Forecasting data
Forecasting Data The process of forecasting room availability generally relies on historical occupancy data. To facilitate forecasting ,the following daily occupancy data should be collected: Number of expected room arrivals Number of expected room walk-ins Number of expected room stayovers(rooms occupied on previous nights that will continues to be occupied for the night in […]
Documents by the Supplier (including format)
Documents by the Supplier (including format) ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered have been dispatched, giving the date of dispatch and method of carriage used. Post, rail, etc. Most suppliers on a regular basis do not use these procedures; the most common would be for equipment or […]
Profitability Index
‘Profitability Index’ The profitability index is an index that attempts to identify the relationship between the costs and benefits of a proposed project through the use of a ratio calculated as: Profitability index A profitability index of 1.0 is logically the lowest acceptable measure on the index, as any value lower than […]
What are Windows and Windows 95 and above?
Windows versions Following is a brief summary of the client versions of Windows (a user’s PC running Windows). For more on the server versions, see Windows Server 2003, Windows Server 2008 and Windows Server 2012.Windows NT Lineage (32 & 64 bit) Windows 10 S (2017)Streamlined version that obtains content via the Internet. See Windows 10 S. Windows 10 (2015) – […]
Comparison of actual physical inventory and book value & Record Maintained
Comparison of actual physical inventory and book value Sometimes there is a difference between the actual physical inventory and book stock of a particular item. the causes of difference are as under: 1. Change in volume due to evaporation or absorption of moisture.2. Impossibility of breaking up or cutting bulk without loss.3. Shortage in actual […]
Classical Kitchen Brigade
The Classical Kitchen Brigade As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided the kitchen into departments, or stations, based on the kinds of foods produced.A station chef was placed in charge of each department. In a small operation, the station chef may […]
Off Premises Catering
Off Premises Catering OFF PREMISES CATERING:- Off-premises catering has always been a specialized business. It is the service of meals in offices, clubs, canteens and also in individual homes. In this reference, premises means the area where food is planned and prepared. Its growth has been tremendous and there is a vast improvement of the […]
Whiskey ( History, Production Process, Scotch, Brands)
WHISKEY DEFINITION- Whiskey is a spirit made by fermenting and distilling grain. By long standing tradition, Scottish distillers spell the name of the spirit as “WHISKY” and the Irish distillers spell their spirit as “WHISKEY”. The Canadians follow the Scottish spelling and the American follow the Irish spelling. HISTORY- The use of grain as a […]
Indifference Point and how to calculate it ?
The Cost Indifference Point A cost indifference point is the point at which total cost (fixed and variable) of two alternatives under consideration is the same. A company may have two methods available for production and it may so happen that at lower levels of activity one method is suitable up to a particular pint […]
Bengali Cuisine
Bengali Cuisine HISTORY: 1) A distinct culinary tradition emerged in Bengal based on the availability of local ingredients. The great river systems, heat and humidity combine with the fertile soil to allow rice and an abundance of vegetables to thrive; these became the corner stones of the diet. Mangoes, bananas, coconuts, and cane sugar grew […]