BRINES, CURES & MARINADES (TYPES, METHODS & USES)
BRINES
A wet cure is also called a brine, although brine literally means a salt solution.
Brining is also a method of curing and preservation...
YIELD TESTING
YIELD TESTING
Most foodservice products are delivered in the AP or As Purchased state. This refers to the weight or count of a product, as delivered to the foodservice...
Inventory level for non recycled items
Recycled & non recycled inventories:
The Executive Housekeeper is responsible for 2 types of inventories.
1) Recycled inventory: It includes linen equipments & some guest supplies like extra...
Staff Duties and Responsibilities
STAFF DUTIES AND RESPONSIBILITY
Banquet Manager :
(a) Banquet Manager is responsible for approving all the booking after fixing up the rates.
(b) He is incharge in...
Solved Paper 2015-2016 | Financial Management | Ihm notes | sem 5
Previous year Solved Paper 2015-2016 | Financial Management | Ihm notes | sem 5 | NCHM JEE
Q.1. From the following Balance Sheet of M/s....
Advantages & Disadvantages of Contract Services
Advantages of using contract services
There is no capital outlay for equipment, so that money is available for investment in other purposes. (In most...
Use of Herbs and Wine in Cooking
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One of the...
PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT
PLANNING ACTIVITIES
S. NO. INITIAL PLANNING QUESTIONS RESULTING DOCUMENT 1.What. Items within this area must be cleaned or maintained?Area inventory list 2.How often must the...
Toast & Toast Procedures
Toast & Toast Procedures
STATE BANQUET PROCEDURE
Toast Master – toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing...
PLANNING OPERATIONAL BUDGET
PLANNING OPERATIONAL BUDGET: The first step in planning the operating budget is always to forecast room sales, which generates the revenue for operating the various...
