone and he also informs the desk as soon as the request is completed.

4)Monitoring GRA performance:-

This is a historical reporting module. It is possible to measure the peformance of GRA by tracking the estimatesd cleaning time and the actual cleaning time. This also gives the time  required by supervisor to check the rooms. Thus reports are aavailable that show how much time was taken by room attendants preparing the room and supervisor completing the inspection. The executive housekeeper can thus track time and duration for each room cleaning by each person.

In case the room is not properly cleaned the room status can again be changed to dirty and the room can be assigned to the room attendant with comments like shower neds proper cleaning and that can also help to track the GRA performance. Even if a guest has checked in into a room and if the guest has complained then housekeeper can determine the GRA or supervisor who has done the cleaning and inspected the room.

5)Indication of cleaning time:-

 The housekeeping staff can also be alerted when a room is available for cleaning. In this application guests can click a button , which sets off another sensor , to indicate they are out of the room and the room can be cleaned.

6)Reporting maintenance problems through wireless devices:-

While doing the routine room checking , room attendant may notice that the WC is leaking and pick up the room phone and identify the specific problem and report it immediately to the maintenance person through his wireless phone.

         EXAMPLE OF LIST OF GUEST ROOM SUPPLIES

Behind the door:

Fire exit map

“DND” card (do not disturb)

 “Please clean my room”  card

 “Collect my laundry” card

In the wardrobe:

Iron board with iron

Coat brush

Hangers – three different types

Coat hangers

Satin padded hanger for ladies

Clip hangers

Laundry bag

Laundry list

Shoe tray with Room slipper, Shoe shiner/mitt, Shoe horn and complimentary card)

Safety locker ( with a guideline card )

Minibar

Inside:

Mineral water

Aerated beverage and energy drink

Alcoholic beverage – gin, vodka, whiskey, dark rum, white rum, bear cans etc.

On top of the Minibar:

A snack tray on top with 3 nuts,(cashew, almond, pistachio), 2 wafers (moong dal, khatta mitha), 2 mints, 3 chocolate, 1 cookie, ice bucket, 2 old fashioned, 1 brandy balloon, 1 liquor glass, 2 drinking glass, 2 mineral water bottle(500 ml

Minibar menu (provides charges for alcoholic beverage and snacks)

Luggage rack :

 Remains free of any item.  (As guest is expected to put his baggage on luggage rack)

Writing table:

Guest folder-

1.    Letter head ( large, medium and small)

2.    Envelope

3.    Picture postcard

4.    Fax form

5.    Confidential form

6.    Tariff card

7.    Brochure

8.    Pen

Business Kit- Pen, Pencil, Sharpener, cello tape, scissor, gems pin etc.

·         1 internet adaptor

Tea and coffee set up

1.    Cups and saucer set – 2

2.    Sugar sachet (three variant – plain suger, sugar free sugar & brown sugar)

3.    Coffee sachet

4.    Milk ( condensed milk 10ml container)

5.    Tea –( many variants –  Green tea, Lemon, Ginger, Darjeeling tea, English Breakfast Tea, Earl Grey Tea, etc.)

6.     Sugar free sachets

ON THE COFFEE TABLE:-

-          Hotel Magazines ( may be provided in magazine rack)

-          Fruit Basket with quarter plate and fruit knife

-          Ashtray and match box

-          Newspaper ( 4-5 types – 02 national and 2-3 international newspaper)

-          Room service menu card

ON THE BEDSIDE TABLE:-

-          Mineral water bottle 500ml – 2no.

-          Glass tumblers with coaster- 2no.

-          Scribbling pad with pencil – I each

-          In-house  telephone directory

-          “do not change my linen” card

-          Telephone/ Internet tariff card

-          Breakfast door knob order card

-          Pillow menu ( 7-8 types are offered)

-          City telephone directory

-          Yellow pages book (it’s a telephone directory with commercial no.)

INSIDE THE BEDSIDE TABLE DRAWER:-

A SLUMBER KIT:

·         “anti stress” spray

·         “sound sleep” spray

·         eye mask

·         ear plug

-Breakfast door knob card

- Holy book

ON THE BED:

mattress pad

mattress

mattress protector

first sheet

second sheet

blanket

blanket cover/crinkle sheet

bed cover

pillows and cushions- 4-5no.

IN THE BATHROOM:-

VANITORY COUNTER:-

-          Moisturizer- 30 ml bottle -2no

-          Talcum Powder- 2 no.

-          Hair oil – 1no.

-          Shaving Kit- 1no

-          Dental Kit-1 no.

-          For your care Kit-(Band Aid, Ear buds, Nail filer)- 1no.

-          Comb- 1no.

-          Soap-30 gms – 1no.

-          Tooth glass/Gurgle glass- 2no.

-          Cotton balls in jar

-          Tissue paper in box

-          Hair Dryer-1 fixed on the wall

-          Face towel- 2no.

-          Hand towel- 2 nos.

NEXT TO WC:-

-          Toilet roll in a toilet roll holder

-          Sanibin- (a bin with lid) – two sanitary disposable bags a placed near sanibin

-          Toilet soap

-          Toilet strip/ WC band (“Disinfected for use” in printed on the strip)

NEXT TO BATH TUB:-

-          Soap- 60 gms- 1no.

-          Shampoo- 30 ml – 2no.

-          Conditioner- 30 ml – 2no.

-          Shower gel- 30 ml -2no.

-          Loofah – 1no.

-          Shower cap- 2no.

-          Bath towel- 02 nos.

-          Bubble bath 30ml – 2no.

INNOVATIVE SUPPLIES IN EVA FLOOR:-

•      Wardrobe- Silk gowns, Iron and Iron Board

•      Minibar- Gin and vodka(as preferred by ladies)

•      Writing Table- Sewing Kit,

•      Bedside table- Jewellery box

•      Next to Bath tub and shower cubicles-Toiletries(Bath Gel, lotion, shampoo, conditioner are from Forest Essentials)Loofah, Pumice, honey soap.

•      Vanitory counter- Amenity tray consists of nail filer, detangling comb, nail polish remover, lip balm, astringent, body talc, face wash, tweezer, Safety pin, face tissues known as SINGLE LADY KIT.

•      Next to WC- Disposal bag