HOSPITALITY

SERVICES
FATIMA SYED – 18091AA046
HOTEL I NDUSTRY MUSKAAN – 18091AA063
NADIA – 18091AA068
NAFIA – 18091AA064
SYED AHMED – 18091AA074
ULFATH – 18091AA076
WHAT IS A HOSPITALITY
INDUSTRY?
The hospitality industry is a broad
category of fields within the service
industry that includes lodging, food and
drink service, event planning, theme
parks, travel and tourism.

It includes hotels, tourism agencies,

restaurants and bars.
 TYPES OF SERVICES
There are two options in the standard classification of services:
Basic and Additional Hotel Services.
Paid and Unpaid Services in a Hotel.

Basic services of hotel services

Two basic services provided by a hotel are Room and Board. Thus, room is the main service of
the enterprise that belong to hotel business.

Besides providing an accommodation for temporary staying, related services such as changing
bedclothes, giving towels and hygiene items, the opportunity to use appliances and TV set,
cleaning and sanitation are available.

Meals are provided by dining facilities, restaurant, cafes, bars that work in a hotel or in
collaboration with it. Foods can be also delivered to a hotel room.
 The most common additional
services:

Additional services  Laundry and dry-cleaner

bath, sauna, swimming- pool
provided by a hotel  Billiards, Gym and
Playgrounds
 Delivery of Flowers and
•TO ATTRACT MORE CLIENTS TO A HOTEL
Gifts
ADDITIONAL PAID OR UNPAID SERVICES ARE
OFTEN AVAILABLE.
 Sports Equipment
 Car Rental
•THEY COULD BE DIFFERENT ENTERTAINMENTS,  Tickets sale service for
PERSONAL SERVICES, SERVICES FOR FAMILIES, transportation
BUSINESS OR VIP CLIENTS THAT ARE OFTEN
 Tour service
PROVIDED IN THE FORM OF PACKAGES.
 Renting of a conference-
hall or other premises.
SECURITY * Hotel Lock Systems

* Video Surveillance Systems

SYSTEM * Alarm Systems:

1. Local Alarms
2. Contact Alarms
3. Remote Alarms

* Sprinkler Systems And Carbon Monoxide

Detectors

* Fire Safety Alarms

 KEYCARD LOCK:
HOTEL LOCK SYSTEMS Keycard systems operate by physically moving detainers in
the locking mechanism with the insertion of the card, by
shining LEDs through a pattern of holes in the card and
detecting the result, by swiping or inserting a magnetic stripe
card, or in the case of RFID or NFC cards, merely being
brought into close proximity to a sensor.

ELECTRONIC LOCK:
An electronic lock (or electric lock) is a locking device which
operates by means of electric current. Electric locks use
magnets, solenoids, or motors to actuate the lock by either
supplying or removing power.

Hotel door entry systems leverage cutting-edge technology

to offer seamless entry via a code or smartcard instead of
keys.
VIDEO SURVEILLANCE
SYSTEM Video surveillance systems are a system of one or more
video cameras on a network that send the captured video
and audio information to a certain place.

The images are not available to the public like television.

They are live monitored or transmitted to a central

location for recording and storage.

The two types of surveillance cameras available are

Analogue and Digital.

Camera system that enables you to remotely monitor

hotel security cameras from a smartphone, PC or tablet
computer.
 ALARM SYSTEMS

Local alarms: May serve as deterrents, as they are not hard-wired

to a central monitoring location

Contact alarms: are hard-wired to a central point. Most silent alarms

are always hard-wired to a central point are usually equipped in cashier
areas, storerooms, and other areas.

Remote alarms: typically rely on some sort of transmission. For example,

the more elaborate radio waves, microwaves, and photoelectric light.
 FIRE ALARM SYSTEMS

 Fire alarm systems are generally required by local

fire and safety Laws.

 Fire alarm is required to alert employees of fires or

other emergency conditions.

Because of this reason all hotels, motels and

apartments must have a fire alarm system in proper
operating condition which is tested at least every two
months.
SPRINKLER SYSTEMS SYSTEM’S AND MONOXIDE DETECTORS

 Sprinkler systems are mandatory in establishments that are

four-storeyed or higher.

 Sprinklers can, to an extent, control the outbreak of a fire

with the help of which the security personnel can safely direct
and lead the guests to safety.

 Carbon monoxide is most dangerous gas generated in any

combustion. It is generally produced as a by-product of a
malfunctioning water heater, HVAC unit, kerosene heater, coal
boiler, or any other petroleum unit.

 Its hazardous nature can cause deaths, hence, installing

carbon monoxide detectors becomes imperative in hotels.
INTERNET
SERVICES
 Essential Elements of Internet

for
73%Hotels
of leisure travelers insist that free internet
access is very important when choosing a hotel.

Yet, internet infrastructure is a pricey investment.

Successful Wi-Fi deployment uses a combination of
switches and access points (APs) for ideal speeds
throughout your building, exterior spaces, and even
Hospitality Wi-Fi is a way for a property owner or
parking areas.
general manager to enhance the offerings at hotel
and for guests.

From virtual assistants to Wi-Fi-connected TVs, if

your rooms offer a multitude of devices with
connectivity needs, Wi-Fi is an essential.

Having Wi-Fi at your hotel is a simple but effective

way to give the guests the convenience of
connectivity while adding value to property.
How do hotel WIFI systems work? How Is Wi-Fi for Hotels Different Than Home Wi-Fi?

 One of the key differences between the Wi-Fi you use at home
 At a basic level, your hotel
and the Wi-Fi you use at a hotel is its USABILITY.
internet is similar to other
commercial systems. It relies on
 Even if your household has multiple streaming devices
internet cables and business-grade
connected to the internet at the same time, a home Wi-Fi
equipment that supports wireless
network is meant to support the needs of fewer people than a
users, hotel IoT solutions, and
network at a hotel.
office operations. Typical WIFI
setup includes:

 Routers connect to your

internet service provider’s
network.

 Access points extend WIFI to

guest rooms and public spaces.
 Switches join access points for a
seamless internet connection.
Hotel WIFI Cost Versus
Value
Internet for hotels is a critical
technology investment, which is
one reason why “54% of hotels
plan to increase their technology
budgets,”
Your hotel WIFI installation cost,
maintenance, and operation
provide:
• Secure and reliable hotel
guest WIFI network
• Scalable network design
that adjusts as needs
increase
• Integrated bandwidth
management systems
How much does WIFI cost to install?
As with any technology investment, your hotel WIFI
installation cost depends on your property layout, size, and
existing infrastructure.
A qualified provider starts with a thorough assessment of
your hotel premises. Once complete, engineers use this
data to design an efficient wireless network diagram and
equipment list.
Your final hotel WIFI cost depends on:
• Amount of cabling required
• Necessary infrastructure improvements
• AP quality and quantity
• Extra equipment like switches or signal boosters
• Changes required to maintain proper aesthetics
• Initial setup and WIFI installation costs
INTRODUCTION TO
The organization of kitchens will vary, mainly due to the size and the type of the establishment.
KITCHEN
Obviously, where a kitchen has hundred Chefs preparing for banquets for up to 1000 people and a
lunch and dinner service for 300-400 customers with a la carte menu, the organization will be quite
different from a small restaurant.

A large kitchen, which caters for a large number, will have more sections than a smaller kitchen catering
for lesser numbers.

 The number of staff in a section is determined by the amount of work to be done and importance of
the contribution of the section to the menus and the skill of work.

The base of different kitchen organizations is taken from the Traditional Kitchen Organization that
was pioneered by Auguste Escoffier, the instigator of the partie or corner system.
KITCH E N
LAYOUT
If you understand the basic principles of kitchen layout will help take much of the
mystery out of the design process. The most basic layout principle is the work triangle.
The work triangle is the line drawn from each of the three primary work stations in the
kitchen - the food storage, cooktop, and sink.

The sum of the ideal triangle is supposed to be between 15 and 22 feet, putting each of the
three appliances within two or three steps of one another. The three
primary kitchen work stations which create the work triangle are:

1.Food storage - Your refrigerator and pantry are the major items here.

2.The preparation/cooking station - Your range, oven, microwave, and smaller appliances are
found in this area. Counter space is important in this section.

3.The clean-up station- Cabinetry for this station is designed to organize with the trash
bin cabinet and roll-out tray baskets for storage convenience.
 DIFFERENT TYPES OF KITCHEN LAYOUTS:
1-The Single Line (Or Pullmann) Kitchen
This is a smart and simple solution for narrow rooms, ideally with
one wall over 10 feet long, without windows or doors. However,
this layout causes the longest journey distances since you often
have to walk from one end of the room to the other. Therefore, it's
a good idea to place the sink in the middle of the line, with
adequate space separating it from the range:
1. Ideal for apartments and smaller homes
2. Works well with the open designs found in many contemporary
homes
3. Small moveable table can provide eating space
4. Can be enhanced with the addition of an island
2- The Galley Kitchen
This shape offers the most efficient use of space, making it the choice of
many professional chefs. The two rows allow room for lots of
preparation space, and moving between activity areas can be as easy as
turning around. However, this shape is not ideal if the corridor is open at
both ends, since it can cause traffic congestion.
Make sure there is enough room for opposite drawers to be open at the
same time (at least 48?). Another important consideration is to keep the
cleaning and cooking areas on the same side in order to minimize the
risk of accidents while moving hot pans between the sink and range.
1. Great for smaller kitchens
2. Appliances are close to one another
3. Easy for one cook to maneuver
4. Can easily convert to a U-Shape by closing off one end

3-The U-Shape Kitchen
T H E U S E O F T H R E E F U L L WA L L S I N A RO O M O F F E RS T H E
PERFECT WORKING KITCHEN. THE FRIDGE, RANGE AND SINK
C A N B E S PA C E D O U T F O R M A X I M U M E F F I C I E N C Y A N D
C O N V E N I E N C E . T H I S I S G R E AT N E W S F O R T H O S E W H O TA K E
Y O U R C O O K I N G S E R I O U S LY, A S I T P R O V I D E S T H E B E S T
W O R K F L O W S W I T H T H E S H O R T E S T D I S TA N C E S A R O U N D T H E
KITCHEN. THIS SHAPE ALSO ALLOWS FOR LARGE AMOUNTS
O F C O U N T E R T O P A N D S T O R A G E S PA C E .
1 . P E R F E C T F O R FA M I L I E S W H O U S E T H E I R K I TC H E N S A
G R E AT D E A L
2 . P R O V I D E S P L E N T Y O F C O U N T E R S PA C E
3. EFFICIENT WORK TRIANGLE
4 . C A N C O N V E R T O N E C A B I N E T L E G I N T O A B R E A K FA S T B A R
4-The G-Shaped Kitchen
B U I LT V E R Y M U C H L I K E T H E U - S H A P E D W I T H T H E
A D D I T I O N O F A N E L O N G AT E D PA R T I A L W A L L , T H E G -
S H A P E D K I T C H E N O F F E R S A G R E AT D E A L O F S PA C E .
1 . I D E A L F O R L A R G E R FA M I L I E S N E E D I N G E X T R A
S T O R A G E S PA C E
2 . P L E N T Y O F C O U N T E R A N D C A B I N E T S PA C E
3 . M U LT I P L E C O O K S C A N F U N C T I O N W E L L I N T H I S
L AY O U T
4 . C A N C O N V E R T O N E C A B I N E T L E G I N TO A B R E A K FA S T
B A R O R E N T E R TA I N I N G A R E A
H V A C:
Hotels usually use three types of HVAC systems:
 Pac kaged terminal air c onditioners (PTACs)
 Vertic al terminal air c onditioners (VTACs)
 Variable refrigerant flow (VRF) units
 Packaged Terminal Air
Conditioners
Hotels use these self-contained A/C units for individual rooms.
PTAC units are usually installed below the window or against a wall and
typically do not use outside air to cool or heat the room. This means
that standard PTAC units only recycle air from within the room.
WORKING FOR COOLING
. First, the compressor within the HVAC unit pumps refrigerant to the coils.
Air passes over these coils, becomes cold and is blown into the room for cooling.
The heat and humility the coils extract from the air is blown outside via the
exterior grille.
WORKING FOR HEATING
There are two ways that PTAC units can be used to heat a room:
1.Heat Pump: a reversal of the PTAC cooling process, which heats coils using
refrigerant.3
2.Electric Heat: an electric heating element is located near the unit’s
vents, which heats air as it passes over the element.3
Vertical Terminal Air Conditioners
VTAC units are compact systems that are built into the wall.
They have thecapacity to heat and cool multiple rooms.

WORKING
VTAC units are typically installed in a closet-like corner
that takes in air from below and discharges it through a
top- duct to heat or cool the room(s). They use the same
cooling and heating processes that PTAC systems use.

Variable
Refrigera
nt Flow
For variable refrigerant flow (VRF)
systems, there is a central outdoor
condensing unit that can be easily
installed on the roof . The outdoor unit
connects to up to 24 fan coils, which are
located in each room.
FOR COOLING
the VRF condensers pump cold refrigerant to each fan coil
unit. The air passes over the coils and blows cold air through
the ducts
FOR HEATING
the VRF condenser works as a heat pump, which creates
hot refrigerant to be sent to each fan coil. The air passes
over the coils and blows heat through the ducts.
RECOVERY
VRF systems with heat recovery can work in both heating
and cooling mode. This enables heat to be redirected to
other rooms, rather than rejected. This means that heat
from one room can be brought into another room without
engaging the main condenser.
LAUNDRY SERVICES
PROCESS
PROCESS
WASTE WATER
TREATMENT
 INDEX

INTRODUCTION

TREATMENT STEPS

DISINFCTION PROCESS
 Sewage Treatment
Plant for Hotels
• Sewage or wastewater is liquid from residences,
institutions, commercial and industrial establishments,
together with groundwater, surface and storm water.

After treatment, the treated water can be reused for

gardening or can be disposed off.
• Wastewater from the hotels is collected in the treatment
plant, where it goes through several stages of treatment
by means of drains and collectors.
• The effective sewage treatment plants for small,
medium and large sized hotels and resorts are very small
and compact which involves mechanical, chemical and
biological treatments/techniques which would minimize
environmental pollution (i.e. water pollution).
Conventional treatment process flow
chart for STP (in Hotels) is shown
below:
• 1. Preliminary Treatment: During this stage, solids are removed through screening,
sedimentation and skimming.
• It’s major objective is to remove coarse solids through screening. Incoming
wastewater called influent passes through mechanical screens consisting of bars
where rags, sticks, papers, drinking cans and other similar items will get removed.
• It involves grit chamber to remove sand and grit. This treatment also removes excessive
amount of oils and greases.

2. Primary Treatment: It is also known as physical-chemical treatment which is to be

done prior to biological treatment called secondary treatment.
• It aims at removing organic and inorganic solids by the processes of sedimentation and
floatation. During this treatment flow of wastewater is reduced to encourage
sedimentation and thereby allowing the heavier solids to settle at the bottom and
significant amount of floating material such as grease and oil will rise to the surface
and be skimmed off.
• The settled solid is called as primary sludge which will be further subjected to sludge
digestion process. This particular treatment removes about 50-60% of influent
suspended solids and reduces BOD level up to 30- 40%.
• The clarified water flows on to the next step of treatment.
• 3. Secondary Treatment: This treatment is referred as biological treatment process which
generally uses one of the biological aerobic
processes called “Activated sludge process” to
degrade organic matter.
• During this process, primary effluent enters into aeration tanks, where it is mixed with
microorganisms.
• Air is pumped into aeration tanks and hence bacteria growth will get increase to breakdown the
organic matter that still present in the effluent.
• Some of the sludge will be re-circulated back to aeration tank to stimulate activated sludge
process to remove as many pollutants as possible.
• The remaining sludge is removed from the tank and mixed with primary sludge in sludge
processing system for further processing. This stage removes about 80-90% of organic solids.
• it enters into last stage called tertiary stage or disinfection stage.
• 4. Tertiary Treatment: Even after
primary and secondary treatment,
treated wastewater may contain
some disease causing
microorganisms and that is why
disinfection is required.
• Disinfection disinfects and kills
harmful microorganisms from the
effluent and it is done by using
disinfectants like chlorine, ozone, UV
light or other chemical disinfectants.
• Ozone and ultraviolet
disinfection process is results in
cleaner effluent
• Tertiary treatment is also
called as disinfection treatment
which is an essential step
because it protects humans
health.