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,...
DUTIES & RESPONSIBILITIES OF LARDER CHEF
Larder Or Larder Kitchen Definition
Larder Kitchen or the Garde Manger is the department in the hotel that is responsible for storage of perishable foods...
Area inventory list
IINVENTORY LIST
A list of all items within an area that require the attention of the housekeeping staffThese lists will be very long and detailedA...
Advantages and Disadvantages of Gueridon
What is Gueridon Service ?
Gueridon service is where food is prepared or cooked at the table and served using full silver service techniques. This...
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...
What is Guéridon Service The Ultimate Guide
What is Gueridon Service ?
Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed...
Types of trolleys used in Gueridon service
Types of trolleys
There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends...
Appetizers Classification
Appetizers Classification
Appetizers are generally finger foods usually served prior to a meal, or in between mealtimes, and are also called hoes oeuvres, antipasti, or...
Difference between profit maximization vs wealth maximization
Wealth maximization vs profit maximization difference between wealth maximization and profit maximization
Profit Maximization (Traditional Approach)
Profit maximization is the main aim of any business and...
PLANNING AND EVALUATING FRONT OFFICE OPERATIONS
FRONT OFFICE MANAGEMENT FUNCTIONS
PLANNING AND EVALUATING FRONT OFFICE OPERATION:
Planning: At the planning stage, the front office manager shall determine the department’s goals. Later,...
