VOLUME FEEDING (Quantity Food Production) The difference between small and mass food production is very difficult to define. Most food standards, principles and large number of techniques are the same. Some define quantity food production (for volume feeding ) as the production of 25 or more portions. A report compiled by the National Restaurants Association, lists food service units under two major grouping. 1.Commercial or those establishments which are open to the public, are operated for profit and which may operate facilities and / or supply mela service on a regular basis for others. 2.Non-commercial (as employee feeding in schools, industrial and non-commercial organizations), education, government of institutional organizations which run their own food service operations. Food services in schools and universities, hospitals and other transportation armed services, industrial plants and correctional units
RESERVATION Reservation is the activity of booking the room in advance for a prospective guest on his request for future, which may be from a few days to month in advance. There are two types of reservation and they are. Guaranteed reservation In this guest confirms the booking by paying a conformational charge and on another hand hotel also hold the room request until specific due dates and time of arrival. It protects hotel revenue in case of no show until cancellation is done as per hotel rules. Non –guaranteed reservation A conditional reservation or simple agreement between guest and the hotel in which hotel agrees to hold the room until 6 pm on the date of arrival. If the guest fails to attain within cancellation hours, the room will be released for resale. Reservation Procedure Chart The enquiry for reservation When a reservation request is received then re