British Cuisine Everything you’ll ever need
The food of United Kingdom (UK) is also termed as British Cuisine. Though this food is quite popular in the UK, it has not been able to establish its repertoire in many countries due to various reasons. The main focus of British cuisine is more on the use of high quality local ingredients and not […]
Job Discription of Hotel Public Area Attendent
Many hotels are determined to hire qualified attendants who will represent thedignity of the hotel. These attendants are expected to meet all the qualitiesmatching their duties and responsibilities, education levels, medical qualifications,work experiences, and the hotel’s desired outcome or profitability. Additionally,many hotels and restaurants have public spaces such as lobbies, hallways, andrestrooms. These areas need […]
Types of trolleys used in Gueridon service
Types of trolleys There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends on its function. The design of a flambe’ trolley is different from the liqueur trolley. A wide range of trolleys is available with different quality of structural material and design […]
Sources Of Supply
Sources Of Supply SELECTION OF SUPPLIER:- Supplier can be selected among those from the buyer has a previous purchase. Supplier selection may be the single most important decision made in purchasing. It consists of the following phases. The survey stage: – The purpose of a supplier survey is to explore all possible sources for a […]
Equipment & utensils: Chinese Cuisine
Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these tools help tremendously in the preparation of some of the most delicious Chinese dishes. This article highlights many popular kitchen equipments found in a Chinese kitchen. As the world becomes more global and reaching […]
Types of budget and budget cycle
TYPES OF BUDGET 1- MASTER BUDGET – A master budget is a comprehensive projection of how management expects to conduct all aspects of business over the budget period, usually a fiscal year. Most master budgets include interrelated budgets from the various departments. Managers typically use these subset budgets to plan and set performance objectives. Master […]
Implementation and Review of Internal Control
Implementation and Review of Internal Control The internal control is all the more important in the hospitality industry. In normal business houses; the sale is carried out for a limited period of eight to ten hours a day and almost all the sale is made from a sale counter managed by the owner himself or […]
Preparation of stock
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making. Bones: 50% Mirepoix: 10% Water: 100% However, given here is a more detailed ratio of the ingredients used. INGREDIENT PROPORTIONS: For 4 liters of stock Ingredients White Brown Fish Bones 2.5kg 2.5kgs 2kgsMirepoix 500g 500g 250gWater 5lit […]
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 or the sparkling bases help to highlight the dishes that are being presented. Proper presentation and application of aspic and gelee are essential to assure maximum impact for a large piece […]
Garnishes and accompaniments
Garnishes Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. Profitroles Prepared form chou paste. They are miniature cream puffs which may be filled ( pastry […]