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Hospitality Insights
Method of Cooking: Baking
Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by the food as it cooks or can be injected...
Hospitality Insights
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around pork products , including some of the prides of French...
Hospitality Insights
International – Codex Alimentarius, ISO: Food Laws and Regulations
Codex Alimentarius
The Codex Alimentarius is a collection of international food safety standards that have been adopted by the Codex Alimentarius Commission (the “Codex”). The Codex is based in Rome and funded jointly by the...
Hospitality Insights
Goan Cuisine
Goan Cuisine
INTRODUCTION:
Goa is famous because of its 451 years history and dominant culture. Mughals ruled all over the India but Portuguese had a strong hold over Goa and thus similarity in cuisine. Port city...
Hospitality Insights
Commodities: Shortenings (Fats & Oils)
Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet, and hydrogenated fat.
Oils are liquid at normal temperatures but solidify at lower temperatures. Those commonly...
Hospitality Insights
Banquets : Food Service Areas ( F & B Outlets)
Banqueting is the term used to describe the service of special
functions in an establishment which is separated from the normal
dining or service area found in the various restaurants within
the Hospitality sector....
Hospitality Insights
With Security
COORDINATION WITH SECURITY DEPARTMENT
The coordination here is mainly concerned with the prevention of fire and thefts and the safekeeping of keys and lost property.Housekeeping
personnel should also report anything of a suspicious nature or...
Hospitality Insights
Types of forecast
Types of forecast
TYPES OF FORECAST
Front office may have several types of forecasting formats.
Occupancy forecast are developed typically on monthly basis and are reviewed by food and beverage department and room division management to forecast
RevenueProject...
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