Posts by Amit Kumar
04
Jun
Andhra Pradesh Cuisine (Telugu Cuisine)
Andhra Pradesh Cuisine (Telugu Cuisine)
INTRODUCTION
The Andhra Pradesh cuisine is based mostly on regional variation, its rich ...
04
Jun
ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS
Energy conservation measures for Hotel Industry
DO’S AND DONT’S
FOOD & BEVERAGE DEPARTMENT
This department consumes approx...
04
Jun
Organization of Banquet Department
Banquet organization structure
Banquet manager.
Banquet Sales Coordinator ...
04
Jun
Types of Meringues
There are three types of meringue; their differences lie in when and how the sugar is added:
French Meringue This uncooked meri...
04
Jun
Additives and preservatives used in Ice-cream manufacture
As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up...
04
Jun
Ice Sculptures
Ice Sculptures
The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or fig...
04
Jun
Function of menu
Menu is a very important tool for the operation of any food and beverages service operations. It serves various functions:
Informati...
03
Jun
Equipment Replacement Policy
Equipment Replacement Policy
Introduction
Equipments, plants, and machinery are very important for achieving guest satisfaction.A...
03
Jun
Regulatory Agencies – WTO: Food Laws and Regulations
The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At it...
03
Jun
Hazard Identification & Risk Management
There are three steps used to manage health and safety at work.
Spot the Hazard (Hazard Identification)Assess the Risk (Risk Assessm...