IHM Solved Paper 2013-2014 | Financial Management 5th sem
IHM Solved Paper 2013-2014 | Financial Management 5th Semester | Ihm notes | Hmhelp Q.1. Financial Planning is key to success. What are the basic fundamentals of financial planning? Explain the goals of financial management. Goals of financial management There are three major goals of the financial management Maximize Profit, Minimise Cost & Maximise Market […]
MOUSSE & MOUSSELINE
MOUSSE The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined as a mixture of cooked ingredients, pureed and held together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with cream and sometimes flavored with wine. The mousse is always served […]
Practical Problems in Departmental Accounting
Answer:- Head Office Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Advertisement & Marketing Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Office Expense 15,000/3= 5,000 to be Debited to Each Department Fixed Charges 12,000/3= 4,000 to be Debited to Ea ch Department Interest Restaurant ( 5,000/5)*2= 2,000 Banquet (5,000/5)*2= 2,000 Bar (5,000/5)*1= […]
Fermentation in Foods
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. Fermentation in food processing is the process of converting carbohydrates to alcohol […]
The Role of Housekeeping in a Hospitality Operation
The Housekeeping department takes pride in keeping the hotel clean and comfortable, so as to create a ‘Home away from home’. The aim of all accommodation establishment is to provide their customers with a clean, attractive, comfortable and welcoming surrounding that offer value for money. Nothing sends a stronger message than cleanliness in a hospitality […]
Jelly Logo
BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as it has a higher melting point and is easier to handle than butter. An outline of the sculpture is made out of suitable stiff material such as a wire piece, […]
How Hoteliers are Adapting to Welcome Travelers Back in 2021?
We certainly do not need to inform you that the COVID-19 pandemic has shaken up the travel sector. But despite all of the pandemic’s negative consequences, this odd season has motivated many hoteliers to take the leap into new technologies that will enhance guest stays in 2021 and beyond. According to recent research conducted by […]
Food Production Notes Sem 6
Topics Hours Weightage INTERNATIONAL CUISINE A. Geographic locationB. Historical backgroundC. Staple food with regional InfluencesD. SpecialitiesE. RecipesF. Equipment in relation to: Great Britain France Italy Spain & Portugal Scandinavia Germany Middle East Oriental Mexican Arabic CHINESE A. Introduction to Chinese foodsB. Historical backgroundC. Regional cooking stylesD. Methods of cookingE. Equipment & utensils 16 55% BAKERY […]
Knowledge of Cardinaux & Ordinaux : French
NUMBERS (NOMBRES) CARDINAL ORDINAL 0 Zéro 1 […]
Production Scheduling
Production scheduling Production scheduling has become a must for manufacturing operations that wish to take their production facility to the next level. Production scheduling is the allocation of resources, events, and processes to create goods and services. A business can adjust its production scheduling based on the availability of resources and client orders. The goal […]