Objectives of a Good Layout
Objectives of a Good Layout:-
The planning of spaces for serving food should be aimed at achieving:-
1. Smooth flow work2. Prompt & efficient service3. Effective...
Preparation of mousse
Preparation of mousse
Mousses have 3 basic components –1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and...
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...
Tallow sculpture
TALLOW WORK:
Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in...
MOUSSE & MOUSSELINE
MOUSSE
The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined...
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...
Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver...
Calculating Quantities of Equipment Required
One of the major purchases for any establishment is equipment. This may consist of heavy-duty or light- duty equipment such...
Functions of The Larder
Functions of the Larder
In the modern day catering business this department has become one of the most important departments, since it is dealing with...
Preparation of mousseline
Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...
Limitations of financial analysis
Limitations of Financial Statement Analysis
Although analysis of financial statement is essential to obtain relevant information for making several decisions and formulating corporate plans and policies, it should be...
