Function of menu
Menu is a very important tool for the operation of any food and beverages service operations. It serves various functions:
Information devise to customers –...
CHOUX PASTRY
CHOUX PASTRY
HISTORY:It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape...
Different Masala used in Indian Cookery
Indian Masalas
The Dry Masalas (powdered Spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over...
Cream Soup
Cream Soup
It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish.
Milk is...
Syllabus Wise Topics Housekeeping Sem 2
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TopicHours WeightageROOM LAYOUT AND GUEST SUPPLIESA. Standard rooms, VIP ROOMSB. Guest’s special requests415%AREA CLEANINGA. Guest roomsB. Front-of-the-house AreasC. Back-of-the...
Broth Soup
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies,...
What is Cured Meat ?
What is curing or cured meat?
A very ancient technique of preserving mainly pork, certain types of fish by using salt which is sometimes followed...
Origin of Menu
Menu is the list of food and beverages that are available for sale to the customers at any food and beverages selling outlets. It...
Receiving Area layout
GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT
RECEIVING AREA
Receiving area is a place where the goods are received into the hotel. This place is...
Garnishes and accompaniments
Garnishes
Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in...