Category Archives: Tips & Tricks

5 Tips to Remember When You Pay for A Hotel Room

Paying for a hotel room is not always the easy transaction that you think it’s going to be. Hidden fees, complex cancellation policies, and incidental deposits are just some of the surprises that may show up on your folio at check-out. Here’s what you absolutely must know before you book your next hotel stay.person-woman-hotel-laptop-large-crop
1. Find out exactly what the hotel’s cancellation policy is.

2. At check-in, note the incidentals deposit and any extraneous extra fees.

3. Don’t use a debit card, but if you must, make sure you have enough money in your bank account.

4. Fees and incidental charges are collected by the hotel, not the booking site you used.

5. After your stay, closely look at your check-out folio and your bank account.

Source: frommers

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

 

The Basics Of Food Plating

mediabase_64917_media_src_300Food plating is about the presentation of food to increase desire and impress your diners.

The 5 Basic Elements of Plating

Create a Framework

Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing your vision.main-qimg-780fa376db49cdc0e066cb516724d27c

Keep It Simple

Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on.

Balance the Dish

Play with colours, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavour and function.

Get the Right PortFood-ideas-35ion Size

Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.

Highlight the Key Ingredient

Ensure the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: unileverfoodsolutions

Types Of Cakes

There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit Homemade-Funfetti-Layer-Cake-4653cakes, and so on—which is helpful when you’re trying to decide what to eat, but not as helpful when you’re trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake) varies. Below is a comprehensive but by no means exhaustive list of the basic types of cakes:

Fruit_and_lemon_curd_layered_angel_food_cake_sk_jwvcyuButter (or Oil) Cakes: These contain some kind of fat—often butter, but sometimes oil—and baking powder to leaven them or make them rise. If the fat is butter, the ingredients are usually combined using the creaming method, which means that the soft butter and sugar are beaten together in an electric mixer to partially dissolve the sugar and to incorporate some air. Then the dry and wet ingredients are added in alternating doses. This results in a light and airy crumb, though not quite as light as that of a sponge cake (see below). The best butter cakes have a moist buttery richness tempered by lightness.

IMG_0612Pound Cakes: Pound cakes are heavier than the types of butter cakes used for constructing layer cakes (see below). They’re easy to prepare, with the only trick being that the butter must be quite soft when you begin. These cakes are usually very lightly flavored and served plain or topped with a simple glaze or water icing. A pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of pound cake.

orangechiffoncake04Butter (and Oil) Layer Cakes: Many different types of cake can be arranged in layers. However, classic American layer cakes are usually butter or oil cakes. The birthday cake you ate as a child was probably of this type. These cakes are lighter than traditional pound cake, but more moist and flavorful than European-style sponge layer cakes (see below). Cakes in this category include: devil’s food cake(the classic chocolate layer cake), golden cakes (made with egg yolks, which add richness and a golden color), and white cakes (made with egg whites, which create a lighter, whiter-colored cake).

Sponge and Foam Cake: These are notable more for what they are missing than for what they contain: They usually do not include fat, such as butter or oil, and they do not incorporate leaveners, like baking powder. Instead, volume is created by whipping the eggs or egg whites. The air whipped into the eggs expands during baking, causing these cakes to rise on their own without baking powder. However, the success of this method depends on not deflating the eggs after whipping them. To this end, dry ingredients are usually sifted over and gently folded in, and fat is often avoided, as it would weigh down the foamy batter.This method produces extremely light, airy cakes with a spongy texture but generally less flavor and moisture than butter and oil cakes

Low- or No-Flour Cakes: Cakes made without flour (or with very little) generally have a creamy or silky texture. They can be baked or unbaked.

Baked Flourless Cakes: These include baked cheesecakes and flourless chocolate cakes. For easy removal, they’re often made in a springform pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that’s half-filled with water to insulate the delicate, creamy cake from the oven’s strong bottom heat, which might give the baked cake a porous rather than silky texture. This is called baking the cake in a water bath.

Unbaked Flourless Cakes: These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding. They includeunbaked cheesecakes and mousse cakes. They often have a crust or bottom layer that’s baked before the mousse is added. Sometimes other layers, such as genoise or biscuit, are alternated with the mousse.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: http://www.epicurious.com/

Top Eight Tips For Running A Successful Bar

Whether you manage a pub or nightclub, the challenges of running a successful bar go far Bar copybeyond just keeping customer glasses full. From inventory management to liability issues, we’ll help you learn how to run a bar with tips from established food service resources and our in-house product experts. Whether you operate a taproom or tavern, swank cocktail lounge or neighborhood watering hole, we’ve got the tips and tricks to keep your bar up and running.

  • Stay Well Stocked
  • Monitor Pour Levels
  • Create a Signature Spirit
  • Host Happy Hour, Trivia, and More
  • Practice the Art of Upsell and Impulse Buys
  • Offer Something for Everyone
  • Take Liability Seriously
  • Purchase a POS System

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: webstaurantstore

How to Pair Your Cider With a Good Dish

Every bar owner should know a good pairing. The following are some ideas to consider when making the perfect match.

Finding Resonance1280x720_apple_cider
Resonance, simply put, means finding the best combination of food and drink possible, to leave a lasting memory of the meal. Cider has fruity flavor notes, and is low in alcohol content, therefore it can be paired with heavier foods, and is also used to clean the palate in between bites.

The best way to think when pairing a cider, is considering anything with apples. Since the flavor is sweet, pork is one prime selection for a pairing, but it can also be paired with salads, butternut squash, soft cheeses, risotto, and chicken.

Staying on Top of Things
Since you’re introducing new ciders with these plates, it is important your menu is up to date.

Pairing Flavors
The most common way to pair a dish with a cider, is to use similar flavors. Taste your new cider and determine whether it is dry, has notes of citrus, or is fruity. Dry ciders generally go good with fish, whereas you may want to offer a fruity salad for ciders with sweet notes.

Another method of pairing a cider is to match the intensity with the food. Think bold vs. subtlety. So lighter ciders go good with lighter dishes, and bolder pair with bold, like heavier meats.

Although sometimes difficult to achieve, you can also go the other route and seek contrasting flavors. If it works, people generally find these pairings the most impressive. If a cider is somewhat acidic, you can consider pairing it with a rich dish. Using opposite flavors can sometimes lead to a wholly balanced meal.

Ciders run the gamut of flavors, but since they cleanse the palate so well, think smaller dishes. A tasting menu is always ideal, and can be expedited from the kitchen quickly. If your a bar owner always looking for new flavors, think outside the box, and ditch the classic bar food. Not only will your patrons appreciate the effort, but it will keep them in your establishment longer, which can only lead to increased revenue for you. Stay on top of the ciders that are new, and take risks. You’ll find the rewards as rich as fall!

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: www.gettaphunter.com

Super Terrific Tip for Speed-Peeling Potatoes!

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I’ve peeled a lot of potatoes in my day, as have a lot of people. Sometimes when I’m doing it I think to myself “You know, I really like peeling potatoes. Peeling potatoes is kinda nice.” Lately though I’ve been feeling more like “Really? Do I have to? There has to be a better way!”
And there is! And it’s actually really fun too!
This is totally one of those obvious “Why did I never think of this before?” kind of things.

Here it goes!2

Gather however many potatoes you want to use and give them a quick rinse. It helps if you choose some that are mostly kinda the same size.

3

Fill a pot with water and pop them in.

Put the pot on the stove on medium heat, covered, and let them come up to a boil. Boil away for however long it takes them to cook. Half an hour-ish? I always just put them on and do whatever else I need to do in the meantime and poke them with a fork every once in awhile to see how it’s going. If you have really big potatoes, you can just cut them in half to cut down the cooking time if you like.

When  you think they’re about done, get a big bowl of ice water going.

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Plunge the potatoes into the ice water (they can all go in together at the same time) and leave them there for about 20 seconds or so. By now, just the outsides will be cool to the touch, but the insides will still be steaming.

6

Pull the potatoes out and put them on a clean tea towel. You can use your hands. They won’t burn your precious pinkies.

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Use your hands to pull/rub the skins right off. It literally takes about 2 seconds per potato. And it’s awesome.

There you have it! Perfectly cooked, peeled potatoes, all ready to be mashed or sliced, or whatever you like!

I will never make peeled potatoes any other way again, that’s for sure!

Tips on Being a Good Manager at a Hotel

Hotel managers work — often tirelessly — to maintain smooth-running establishments and keep their customers coming back.flap_envelop-01

Being successful as a hotel manager, however, isn’t always an easy feat. To make a positive name in this industry — and, by doing so, enable yourself upward mobility — you must dedicate yourself to the task and go beyond the call of duty to satisfy and delight customers.

Always Follow Up: Whether it’s a breakfast cook communicating concern over the changes in the dining room schedule or a guest trying to express a criticism, listening actively and following up are key duties of a hotel manager.

Look at the Big Financial Picture: Divide all of your expenses into logical categories, and look at the categories in total. With the help of some other hotel workers, look critically at where your money is going and think about ways in which you could streamline or reallocate these funds. Aim specifically to move money into the categories about which customers commonly complain to improve the overall customer experience.

Don’t Skimp On Inspections: As you busy yourself with the day-to-day tasks necessary to keep your hotel running, it is easy to allow yourself to become chained to your desk. It is important, however, that you not skip one major duty of a hotel manager — room inspections. Make it a point to inspect at least five rooms per week, selecting these rooms at random. When you inspect each room, look for, and make note of, things that need repairs. Also, monitor the work of the housekeeping staff, as the cleanliness of your rooms can make a major difference in customers’ perceptions of your hotel.

Cherish Your Staff: Having high quality workers on your team is integral to creating the best customer experience. Always remember to treat your staff members like the valuable resources they are.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry.

Hospitality Tips for Achieving Top Rated Customer Satisfaction

Great customer websites improve customer experience:housekeeping

Customer satisfaction has to be one everyone’s mind as they begin the work day. These days, customers start their hotel searches online and spend time comparing prices and reading reviews. If the customer is a smartphone or tablet user, the time spent studying and reviewing various choices increases, meaning hospitality impressions begin long before the customer walks through the door. So how does a hotel, independent or chain, satisfy customers and win repeat business?

Guest satisfaction improves when you know your customer:

Customer satisfaction is more than just a smile when you greet a customer. It’s more than customer satisfaction surveys and customer satisfaction tips. Knowing the customer base is at the heart of it. A customer booking a stay at a beachside resort has different expectations than a customer staying in a convention hotel. When you learn to master the needs of the customer and to deliver consistently and effectively on those needs you begin to create overwhelming customer loyalty.

Improve customer satisfaction by addressing customer complaints quickly:

Service recovery is the last line of defense to your customer satisfaction. The hotel industry can be a tough one with requests and complaints coming in online, by phone, email or in person with the guest leaning over the welcome desk. One of the key responsibilities of any guest services manager or customer service leader is customer satisfaction measurement.

Train your staff on improving customer service:

When management provides a well-trained staff with an emphasis on working together for the benefit of the customer, a hotel runs more smoothly and this translated to greater customer satisfaction.  The constant goal in the mind of all staff members should be centered on customer satisfaction. Customers in the hotel industry are notorious for high expectations and complaints. A staff well trained in managing complaints, but more importantly avoiding them in the first place, will do better overall.

Track, analyze and report on customer satisfaction:

Customer satisfaction will often times be tied to your level of customer communication. By creating a dialogue with customers, hotel management can see strong points and weak spots in customer service. Feedback can be gathered online in review section of websites combined with review cards in room and front desk logs. These tools, used correctly, can be extremely helpful in staff meetings and training sessions, and at the management level for implementing policy.

The hotel industry is thriving yet competitive. Hotel customers want exactly what they expect whether it’s a simple clean room and good night’s rest or an artfully decorated clean room with numerous amenities. When management has a well-trained staff taking pride in customer recognition and customer satisfaction, the hotel will earn new and repeat customers.

MAHAR offers qualifications that have the potential to help students in getting better placements with a curriculum that makes them enlightened towards greater avenues to excel in professional as well entrepreneurial spheres. The industry centric syllabus enables the students to get hands on training for in depth understanding of the ever growing hospitality industry.(www.maharedu.com)

Customer Service Tips

ReceptionThe People aspect of business is really what it is all about. Think of customers as individuals. Once we think that way, we realize our business is our customer, not our product or services. Putting all the focus on the merchandise in our store, or the services our corporation offers, leaves out the most important component: each individual customer.

Keeping those individual customers in mind, here are some easy, down-home customer service tips to keep ’em coming back!

  • Remember there is no way that the quality of customer service can exceed the quality of the people who provide it.
  • Realize that your people will treat your customer the way they are treated.
  • Remember your regular customer name.
  • For good customer service, go the extra mile. Include a thank-you note in a customer’s package.
  • If a customer makes a request for something special, do everything you can to say yes.
  • Give customers the benefit of the doubt.
  • Want to know what your customers think of your company? Ask them!

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry.

MAHAR offers qualifications that have the potential to help students in getting better placements with a curriculum that makes them enlightened towards greater avenues to excel in professional as well entrepreneurial spheres. The industry centric syllabus enables the students to get hands on training for in depth understanding of the ever growing hospitality industry.(www.maharedu.com)

Strategies for Hotel Food and Beverage Directors

Food and Beverage Directors often have the largest number of departments to work with in full service hotels and the most diversity in areas.  DSC03231

While all of their departments relate to F&B Service, the range of talents, tasks and personalities is immense, requiring effecting Directors to have a sense of “just right or just in time” follow through , as well as a  high level of personal dependability, strong communication  and organizational skills.

Here are few tips which can helps you in managing Food & Beverages.

  1. Organizes, directs and organizes the activities of the Food & Beverage departments in all areas. In full service hotels, this includes: Banquets set up, Catering Service, Kitchen and all Culinary, Lounges, Restaurants, Room Service and supporting areas, such as vending or potential off site service.
  2. Creates aggressive but realistic annual budgets for all Hotel Food & Beverage operations. This means detailed forecasting, planning and directing the entire Hotel Food & Beverage departments to meet the daily operational needs.
  3. Maintains the highest standards of food and beverage quality, service and marketing to maximize profits through “outstanding” customer service.
  4. Develops restaurant, lounge and catering concepts and plans to support those areas.  This activity means working with the chef, restaurant and lounge managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
  5. Hires, trains, oversees, develops, disciplines and counsels all food and beverage management team members according to hotel and/or company protocols and procedures. This includes mentoring high potential department heads and team members to grow internal leaders and to ensure their growth within the hotel and/or company.
  6. Implements effective controls of food, beverage and labor costs among all Food and Beverage departments and monitor the food and beverage budget to ensure efficient operations.

Prepare yourself to perform effectively under different levels of pressure and volume. Today’s effective F&B Director is self-motivated, likely a high achiever, well organized and detail oriented professional.  These skills are learned and earned, which means ongoing professional development and continuous learning.  Effective F&B Directors need to be innovative thinkers, who can convince others to move thoughts to actions with speed as appropriate.

MAHAR, the state-of-art Hospitality Administration and Research Academy is the only one of its kind that boasts of a fully operational luxury four star Hotel Madhuban operating since 1975 at Dehradun in Uttarakhand. This unique, enriched environment provides the perfect platform of excellent hospitality education to the MAHAR students. For more details you can visit our website www.maharedu.com