Ice Hotel

For more than two centuries, ice palaces were popular in Russia and then later in north America but the fashion was short lived. Now ice hotels are catching on. Grabrielle walker reports from sweden on this unusual but fast-growing tourist destination.when Yngve Bergqvist decided to build an igloo to showcase native Sami art. After a few tourists enquired about staying the night, Yngve saw the potential, and shortly after the ice hotel was born.

Along with the original ice hotel in Sweden, there are numerous other locations that have recreated the authentic ice hotel, each offering their own twist. Some of the most notable of which are covered below

Sweden

The ice hotel at Jukka is the original and possibly the best, at least in terms of “things to do”, with a range of safari treks and artic trails on offer.

The Swedish ice hotel has a notably large range of accommodation.
For instance, for those wishing to sleep somewhere a little warmer, there are the luxurious “Aurora Houses”. The skylight in each house makes it possible to fall asleep under the famous Northern Lights.

Norway

If location and remoteness is what you are looking for, then Norway is the perfect option. The ice hotel situated in Kirkenes is a staggering 1,550 miles from Oslo, so you’d be hard stretched to find another ice hotel as remote!

The ice hotel here is essentially a smaller version of Sweden’s, with a couple of suites, ice sculptures and an ice chapel.

Importance of tourism

Tourism is hospitality industry, which has been growing very fast to be one of the major industries in the world. The tourism industry helps to generate direct foreign exchange and employment oppertunities. It creats consciousness among people. There are many importanc of tourism. There are as follows:-

1. Employment generation:- Of the total global workforce, more than 10% is employed in the different aspect of tourism. Tourism generates direct as well as indirect employment oppertunity to general masses. This has difinately uplifted people's living standard.
2. Change in life style:- There is exchange of views, culture and attitude with foreigners. This brings change in attitude and lifestyle of people. People's superstitution and beliefs change. So it has great educative aspect too.
3. Source of foreign exchange:- Tourism has become major source of foreign exchange, Which is required for various development project.

4. Promotion of nation:- tourism helps to familiarize the local arts, skills, natural beauty, landscape culture. It is learnt that the tourist once visited propogrates and more and more tourist are aspired to visit the beautiful destination.
5. Expands market:- the increase of travel trade within nationl boundaries widen due to tourism. It is because every tourist is both the consumer and exporter of local products.
5. Development of handicraft industries:- The foreign tourists are fond of buying handicraft in large quantities. Heance, the sale of such handicrafts has been an important source of foreign exchange.etc.

Sandwich and Burgers

Sandwichs are the food usually made from two or three or more slice of butter or mayonnaise slice of bread with various type of filling eg. meat, chicken ,fishcheese,
vegetable.egg etc.Bread may be toasted or fresh a veriety of shape with an almost endless assortment of filling.
The services of sandwich and burgers various with the purpose for which it is used. Snacks bar sandwichs substantial and a meal into themselves. It is also serve for tea parties. Supper or with coffee, used for picnic baskets sometime taken as a full mwal with milk and fruit. Mustly the sandwiches and burgers are accompanied by french fries, chiff on a de lettuce, julienne of cabbage, carrots etc. That different kinds of bread that are used for the preparation of sandwiches are brown bread bread, white bread, French loaf, bread rolls and boat shaped bread.
The origin of sandwiches like wines and spirits is very controversial and many ideas have put forward to their origin, but the most feasible are as the "joan mantagu". The earl of sandwich (1718-1792)was the originator of the name SANDWICH. The types of sandwich are 3 that is Closed sandwich, open sandwich and grilled sandwich.

Housekeeping linen

LInen refers to all fabric used in hotel. However, most of the linen used in the hotel is usually of cotten or synthetic.Generally we can define of linen as follows:-

1. multon cloth:- It is a thick fabric materials displayed as a base and used to hold the tables. It is fixed on the table itself with the rope of thumpin,
2. Table cloth:- Table cloth are the main linen placed over the moulten cloth. This is should maid from cotten fabrics thst can be easily washed,
3. Slip cloth:- These are specially designed small peace of cloth which are laid over table cloth to decrease the wear and tear and to add life and also to cover the staying. usually contrast colour is used.

4. Buffet cloth:- buffet cloth are laid upon the buffet table on which the food items are displayed on chaffing dish for special functions or banquet. This cloth are pinned in a moulten cloth attached with a buffet table,
5. Frills:- Frills are the fabrics used for skirting the buffet table. It can also be used in the guest,
6. Waiters cloth:- these are used by ever waiters as protection against heat and to keep uniform clean. The size of the waiters cloth is 18"l 24w,
7. Guest napkin:- Guest napkins are used by the guest during the dining time to clean and wipe their mouth and hands,
8. Tray cloth:- fresh linen is use to put on the tray. It protect from spilage and breakage of dishes during the service. It is placed on service tray without over napkin.

Basic dining etiquettes

The hotel and restaurant business is an admixture of showmanship deplomaci and sociability. The etiqette data a waiter exhibits in a restaurant should comprise the following:-

1. Attened to the guest as soon as they into the restaurant,
2. Assist guest to remove warm heavy coats in winter and help put them on when they leave,
3. Wish guest as per the time of the day and welcome them to the restaurant,
4. Preferably address them by their name which required remembering them,
5. Be polite to guest,
6. Help to seat ladies,
7. Provide extra custions or special chairs for children,
8. When speaking to a guest, don't interrupt him/her if he/she is speaking to another guest,
9. Do not overhead conversation'
10. Avoid manarism such as :- touching hair and no speaking,
11. Remembering a guest special dish and remind him/her that you know eat,
12. Be attentive to guest calls,
13. Talk sofetly,
14. Strike a match to enable a guest in the restaurant,
15. Avoid arguing with service staff and guest in the restaurant,
16. carrying pencils in the pocket not behind your or clipped in front of the pocket,
17. Disits from chewing gum
18. Present the sheck or bill to the guest discreetly in order to avoid inbrassing him,
19. Avoid soliciting for tips,
21. Remove tips sfter the guest has left,
22. Inter and leave the restaurant through the service door only.

Job discription of waiters

A waiter is a person who takes order and serve food and beverages to the guest as per the guest order in a systemetic ways.The discription of waiter is summerised under:-
1. Attend in a breifing propmtly,
2. Mise-en scene and mise-en place of service outlet,
3. To collect the requisitioned items like linens, glassware, chinaware, flowers, stationery etc. from the store,
4. To clean and police service equipment,
5. To make a table serviceable on time,
6. To receive and seat the guest,
7.Take the order of F&B,
8. Serve the food and beverages order by the guest,
9. clearance of the table after each course,
10. crumbling down the table,
11. To present check or bill and receive the payment,
12. Applying the tools of salesmanship,
13. To ensure the safety and security at work place thus avoiding the accident,
14. To ensure the high degree og hygiene and sanitation.
15. Receive and exchange the outlet linens from the housekeeping department,
16. To perform any other duty assigned by the managment.
17. Should have a sound knowldge of F&B service and course served within the menu,
18. seeing of the guest to with a pleasen remarks and invite them to re- visit.

Various types of sauces

Sauce can be defined as liquid or semi liquid, which have suitable colourful appearance that is served along with the foos items as an accompaniment. The perfect sauce has a colourful appearance, it's texture is that of velvet and has a definite taste. There are basically 6 types of sauce. They are:-

1.Bechamel(white) sauce:- the ingredients of bechamel sauce are:- milk, butter, flour, studden onion, salt&papper.
2. espangnole(brown) sauce:- brown sauce is made from brown roux and brown stock. The ingredients are:- flour, butter, brown stock, bouquet garni, mire poix, tomato puree.
3. Hollandaise (warm yellow) sauce:- It contains high percentage of fat and egg yolk. Butter, egg yolks, crushed papper corn, vinegar, lemon juice are main ingredients of hollandaise sauce.
4. Mayonnaisw(basic cold) sauce:- It is generally used in salad dressing and also used as an accompaniment. It's ingredients are:- salad or olive oil, egg yolks, French mustard power, vinegar, lemon juice, seasoning.
5. Veloute(blonde) sauce:- It is a basic blonde sauce, prepared from blonde roux and white stock. Veloute gets it's name from the type of stock used. It can be maid with butter flour, white stock, mushroom timmings.
6. tomato (red) sauce:- It adds colour to the dish. White sauce, butter, flour, mire poix, bouquet garni, tomato puree, bacon, scraps are ingredients of tomato sauce.

Defination of stock and it's types

Stock is unthickened, unseasoned and flovoured foundation liquid made from meat or chicken bones or fish or fish bones, herbs and various aromatic vegetable. The preparation of stock means care and taste, long slow simmering of food and cold water used for stock with aromatic vegetables and nutrition into liquid. After cooking stock, it should be properly kept stored in a hygienic condition with correct temperature. Stocks are a base of disease and essential ingredients, therefore great care should be taken in a preparation of stock . Generally there are 3 types of stock:-

1. white stock:- As the name suggest it is white in colour and can be prepared from various ingredients such as: beef. mutton. veal, chicken, game, vegetable etc.
2. Brown stock:- while making brown stock, the ingredients as bone, mire poix, bouquet garni is sauteed in fat until browned and simmered at the right temperature. It can be made from beef, chicken, mutton. game etc.
3. Fish stock:- Made from the fishes bones is fish stock. It usually used for the preparation of fish dishes. Mixed of different ingredients fish stock should be tasty.

Method of cooking

There are two types of cooking method. That is dry and moist. Moist methodof cooking needs the use of water or flat. First the medium of water has 5 method of cooking that is :
1. boiling:- boiling is cooking by emmersing the food and liquid usually water or stock, only just sufficient liquid should be used to cover the food to be cooked to retain the nurishment and flavour of food, plunge in to boiling liquid allow to re- boil and then simmer.
2.Poaching:- Poaching is cooked slowly in a minimum amount of liquid which should never be allowed to boil but should be just off boil. The liquid is held as close to boiling points as possible without their being any perceptible movement of the liquid.
3. steaming:- It is cooking by moist head either direct or indirect. Indirect steaming is done when the food is placed in closed pan, which is sorrounded by plenty of steam from fast boiling water or an steamer. Direct steaming is by placing the article in a perforated container or on a covered plate over a saucepan of water.
Now medimu of fat are as follows:-
1.roasting:- the term roasting was originally applied to the cooking of large pieces of meat on a turning spit over an open fire quality.
2. grilling:- cooking by this method began years ago, when meat was first placed near or cver openfire. The food is placed on grill bars, and subjected to the action of radiation which could be form below or above.
3. frying:- food is fried when it is placed or immersed in oil or fat at a sufficiently high temperature.It can be done deep or shallow frying.
5. baking:- baking is a cooking of food by the action of dry heat in an oven. The degree of dryness of heat may be modified by the amount of steam produced from the item.

Cooking

Cooking is a process of chemical change in food items to become a complete dish in which more than two ingredients or food comodity. To make a compete dish akitchen should have skilled manpower.efficient teamwork, adequate mise-en place, clean kitchen, clean employees and standard presentation.Cooking is creating a flare of presentation of food so as to counterpart new changing taste and lifestyle of people. Cooking pleases the eyes and is respective to the palate and helps to stimulate the digestive juices. While cooking the colour of vegetables are brightened. Green vegetables fast boiled with a lid improve the green colour. Couliflower when boiled, in acid medium, gets a white refreshed look.
Cooking sterilize the food partially. Cooked food can be stored for a long time and it prevents food poisoning and disease. Some of disease producing germs are killed by cooking because of high temperature during the cooking process. It retains as far as possible, the nutritive and flovouring ingredients. The flavour devends upon the amount and kind of extractives presents. Cooking gives a verity to the menu, as one food items could be cooked in various ways and give different texture.eg. mutton in a soup, roast, joints, croquetts, stews, steaks, keema, boti kababs etc. Differents method of cooking when used make the menu interesting and enchance veriety. It is therefore, easier to balanced diet.

Personal hygiene in kitchen

Kitchen in any hotel industry is a major part of the food and beverage department and main base for the catering business personal hygiene refers to high standard of personalappearance of the staff. High standard of personal hygiene and cleanliness are essential not only to prevent the spread of disease, but also to win the respect of other. When we apply for a position in a catering establishment, our appearance and cleanliness will be carefully noted. Bqacteria are found on our skin. hair, hands, mouth, nose, eyes, clothing and bodili discharge. So we should keep clean our body through washing. Hygiene is the study of health and prevention of disease to avoid the risk of food poisoning.
It is essential for all the food handlers to take shower regularly and change undergarments daily such as: socks/stocking and briefs. Bathing is not only removes visible dirt and germs but also helps eliminate body odour. In the every activities hands must be washed throughly and frequently with hot soapy waterand dry with towels.Fingernails must be kept short. It should be cleaned regularly with a nailbrush. Hair should be covered as much as possible.Never touch the mouth, nose, lips as germs in saliva pass from finger to food and table tops. Kitchen shose worn exclusively for food duties. jewellery should not be worn while at work. In this all personal hygiene should maintain while stay in kitchen and the kitchen area must be always cleaned. It can be defined as the study and practice of preventing illness or shopping it from spreading by keeping onself clean.

Food production department

It is one of the largest ares of food and beverage department comprising of various kitchen and their sections. The number of kitchen, manpower and work efficiency depends upon the size and type of the hotel, and the types of meal and service to be catered, from the comercial viewpoint. It contributed major revenue in any catering business. Kitchen is well designed area in which food is prepare and looked for customer service. The verities of meals are prepared and looked by the skilled and semi skilled culinary crafts and the key person, and food is served in specific ares of the catering stablishment. Main kitchen is probably located at the central part of hotel where overal sequence of food receiving, storing, perparing,cooking, serving and creating area are properly designed and managed. Satelite kitchen is constructed to cater to a particular outlet where the main kitchen can not cater due to it's location disavantage. This type of kitchen is known by the type of food. It prepare such as italian kitchen, indian kitchen, chinies kitchen etc.
Fast food kitchen is influenced by American catering techonology. Fast food was developed from original 'fish and chips' concept at that time. It is specially located at the public area of the hotel or out of hotel where ither food is taken a way or consumed at the fast food loung area, display kitchen. Food is prepared and cooked in full open view of customers. Which appeals to the eyes palate and dining experience on the consumers. At the sometime, the sizzle and atom of food items adds to the pleasure of eating eg. grill room. This kitchen also seeks the support of the main kitchen for various items.

Defination of menu

The menu can be defined as the list of food and beverage items along with the individual price. A menu has to be well designed since it acts as a selling tool. It helps the guest to select what they like to it and drink. The prepared menu should match with customer eating habit. The list of menu is presented in a card know as menu card and presented in a folders that can be formed as a menu folder. Which should be clean, attractive and pleasing colour to match the decor and theme of the restaurant.
There are two types of menu that is:- A'La carte and Table D hote menu.A La carte is a French word which litterly mean 'as per card'or ' from the card'. As it suggest this menu gives a wide and veried choice of food and beverage listed in the card. Therefore it is a choice menu with the wide range of food and beverage along with the price lis of individual item to suit the customer test. It is expensive then the table D hot menu.
The litteral meaning of table d hote menu is table of the hote. It refers to menu of limit of choice which is planned in advance for specific. The customer don't have alternative to make choice in this type of menu where foods are normally served in 3-5 courses and the price of the food are charged inclusively as a set a wether the customer completes the entire set of meal or hot. It is comparativly inexpensive that A'La carte menu.

Identification of food and beverage service eqipment

The service equipment is used in hotels/ restaurant play an important role in attracting customer. Attractive service ware, colourful and clean dishes/plates and glassware add to the decor of an outlet of food and beverage department. The creation of the atmosphere by the right choice of fernishing and equipment is a contributing factor to the sucess of food and beverage operation. however, several factor have to be consider while selecting the equipments.
The small equipment reffers to a group of knives, forks and spoons are called flatware/cutlery. They are usually kept on every guest table in the right cover of geometrical position during the mise-en-scene place or as per the requirement of the guest. Cutlery should have purchase of top quality stainless steel that reflects the standard and appeals the customers eyes. All silver which used for holding food such as platters and bowls falls under hollowares. They usuallyu consist hollow space or cavity so that it can whole something inside it. Chafishing dish, ice cream bowl, water jug, wine bucket, champagne coller, food cocktail bowl are some example of holloware.
There are various type of chinaware such as bone china, porcelain, or then earthenware, storeware etc. Chinaware is made up of silica, soda ash and china clay. It is glazed at high temperature to give it a shiny finish. Chinaware is more resistant to heat than glassware. Many large hotels and restaurants have there own designed and monogaram quoted on it. A group of glasses, ither stemmed or cylindrica are called glassware. They are essential items of restaurant and bars. It also contributes to the apperance of the table. The glasses most be crystal clear, spotless, not chipped and could free to show quality presentation and overall standard of the establishment.

Various service and style of food and beverage

Food service for the guest is good remarks of the hotel establishment and staff. There are various service style that is :
1. American/pre plated service:- it is also known as coffee shop service. In this type of service item being served is presented on a plate along with all accompaniment and garnish. The waiter serve of the right hand side of the guest.
2. Silver/platter to plate service:- in this service food is prepared for all the customer and sent in a bowl or serving dish with garnish. There food items are served from the serving dish or bowl to the clients plate by the server using service, but requirs the better and skilled manpower because the wastage of food in this service avaided and control of cost is not a very easy task.
3. French service/ gueridon:- This is a service style where the food is prepared from the kitchen and finishing is given by the captain or guridon master in front of the guest. This service einhances the standard of the restaurants. This service being an better profit and fame.
4. English/ host service:- in this type of service food platter is placeed on the middle of the table with various serving dishes and the host will sence to his guest or allows to the waiter to serve creating a homely and friendly invironment.
5. Counter srevice:- in this type of service the guest take coupon from serving counter and give order. here the food is order and picked up by the customer from the counter itself. This service is faster, easier and economical.
6. Buffet service:- this is provided where number of customer are more or the customer requiers meals at low price. This service also provides the restaurant a chance to show easy. It is spreades and veraity of dishes it can offer.

The service sequence of food and beverage

Some people thinks that the waiter is do serve food and beverage only when the guest sits at his station, but it is not to because even though is to server food and beverage. It will not to possible to making service only but he/she has to prepare the restaurant before the actual service start.
'Put in place or everything in the place' is the term atttributes to the preparetion of a workplace altimated smooth service.The waiter makes sure that his station has been effciently for service. A station comprises of a given number of tables which are attended by a given team of waiters. Thus the restaurant may have several station with the team of waiter. It covers the putting of table cloth and laying out thr cover and stocking sideboard.
' put in scene or dressing the scene' refers preparing of the area in oder to make it comfortable, pleasent, safe and hygienic before actual service. The restaurant should be maid presentable and acceptable by the guest. The supervisor and waiters should ensure a good mise-en-scene.
Briefing is a meeting of the restaurant staff before opening the restaurant. While briefing the restaurant closes. In this session the senior must member of restaurant gives introduction, checks and receives problems of the staff. It helps to do co-ordinate and can have the better performance. Solves the problem faced by service personnel.

Hospitality knowldge skill and attitude

Knowldge, skill and attitude are the most essential aspect of the food and beverage service personal that reflects the quality standard of establishment. These includes quality food sorrounding and service. For efficient performance staff should have the knowldge of work place ,hygiene, safety, equipment and verieties of food and beverage items. Another important point is attitude which is related to conduct and behavioural aspect of the staff. Personal hygiene and grooming relates to the high standard of personnal apperance in order to appear smart and professional. The first impression thus created can lead to a long beneficial relation with any guest. The appearance nad cleanliness of the staff are an important part of the warm welcome. One must therefore have high responsibiliti over the customer to stop the spread of food poisoning bacteria that could cause infection.
restaurant cleaning is an important task that is concerned with protecting health of customers. It makes the sorrounding managed and appealing. In dirty restaurant no guest will want to sit and eat food. So food and beverage service area should be cleaned and in a hygienic, systematic and safe manner. Cleaning of restaurant is not only preserving the life of building, fabrics and equipments, but also to prevent food from contamination and bacterial infention.

Outlets of food and beverage department

Restaurant is a public place where meals and drinks can be bought and consumed simultaneously. Restaurant in a hotel can be found in different cuising and service style. the restaurant dining with attach kitchen is fully eqipped with cutlery, crockery, glassware. holloware,linen and other appointment.Speciality restaurant not only provide excellent food and beverage service but also offer high standardeqipment, food decor and other amenities for customer's satisfaction.
Bar is a place where beverage are prepared and serve to the customer. It is a selling point and comsumption area in liscened permises to generate revenue in hospitality industry. It provides alcoholic and non alcoholic beverages to the customers.
Bouquet is special function organized for professional, social or state occassion. Bouqueting is the for those function and is different from the usual service offered in restaurant. normally such function are organized when the number of people involved are 15 or more. It is concerned with the various function that usually intened to generate maximum revenue from the sales of space, food, beverage and particular function. in the large firstclass hotel, all event takes place within the bouqueting halls and conference halls that are under the administrative control of F$B department in a large hotel. In small hotels these function normally take place in room set aside for the this purpose.

The defination of beverage

Beverage can be defined as any potable which which is suitable for drinking ranging from tea to wine, coffee to whisky and all types of herbal drinks. After work everyone tends to feel thirsty because of fluid loss due to perspiration and one inclines to take water or any substance containing a large quantity of water. most of the beverage supply a quantity of energy or calories in readymade form like sugar or alcohol. beverage can be classsfied into two group that is alcoholic and non alcoholic.
alcoholic is a volatile, odourless liquid obtain through the fermatation of sugar containing mash.The odour of an alcoholic that of the eather. The principle to be found in all alcoholic beverages is ethyl alcohol. Any potable liquid containing from 1%-75% ethyl alcohol by volumn as an alcoholic beverage. Such as wine, whisky, vodka, beer etc. These are the consumable liquid, which do not contain alcohol referred as non alcoholic beverage. Consuming non alcoholic beverage has been a way of human life as we start our day with the bed tea or coffee refreshes ourselves.
Mainly both beverages are the most important things to complete restaurant, bar,coffee shop etc. of hotel.

Food and beverage service department

The food and service department is responsible for the service of verities of food and items to the guest in an appropriate manner. It is one of the major revenue generating department of the hotel.
The food and beverage department of a hotel is the mostly labour intensive department. The service of this department reflects the quantity of the hotel. Teamwork is the essence of a well run in food and beverage service department. It provides verities of prepared food and beverage in an appropriate hospitality manner through it's outlets to the both outsiders and in houseguest. It is now becoming popular and is also referred to us to as the hospitality catering industry. Food and beverage include the economics of costing food and pricing, portion control, wastage control, customer-staff relation and staff training.
F&B department comprises of food service outlets, bars, kitchen,bakery,kitchen stewarding, food and beverage and control as we. The staffing pattern of this department is generally known as kitchen, bar and service staff. They should be professionally qualified in technical field of catering industry.

Housekeeping department

The housekeeping department deals with providing clean, comfortable, safe and aesthetic values of guestrooms and public areas within the hotel promises. It also insures that the conects and amenities of guest rooms are maintained at a high standard to meet the guest satisfaction. It is one of the largest departments in the hotel. It is also regarded as the backbone of all the lodging industry. It defines as solely responsible for maintaining a clean, hygienic and safe envinronment for it's customer and staff.

The section with housekeeping department play an important role to make the operation sucessful. At the planning stage of housekeeping sections. It is essential to determine the different jobs it's personnel perform. Housekeeping department is the responsible for daily and periodical cleaning of guest room and public area in the hotel eg. administrative offices, business dining room, lobby. front desk, public guestrooms, swimming pool, bouquets etc.

In large and medimum sized hotels, executive housekeeper or deputy housekeeper allocate supervise and monitor daily and periodic cleaning, maintaining and redocaretion. So housekeeping is considered the key-supporting department that helps in earning major revenue in the hotel.

The introduction of front offic department

Front office department is the place where the travellers come into contact with the hotel for very first time. It is the most visible segment of any hotel industry which is trategically located right at the intrance of the hotel building within the high traffic lobby area. It is attractively designed and sufficiently equipped to perform the necessary formalities related to arriving and departing guests.

This department is the major source of guest information and is responsible for maintaining guest records. The role og front office is to reserve, service, allot rooms to guests and act as a continuous source of information to guests through out their period of stay in the hotel. Reservation is the primary section and regarded as the hub of the front office department in a hotel. Reservation means in hotel, advance booking of room which is receipt few hours in advance to few years in advance. The staff working in reservation department most handle reservation very accumulately. The front office cash counter is positioned next to reception desk. The main fonction of this counter is to secure payment on guest arrived. The information section is vital to front office operation. It duly maintains information rack house guest. So front office department plays a vital role in hotel.

Lodging industry

It has a long colourful history beginning with tourist activities as we know today as hotel, guest house, rest house etc. The term lodge is referred primarily to the house for temporary stay, which supplies food and acomodation with the intention to make profit. The lodging industry developed along with the need to provide accomodation for travellers who were prepaid to pay stipulated price for their stay. The real facts of lodging, literally and originally is the house of only room or cabin to live, but now it provide food and beverage as well.

A hotel or inn may be defined as an establishment whose primary business is to provide lodgind facilities for the general public.The word hotel may be formulated by the concept of hospitality service, of which the primary objective is to provide lodge and foods to the people who are economically, mentally and physically able to receive.

The lodging industry is considered to be one of the largest industries in the world. It is glamorous and full excitement too.

The meaning of tourism

The word of tourism is derived from the french word ' tourisme' literally means to tour and travel. Tourism is the process of temporary movement in the particular destination undertaken by the human that starts from one point and ultimately ends at point where one started the journey from. The nature of tourism is sensitive factor of the human nature in the context of moving of survive, explor and to know the unknown. It i s a phenomenon of human character related to tour and travelling at a particular area, locality, sites, place e.t.c. But travelling without any reason for temporary stay is not termed as tourism. Tourism is an activity undertaken by the people during leisure for pleasure. It makes a valuable contributions to the world's economy by employing more people than any other industry.

The evolution of tourism is referred to as the tourism before raiways and second phase of tourism marks the onset of industrial revolutionized the entire scenario of travelling. The third phase of tourism almost reach on optimal point and the general mass also. So it is growing fast to be one of the major industries in the world.

Hospitality industry

Hospitality industry is dedicated to provide quality, product and service to the guest under xenial condition. Hospitality and service is about creating a sense of well- being to the guest, as they become customer wishing to receive the required services. it denotes relation between service provider and receiver. The mcst important aspect of the hospitality personifies warm welcome providing a pleasent invironment by means of it's available facilities and activities. The new name of hospitality industry have increasingly been created by the retailer of it's business, namely hotel, resort, guest house, resthouse, safari lodge, cottage, pub bar and trade groups.

Hospitality and service are the two side of coin, without one side the coin remains incomplete. To fit in hospitality service, one hould have the virtue of friendliness, helpfulness and willingness to the guest.