Effects of heat on vegetables
Reasons for which vegetables are cooked
To soften the productTo improve the flavor.To increase the digestibility.To preserve the vegetables.
Effects of heat on vegetables
Cooking is the...
Distillation Process
Distillation
HISTORY
Distilling was used as early as 3500 BC in Mesopotamia where perfume makers had developed it as a technique for isolating the scented oils...
Role of Housekeeping in Guest Satisfaction and Repeat Business
The
Housekeeping department takes pride in keeping the hotel clean and
comfortable, so as to create a ‘Home away from home’. The aim of...
Purchasing systems – methods of buying
Purchasing is a process in which includes buying of materials and equipments needed by various departments of an organisation to ensure continuity in product...
Combination Strategy
Combination Strategy
Definition: The Combination Strategy It is the simultaneous use of grand strategies such as stability, expansion, or retrenchment. A combination strategy is simply the...
Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...
Hospital Catering
Hospital Catering Services
The hospital, today, is one of the most complex and fascinating organizations that mobilizes the skills and efforts of a number of...
How to Handle Front office Records and Procedures : Bell Desk
Records and Procedures
1. Left Luggage Procedure
At times guest finds it inconvenient and expensive to carry their luggage to a place where they are going...
Maharashtrian Cuisine
Maharashtrian Cuisine
INTRODUCTION:
It is well known that the people of Maharashtra consider their food as Anna he poornabrahma meaning they consider anna, or food, equal...
Difference between ASPIC and GELEE (Definition)
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating...
