Hospitality Insights
24
May
Food production notes 2nd Sem Syllabus
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By
Amit Kumar
S.No.TopicHoursWeight age01 SOUPSA. Basic recipes other than consommé with menu examples• Broths• Bouillon• Puree•&...
24
May
Equipment found in the larder
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By
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer...
24
May
Layout of a laundry
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By
When planning the layout of a laundry, consider the workflow and wherever possible ensure that the plan does not hinder the smooth flow...
23
May
WHAT IS LIQUEUR (PRODUCTION PROCESS AND HISTORY)
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By
WHAT IS LIQUEUR
Liqueurs are flavored and sweetened spirits having high alcoholic wecontent. Liqueurs are offered in small quantities a...
23
May
Handling Check Ins and Registration in hotel hotel front office
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By
Registration in hotel
Guest Registration or making registration in hotel rooms are sole responsibility of hotel front office. During...
23
May
Aims of Receiving
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Aims of Receiving
AIMS OF RECEIVING (FOOD) – Receiving of food in many catering establishments are considered to be very important a...
23
May
Inter-Departmental Relationship With Stores
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By
Coordination with stores ensures the availability of day-to –day necessities of housekeeping.Larger hotels have a store attached to the...
23
May
French terms related to F & B Service
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By
French terms used in restaurants:
EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBo...
23
May
Duties and Responsibilities of Housekeeping staff
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Duties and Responsibilities of Housekeeping staff
1)Executive Housekeeper/Director of Housekeeping:-
The
executive housekeeper r...
23
May
Wall finishes : Composition, Care and Cleaning of different surfaces
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By
Wall covering and finishes may be decorative as well as functional. The primary consideration for wall covering, though, should be the...