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Hospitality Insights
Inventory level for non recycled items
Recycled & non recycled inventories:
The Executive Housekeeper is responsible for 2 types of inventories.
1) Recycled inventory: It includes linen equipments & some guest supplies like extra bed, iron, etc. The no. of recycled items that must...
Hospitality Insights
Confused between Hotels or Retails which one is best
Which companies should I sit for placements? Or you just came back from your industrial training and the things didn't go as expected? Or maybe seeing your seniors working in the other segment...
Hospitality Insights
Implementation and Review of Internal audit
The auditing for hotels differs from the type, size of the hotel. The degree of mechanization had a great impact on the auditing of a hotel. The auditor must examine the system or internal...
Hospitality Insights
Aims and objectives of cooking
In this chapter we are going to discuss about the aims and objectives of Cooking.
What is cooking?
Cooking is a chemical process where in raw materials are exposed to heat to get a finished
Product...
Hospitality Insights
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted into soups, sauces, gravies, and curries, etc. In other words,...
Hospitality Insights
Common adulterants in food
Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities to butter. Cream is adulterated with gelatin and formaldehyde is...
Hospitality Insights
Types of Food Additives
The list of Food Additives is longer but we are covering only those which are most common and are in our syllabus. Which are:-
PreservativesAnti-OxidantsSweetenersFood ColouringsFlavouringsStabilisers & Emulsifiers
Table of Contents
Preservatives
You can either go through the text...
Hospitality Insights
General characteristics of Micro-Organisms based on their occurrence and structure.
General characteristics
1. Bacteria
are minute unicellular plant-like microorganisms. The length of a bacterial cell is about 1um and smaller than this in diameter. Bacteria are classified according to the shapes of their shells. Loops are...
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