Theory of Cookery by krishna arora

Theory of Cookery PDF | Free Hospitality Books Collection

Theory of Cookery PDF Theory_of_Cookery PdfDownload Theory of Cookery PDF explains the techniques and technologies involved in cooking food. It explores cooking as a...
books of prime entry

Books of prime entry

In business, there are daily numerous financial transactions. So, there is a separate books of prime entry to keep the track of the receipts...
GRC Full form in Hotel front office

What is GRC Full form in Hotel Front Office

In this post we will come to know about what is GRC full form in hotel and grc format in hotel so lets start...
folio

Handling Check Ins and Registration in hotel hotel front office

Guest Registration or making registration in hotel rooms are sole responsibility of hotel front office. During room booking front office collect guest information and...
Texture of food

International Soup

Soup is a flavored and nutritious liquid food in restaurant menu. There are various types of International soup You will find it in the...
preplated service

Preplated Service or American Service | Ultimate Guide

What is a Preplated Service or American Service ? Pre-plated service is also known as AMERICAN SERVICE -This is a style of service came form...

What is Food production in hotels

food production in hotels Food production in hotels , as its name implies, is about preparing food , where raw materials are transformed to...
types of cocktails

Types of Cocktails

Types of Cocktails Cocktails and Mocktails are just two mixed beverages that become popular because the first quarter of the 20th century, and also all...
hmhelp

3/4 Food Production Syllabus Wise

Syllabus with topics linked Syllabus Food Production BHM201 (T) TopicWeightage01 QUANTITY FOOD PRODUCTIONEQUIPMENTA. Equipment required for mass/volume feedingB. Heat and cold generating equipmentC. Care and maintenance...
hmhelp

Syllabus Wise Topics Front Office Sem 2

Links will be updated soon :) TopicHoursWeightage TARIFF STRUCTUREA. Basis of chargingB. Plans, competition, customer’s profile, standards of service &amenitiesC. Hubbart formulaD. Different types of...
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