Posts by Amit Kumar
15
May
Books of prime entry
In business, there are daily numerous financial transactions. So, there is a separate books of prime entry to keep the track of the rec...
15
May
Wayne gisslen professional cooking
Wayne Gisslen's "Professional Cooking" is a must-have for any serious chef or culinary student. This comprehensive guide covers everyth...
15
May
Allocation and apportionment: Departmental Accounting
Cost Allocation
Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost object is any...
15
May
Cocoa butter, White Chocolate and its applications
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the ...
15
May
Hazard Analysis & Critical Control Point (HACCP)
What is HACCP?
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for re...
14
May
Organoleptic & Sensory Evaluation: Product Research and Development
Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including...
14
May
6 Types of Browning (enzymatic and non-enzymatic)
Introduction
Browning is an essential aspect of cooking, as it adds a depth of flavor and visual appeal to dishes. When we cook foo...
14
May
On-Premises Laundry in Hotels: The Importance of Keeping Guests Satisfied
On-Premises Laundry in Hotels
Hotels are in the business of providing guests with a comfortable and enjoyable stay, and one of the m...
14
May
What are Windows and Windows 95 and above?
Windows versions
Following is a brief summary of the client versions of Windows (a user’s PC running Windows). For more on the serve...
14
May
Requisition Form, Standard Purchase Specification, Economic Order Quantity
REQUISITION FORM-
A requisition is the first document in the purchasing process and may have originated in any unit in the food serv...