Posts by Amit Kumar
05
Mar
CRM in Hospitality Management
CRM
CRM stands for Customer Relationship Management.
It’s a company-wide business strategy designed to improve revenues...
05
Mar
Conditioning of plant material
A flower or leaf cut from a plant has a short, though beautiful, life. Flower arrangers use the term ‘conditioning’ to refer to the pre...
05
Mar
Milk Cream and Butter
whipping cream, milk powder, skimmed milk, homogenized milk, composition of milk
MILK, CREAM & BUTTER
Milk represents a major...
05
Mar
Factors affecting the stability of Meringues
The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc....
05
Mar
Introduction to Fidelio Software (With Ultimate User manual)
Introduction to Fidelio Software
Fidelio is a complete integrated system package designed to achieve maximum efficiency of the hotel...
05
Mar
CULINARY TERMS
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips o...
05
Mar
Origin of Modern Cookery
A HISTORY OF MODERN FOOD SERVICE
The value of history is that it helps us understand the present and the future. In foodservice, kno...
05
Mar
Departmental Accounting, Methods Advantage and disadvantages
Why do we prepare Departmental Accounting ?
Now, say, for example, there is a retail store that contains different sections, if clot...
05
Mar
LAYOUT OF THE LARDER SECTION
LAYOUT OF THE LARDER SECTION
Larder of a 5 star operational kitchen will be segregated into the following section-
1. Hors d’oeuv...