Function of menu
Menu is a very important tool for the operation of any food and beverages service operations. It serves various functions: Information devise to customers – Menus displays the complete dishes which are on offering to the customer with its price and a brief explanation about the dishes. This information helps the customers to plan their […]
Equipment Replacement Policy
Equipment Replacement Policy Introduction Equipments, plants, and machinery are very important for achieving guest satisfaction.A substantial part of the investment in the hotel industry is in its physical plants.At times it is more economical to replace equipments before it completely breaks down. Equipments / Items / Machinery / Plants replacement is categorized as: Equipments which […]
Regulatory Agencies – WTO: Food Laws and Regulations
The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the WTO agreements, negotiated and signed by the bulk of the world’s trading nations and ratified in their parliaments. The goal is to ensure that trade flows as smoothly, predictably and freely […]
Hazard Identification & Risk Management
There are three steps used to manage health and safety at work. Spot the Hazard (Hazard Identification) Assess the Risk (Risk Assessment) Make the Changes (Risk Control) At work, you can use these three ThinkSafe steps to help prevent accidents. Using the ThinkSafe steps 1. Spot the hazard Key point: A hazard is anything that could […]
Internal Rate of Return
Internal Rate of Return ‘Internal Rate of Return – IRR’ Internal rate of return (IRR) is a metric used in capital budgeting to estimate the profitability of potential investments. Internal rate of return is a discount rate that makes the net present value (NPV) of all cash flows from a particular project equal to zero. IRR calculations rely on the same […]
Factors Determining Capital Structure
Factors Determining Capital Structure Trading on Equity- The word “equity” denotes the ownership of the company. Trading on equity means taking advantage of equity share capital to borrowed funds on reasonable basis. It refers to additional profits that equity shareholders earn because of issuance of debentures and preference shares. It is based on the thought that […]
Folio
What is Folio ? Front office transactions are charted on account statements called folio. A folio is a statement of all transactions (debits and credits) affecting the balance of a single account used in front office accounting and maintained with front office accounting system: Five types of folios There are five types of folios used […]
Kashmiri Cuisine
Kashmiri Cuisine INTRODUCTION Modern Kashmiri cuisine’s history can be traced back as far as the invasion of India by Timur in the fifteenth-century migration of over 1700 woodcarvers, weavers and architects from Samarkand to Kashmir, as well as the migration of calligraphers, calligraphers, cooks, and other skilled woodcarvers and weavers. These cooks’ descendants, the Wazas The master […]
Objectives & Principle Of Food Preservation
Objectives Of Food Preservation The main objectives of food processing on a home scale, institutional scale, or in the food industry are similar. They include – Removal of unwanted matter from food – unwanted matters may be inedible, indigestible or harmful to health, such as husk from grain, the skin of some vegetables, coconut shells, […]
HOUSEKEEPING IN OTHER INSTITUTIONS
HOUSEKEEPING IN OTHER INSTITUTIONS Housekeeping is a domestic administration, essential in all kinds of establishment be the hotels, clubs,hospitals, or hostels in the order that there shall be comfort cleanliness and service and all these shouldbe the concern of every member of the establishment. A) Various types of institutions other than hotels and the services […]