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Stridhan

Dowry is a social evil in the society, that has caused unimaginable tortures and crimes towards women. The evil has taken lives of women from all levels of society - be it poor, middle class or the rich. However it is the poor who succumb and fall prey to it, more due to their lack of awareness and education.It is because of the dowry system, that daughter are not valued as much as sons. In society, many times it has been seen that they are seen as a liability and are often subjected to subjugation and are given second-hand treatment may it be in education or other amenities.'Yatra Naryastu Pujyante ramante tatra Devata' says a famous shloka from Manusmruthi which means where women are honoured, divinity blossoms there.These shloks are forgotten.Dowry system is a practice where the bride?s family provides gifts, money, jewellery, utensils, crockery, bedding, electrical appliances, furniture, vehicles or property to the groom and his family as part of the marriage arrangement. While it has historical roots in various cultures, it has often been associated with social and economic pressures. In Arabic dowry is referred as dahej and in the eastern part of India known as Aaunnpot.Practically, it is difficult to pinpoint where the custom of dowry originated in India, but it has connections to the ancient past. The Code of Manu explains the difference between dowry and bride wealth. Dowry was considered more esteemed and was associated with the Brahmanic caste, while bride wealth was linked to lower castes. Ancient texts referred to dowry asstridhanaka, which means an avaricious gift, indicating that two people are joined in matrimony. The bride was given in marriage in exchange for a price known as Sulka. Since the Vedic period, dowry has prevailed, with gifts from parents and relatives recognized as a woman?s wealth, known as Stridhan.This was intended to support the bride for her own purposes. If her absent husband made no provisions, she could use this property to maintain herself, her son, or her daughter-in-law.Today the government has come up with many laws and reforms, not only to eradicate the dowry system but also to uplift the status of the girl child by bringing in many schemes.

It is now for society at large to become aware of and understand the situation. It is up to all of us to take active steps in bringing about the necessary change and stop either giving or taking dowry. We must all know that we should start valuing our daughters first so that others know their value once they grow up.

Important steps to eradicate dowry

Educate your daughters

Encourage them to have their own career

Teach them to be independent and responsible

Treat them (your daughter) equally without any discrimination

Do not encourage the practice of giving or taking dowry

Case Study-In a shocking twist to the Greater Noida dowry case, where Vipin Bhati set his wife ablaze, he was caught with another woman in 2024. Both were publicly thrashed on the street after the incident. Multiple reports suggest that he was caught by his own family. More details are awaited on this. It is also said that Nikki was aware of this incident. Vipin is the prime accused of hitting and setting his wife on fire at their Greater Noida Home over Rs 35 lakh dowry.The father of the victim, Nikki Bhati, who was killed by her husband and in-laws over a Rs 36 lakh dowry demand, has appealed to the Uttar Pradesh CM Yogi Adityanath for an encounter and house demolition. The victim?s father, Bhikari Singh Payla, reportedly alleged that the "whole family was involved in the conspiracy" against his daughter and killed her.

Nikki was killed by her husband Vipin Bhati and in-laws after they thrashed and allegedly set her on fire by pouring an inflammable substance for Rs 36 lakh dowry. In a viral video of the incident, Nikki is seen stepping down stairs while on fire and sitting on the floor with her burn marks clearly visible in the video.

Nikki Bhati Dowry Death: Father Demands House Demolition

"They are killers, they should be shot, their home razed. My daughter was bringing up her son by running a parlour. They tortured her. The whole family was involved in the conspiracy, and they killed my daughter,? the father of 28-year-old Nikki was quoted as saying by NDTV.

Nikki's father urged Yogi Adityanath to take action. He said, "They shoot pickpockets in the leg and they won't kill these murderers? This is a BJP government."

How Dowry Started in India

In 1793, Lord Cornwallis enabled the privatization of land, a practice previously unknown in India. During this time, the British completely prohibited women from owning any land or property. Consequently, parents began to give money to the bride during her wedding, but as the British restricted womens ownership of wealth, any money received from her parents would belong to her husband. Various crimes, including murder, mental abuse, and suicide, occurred if the bride did not bring the expected wealth, leading to pressure from the grooms family. This led to husbands misusing the right to possess their wives? wealth. Thus, the concept of dowry evolved, becoming a requirement for marriage, meaning that brides had to bring wealth as desired by their in-laws. Various crimes, including murder, mental abuse, and suicide, occurred if the bride did not bring the expected wealth, leading to pressure from the grooms family.

Nirupama posted in history

Post updated on: Aug 26, 2025 12:30:08 AM

Medicinal Spices

1. Turmeric (Haldi)- Turmeric is the spice that gives curry its yellow color. It contains several compounds with medicinal properties the most important of which is curcumin. Studies suggest that it can improve brain function, fight Alzheimers disease, reduce the risk of heart disease and cancer and relieve arthritis.

2.Basil(tulsi)- Basil is used in tea ,pastas and curries.There are many varieties of basil.It is most commonly used fresh in vegetables. It is one of the main ingredients in pesto-a green Italian oil and herb sauce.Chinese also use fresh or dried basil in soups and other foods.

In folk medicine practices ,basil is thought to have therapeutic properties.

Basil is considered a sacred herb in India. Basil is also linked to reduce blood sugar levels before and after meals, as well as treating anxiety and anxiety-related depression.

3. Fenugreek (Methi)- This fragrant dried herb has a slightly bitter taste. Many human studies have shown that at least one gram of fenugreek extract per day can lower blood sugar levels, particularly in diabetes.

4. Carom seeds (Ajwain)- Ajwain promotes digestion, cures stomach ache and helps relieve tooth pain.

5. Black pepper (Kaali Mirch)- Black pepper, also known as the king of spices, promotes weight loss, helps relieve cold and cough, boosts metabolism. A glass of Haldi milk becomes more therapeutic with a pinch of black pepper.

6. Clove (Laung)- Cloves are antibacterial, anti-fungal and antiseptic. It is used as an antiseptic and pain reliever especially for toothaches and stomach pain.

7. Cardamom Elaichi)- A rich source of vitamin A(retinol) and vitamin C (Ascorbic acid), calcium, zinc and iron. This spice promotes heart health, helps in digestion, helps fight depression.

8. Fennel (Saunf)- Its powerful antioxidants help in removing harmful free radicals from the body and promotes a healthy being , it helps fight aging and other neurological diseases.

9. Asafoetida(heeng)- Asafoetida is one of the chief ingredients used in tadka or tempering to flavor the Indian dishes.Asafoetida has proven to restrict the growth of harmful viruses in the body.

A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these spices are also used in traditional medicines with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom and cumin are some examples of Indian spices. Spices are used in different forms whole, chopped, ground, roasted, sauteed, fried and as a topping. Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these spices are also used in traditional medicines with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom and cumin are some examples of Indian spices. Spices are used in different forms whole, chopped, ground, roasted, sauteed, fried and as a topping. Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these spices are also used in traditional medicines with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom and cumin are some examples of Indian spices. Spices are used in different forms whole, chopped, ground, roasted, sauteed, fried and as a topping. Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these spices are also used in traditional medicines with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom and cumin are some examples of Indian spices. Spices are used in different forms whole, chopped, ground, roasted, sauteed, fried and as a topping. Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.

Nirupama posted in hotel management

Post updated on: Jun 8, 2025 9:10:44 PM

Express check out

Express check out

Most hotels are now using the Express check out service that allows customers to check out of their rooms and return the keys without having to wait for their final bill to be produced. Express check out is designed for efficiency. Guests can use various platforms - be it a kiosk in the hotel lobby ,a mobile app or the hotel's website to initiate the check out process. By simply indicating their departure and agreeing to have any additional charges applied to their registered payment method, the check out process becomes nearly instantaneous. Guests can drop off their keys at a designated area or in cases where hotels offers a keyless experience they can just leave.

Advantages of express check out for guests.

1. Speed and conveniences - Express check out eliminates waiting times ,making it ideal for guests on tight schedules .

2. Comfort - Guests can check out from anywhere avoiding queues at reception desk.

3. A positive last impression - A smooth departures ensures guests leaves with a favourable view's of hotel's service

Advantages of express check out for hoteliers

1. Operational efficiency- Reduces the reception desk?s workload allowing staff to focus on guests needing in person assistance.

2. Marketing opportunities - Contact information provided during express check out can be used for future marketing ,assuming guests have granted permission.

Nirupama posted in hotel management

Post updated on: Mar 21, 2024 9:34:16 PM

Binding agents in cooking

Binding agents

Binding agents are used with other ingredients to maintain food texture and shape. All purpose flour and eggs are some of the most popular food binders. Their role is to improve and maintain food texture. Binding agents can be natural such as eggs, gelatin or starches like corn starch and arrowroot

or synthetic like xanthan gum or guar gum. These agents contribute to the texture ,consistency and stability of dishes ensuring that ingredients stay together and create a harmonious final product. They can thicken sauces , emulsify dressings , stabilize ice-creams and bind ingredients in baking making them indispensable in the culinary world.

1.Eggs - Eggs are a staple ingredient in countless culinary creations , serving as a versatile and essential binding agents in a wide array of dishes.From fluffy omelets to rich custards and from tender meatloaf to crispy breaded coatings , the humble eggs plays a crucial role in bringing together ingredients and creating the perfect texture and structure ,its unique ability to bind, emulsify and thicken makes it a powerhouse in the kitchen and understanding its properties and techniques for maximizing its binding capabilities can elevate the quality of your cooking to new heights.

2. Flour - Flour is essential in binding other ingredients in many baked goods and can also be used as a thickener in sauces and soups .Wheat flour contains both starch and protein(gluten) that create structure and bind molecules together when cooked.

Nirupama posted in hotel management

Post updated on: Jan 27, 2024 2:45:45 AM

Classification of salads

In the kitchen all the types of food is prepared in which salad plays a very important role. Freshness and variety of ingredients is required for a nice salad. A salad can be defined as a cold dish prepared of various mixtures of raw or cooked vegetables and other food items ,usually seasoned with oil ,vinegar or other dressing and sometimes accompanied by meat, fish or other ingredients. The salads can be widely defined as following types.

1. Vegetable salad - It is the salad which has the crunchy vegetables used and its used as appetizer in the meal. The vegetables used can be cooked or raw. Few examples of vegetable salads are tossed salad, coleslaw salad.

2. Fruit salad - It is the salad which consists of fresh fruits, cut and served as a dessert or as an appetizer too. The canned fruits can also be used in making of these types of salads. Fresh fruit with honey lemon dressing .

3. Pasta salad - It is the salad made up with boiled fancy pasta and some vegetables with dressing into it.Fancy boiled pastas , fruits and vegetables are used in this salad.

4. Protein salad - It is a salad made up of chicken, ham , beef, cut vegetables and fruits along with some dressing. It is generally served as the main course. Ham and chicken salad, chef's salad.

Nirupama posted in hotel management

Post updated on: Oct 8, 2023 3:23:14 AM

Food Preservation

Food Preservation

Food is a source of energy for all of us. Unhealthy or spoiled food is the major cause of diseases in humans. This is known as food poisoning. To prevent this the food needs to be preserved in a variety of ways .Food preservation is one of the methods to protect food from unwanted microbial growth. After the food is produced, we store and protect by covering the rice and curry with lids to keep away flies and other insects. By this, we are protecting it from any infection caused by them. This is a short-term condition. Food preservation, on the other hand, is done to preserve food for a longer time.

Food Preservation Methods

Food preservation started long back in ancient times. Cooling, freezing, fermentation, sun-drying, etc., are few age-old food preservation techniques. With the advent of technology, modern methods of food preservation were developed. Chemicals and other natural substances were used for preservation. These substances are known as preservatives.

Chemical Method

Salt and edible oils are two main preservatives which are used since ages to prevent microbial growth. This is why we add extra oil to pickles. Preservation by salt is known as salting. Salting helps to preserve fruits for a long term. Meats and fishes can also be preserved by salting.

Other synthetic preservatives include vinegar, sodium benzoate, sodium metabisulphite, etc.

Sugar

Sugar is another common preservative used in jams and jellies. Sugar is a good moisture absorbent. By reducing moisture content, it restrains the microbial growth.

Heat and Cold Methods

Boiling and refrigeration prevent around 70 percent of microbial growth. Boiling kills the microorganisms that cannot tolerate extreme temperatures. Thus, it helps in food preservation.

Refrigerators have very low temperatures. Since microbes do not get optimum temperature they need for growth, their growth is inhibited. Pasteurization developed by Louis Pasteur is used until today to preserve milk.

Smoking

Smoking prevents dehydration in fish and meat and thus prevents spoilage. The wood smoke contains a large number of anti-microbial compounds that slow the rancidification of animal fats.

Canning

The food contents are sealed in an airtight container at high temperatures. Meat, fish, fruits are preserved by canning.

Sterilization

This method is carried out to remove microbes from food. For eg., milk sterilization at 100C kills the microbes.

Dehydration

It is the process of removal of water from food. It is the simplest method and prevents food spoilage by removing water.

Lyophilization

This is the process of freezing and dehydration of the frozen product under vacuum.

Radiation

This method is also known as cold sterilization. The UV rays, X rays, gamma rays kill all the unwanted microbes present in food.

Nirupama posted in Cooking

Post updated on: Sep 7, 2023 11:09:41 PM

Use of computer in housekeeping department

Use of Computers in housekeeping department

Computers are now being used in many housekeeping departments for room management , inventory control, linen management and so on to varying extents. Many software packages are now available in India that provides specific applications for housekeeping operations. Computers can now be linked to the telephone system in each guestroom. Computers are being used in housekeeping for

1. Rooms management

2. Forecasting GRA requirement

3. Housekeeping history and GRA performance

Rooms Management

Arrival and departure as well as occupancy figures.

Occupancy forecast

VIP and other special arrivals

Guest history and other special requests

Out of order record giving reasons

Room change (When a guest moved from one room to another) and also the room type change

Complimentary or staff room

Forecasting GRA Requirement

Computers may be used to forecast the total number of GRAs needed each day in the future based on the current in house occupancy and staffing and the expected arrivals / departures over the forthcoming period. These can forecast staffing requisites up to 365 days in advance , given the right inputs .

Housekeeping history and GRA performance

It is possible to measure the performance of each GRA by tracking the estimated clean time and the actual clean time as well as the variances.

Nirupama posted in hotel management

Post updated on: Apr 2, 2023 1:30:41 PM

Role of history in tourism Industry

Role of History in tourism Industry

Generally history is offered as a product in tourism. History figures predominantly in promotional literature. Many destinations have always been promoted through their histrocity like Jaipur , Pink city , City of palaces , Fatehpur Sikri etc.

Similarly in travel writing history is a popular theme to write upon and it can be history of many things- destination, fort, palace, art and crafts ,people , airline etc. But history plays an important role in the area of Indian tourism as India is primarily a cultural destination in the International tourism. Not only in the International tourism but in domestic tourism also history and its by products remain prime attractions.

People often plan their trend to have a feel of their cultural heritage along with several other interests. So tourism is the most important area today where history seems to become operative as an attraction , the pull factor or product for the consumption of tourists.

As a tourism product ,it figures in the

- Promotional literature

- Travel and tourism writing

- Descriptions and interpretations provided by guides and escorts.

Offering historical destinations and museums as travel packages has been an old trade with tourism industry. With the growth of special interest tourism the relevance of history has further increased.In many cases fairs and festivals have also emerged as strong tourist attractions because they provide a good example of continuity and change.

The age old rituals ,traditions and customs are located in modern ambience in these fairs and festivals. History also figures in the shopping and entertainment because many tourists want to know the history of designs and styles etc. of jewellery and craft items. Thus history is very important for Indian tourism .

Nirupama posted in Tourism

Post updated on: Jan 9, 2023 9:23:16 AM

Qualities of a travel writer

Qualities of a travel writer

1. The writer should not be prejudiced. One should have an open mind while approaching the

subject. Even if there are any preconceived ideas that have to be tested on the basis of ground realities.

2. A certain amount of preparatory effort is a must for any write up like reading about the place or theme to be covered. Familiarizing oneself with history, geography , culture is another exercise in this regard.

3. Constant updating of knowledge and information is a must for a writer. Providing outdated information in a write up would not help anyone. At times the writer has to be a researcher also.

4. Facts have to be vetted.

5. Not everyone can write on everything. Hence one should attempt to discover ones own skills and interests keeping in view the limitations and abilities. The personal style of writing also has to be taken account of.

6. Collated information gathered from various sources forms the basis of many write ups. It is always better for the writer to record personal experiences and assessment.

7. Since visuals supplement the richness of a write up meaningful photographs and illustrations should be there. It is good for a writer to develop the skill of photography or else utilize the services of a professional.

Nirupama posted in Tourism

Post updated on: Jan 8, 2023 1:21:55 AM

Various services required by tourists

Various services required by Tourists

1. Eating joints and bars: - Different types of eating joints cater to the tourists. These range from restaurants and tea stalls to Dhabas and fast food counters. Local cuisine is generally popular with the tourists because they prefer to eat the local food of the particular destination. Thus one should not just initiate western foods or joints but also give due importance to local goods and customs related to it.

2. Entertainment and recreation: - Entertainment is an essential component in tourism. On an average foreign tourists in India spend about 10% of their total expenditure on entertainment. The tourists are provided entertainment through various means specially at night or in the evening. This may include dance, theater , movies, theme dinner and musical evening etc. Similarly many hotels organize musical nights or dance performances during the tourist season. Another recent development is the organizing of short duration entertainment festivals by some State tourism departments like the Qutub festival in Delhi or Taj festival at Agra.

3. Communication: - As tourists are away from their homes and work environment so they may want to communicate back home with family members or friends etc. Thus they need communication services like post office and public call booths . In recent years the number of STD / ISD booths have gone up to take care of such demands.

4. Book shops and libraries: - Tourists want to read books during the long journey or just to relax themselves. That is the reason we see various book stalls at airports , railway platforms and bus stands.

5. Photography: - One of the most popular services at destination is that of photographers. Tourists not only like to be photographed in the surroundings but also in the costume and attire of the region they visit. In almost all the hill stations we come across photographers with local dresses and tourists generally change into that attire and for a snap.

Nirupama posted in Tourism

Post updated on: Jan 8, 2023 1:21:20 AM

Travel Agency

Functions of Travel Agency

The functions of a modern travel agency have widened much after the introduction of air travel. The most important functions of a travel agency are described below.

1. Travel Information: - A retail travel agency provides necessary travel information to the general public. The intending tourists come to the office of the travel agent and seek information regarding their proposed visit. The travel agent should be a very knowledgeable man and should supply up to date and concrete information relating to travel.

2. Preparation of itineraries: - A tourist journey involves preparation of different types of itineraries. There are different means of transport with their respective advantages and disadvantages. A travel agent advises the potential tourist to choose the most convenient course.

3. Planning and costing tours: - The contracts and arrangements having been entered into ,there comes the task of planning and costing tours,both for inclusive programs and to meet individual requirements. This job is intensely interesting and at the same time challenging.

4. Ticketing: - Selling tickets to tourists for different modes of transport like air, rail and sea is a very important function of a travel agent. Ticketing is not an easy job as the range of international air fares is very complex.

5. Provision of foreign currencies: - Provision of foreign currency to an intending foreign tourist is an important function of travel agent.

6. Liaison with providers of service: - A travel agent should maintain constant contact with the providers of various services like the transport companies, hotel managers and providers of surface transport like motor cars from airport to hotel and for sightseeing etc.

Nirupama posted in hotel management

Post updated on: Jan 8, 2023 1:20:13 AM

Different types of Tourism

Types of tourism

1. Business tourism: - It is touring for conducting business transactions ,attending business meeting s, workshops or conferences . The objective of business tourism is mainly professional.

2. Cultural tourism: - This type of tourism has an objective of understanding the local history of the place,foods, local productions and local culture.

3. Recreational tourism: - It includes traveling to escape from routine life. This is often done for enjoyment ,amusement or pleasure.

e.g Camping or beach visit.

4. Sports tourism: - It is tourism for attending some sports event such as World cup, cricket match, FIFA or Olympics.

5 Religious tourism: - It involves traveling to place of religious significance such as Vaishno Devi in Jammu Kashmir and Golden temple at Amritsar ,Mecca in Saudi Arabia.

6. Health or Medical tourism: - It involves traveling to improve one?s health.It is with the objective of visiting weight loss camps , nephropathy centers and health resorts.

7. Adventure tourism: - It involves tourism for adventurous activities such as rock climbing, bungee jumping ,sky diving, hiking, horse riding ,surfing,rafting.

8. Educational tourism: - Educational tourism is a type of tourism in which the main focus of the tour or leisure activity includes visiting another country to learn about the culture such as in Student exchange programs and study tours or to work and apply skills learned inside the classroom in a different environment.

9. Rural tourism- It is a form of tourism that showcases the rural life, art,culture and heritage at rural locations thereby benefiting the local community ,economically and socially as well as enabling interaction between the tourists and the locals for a more enriching tourism experience.

10. Agrotourism - Agrotourism is farm based tourism . It refers to the act of visiting a working farm of any agricultural , horticultural or agrobusiness operation for purpose of enjoyment , education or active improvement in the activities of the farm or operation.

Nirupama posted in Tourism

Post updated on: Jan 8, 2023 1:18:20 AM

Creme Brulee

Creme Brulee recipe

Ingredients	Quantity
Egg yolk	4 no.
Breakfast Sugar	60 gm
Cream	0.5 litre
Vanilla Essence	3 ml
Salt	a pinch
Brown Sugar	80 gm

Method

1. Preheat oven to 150 C .

2. Beat egg yolks ,sugar and vanilla essence in a mixing bowl until thick and creamy.

3. Pour cream into the saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately . Stir cream into the egg yolk mixture, beat until combined.

4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat proof dish.

5. Bake in preheated oven for 30 minutes . Remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight. Dish is ready.

6. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill until sugar melts about 2 minutes.

7. Remove from heat and allow to cool. Refrigerate until custard is set again.

Nirupama posted in Cooking

Post updated on: Jun 4, 2022 6:11:20 PM

Different types of rooms in hotels

Front office Products

Type of Guest rooms

A hotel sells a combination of accommodation, food ,drinks and other services and facilities to its guests. The main accommodation product is the room, which is among the principle sources of revenue for the hotel. Other facilities and benefits, such as ambience, d?cor, in room amenities and security ,are add-ons that play a significant role in the pricing of the services . In order to suit the profile and pocket of various kinds of guests, hotels offer different types of rooms that cater to the specific needs of the guests. The sale of rooms contribute approximately 50% or more to the total hotel revenue. A room sale occurs when a room is leased for occupation for 24 hours ,at a predetermined cost.The rooms may be categorized on the basis of the room size, layout, interior decoration and services offered. Room is a perishable commodity. A room sold on a particular day loses its opportunity to earn revenue for that day.

What does a room mean to a guest?

It means

Comfort

Security

Privacy

Convenience

Cleanliness and Hygiene

A Home away from home.

The various types of rooms offered by a hotel are as follows.

1. Single room- A Single room has one single bed for single occupancy. An additional bed (called extra bed ) may be added to this room on the request of a guest and charged accordingly. The size of bed is normally 3 feet by 6 feet.

2. Twin room- A Twin room has two single beds for double occupancy. An extra bed may be added to this room on the request of a guest and charged accordingly. The bed size is normally 3 feet by 6 feet.

3. Double room- A double room has one double bed for double occupancy. An extra bed may be added to this room on the request of guest and charged accordingly. The size of double bed is generally 4.5 feet by 6 feet.

4. Triple room- A triple room has three separate single beds and can be occupied by three guests. This type of room is suitable for groups and delegates of the meetings and conferences.

5. Quad- A quad room has four separate single beds and can accommodate four persons together in the same room.

6. Hollywood Twin room- A Hollywood twin room has two single beds with a common headboard. This type of room is generally occupied by two guests.

7. King room- A king room has a king size bed. The size of bed is 6 feet by 6 feet. An extra bed may be added to this room on the request of guest and charged accordingly.

8. Queen room- A queen room has a queen size bed. The size of the bed is 5 feet by 6 feet. An extra bed may be added to this room on the request of the guest and charged accordingly.

9. Interconnecting room- Interconnected rooms have a common wall and a door that connects the two rooms. This allows guests to access any of the two room without passing through a public area. This type of rooms is ideal for families and crew members.

10. Adjoining Room- An adjoining room shares a wall with another hotel room but is not connected by a door.

11. Adjacent room- An adjacent room is very close to another room but does not share a common wall with it.

12.Parlour- A parlour has a living room without bed and may have sofa and chairs for sitting. It is generally not used as a bedroom.

13.Studio- A studio has a bed and a sofa cum bed , and is generally used as a living room.

14.Cabana- A cabana is situated away from the main hotel building, in the vicinity of a swimming pool or sea beach. It may or may not have beds and is generally used as a changing room and not as a bedroom.

15.Suite - A suite comprises more than one room; occasionally ,it can also be a single large room with clearly defined sleeping and sitting areas. The decor of such units is of very high standards ,aimed to please the affluent guest who can afford the high tariffs of the room category.

16.Duplex- A duplex suite comprises two rooms situated on different floors which are connected by an internal staircase. This suite is generally used by business guests who wish to use the lower level as an office and meeting place and the upper level room as a bedroom. This type of room is quite expensive.

17.Efficiency room- An efficiency room has an attached kitchenette for guests preferring longer duration of stay. Generally ,this type of room is found in holiday and health resorts where guests stay for a longer time.

18.Hospitality room- A hospitality room is designed for hotel guests who would want to entertain their own guests outside their allotted rooms. Such rooms are generally charged on an hourly basis.

19.Pent house- A pent house is generally located on the topmost floor of hotels and has an attached open terrace or open sky space. It has very opulent decor and furnishings , and is among the costliest rooms in the hotels ,preferred by celebrities and major political personalities.

20. Lanai- A lanai has a veranda or roofed patio ,and is often furnished and used as a living room. It generally has a view of garden or sea beach.

Nirupama posted in hotel management

Post updated on: Oct 13, 2021 4:43:45 AM

Different types of meal plan used in hotel

Meal Plans

The room tariff of a hotel may be based on the choice meal plans offered to guests. Depending on the needs of their target audience ,hotels offer a variety of meal plans.

1. European plan- European plan(EP) consists of room rate only and the meals are charged separately as per actuals. It is generally preferred in a commercial hotel where business executives have to socialize with their clients and do not take meals at the hotel.

2. Continental plan- Continental plan (CP) consists of room rent and continental breakfast. Continental breakfast generally includes most or all of the following: sliced bread with butter /jam/honey, cheese, meat, croissants and Danish pastries, rolls, fruit juice and coffee /tea/hot chocolate /milk. This plan is generally found in hotels in Europe.

3. American plan- American plan (AP) is also known as en-pension(full board) .The tariff includes room rent and all meals (i.e , breakfast ,lunch and dinner). This tariff plan is popular in resort hotels located at remote places where guests do not have a choice of food outside the hotel premises.

4. Modified American plan - Modified American Plan(MAP) is also known as demi pension(half board). The tariff consists of room rent, breakfast and one major meal ( either lunch or dinner). This tariff plan is popular in hotels located at tourist destinations ,where the guest may want to go for sightseeing after breakfast ,have lunch outside the hotel ,and return to the hotel in the evening and have dinner.

5. Bed and breakfast (B&B) or Bermuda Plan- Bed and breakfast plan (B&B) or Bermuda plan consists of room rent and American breakfast. American breakfast generally includes most or all of the following : two eggs(fried or poached ), sliced bacon or sausages, sliced bread or toast with jam/jelly/butter ,pan cakes with syrup, cornflakes or other cereal ,coffee/tea ,orange/grapefruit juice.

Nirupama posted in hotel management

Post updated on: Oct 10, 2021 7:53:10 AM

Different types of room status in hotel

Room Status Definition

The various terms defined are typical of the room status terminology of the lodging industry.

1 . Occupied - A guest is currently registered to the room.

2. Complimentary- The room is occupied but the guest is assessed no charge for its use.

3. Stay over- The guest is not expected to check out today and will remain at least one more night.

4 .On change- The guest has departed, but the room has not yet been cleaned and readied for resale.

5. Do not disturb(DND)- The guest has requested not to be disturbed.

6. Sleep Out- A guest is registered to the room but bed has not been used.

7. Skipper- The guest has left the hotel without making arrangement to settle his or her account. Guests come with scanty baggage (light luggage).

8. Vacant and Ready- The room has been cleaned and inspected and is ready for an arriving guest.

9. Out of order (O.O.O)- The room cannot be assigned to a guest. A room may be out of order for a variety of reasons including need for maintenance, refurbishing and extensive cleaning.

10. Double lock- The guest room door is locked from inside and outside two times so that no one can enter.

11. Due out- The room is expected to become vacant after following day's check out time.

12. Check out- The guest has settled his or her account, returned to the room keys and left the hotel.

13. Late check out- The guest has requested and is being allowed to check out later than the hotel's standard check out time.

Nirupama posted in hotel management

Post updated on: Oct 6, 2021 1:20:46 AM

Precautions in use of pesticides

PRECAUTIONS IN THE USE OF STORAGE PESTICIDES, FIRST AID MEASURES AND ANTIDOTES

A number of pesticides such as Malathion, DDVP, Aluminum phosphide, Methyl bromide, Zinc phosphide and anti coagulants are used in grain storage for the control of stored grain insect pests and rodents. All these pesticides are highly poisonous chemicals and toxic to human beings and animals. These pesticides should be used with due care. Their careless handling may cause serious pesticide poisoning. Some of the important precautions to be taken while handling these pesticides are as follows:

1. Always read the instructions printed on the label of the pesticides and follow them.

2. Pesticides should be kept away from the reach of children and domestic animals. It is safer if the pesticides are kept under lock and key.

3. Never store the pesticides along with food and feed.

4. While using pesticides, protective clothing viz hand gloves, aprons, rubber boots and gas masks should be used by the operators.

5. Hands and other parts of body should be thoroughly washed with soap after using the pesticides.

6. The empty containers of the pesticides should be dumped into the earth and these should not be used for storage of food items.

7. Drinking, smoking and eating are strictly prohibited during the use of pesticides.

8. The nozzle of the sprayer should not be cleared and blown with mouth.

If we take all these precautions, we may avoid the poisoning of pesticides. But some times due to accident or some or other reasons, pesticide poisoning may occur. In such cases, first aid measures should be immediately taken to minimize the toxic effect of poisoning of pesticides. Some of the important first aid measures are as follows:

(i) Immediately remove the patient from the godown or warehouse to open place and he should be allowed to rest in the open.

(ii) The patient should be induced vomiting so that the pesticide may come out from the stomach and may not cause damage to the vital part of the body. For vomiting, common salt or powered mustard seed along with plenty of water may be used.

Symptoms of pesticide poisoning

The symptoms of pesticide poisoning of some of the pesticides and their anti dotes are given below:

Organo phosphorous insecticides (Malathion, DDVP etc)

All Organo phosphorous insecticides such as Malathion, DDVP etc are poisonous chemicals. Nausea (feeling of vomiting) is the first poisoning symptom of all organo phosphorous insecticides. It is followed by vomiting, diarrhea, headache, giddiness, vertigo and weakness. There may be difficulty in breathing and disruption of nerve functioning. Death may be caused by anoxia (lack of oxygen).

Antedotes: Atropine sulphate is the specific antidote of organo phosphrous poisoning. This may be given in repeated doses of 2-4 mg at 5-10 minutes interval. 25-50 mg atropine sulphate may be given in a day.

Aluminium phosphide: The poisoning symptoms are feeling of fatigue, buzzing in ears, nausea, pressure in chest, intestinal pain diarrhea and vomiting. Oxygen therapy should be provided to the patient and drug which stimulate blood circulation should be given.

Stomach should be washed with 0.1% solution of potassium permanganate. Blood transfusion or infusion of glucose in the blood is recommended.

Zinc phosphide: Stomach should be washed with 0.1% solution of potassium permanganate. The small amount of copper sulphate solution in water (0.2%) should be given to the patient which will neutralize the effect of zinc phosphide.

Anticoagulant rodenticides: Vitamin K is the antidote of all anticoagulant rodenticides.

Universal Antidote: An universal antidote consisting of activated charcoal, tannic acid and magnesium oxide may be given in all types of pesticide poisoning. 3 gm of activated charcoal, 3gm of tannic acid and 4 gm of magnesium oxide may be given with one glass of water.

Nirupama posted in hotel management

Post updated on: Sep 27, 2021 3:07:14 PM