Hospitality Insights
22
May
Spoilage of Different Products
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By
Amit Kumar
Spoilage of Cereals and Cereal Products
The exterior of harvested grains retain some of the natural flora plus contamination from so...
22
May
Difference Between Mousse and Mousseline
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By
Difference Between Mousse and Mousseline
Mousse:
Mousse
A mousse is soft prepared food that incorporates air bubbles to give i...
22
May
Corporate Social Responsibility
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By
Corporate Social Responsibility
What is CSR?
Corporate Social Responsibility is a management concept whereby companies integrate ...
21
May
Types Of Menu
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By
A Menu is a list of dishes in hotels that are available for sale in a food service outlet or that can be served at a meal. In Fren...
21
May
Compilers and Interpreters in Computer
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By
Compilers
Besides the application software and the system software, there is a third kind of software called the compiler software.C...
21
May
Gujarati food menu pdf – Download Gujrat Cuisine Menu for Wedding
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By
Introduction to Gujarati Cuisine and Gujarati Wedding Food Menu
Exploring the Delights of Gujarati Cuisine
Gujarati cuisine unvei...
21
May
Purchasing systems – methods of buying
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By
Purchasing is a process in which includes buying of materials and equipments needed by various departments of an organisation to ensure...
20
May
Liqueurs, Broad Categories of Liqueurs)
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By
LIQUEUR
DEFINITION
An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and conta...
20
May
Classification of sauces
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By
CLASSIFICATION OF SAUCE
Sauces may be classified in several ways. Here is one system.
By serving temperature warm or coldBy...
20
May
Income Statement
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By
The summary of all accounts dealing with transactions relating the revenue and expenses is termed as profit account. The account is ter...