Smartphones are the hotel room keys of the future

US-headquartered hotel chain Starwood just launched its new program, dubbed SPG Keyless, to allow guests across 10 Aloft, Element and W brand hotels in its portfolio, to skip the reception desk and gain access to their pre-booked hotel rooms using their smartphones. New locks at these hotels communicate with guests’ phones via Bluetooth to allow for quick locking and unlocking with a simple tap on the lock pad attached to each door.
Travelers who book a room via official Starwood channels online or via phone can use the SPG app for Android and iOS to receive their room number and unlock their rooms upon arrival. The app also allows you to access gyms and elevators at participating hotels — making for one less key for guests to worry about, reduced check-in time and increased convenience when using hotel amenities. 
Currently, only one phone is activated per room, so guests sharing a room will have to get a traditional key for access when the assigned device or its owner aren’t close at hand.
Starwood plans to expand its smartphone-based room access to 140 more properties by mid-2015, and we’ll probably see this functionality extend to smartwatches like the Apple Watch then too. You can also expect to see Hilton Worldwide hotels implement this next year as well, but the chain hasn’t mentioned just how many properties it will be available at.
Given that there could be issues relating to security and malfunctioning, other hospitality companies will probably watch closely before enabling smartphone access to their rooms around the world.
Courtesy:www.thenextweb.com

Menu from HEMANT SINGH

MenuPresentation Transcript

  • FOOD PRODUCTION
  • Types: Definition: ORIGIN: Duke of Brunswick (1541) List of dishes served or made available to be served at a meal. a) Table d’hote b) A’la Carte MENU
    • Table d’hote : Literal meaning is “ Table of the host ”. This is a fixed menu served at a fixed price.
    • A’la Carte: Literal meaning is “ From the card ”. Dishes are priced separately and the Guest can make his/her own choice.

    Types Of Menu

  • 1.Menu is a list of F & B items made available to the Guests. 2. It is a tool for the Kitchen to do all the mise-en-place for its production. 3. It gives a variety to choose dishes. 4. It sometime gives the description of each dishes in brief so that the Guest knows about the contents of the dish. 5. It is a record for cost control purpose and also to regulate the portion size. FUNCTIONS OF MENU
  • A’la Carte Table D’hote
    • Food is kept in semi-prepared form.

    Food is kept in fully prepared form

    • Waiting time is more.
    • Waiting time is less.
    • Portions served are large.
    • Portions served are small.
    • Food items are individually priced and served.

    Menu is collectively priced.

    • The menu is elaborate.
    • Very less or no choice.
    • Silver is laid according to the dishes ordered.
    • Silver for the whole menu is laid in advance

    DIFFERENCES

    • Type of Guest / Customer
    • Type of establishment
    • Location
    • Kind of Occasion
    • Meal time (Breakfast, Lunch, Dinner, Tea etc.)
    • Availability of raw material.
    • Availability of space and equipments.
    • manpower available for production and service.

    Factors affecting Menu Planning

    • Climatic conditions
    • Religious ceremonies and sentiments.
    • Age group.
    • Spending power of the Guest / Customer.

    Factors affecting Menu Planning

    • Repetition of Ingredients should not be there.
    • Repetition of colour should be avoided.
    • Repetition of words should be avoided.
    • Texture of the dishes within the Menu should be changed.
    • Always use correct garnishes.
    • Menu should be balanced.

    Principles of Menu Planning

    • Menu Language:
    • Menu should be printed in one language only.
    • Language used should be correct.
    • If the menu is in French or some other foreign language, use English translations
    • Spelling mistakes should not be there.
    • Veg / Non-Veg. Items should be separate and spicy items should be marked.

    Principles of Menu Planning

    • Hors d’oeuvres (Appetizers/Starter)
    • Potage (Soup/Starter)
    • Oeufs (Egg)
    • Farineaux (Rice & Pasta)
    • Poisson (Fish/Starter)
    • Entrée (First Meat course)
    • Sorbet (Flavoured Ice) Rest course
    • Reléve (Main Meat course)
    • Rôti (Roast)

    MENU SEQUENCE

    • Legumes (Vegetables)
    • Salades (Salad)
    • Buffet froid (Cold buffet)
    • Entremets (Sweets)
    • Savoureaux (Savoury)
    • Fromage (Cheese)
    • Dessert (Fruit & Nuts)
    • Beverages (Tea / Coffee)

    MENU SEQUENCE

  • Examples for Diff. Courses of F.C.M.
    • Russian Salad, Egg Mayonnaise, Caviar, Smoked Salmon, Canapes, Prawn Cocktail.
    • Consommes, Minestrone, Cabbage Chowder, Mulligatwany, Hot & Sour.
    • Oeufs Florentine, Oeufs Farcis, Oeufs Coccote.
    • Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni, Macaroni.
    • Poisson grille tartare, Poisson Duglere, Poisson Colbert, Poisson Meuniere.
    • Poulet saute chasseur, Supreme de Vollaile, Steak diane.
    • Flavoured ice with Champagne, Cigars, Russian Cigarettes.
    • Gigot d’agneau r ô ti, Cuissot de porc r ô ti.
    • Chicken , Duck, Turkey with sauce or gravy
    • Choufleur mornay, Puree de pommes, Epinard a’la crème.
    • Vert, Francaise
    • Jambon, Galantine de volaille, Poulet Roti
    • Souffles, cr ê pes, Coupes.
    • Welsh rarebit, Canape diane
  • 15. Cheddar, Edam, Brie, Gorgonzola. 16 . Fresh fruits and Nuts 17. Tea, Coffee