House Keeping Basics - Cleaning Equipment

Contributed By: Gaaural Thakur

1. Classification of cleaning equipments

Manual, Mechanical and Electrical.

2. Box sweepers

These are self propelled or mechanically operated box shaped sweepers used to remove debris and loosen soils from the road.

3. Bristles and what are the type of bristles

Bristles are the top part of any brush usually which comes in contact with the actual area to be cleaned. They are Soft, Hard or Semi hard types.

4. Enlist types of brushes

Toilet brushes, Bottle brushes, Carpet, upholstery, Feather, Hearth, Flue.etc.

5. What is impregnation of mops

The mop heads are usually soaked or sprayed with mineral oils so that dust is held on the mops by the oil.

6. Kentucky mops

These are the stitched mops where the strands of the mops are stitched in between so that they don’t become loose and can be laundered easily.

7. Mitts

Other name for dusters used for dusting, buffing. The material should be soft and absorbent and lint proof.

8. Swabs

Other name for waste cotton.

House Keeping Basics - Cleaning Agents

Contributed By: Ms. Gaaural Thakur

• What are detergents.
• These are the cleaning agents used in conjunction with water, loosens and removes the dirt and prevents it to settle back on the surface.
• Explain Abrasives.
• These are the cleaning agents which depend on the rubbing or scratching action to clean the dirt and grit from the hard surfaces.
• Reagents.
• These agents make the cleaning happen by the Chemical reaction requiring the distinctly low or high Ph.
• Explain polishes.
• These are the chemicals which produces shine by providing a smooth surface from which light is reflected evenly.
• Types of furniture polish.
• Paste polishes.
• Cream polishes.
• Liquid polishes.
• Spray on polishes.
• Floor sealers.
• This is a semi permanent finish applied on the floor which prevents the entry of Dirt, Grid or any other foreign substances.
• Oleo-resinous sealers.
• These are clear solvent based sealers used on all types of wooden floors.

Thing To Remember When You Go For Shopping for Your Dress

1.       LAWS OF DRESSING

a.      You don’t have to spend a lot on clothes to look like you’ve spent a lot.

b.      Dark color will always look more authoritative.

c.       Classics are classics for a reason.

d.      Dressing appropriately is like having good manners.

e.      A tie should always be tied and in place, not worn half mast.

f.        Nobody sees the label.

g.      Quality is more important than quantity.

h.     When in doubt, wear navy. Or gray.

i.        Clothes don’t make the man. (Though they can fake the man.)

Personal Interview Tips

Face-to-face interviews are where decisions are made! It may seem obvious, but dress professionally and come prepared. Bring several copies of your resume, writing utensils, notebook, references, questions, breath mints, a comb, etc. & anything that will make you feel comfortable and prepared.

During the employment interview, the interviewer meets with the candidate to evaluate their skills, capabilities, and level of experience. When sitting in the hot seat, keep in mind that while there are no standard responses, your replies should be clear and relevant.

To answer questions appropriately, remember these guidelines:

White Wines Basics

White wine, not white at all, but yellow, golden or straw like in color, why? Its color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).

Red Wines Basics

Red wine is red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grape-skins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice.

Top Service Standards

1.       Smile and use positive eye contact in every guest encounter.

2.      Whenever possible, call guests by their name.

3.      First impressions are lasting impressions.

Some F & B Service (BAR) Terminologies

Top up (verb)	To add enough to fill the glass Add ice and top up with more tonic water.
Stir (verb)	To mix together with a spoon Add the vodka to the tomato juice and stir.
Shaker (noun)	A container with a lid for mixing drinks. Put the cocktail ingredients in the shaker and shake hard.
Strain (verb)	To pour liquid through a sieve Strain the lemon juice into the glass.
Dash (noun)	A very small amount Add a dash of Tobasco Sauce.
Aperitif (noun)	An alcoholic drink enjoyed before a meal Would you like an aperitif before we order dinner?
Liqueur (noun)	A strong, sweet flavoured alcoholic spirit, often strongly flavoured, usually served at the end of a meal Cointreau is a popular liqueur, flavoured with orange peel.
Digestif (noun)	The French term for a liqueur We have several digestifs - Cointreau, Drambuie, etc...
Distil (verb)	To produce spirits, such as whisky, vodka, gin. This fine Irish whiskey has been distilled three times.
Spirits (noun)	Strong, alcoholic drinks made by distilling Spirits and mixers are on the same aisle of the supermarket.
Mixer (noun)	A non-alcoholic drink added to a measure of alcohol Soda and tonic are the most common mixers used in a bar.
Tonic water (noun)	A fizzy, non-alcoholic drink with a bitter taste, used as a mixer i'll have a gin and tonic, with ice and lemon.
Twist of lemon peel(noun)	A thin, curly piece of lemon rind, added for flavour and decoration Top up with tonic and garnish with a twist of lemon peel.
Draught (adjective)	Beer pumped from a barrel, not poured from a bottle A pint of draught bitter, please.
Bitter (noun)	Beer strongly flavoured with hops Two pints of best bitter, please.
Mild (noun)	Beer with a less strong flavour of hops. I’ll have a half of mild: bitter is too strong for me.
Still (adjective)	Describes a drink, especially water, which is not fizzy Sparkling or still water for you, Madame?
Sparkling (adjective)	Fizzy or carbonated Some sparkling waters come in distinctive green bottles.
Carbonated (adjective)	Fizzy, because carbon gas has been added under pressure Cola is a carbonated drink.
Garnish (verb)	To add a decoration Serve in a cocktail glass, garnished with mint and a twist of lemon.
Garnish (noun)	A decoration added to a drink, for appearance and for flavour Lemon peel or fresh mint are often used as garnishes.
Spillage (noun)	The amount of drink wasted by accidentally tipping it Spillage of expensive spirits and wines must be avoided in bar work.
Liquor (noun)	The North American term for spirits, or distilled alcohol I prefer my liquor neat.
Neat (adjective)	A drink as it is, without anything added Malt whisky is best taken neat.
Single malt (noun)	A Scotch whisky distilled from malted barley, from one distillery and not mixed with any other whisky We have a fine range of ten-year single malts.
Blend (noun)	A Scotch whisky made by mixing two or more different whiskies Johnnie Johnson whisky is a blend, not a single malt.
Cocktail (noun)	A drink with several ingredients, alcoholic and non-alcoholic A Sidecar cocktail is a mix of lemon juice, Cointreau and brandy.
Lager (noun)	A light fizzy beer I’ll have a nice cold pint of lager.
Ale (noun)	A pale beer Brewers produced pale ale, specially for export.
Soft drink (noun)	Any drink that does not contain alcohol Soft drinks for the children are on the table by the window.
Bitters (noun)	A liqueur with a bitter ingredient, such as quinine, peach or lemon Add a dash of Angostura bitters to the cocktail and shake well.
Measure (noun)	A fixed amount, usually of spirits For a gin and tonic, take one measure of gin and top up with a bottle of tonic.
Double (adjective)	A drink with two measures of spirits Let's have a double whisky to celebrate.
License (noun)	Official permission to sell alcohol on the premises
Licensee (noun)	A person who holds a license to sell alcohol
Chill (verb)	To keep a drink in the fridge Chill white wine in the fridge before serving.
Cooler (noun)	An insulated container to keep an opened bottle of wine chilled After filling the customers' glasses put the wine in the cooler.
Round (noun)	A number of drinks ordered and paid for by one customer
Dry (adjective)	Not sweet

Myths & Facts About Processed Foods

Myth: There are no benefits of processed foods.

Fact: Food processing makes many foods available that we couldn't otherwise eat (for example, most people eat bread or breakfast cereals but not unprocessed grains). Without food processing we certainly wouldn't have the large variety of food products we see on supermarket and store shelves. Food processing enables the year-round availability of foods that have limited growing seasons. Frozen and canned fruits and vegetables are just some examples. Processing extends the shelf life of foods. Tinned fish and UHT milk are just two examples of nutritious foods that are readily available as a result of food processing. Food processing also helps in increasing the quality and safety of many foods.

Convenience is another major benefit of foods that have been processed. Imagine not having dried noodles or tinned vegetables for that quick and easy dinner. Foods that have been processed are also used in situations where refrigeration is not possible such as camping expeditions and rations for the armed forces.

Myth: Processed foods are not as nutritious as fresh foods.

Fact: Many processed foods are just as nutritious or in some cases even more nutritious than fresh foods depending on the manner in which they are processed. Frozen vegetables are usually processed within hours of harvest. There is little nutrient loss in the freezing process so frozen vegetables retain their high vitamin and mineral content. In contrast, fresh vegetables are picked and transported to market. It can take days or even weeks before they reach the dinner table and vitamins are gradually lost over time no matter how carefully the vegetables are transported and stored.

17 Course Classical Menu

In 18th century AD, merchant/chef named Boulanger changed modern food service by selling dishes he called ‘restoratives’ – a word that is considered the prelude to the modern term, ‘restaurant’. Before this, food in France was controlled by guilds, and guest had little choice. That changed with Boulanger. The French Revolution of 1793 ended the monarchy and completely changed the fabric of French society. Many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves.

5 Basic Mother Sauces

A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.

Béchamel

The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

(Tomato is considered to be among the 5 mother sauces, however, it actually came about later...although it certainly has earned the title since it is the base for a large variety of sauces in today's cookery.)

Have Patience, You Don't Have To Find Success, Success Will Find You

Group Discussion Tips

Group Discussion is a very important round in any selection process, be it for an MBA course, campus recruitment or for any graduate/post graduate degree. The selection committee conducts GD to gauge whether the candidate has certain personality traits and/or skills that it desires in its members, say for example:

1. Ability to work in a team
2. Communication skills
3. Leadership skills
4. Reasoning ability
5. Initiative
6. Assertiveness
7. Creativity
8. Flexibility
9. Ability to think and act independently

Normally groups of 8-10 candidates are formed into a leaderless group and are given a specific situation to analyse and discuss within a given time limit. The group may be given a Case Study and asked to come out with a solution for a problem. The group may be given a topic and asked to discuss on the same. A panel will observe the proceedings and evaluate the members of the group.

Some few relevant points which one should remember while appearing for a GD: One needs to know what one's objective in the group is --- "to be noticed by the panel and to contribute meaningfully in an attempt to help the group reach the right consensus."

1. You must ensure that the group hears you. If the group hears you, so will the evaluator. You need to be assertive. It depends on you how you steer the group in the right direction, once it gets stuck to something. This gives you the chance to showcase your leadership skills. Most importantly, you have to make your chances. Many group discussion participants often complain that they did not get a chance to speak. The fact is that in no group discussion will you get a chance to speak. There is nothing more unacceptable in a GD than keeping one's mouth shut or just murmuring things which are inaudible.
   
   

All Personality Traits

All students are requested to see their personality traits. These are just for your personal preparation for interview are not issued to you officially. Two or more students may share same personality trait, but the characteristics may differ as per their behaviour & skills.

01	B	C	E	G	Serious, quiet, earn success by concentration and thoroughness. Practical, orderly, matter-of-fact, logical, realistic and dependable. See to it that everything is well organized. Take responsibility. Make up their own minds as to what should be accomplished and work toward it steadily regardless of protests or distractions.
02	B	C	F	G	Quiet, friendly, responsible and conscientious. Work devotedly to meet their obligations and serve their friends and school. Thorough, painstaking, accurate. May need time to master technical subjects, as their interests are usually not technical. Patient with detail and routine. Loyal, considerate, concerned with how other people feel.
03	B	D	F	G	Succeed by perseverance, originality and desire to do whatever is needed or wanted. Put their best efforts into their work. Quietly forceful, conscientious, concerned for others. Respected for their firm principles. Likely to be honored and followed for their clear convictions as to how best to serve the common good.
04	B	D	E	G	Usually have original minds and great drive for their own ideas and purposes. In fields that appeal to them, they have a fine power to organize a job and carry it through with or without help. Skeptical, critical, independent, determined, often stubborn. Must learn to yield less important points in order to win the most important.
05	B	C	E	H	Cool onlookers—quiet, reserved, observing and analyzing life with detached curiosity and unexpected flashes of original humor. Usually interested in impersonal principles, cause and effect, how and why mechanical things work. Exert themselves, no more than they think necessary, because any waste of energy would be inefficient.
06	B	C	F	H	Retiring, quietly friendly, sensitive, kind, and modest about their abilities. Shun disagreements; do not force their opinions or values on others. Usually do not care to lead but are often loyal followers. Often relaxed about getting things done, because they enjoy the present moment and do not want to spoil it by undue haste or exertion.
07	B	D	F	H	Full of enthusiasms and loyalties, but seldom talk of these until they know you well. Care about learning, ideas, language, and independent projects of their own. Tend to undertake too much, and then somehow get it done. Friendly, but often too absorbed in what they are doing to be sociable. Little concerned with possessions or physical surroundings.
08	B	D	E	H	Quiet, reserved, brilliant in exams, especially in theoretical or scientific subjects. Logical to the point of hair-splitting. Usually interested mainly in ideas, with little liking for parties or small talk. Tend to have sharply defined interest. Need to choose careers where some strong interest can be used and useful.
09	A	C	E	H	Matter-of-fact, do not worry or hurry, enjoy whatever comes along. Tend to like mechanical things and sports, with friends on the side. May be a bit blunt or insensitive. Can do math or science when they see the need. Dislike long explanations. They are best with real things that can be worked, handled, taken apart or put together.
10	A	C	F	H	Outgoing, easygoing, accepting, friendly, enjoy everything and make things more fun for others. Like sports and making things. Know what’s going on and join in eagerly. Find remembering facts easier than mastering theories. Are best in situations that need sound common sense and practical ability with people as well as with things.
11	A	D	F	H	Warmly enthusiastic, high-spirited, ingenious, imaginative. Able to do almost anything that interests them. Quick with a solution for any difficulty and ready to help anyone with a problem. Often rely on their ability to improvise instead of preparing in advance. Can usually find compelling reasons for whatever they want.
12	A	D	E	H	Quick, ingenious, good at many things,. Stimulating company, alert and outspoken. May argue for fun on either side of a question. Resourceful in solving new and challenging problems, but may neglect routine assignments. Apt to turn to one new interest after another. Skillful in finding logical reasons for what they want.
13	A	C	E	G	Practical, realistic, matter-of-fact, with a natural head for business or mechanics. Not interested in subjects they see no use for, but can apply themselves when necessary. Like to organize and run activities. May make good administrators, especially if they remember to consider others’ feelings and points of view.
14	A	C	F	G	Warm-hearted, talkative, popular, conscientious, born cooperators, active committee members. Need harmony and may be good at creating it. Always doing something nice for someone. Work best with encouragement and praise. Little interest in abstract thinking or technical subjects. Main interest is in things that directly and visibly affect people’s lives.
15	A	D	F	G	Responsive and responsible. Generally feel real concern for what others think or want, and try to handle things with due regard for other people’s feelings. Can present a proposal or lead a group discussion with ease and tact. Sociable, popular, active in school affairs, but put time enough on their studies to do good work.
16	A	D	E	G	Hearty, frank, able in studies, leaders in activities. Usually good in anything that requires reasoning and intelligent talk, such as public speaking. Are usually well informed and enjoy adding to their fund of knowledge. May sometimes be more positive and confident than their experience in an area warrants.