Posts by Amit Kumar
22
May
Indenting in Quantity Food Kitchen
Indenting
The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat...
22
May
Banquet Booking Procedure
Organizing a banquet event involves several essential steps to ensure a successful and memorable gathering. From researching and select...
22
May
Derivatives of mayonnaise sauce
Derivatives of mayonnaise sauce
This delicious sauce is used in salads, sandwiches and as a part of other sauces. It can be varied b...
22
May
Fixing of Standards in Production Control
The word “standard” is synonymous with the phrase – “what it should be”. It actually is the base for any control that is to be implemen...
22
May
Syllabus Wise Topics Housekeeping Sem 2
Links will be updated soon :)
TopicHours WeightageROOM LAYOUT AND GUEST SUPPLIESA. Standard rooms, VIP ROOMSB. Guest’s special reque...
22
May
Laundry Agents
There are only a few major types of laundry agents there
Detergents (Which is a major group)AlkaliBleachesAnti ChlorsSour/Acid Agent...
22
May
Specialty Restaurants : Food Service Areas ( F & B Outlets)
A
catering establishment which offers a particular cuisine like Indian,
Japanese or French etc, in a hotel. These restaurants in a ho...
22
May
Spoilage of Different Products
Spoilage of Cereals and Cereal Products
The exterior of harvested grains retain some of the natural flora plus contamination from so...
22
May
Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
Mousse
A mousse is soft prepared food that incorporates air bubbles to give i...