Institutional And Industrial Catering Everything you need to know With [PDF]
INSTITUTIONAL AND INDUSTRIAL CATERING
TYPES OF INSTITUTIONAL AND INDUSTRIAL CATERING
Profit oriented – commercial canteens, restaurants, café, etc. within the premises catering to all the...
Supplementary accommodation : Classification of Hotels (Definition, Types)
What do you mean by Supplementary Accommodation ?
Supplementary accommodation consists of all types of accommodations other than the convention type, supplementary accommodation is that...
Standard Recipe with example
What is Standard or Standardized Recipe ?
Standard recipe is the process of standardizing recipes so that they can be controlled in terms of cost...
Menu Functions and Principles of Menu planning
What is Menu Planning ?
A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling...
Difference between Table hote menu and ala carte menu
Table d hote menu
A la carte menu
Less choice of dishes to customers
More choice of dishes to customers
All the dishes are priced together as a...
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 –...
Cuts of Fish, Classification of Fish and Cooking of Fish
CLASSICAL CUTS OF FISH
Fillet ( Le filet ) :
This cuts of fish is a side of a whole fish, cut and obtained after...
What is profit volume ratio (P/V ratio)
What is profit Volume ratio (P/V ratio)?
The profit-volume ratio is a measure of the relationship between sales and contribution. It is often expressed in...
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 clothing bags, Footwear beauty...
Types Of Menu
A Menu is a list of dishes in hotels that are available for sale in a food service outlet or that can be served at...
