101 All About Niçoise Salad : A Delightful Mediterranean Dish

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Introduction Niçoise Salad a delightful Mediterranean Dish. Salade Niçoise is a classic French salad originating from the beautiful region of Nice. This delightful Mediterranean dish has gained popularity worldwide for its vibrant flavors and healthy ingredients. In this comprehensive article, we will explore all about Salade Niçoise, from its history and traditional ingredients to variations … Read more

What Is Cooking and Its Basics For Beginner

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INTRODUCTION Cookery: cooking is defined as both an art and a technology. In simple words, cooking is defined as Cooking is the process of transforming food into a tasty, nutritious dish by applying heat or other techniques and methods including cutting, boiling, frying, baking, grilling etc. In French, the word ‘cuisine’ means the art of cooking … Read more

True Meaning of Hospitality and its Segments: Your Complete Guide

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“Welcome to the World of Hospitality: Where Guests Become Family”

True Meaning of Hospitality and its Segments: Your Complete Guide

True Meaning of Hospitality and its Segments: Your Complete Guide

Introduction

Hospitality can be defined as the art of making people feel comfortable, respected, and valued. In simple language, Hospitality is the art of making every guest feel like they’re at home. The term “hospitality” is derived from the Latin word “hospes” and has multiple meanings that can vary depending on the context in which it is used.

1. In ancient Rome, “hospes” typically referred to a guest or a visitor who was welcomed and entertained by a host. They could be a traveller, a friend, or even a stranger.

2. In the medical field, “hospes” is sometimes used as a prefix or suffix in words related to hospice care or hospitals. For example, “hospice” comes from the Latin word “hospitium,” which means “guesthouse” or “inn.”

3. Guest: In its simplest form, “hospes” means “guest.” It refers to a person who is invited or welcomed into someone else’s home, establishment, or event.

4. Stranger: Another meaning of “hospes” is “stranger” or “foreigner.” In this context, it refers to someone who is not familiar with a particular place or community and is temporarily staying in a specific location.

5. In a broader sense, “hospes” can also refer to a host or hostess, someone who provides lodging, food, or other forms of hospitality to guests. It can be used to describe individuals who welcome others into their homes or establishments.

6. Other words that are similar to “hospes” are the hospital, hospitality hostel, hotel, host, hostess, and hospice, all of which are derived from the Latin term hospes, which means “a guest or visitor” as well as “one who provides lodging, food, and entertainment for a guest or visitor.”

  1. Hospital: A hospital is a medical facility where people receive treatment, care, and medical services for various illnesses, injuries, and medical conditions. Hospitals are typically well equipped with medical machines and equipment, as well as specialized medical staff, equipment, and resources to provide diagnosis, treatment, and rehabilitation to patients. 
  1. Hospitality: Hospitality refers to the friendly and generous reception and treatment of guests or strangers. It encompasses the provision of a welcoming environment, comfort, and assistance to ensure the satisfaction and well-being of guests. Hospitality can be found in various settings, such as hotels, restaurants, and other establishments that offer accommodation, food, and services.
  2. Hostel: A hostel is an affordable accommodation option, typically catering to budget travellers, backpackers, and individuals seeking shared accommodations. Hostels often provide dormitory-style rooms with shared facilities like bathrooms, kitchens, and common areas. They offer a cost-effective alternative to hotels.
  3. Hotel: A hotel is an establishment that provides paid lodging, accommodation, and other services to guests. Hotels generally offer a range of rooms or suites with private facilities, amenities like restaurants, bars, swimming pools, gyms, and various services such as room service, concierge assistance, and housekeeping. Hotels can range from budget-friendly to luxurious, catering to different preferences and needs.
  4. Host: The term “host” refers to a person or entity that welcomes and accommodates guests or participants. In a general sense, a host is responsible for creating a hospitable and inviting environment for individuals or groups. This can apply to various contexts, such as hosting a party, event, or gathering, where the host takes on the role of ensuring the comfort and enjoyment of their guests. In the hotel industry, a host refers to an individual who provides personalized assistance and support to hotel guests, attending to their needs, and ensuring a pleasant and memorable experience throughout their stay.
  5. Another definition of a host is someone who organizes and pays the bill for an event or party.
  6. Hostess: A hostess is a female host. The term is commonly used to describe a woman who fulfils the role of receiving and entertaining guests, whether it be at a social gathering, an event, or in the hospitality industry. A hostess typically extends warm hospitality, offers assistance, and ensures the comfort and enjoyment of the guests.
  7. Hospice: a special hospital where patients with less than six months to live receive care and support.

Please note that these quick explanations only give a rough idea of what each term means. Based on specific contexts and cultural differences, there might be extra nuances and changes in their interpretations.

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Classification Of Hotels or types of hotel | Hospitalitystudybuddy

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Introduction 

 
The hospitality industry has grown to be worth 3-5 trillion USD globally, and hospitality establishments, particularly hotels, provide every Imaginable service to make customers feel at ease and to meet all of their needs. With competition increasing and travelers demanding a broader range of services, hoteliers have developed Special products and services to carve out a niche for themselves. Hotels can be classified based on their star rating, services offered, location, number of rooms, types of rooms, target audience, or even length of stay. The hotel industry has evolved to its current state by modifying its services, architectural design, and guest care. Hotels/inns used to provide only the most basic of needs, such as shelter, and hygiene and sanitation standards were almost non-existent. The modern hotel offers its guests clean, sanitary, and well-appointed rooms as well as excellent services. Because the industry is so diverse and specialized, each hotel must have a distinct selling proposition to survive and profit. Every hotel strives to be unique or distinctive by providing the best service to its guests. The classification of hotels helps the tourists to select the hotel that best meets their needs. With the advent of mass tourism, the need for hotel classification became more apparent. To give travelers an idea of ​​the type of accommodation they are offered, many private clubs, agencies, and travel associations develop descriptions of their accommodation properties in specific areas. Realizing the importance of the idea, governments, national and state tourism organizations and industry associations gradually supported it with a stake in the hospitality business and set standards for different hotel categories.
In a nutshell, hotel classification serves the following purposes: 
◙ Lends uniformity in services and sets general standards of a hotel. 
◙ Provides an idea regarding the range and type of hotels available within a geographical location. 
◙ Acts as a measure of control over hotels concerning the quality of services offered in each category.
Hotels offer services such as food and drink, as well as facilities such as entertainment, conference and training arrangements, as well as the organization of official or private parties. Each hotel has its own set of characteristics. place; the number of guest rooms; special services such as concierge, travel valet parking; Amenities such as specialty restaurants, bars, business support, and meeting places; And a swimming pool are some of the features. The variety of services and facilities provided by each hotel makes it difficult to have a single basis for the classification of hotels, and if we classify them according to different criteria, some hotels will be left out. The variety of services and facilities provided by each hotel makes it difficult to have a single basis for classification, and if we classify them based on different criteria, some hotels will fall into more than one group which that Classifying a hotel into different types is not an easy task as the industry is so diverse that many hotels do not fit into one category. Hotels can be classified in different ways based on the criteria.

 Classification based on the number of stars.

The Ministry of Tourism performs the classification, and a committee known as HRACC is formed as a result.
(Hotels and Restaurants Approval and Classification Committee), directed by the Director-General of Tourism, is made up of the following members:
• Hospitality Industry
• Indian Travel Agents Association
• Tourism Departments
• Regional Institute of Hotel Management Catering Technology & Applied Nutrition Principal
This is a permanent committee tasked with classifying hotels into one of the five-star levels. Ones are typically inspected every three years.
In the case of 4 stars, 5 stars, and 5-star deluxe categories, the procedure is to apply to the director-general of tourism on a prescribed application form. In the case of one, two, or three stars, contact the regional director of the concerned government of India tourist office in Delhi/Mumbai/Kolkata/Chennai.

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Housekeeping department | Importance of housekeeping department | Hospitalitystudybuddy

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 INTRODUCTION

Housekeeping is defined as the “provision of a clean, comfortable, safe, and aesthetically pleasing environment.” By another definition, ‘housekeeping is an operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas, and the surroundings. The Housekeeping department is commonly referred to as the ‘backbone of the hotel,’ but it is increasingly being referred to as the ‘heart of the hotel,’ because, just as the heart pumps life-sustaining pure blood to all parts of the body, similarly the housekeeping department freshens up and invigorates the entire hotel and surrounding of the hotel, and eliminate unwanted waste.

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Best Food in Hyderabad | Best Food to Eat in Hyderabad | Famous food of Hyderabad | Hospitalitystudybuddy

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Hyderabadi cuisine is a synthesis of Mughal, Turkish, and Arabic influences, as well as native Telugu and Marathwada cuisines. Hyderabad, located on the banks of the Musi River, is the state capital and largest city of Andhra Pradesh. Hyderabadi cuisine consists of a diverse collection of rice, wheat, and meat dishes, as well as the expert use of various spices, herbs. The spectacular architecture and monuments will compel you to admire the city’s allure. Hyderabad has many traditional and ancient markets, as well as the famous HYDERABADI BIRYANI, HALEEM, PATHAR-KA-GOSHT, and so on.


Hyderabadi biryani

Hyderabadi Biryani is one of the city’s most popular dishes. 

It is distinct from other varieties of Biryani that originated in the kitchens of the Nizams of Hyderabad. It’s a celebratory dish made with basmati rice and mutton, as well as yogurt, onions, and various spices. They serve there are various types of biryani. A traditional Hyderabadi meal will always include a biryani with mutton Hyderabadi Biryanis with chicken, lamb, or vegetables are also very popular. Some are flavored with saffron, others with cream, and still others with rose water.

 Biryanis are prepared in the ‘Dum’ style of cooking. 

 The various types are as follows:

 • Hyderabadi Biryani – a traditional lamb and rice celebration dish.

• Kachche- goshtkibiriyani – raw meat is stir-fried with spices (masalas) for a few minutes before being covered with rice and placed in the Dum Pukht (slow oven).

• Hyderabad Zafrani Biryani – Saffron is soaked and mixed into the rice while it is cooking Insert the Dum Pukht.

 

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Cucumber Benefits | Cucumber Popular varieties | Cucumber | nutrition cucumber nutritional value per 100g | Hospitalitystudybuddy

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  Cucumber

 

 

 Cucumber is something which most health-conscious people like to eat specially during summer as a salad because it is nutritious, refreshing, and helps in digestion when eaten before a meal. If you don’t like to eat cucumber so, really you need to know its benefits and
 It will surprise you.
 But before that, it is necessary to know
What is cucumber?
a long, green-skinned fruit with watery flesh, usually eaten raw in salad
Cucumber is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables.
Scientific name: Cucumis sativu
Family: Cucurbitaceae


Cucumber Popular varieties

 

1.Armenian cucumber -Long light green cucumber has small white soft seeds, slightly sweet. Best for salad.

 

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HYDERABADI CUISINE INFORMATION AND ITS DELICACIES | Hospitalitystudybuddy

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 INTRODUCTION

Hyderabadi cuisine is a delightful part of Andhra Pradesh cuisine. The Dishes like biryani, haleem, khubani ka mitha (apricot pounding), double ka mitha, the Hyderabadi cuisine is famous not only in India but also all over the world. the dishes of Hyderabad are also called nizami food. The Nizams of Hyderabad, India, left a princely legacy in Hyderabadi cuisine. The Sultans of Golconda created the city, which has evolved its distinctive cuisine through the years. Turkish (Biryani), Arabic (Haleem), Mughlai, and Tandoori cuisines have a strong influence, as do the spices and herbs of the native Telugu and Marathwada cuisines. Hyderabadi cuisine can be found in the kitchens of the Telangana, Marathwada, and Hyderabad Karanataka regions of the former Hyderabad State. Aurangabad’s (NaanQalia), Gulbarga’s (Tahari), and Bidar’s (Bidar) specialties are included in the cuisine. (Kalyani Biryani) and so forth. Hyderabadi food has been inspired by a variety of regional and religious cuisines. Despite being both Indian and foreign, it has managed to produce its own identity. It has further been able to contribute to the globalization of Indian cuisine. The Masalas, or rich blends of herbs, spices, and condiments, provide a foundation for the dishes, or “Gravy.” Some of these blends are family secrets that are only passed down through the generations or from the Ustad (Teacher) to his Shagird (Pupil). The “Khansas,” or head cooks, were a valuable asset to the household and were treated with reverence. The term “Nawabi” is as closely associated with Hyderabadi food as the term “Shahi” is with Luknowi cuisine. These words conjure up images of delicacies with complex flavors and textures, as well as enticing scents. What distinguishes Hyderabadi cuisine is the use of unique ingredients that have been meticulously selected and cooked to perfection. The inclusion of a certain herb, spice, condiment, or a combination of these gives the dish a distinct flavor and texture. herbs and spices that were used The dish’s name come from the technique of preparation.

The history of Hyderabadi Cuisine


     1.The Pre Qutb Shahi Era (1000AD-1450AD)
     2. The Qutb Shahi Era (1450AD-1700AD)
     3. The Nizam Era (1700AD-1948AD)
The Nizams is credited with inventing the cuisine. Previously, the dish was known as Ghizaayat. The cuisine is associated with the nobles, who religiously preserve the authenticity of the past, and the recipes are closely guarded secrets. The royal cooks, known as Khansamas, were held in high regard by the nobles. Shahi Dastarkhan is the dining establishment where food is served and consumed. A chowki is a low table rather than a dining table, with cotton mattresses for squatting and bolsters for the backrest. In the noble household, the Dastarkhan is revered. The gastronomic delicacies of Hyderabadi cuisine have a 400-year tradition. It arose in the Nizams’ kitchens when food was elevated to a majestic art form. Mughal cuisine, as well as Arabic, Turkish, and Iranian cuisine have inspired Hyderabad cuisine, which makes extensive use of rice, wheat, and spices. It is also influenced by native Telugu and Marathwada cuisine, giving the meals a distinct flavor.


The geographical location of Hyderabad

 
Hyderabad is located in central Andhra Pradesh and covers an area of 260 square kilometers. 
 The city is located on the Deccan Plateau and rises to an elevation of 540 meters above sea level. 
 The original city was founded on the banks of the Musi River and has grown overtime on both sides of the river. 
 The city is located at 17.366° North latitude and 78.476° East longitude.


THE CUISINE’S FEATURES

HYDERABADI CUISINE INFORMATION AND ITS DELICACIES | Hospitalitystudybuddy

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 INTRODUCTION

Hyderabadi cuisine is a delightful part of Andhra Pradesh cuisine. The Dishes like biryani, haleem, khubani ka mitha (apricot pounding), double ka mitha, the Hyderabadi cuisine is famous not only in India but also all over the world. the dishes of Hyderabad are also called nizami food. The Nizams of Hyderabad, India, left a princely legacy in Hyderabadi cuisine. The Sultans of Golconda created the city, which has evolved its distinctive cuisine through the years. Turkish (Biryani), Arabic (Haleem), Mughlai, and Tandoori cuisines have a strong influence, as do the spices and herbs of the native Telugu and Marathwada cuisines. Hyderabadi cuisine can be found in the kitchens of the Telangana, Marathwada, and Hyderabad Karanataka regions of the former Hyderabad State. Aurangabad’s (NaanQalia), Gulbarga’s (Tahari), and Bidar’s (Bidar) specialties are included in the cuisine. (Kalyani Biryani) and so forth. Hyderabadi food has been inspired by a variety of regional and religious cuisines. Despite being both Indian and foreign, it has managed to produce its own identity. It has further been able to contribute to the globalization of Indian cuisine. The Masalas, or rich blends of herbs, spices, and condiments, provide a foundation for the dishes, or “Gravy.” Some of these blends are family secrets that are only passed down through the generations or from the Ustad (Teacher) to his Shagird (Pupil). The “Khansas,” or head cooks, were a valuable asset to the household and were treated with reverence. The term “Nawabi” is as closely associated with Hyderabadi food as the term “Shahi” is with Luknowi cuisine. These words conjure up images of delicacies with complex flavors and textures, as well as enticing scents. What distinguishes Hyderabadi cuisine is the use of unique ingredients that have been meticulously selected and cooked to perfection. The inclusion of a certain herb, spice, condiment, or a combination of these gives the dish a distinct flavor and texture. herbs and spices that were used The dish’s name come from the technique of preparation.

The history of Hyderabadi Cuisine


     1.The Pre Qutb Shahi Era (1000AD-1450AD)
     2. The Qutb Shahi Era (1450AD-1700AD)
     3. The Nizam Era (1700AD-1948AD)
The Nizams is credited with inventing the cuisine. Previously, the dish was known as Ghizaayat. The cuisine is associated with the nobles, who religiously preserve the authenticity of the past, and the recipes are closely guarded secrets. The royal cooks, known as Khansamas, were held in high regard by the nobles. Shahi Dastarkhan is the dining establishment where food is served and consumed. A chowki is a low table rather than a dining table, with cotton mattresses for squatting and bolsters for the backrest. In the noble household, the Dastarkhan is revered. The gastronomic delicacies of Hyderabadi cuisine have a 400-year tradition. It arose in the Nizams’ kitchens when food was elevated to a majestic art form. Mughal cuisine, as well as Arabic, Turkish, and Iranian cuisine have inspired Hyderabad cuisine, which makes extensive use of rice, wheat, and spices. It is also influenced by native Telugu and Marathwada cuisine, giving the meals a distinct flavor.

Discotheque vs Night club | Pub vs Club vs Bar | Difference Between | Descriptive Analysis and Comparison | Hospitalitystudybuddy

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 Discotheque

Discotheque is the suitable atmosphere, a special sound and lighting effect is generated. During the operations, drinks, particularly beer, and munchies are supplied. The atmosphere is relaxed. It is mostly frequented by young people and couples. It is usually seen in remote areas in hotels to prevent other visitors from being disturbed. The number of guests allowed is limited to a particular amount based on the floor/room capacity, and there is a cost to enter. It only operates at night. It has a dance floor for the guests to use. The decoration of the discotheque is quite elegant so that people feel relaxed in the restaurant. Discotheque is usually very busy on weekend. Many discotheques allow only couples. Many discotheques have their dress code. In several discotheques,  a prior reservation is required.

 Night club

It is open at night and serves meals, dancing, and live entertainment like Cabarets or floor shows are the nightclub’s major entertainment. Couples can dance with music played by live bands or recorded sound on the dance floor. Guests may dress in formal attire. Nightclubs charge an entrance fee. Dinner and drinks are served at the table. Basically, a nightclub is a restaurant that operates at night.
 

Pub vs Club vs Bar 

Pub

Pub means a public house that has a license to sell alcohol. It specializes in many types of beer, particularly draught beer, as well as snacks. Breweries used to own them in order to sell their beers. Pub operates 24×7 depends on the location.

Club

A club is a social gathering space with music, debates, and a dance floor. In the club, alcoholic drinks may be allowed depending on the choice of the members. In the club members of the club are only allowed to join. However, in a pub, any can enter.
 
 

Bar

Whisky, rum, gin, vodka, brandy, tequila, wines, and beers are among the spirits available. These alcoholic beverages are sold in the separate permitted area in hotels and restaurants. Snacks are also available. A dispensing bar, which is located in the service area/restaurant and serves wines, beers, and spirits during the service, is another option.

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