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   Ancient Period:   The Sumerians  – The recorded history of the hospitality industry began with the Sumerians who lived in  Mesopotamia  near the  Persian Gulf . Began the recorded history of the hospitality industry. They were the first to establish  taverns  that provided food, drinks, and shelter to  Sumerian traders and travellers . Early Traders  – In 2000 BC, Middle Eastern traders set up the  caravanserai  to provide food and shelter to traders and travellers. They were the forerunners of the inns. Caravanserai is an example of an early inn. The  Ancient Persians  – constructed  Khans , a combination of stables and sleeping accommodations that served  traveling caravans . Medieval Period Dark Ages   –  Fall of Roman Empire . In Europe,  Charlemagne  established  rest houses for pilgrims  to provide protection and hospitality. Renaissance : 1350 AD to 1600 AD  ...

     Front office systems are software/tools used by hotels to manage guest interactions and daily operations. 1.  Non-automated/ Manual System - This is classic hospitality management—everything’s handled face-to-face, with records kept on paper. Reservations: Logged by hand in a ledger or diary.  Check-in and check-out: Guests complete physical forms, and keys are managed from a physical rack. Billing calculations are done manually or with a basic calculator, while communication depends on memos or direct conversation. Typical tools include ledger books, wall-mounted room status boards, and physical key racks. Example: Imagine a small, family-run guesthouse that tracks bookings in a notebook and handles payments with a simple cash box. Advantages: Extremely low upfront costs and no technical know-how needed. Drawbacks: It’s slow, mistakes are common, and scaling up is tough as business grows. 2. Semi-automated (Electo-Mechanical) - Here, you’ll find...

  a. Duties and Responsibilities of a Front Office Staff Below is the job role of a Front Office Staff based on the Source: Educational Institute of AH&MA  b. Anatomy of Front Office Staff Maintaining Good grooming and Personal hygiene 1. Maintaining a neat and clean hairstyle. 2. Use light make-up to project a professional working image. 3. The  uniform should be spotless and well-ironed. 4. Avoid excessive use of jewelleries. 5. Nails should be well-manicured and hands absolutely clean. 6. Shoes should always be polished. c. Characteristics of an Effective Front Office Staff 2-Classification of Front Office Staff  Frontline staff/specialists - those who deal directly with the guests. They are the Front of the house . Example: Front Office Manager, Front Desk Agent, Uniformed Service. Backline specialists - Use their specialized knowledge to improve frontline operations. Back of the house .   Example: Reservation Supervisor, Reservation Agent, Tel...

            Food production -  is the process of transforming raw ingredients into edible food products. These converted food products can either be used for home cooking directly or by the food processing industries. The process of food production can be segregated into several stages and each of them is very important. In the food processing industry, the process starts with primary steps of cleaning, segregation, etc., and ends when the food is packed and marketed. Food Production Principles:           a. Begin with Quality Foods           b. Clean Properly           c. Properly Handled           d. Use Proper seasoning           e. Use the right techniques           f. Follow standard recipes           g. Cook the right amount  ...

                                                          Dining room - is the place where food which has been carefully prepared is to be served. In a    food service establishment, care must be taken to prepare and arrange the dining room such that efficient service to guests can be rendered.                               Types of Meal Service: 1.  Self-service - calls for customers or guests to select their own food from a point where food offerings are arranged, either at a food counter or in an assembly line. The guests then carry their own food to the dining table. There are two categories of this type of service. These are the cafeteria service and the buffet service. Cafeteria service - a type of food service location in w...

       SANITATION AND SAFETY Restaurant Management – Food Safety Sanitation Guidelines        Personal Hygiene - Appropriate Work Attire:     Service Staff – Uniform, Clean, fit properly, Clean Shoes, Polished, keep jewelry to a minimum, Hair pulled back, Hands clean, Fingernails trimmed and clean without nail polish, Teeth clean and breath is fresh, Use deodorant, No heavy colognes or perfume Personal Health: Get enough sleep, Exercise regularly, Stay home when ill, and wash hands often.  Restaurant Safety Identifying the General Hazards: Electrical hazards, Fire hazards, Slips/Trips/Falls, and New Workers Safety Guidelines - Be sure to locate: •Potential dangers •Emergency exits and routes •Handwashing stations •First aid kits •Fire Extinguisher         Food Safety – how food is handled to prevent foodborne illness.  It includes:  • Food Preparation method - Raw foods must be kept separate from rea...

Ancient Period: The Sumerians – The recorded history of the hospitality industry began with the Sumerians who lived in Mesopotamia near the Persian Gulf. Began the recorded history of the hospitality industry. They were the first to establish taverns that provided food, drinks, and shelter to Sumerian traders and travellers. Early Traders – In 2000 BC, Middle Eastern traders set up the caravanserai to provide food and shelter to traders and travellers. They were the forerunners of the inns. Caravanserai is an example of an early inn. The Ancient Persians – constructed Khans, a combination of stables and sleeping accommodations that served traveling caravans. Medieval Period Dark Ages – Fall of Roman Empire. In Europe, Charlemagne established rest houses for pilgrims to provide protection and hospitality. Renaissance: 1350 AD to 1600 AD – there were no restaurants or dining establishments. Concern about table manners increased and rules to be observed at the dinner table were develop...