Posts by Amit Kumar
01
May
Preparation of mousse
Preparation of mousse
Mousses have 3 basic components –1. BASE – can be a meat, fish, cheese or vegetables. The base prov...
01
May
Laundry Equipment and Machines
Here are few major pieces of equipment and machines found in a Laundry:-
Washer-Extractors
It consists of a large perforate...
01
May
Introduction to Product Research and Development
Let’s first look at what does Product Research & Development means in general then we will look at it in Food Production context:-
...
01
May
Aims and Objectives of Production Control
“Control is maintaining a balance in activities towards a goal or set of goals evolved during production planning.”
Planning only ou...
01
May
Guidelines for hiring contract services
HIRING CONTRACT PROVIDERS
Following steps should be followed by management once they have decided to have a particularservice on con...
30
Apr
Crockery : F & B Service Equipments
China
is a term used for crockery whether bone china (expensive and fine),
earthenware (opaque and cheaper) or vitrified (metallized)...
30
Apr
Broth Soup
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetabl...
30
Apr
Types of Frozen desserts and classification
What is Frozen Desserts and various types of frozen desserts ?
Frozen dessert is a dessert made by freezing liquids, semi-solids, an...
30
Apr
Commercial and On-site Laundry
In any residential establishment, a lot of dirty linen accumulates in the various units and departments. It is essential to ensure a co...
30
Apr
Types of Hotel :Based on Location and Clientele
A hotel may targets many markets and can be classified according to the market or Clientele and Location they attempt to attract and se...