Chaud froid
CHAUD FROID
Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot,...
Classification of Soup with Digram
What is Soup?
In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...
Hot water supply system in hotels
Hot Water Generation and Distribution System:
Coldwater raised to a temperature of 38oC is usually considered as hot. The operating temperature range is 49 to...
Hotel Entrance, Lobby & Front Office : Layout
Sections Of Front Office
Reservation
Reservation of the hotel accommodation is one of the important responsibilities of the front office department. A potential guest contacts a hotel...
Layout of the Housekeeping Department : Organization Chart of the HK Department
Layout of the Housekeeping Department : Organization Chart of the HK Department
Who Plans Housekeeping layout and facility?
The task of creating the housekeeping spaces is...
Relationship between front office and other department Interdepartmental Relations
In this post we are going to discuss about the front office relationship with other department of the hotels. How the front office people...
Italian cuisine
Italy
For most of us, the thought of Italian cuisine conjures images of lasagna or spaghetti with tomato sauce, but this is only a tiny...
Frequency of cleaning daily, periodic, special in Housekeeping
FREQUENCY OF CLEANING
Cleaning
tasks may be divided according to the frequency of their scheduling,
which depends upon the level of soiling, the type of...
Basic Recipes of Consommé with 10 Garnishes
What is consommé?
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from...
Personal hygiene in Kitchen
Personal hygiene in Kitchen
Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...
