-
Hospitality Insights
Food production notes 2nd Sem Syllabus
S.No.TopicHoursWeight age01 SOUPSA. Basic recipes other than consommé with menu examples• Broths• Bouillon• Puree• Cream• Veloute• Chowder• Bisque B. Garnishes and accompanimentsC. International soups0210%02 SAUCES & GRAVIESA. Difference between sauce and gravyB. Derivatives of mother saucesC. Contemporary & Proprietary0310%0303 MEAT COOKERYA. Introduction to meat cookeryB. Cuts of beef/vealC. Cuts of lamb/muttonD. Cuts of...
Hospitality Insights
Equipment found in the larder
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer is used for the mincing of raw meats for sausages, hamburgers, meat loaves, mincing of...
Hospitality Insights
Layout of a laundry
When planning the layout of a laundry, consider the workflow and wherever possible ensure that the plan does not hinder the smooth flow of operations. To reduce turnaround time between loads, ease of loading...
Hospitality Insights
WHAT IS LIQUEUR (PRODUCTION PROCESS AND HISTORY)
WHAT IS LIQUEUR
Liqueurs are flavored and sweetened spirits having high alcoholic wecontent. Liqueurs are offered in small quantities as digestives at the end of the meal.
To generate liqueurs, the following cornerstones are needed:
Spirit
Sweetening agents
Flavoring...
Hospitality Insights
Handling Check Ins and Registration in hotel hotel front office
Guest Registration or making registration in hotel rooms are sole responsibility of hotel front office. During room booking front office collect guest information and at the time of check in the guest those reordered...
Hospitality Insights
Aims of Receiving
Aims of Receiving
AIMS OF RECEIVING (FOOD) – Receiving of food in many catering establishments are considered to be very important and is often staffed with people having specialized knowledge. Therefore it becomes a waste...
Hospitality Insights
Inter-Departmental Relationship With Stores
Coordination with stores ensures the availability of day-to –day necessities of housekeeping.Larger hotels have a store attached to the housekeeping department that stocks linen, supplies and so on.Smaller hotels may stock them in the...
Hospitality Insights
French terms related to F & B Service
French terms used in restaurants:
EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBottle openerTire bouchonBottleBouteilleBread boatBateau a painButter dishBeurrierButter knifeCouteau de tableCandle standTenant de chandelleCandleChandelleCaviare knifeCouteau a caviarChairChaiseChampagne coolerSeau a frapperCheese knifeCouteau fromageChinese cruet setMenagere chinoiseCoasterCaboteurCocktail cupTasse a cocktailCocktail ...
Recent posts
