2. Hospitality
“Atithi Devo Bhava” in Nepalese normative value, guest is god and conventionally they are treated like god or “the friendly and generous treatment of guests or strangers” is called hospitality

3. Hospitality
Above mentioned meaning and concept of hospitality explore the traditional phenomenon of hospitality service of ancient period. These cultural phenomenon have developed and became the world’s most popular business enterprise.

4. Dimension of Hospitality
Social/Cultural Hospitality
Private Hospitality
Business Hospitality

5. Service Quality in Hospitality
There are two dimensions of quality service in hospitality: technical and functional. Technical quality is what is delivered and functional quality is how it is delivered. All the tangibles will create the technical quality but the intangibles will generate the functional quality.

6. Etiquette
Etiquette is one of the most essential fundamental skills of all hospitality professionals to meet the cultural needs of every guest.

9. Hospitality Etiquette
Grooming
Greeting
Punctuality
Use of names and titles Body language
Personalized Service Dining etiquette
Positive Attitude
Politeness
Dress code

10. Food and Beverage Service
Pre-plated service
Platter to plate service
English Service
Buffet service
Counter service
Family service
Gueridon service

11. Types of Meals Supper: Less formal meal of before dinner.
A la carte: Multiple choice, individual priced, order to cook
Table d'hôte: Fixed menu, fixed priced, ordered in advance, They are:
Breakfast: Starting meal of the day
Brunch: Combined meal of B/F and Lunch
Lunch: Day time meal between 12 – 2 pm.
High Tea: Light meal between 3 – 5 pm.
Cocktail: Small bites meal with beverages
Dinner: Main meal between 7-9 pm.
Supper: Less formal meal of before dinner.

12. Four Course Nerpali Menu
Chatamari x
Alu Tama Bodi x
Rice, Daal, Khasi ko Ledo Bhedo, Mis mas Tarkari, Achar, Salad x
Sisaphusawala Hwantagu

13. Dining Table Layout

15. Formal Banquet Set up

20. Hosting/attending lunch/dinners
Dining Etiquette
Hosting/attending lunch/dinners
Sending out invitations well in advance with date, time, venue and dress code clearly indicated at the card
Seeking RSVP/sending RSVPs (to ascertain no. of guests for seating arrangements)
Find out nos. of Veg/non-veg guests
Ascertaining type of lunch/dinners (formal/sit-down/buffet)
Draw /fix appropriate menu depending on season/guests
Punctuality for the event-reach on time.

21. Dining Etiquette
Seating-is there a protocol as to who sits where? Should one wait to be seated? Use of Equipment- Is it a knife and fork or fork and spoon or chopsticks? Is there any etiquette around using them? Fork is used to hold the foods by left hand and knife is used to cut and collect the foods by right hand, then the fork is used to eat the foods. Body language-how should one sit? Is it bad etiquette to rest elbows on the table?

22. Dining Etiquette
Conversation-Is the meal the proper place to engage in conversation? If so, is discussing business appropriate?
The food-Does one finish everything on the plate? Is it polite to ask for more. It is impolite to start eating before everyone has been served. Never chew with your mouth open. Never talk with food in your mouth. It is impolite to slurp your food or eat noisily.

23. Chatamari

24. Alu Tama Bodi

25. Nepali Khana Set

26. Fruits Salad

29. Nepal Academy of Tourism and Hotel Management
Thank You
Surya Kiran Shrestha
Nepal Academy of Tourism and Hotel Management