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...

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...

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...

Layout of Service & Wash up

SERVICE AND WASH-UP AREA The Service Area is situated between the kitchen and the restaurant and has the following functions. Cleans dirty equipment corning from the restaurant...
hmhelp

Syllabus Wise Topics Housekeeping Sem 2

Links will be updated soon :) 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...

Meat

MEAT By the word meat we mean the body tissues of animals that can be eaten as food, anything from frog legs to calves brains....
Pest control in hospitality industry

Pest control in hospitality industry

Pest control in hospitality industry Pest control refers to the regulation or management of a species defined as a pest, usually because it is perceived...

Laminated pastry

LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by...

Chowder Soup

ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.Chowder originated from the USA...

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,...