COMMON TERMS USED IN THE LARDER & LARDER CONTROL
COMMON TERMS USED IN THE LARDER & LARDER CONTROL
Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place.
AP required: As-purchased amount...
Computer’s Primary and Secondary Storage Concepts
Computer’s Primary and Secondary Storage
Storage Device/Media
Data needs to be stored for later use on storage media. The two types of storage media are:
Primary storage...
Old World Wines- Italy
Italian wine is one of the most difficult regions to get to know. At the moment, there are about 350 official Italian wine varieties.
Italy...
What is Star Topology ? Advantages and Disadvantages
What is STAR TOPOLOGY ?
Star topology a form of LAN architecture is which nodes on a network are connected to a common central hub...
Funds Flow Statement: Meaning & How to Prepare
What is Funds Flow Statement: Meaning & How to Prepare
Funds Flow Statement is a statement prepared to analyse the reasons for changes in the...
Receiving Procedure
Receiving Procedure
All goods are received at the centralized receiving department within specified time only, under the supervision of the receiving clerk. The receiving clerk checks...
Hot water supply system in hotels
Hot Water Generation and Distribution System:
Coldwater raised to a temperature of 38oC is usually considered as hot. The operating temperature range is 49 to...
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...
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...
Role of information technology in the hospitality industry
Technology Used in Hospitality & Tourism
Technology plays an important role in the hospitality and tourism industry. Both customers and businesses can benefit from advances...
