Posts by Amit Kumar
21
Mar
Use, Care and Storage : Cleaning Agents
Indicate the dilution rate if requiredEnsure all tops are secured and containers are kept cleanStore containers neatly to avoid damage ...
21
Mar
Misc-en-place in Banquet
Mis-En-Place
All cutlery should be on the table arranged neatly for the number of courses to be served.Fruit knives and for K are no...
21
Mar
KITCHEN STEWARDING (IMPORTANCE)
IMPORTANCE
This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to thesuc...
21
Mar
21
Mar
Wake Up Call Handling Hotel
Wake up call handling
Wake up telephone call is an inhouse telephone phone call to a sleeping guest at a specific time to wake him up,...
21
Mar
Aims of Store Control & Job Description
Aims of Store Control
To ensure that an adequate supply of food materials for the immediate need of the operation are available at a...
21
Mar
Receiving Procedure
Receiving Procedure
All goods are received at the centralized receiving department within specified time only, under the super...
21
Mar
Pigments and colour changes
Pigments and colour changes
Pigments: four pigments are in the vegetables:
Chlorophyll: it is present in all green colo...
21
Mar
Cream Soup
Cream Soup
It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a crea...
20
Mar
The Ultimate Guide to Sandwiches PDF Included
If looking for the Sandwiches pdf please go to the bottom of the page.
Sandwiches so what are they ?
A sandwich is a food typical...