School of Business Management

Course Name and Semester : BHMCT- I Paper Instructor : Ruhi Khan Paper Name & Code : F & B Services Practical -I (BHMCT-102) Practical Session:  II Silver Cleaning CLEANING AND POLISHING EPNS The methods depend on quantity and size of items being cleaned and the cost involved. Some of the silver cleaning methods include:- (a)     Plate Powder Method :-  this method is ideal for articles like cruets, toast rack, trolley parts, etc. The articles to be cleaned must be free from grease .Plate Powder which is pink in colour  is mixed with spirit and rubbed over the surface of the article to remove tarnish. If the spirit is not available , water may be used. Once the paste has dried, it is rubbed with a clean piece  of cloth. A small brush may be used to remove the paste that may have lodged into the engravings. It is then rinsed well in hot water and dried with clean cloth. This method demands more time and  labour. Readily available metal polish may be used  to

                                                       IFTM UNIVERSITY                                     SCHOOL OF BUSINESS MANAGEMENT                                                          Session: 2017-18 Course Name and Semester : BHMCT- III Paper Instructor : Ruhi Khan Paper Name & Code : F & B Services Practical -III (BHMCT-302)  Practical Session: I 1.  BASIC SKILLS OF FOOD AND BEVERAGE SERVICE STAFF:- Mise en place  is a French term meaning "everything is in its place" and refers to preparation carried out before the day's cooking begins Careful attention to mise en place is the vital step in your daily routine. If you are confident that everything required for the day, including equipment, food stuffs and serving dishes are in place and ready to use you are more likely to maintain a smooth and even workflow throughout the working day. This means you can concentrate all your efforts on producing quality products with maxi

Course Name and Semester : BHMCT- III Paper Instructor : Ruhi Khan Paper Name & Code : Housekeeping Operation Practical -III (BHMCT-304)     Practical Session- II Hotel Laundry Operation and Laundry Flow chart The laundry department has a basic cycle of operation with the below steps:- 1. Collecting Soiled Linen. House maid and room boy should strip linens from beds and areas and put them on to the linen chute or on to the soiled linen carts stored on each floor pantry. Staff should never use any guest linen for any cleaning purpose. The house boys should go for frequent rounds on each floors to collect the soiled linen from the linen chute or on to each floor pantry. Supervisors should make sure that the soiled linens doesn't pileup on floor pantry which may cause further soil or damage as there are chances that people may walk on them. 2. Transport Soiled Linen to Laundry department. The linens form the Laundry chutes and floor pantry are carried to

Course Name and Semester : BHMCT- III Paper Instructor : Ruhi Khan Paper Name & Code : Housekeeping Operations Practical -I (BHMCT-304) Practical Session- I      STAINS AND STAIN REMOVAL AGENTS GENERAL PROCEDURE OF STAIN REMOVAl 1.       Identify the stain 2.       Classify the stains 3.       Select the reagents to be used 4.       Select the procedure to be used 5.       Proceed step by step to remove stains. CLASSIFICATION OF STAINS Stains may be classified into different groups and the single stain may be fall into more than one class 1.       A nimal stains –  These are caused by animal products such as blood, eggs , milk, meat etc. 2.       Vegetable stains –  These stains are caused by the plant product, like tea coffee, juice, tomato, gravy etc. 3.       Grease-  These stains are from the grease or some pigmented matter with a grease base. This class include stains such as butter , curry, oil paint, varnish etc. 4.       Mineral sta