What is the Dispense bar? Revolutionizing Beverage Service
Dispense Bar: Revolutionizing Beverage Service
In today's fast-paced world, where convenience and efficiency are highly valued, the dispensing bar has emerged as a revolutionary solution...
Dry and Wet Masalas
Dry Masala
Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
Syllabus Wise Topics Front Office Sem 2
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TopicHoursWeightage TARIFF STRUCTUREA. Basis of chargingB. Plans, competition, customer’s profile, standards of service &amenitiesC. Hubbart formulaD. Different types of...
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...
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...
What’s a Restaurant and Type of Restaurant
What's a Restaurant?
A restaurant is a place where food and drinks are offered and served to clients. There are numerous kinds of restaurants that...
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,...
What is GRC Full form in Hotel Industry
In this post we will come to know about what is GRC full form in hotel and grc format in hotel so lets start...
Expansion Strategies
Definition: The Expansion Strategy An organization adopts the Expansion Strategy when it aims to grow rapidly in comparison to past successes. The Expansion Strategy is used by...
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...
