ABOUT THE HOTEL

ABOUT THE STAFF

1. How old is the Hotel?
________________________________ 1. Does the staff give a neat, professional
2. What are the amenities that the Hotel appearance?
can offer? o Yes
________________________________ o No
________________________________
____ 2. Does the staff attempt to address
3. What are the Types of Room that the guests by Name?
Hotel can offer? o Yes
________________________________ o No
________________________________ 3. Does the staff refrain from acting busy
4. Is the technology and equipment of the or being rude when guests ask
Hotel is up to date? questions?
o Yes o Yes
o No o No

ABOUT THE GUEST ABOUT THE FRONT DESK OFFICER

1. Do guests feel safe and secure on the 1. How long are you in service?
premises? ________________________________
o Yes ________________________________
o No _____________

2. Are documents and other information 2. How do you handle the guest
obtained from guest held securely? complaints?
o Yes ________________________________
o No ________________________________
_____________
ABOUT THE SERVICE
3. How many hours do you have in duty in
1. Has the hotel maintained its standard a day?
from the first time of its establishment? ________________________________
o Yes ________________________________
o No _____________
4. As a front desk officer what is the thing
2. Is the level of service the same at all that you should always do or remember
times of the day and for all members of during
staff? Service?
o Yes ________________________________
o No ________________________________
_____________
3. Are all service / facilities available as 5. What do you love the most in your job?
promised? ________________________________
o Yes ________________________________
o No _____________

Unusual hotel
Floating Hotel in Sweden
At this hotel, guests can work and socialize
in an inspiring environment, enjoy good
food and drink, and then fall asleep to the
sound of lapping waves.
Sand Hotel in United
Kingdom
World’s first sand castle hotel at Weymouth
beach in the seaside Town of Dorset in the
UK
Jungle Hotel in Mexico
V-Houses, an amazing jungle retreat near
the fishing village of Yelapa in tropical
Mexico
Ice Hotel in Canada
Unique ice and snow hotel offers a
distinctive and incomparable experience that
disappears every spring
Capsule Hotel in Japan
Modern hotel where the guest space is
reduced in size to a modular plastic or
fiberglass block, providing enough room to
sleep.
Survival Pod Hotel in
Netherlands
The Capsule Hotel, which consists of oil rig
survival pods, is located on a canal in
Amsterdam
Cave Hotel in Turkey
Unusual Cave hotel in Turkey offers
fabulous atmosphere and a perfectly exotic
setting.
Airplane Hotel in Sweden
Now you can spend the night on-board a real
jumbo jet
Tree house Hotel in India
Eco-friendly jungle getaway located in the
heart of Mudumalai Wildlife Sanctuary. Get
ready for wonderful and amazing
experiences
Prison Hotel in Germany
Former German prison turned hotel offers
guests a jailhouse experience, with a
possibility of walking out whenever they
like.
Underwater Hotel in Fiji
World’s first undersea resort located on a
private island in Fiji. Poseidon Resorts
offers exciting adventures with luxury
accommodation
Drain Pipe Hotel in Austria
Cool hotel constructed from repurposed,
incredibly robust drain pipes
 baking, where the quantity per unit may
vary.

BAKER’S PERCENTAGE
Example
Baker's percentage, sometimes called A recipe could call for the following
formula percentage[1], is a way of ingredients:
indicating the proportion of ingredients
when making bread. The percentage is the 100% flour
ratio of ingredients expressed in terms of the 35% water
mass of the flour used (that is, the unit 35% milk
mass). For example, if a recipe calls for 10 4% fresh yeast
pounds of flour and 5 pounds of water, the 1.8% salt
corresponding percentages will be 100% and
50%. Because of the way these percentages The formulas to derive the ingredient
are stated, as a percent of the weight of flour weights when any weight of flour is chosen:
rather than a percent of overall weight of
ingredients, the total will always exceed X = flour weight
100%. 0.35 * X = water weight
0.35 * X = milk weight
Common formulations for bread include 0.04 * X = yeast weight
100% flour, 60% water/liquid, 1% yeast, 2% 0.018 * X = salt weight
salt and 1% oil, lard or butter. The amount
of water, expressed as a percentage of the If the baker chooses to use 2 lb of flour, the
weight of flour, is referred to as the recipe would call for:
"hydration" and is indicative of the
stickiness of the dough and the "crumb", or 2.0 lb flour
internal texture, of the bread. Higher 0.7 lb water (or 11.2 oz)
hydration levels produce more and larger 0.7 lb milk (or 11.2 oz)
holes, as is common in artisan breads such 0.08 lb fresh yeast (or 1.28 oz)
as baguettes or Ciabatta. 0.036 lb salt (or 0.577 oz)

In addition, the baker percentage enables the If the baker chooses to use 10 kg of flour,
user to more accurately compare recipes (i.e. the recipe would call for:
which is drier, saltier, sweeter, etc.).
10 kg flour
Bread recipes are more conveniently 3.5 kg water (or 3.5 L)
expressed in this manner, using mass instead 3.5 kg milk (or 3.5 L)
of volume measurements. The uncertainty in 0.4 kg fresh yeast (or 400 g)
using volume measurements follows from 0.18 kg salt (or 180 g)
the fact that flour settles in storage and
therefore does not have a constant density. It
also allows uniform measurement of Drawbacks
ingredients such as eggs, commonly used in
Baker's Percentages do not accurately reflect
the impact of the amount of gluten-forming
proteins in the flour on the final product and
therefore may need to be adjusted from
country to country, or even miller to miller,
depending on definitions of terms like
"bread flour" and actual protein content.[2]

In home baking, the amounts of ingredients

such as salt or yeast expressed by weight
may be too small to measure accurately on
the scales used by most home cooks. For
these ingredients it may be easier to express
quantities by volume, based on standard
densities. Many breadmaking books targeted
to home bakers will provide both
percentages and volumes for common batch
sizes, for this reason.

Conversions
The use of customary U.S. units can
sometimes be awkward and the metric
system makes these conversions simpler.
However, adaptation of the recipes can be
done with the following densities
approximations. Returning to volume units
makes the measurements less precise.

1 lb of flour is approximately 3 3/4

cups
1 cup of water weighs approximately
1/2 pound (a U.S. gallon is 8.34 lb, a
litre is 1.00 kg)
1 lb of flour is typical for a normal
household yeast bread recipe
60% amount of water for 1 lb of
flour is just under 10 ounces, or 1
cup plus 2 ounces.