Hospitality Insights

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to reduce energy consumption in this area are excellent. Some helpful...

Banquet organization structure             ...

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most people are familiar with. The sugar is gradually beaten into...

 As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up for the loss of creamy texture, rich “mouth feel”, and to...

Ice Sculptures The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or figure that fits the theme or occasion. For e.g. Christmas- Santa...

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...

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...

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...