Hospitality Insights
18
May
Pantry : Food Service Areas (Ancillary Department)
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By
Amit Kumar
Still
Room or a Pantry is a spacious area at the back of a restaurant which
fulfills the need of storage space for enormous pots of c...
18
May
BSc Agriculture 3rd Semester Notes: A Comprehensive Guide
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By
BSc Agriculture 3rd Semester Notes - A Comprehensive Guide
Agriculture is one of the most crucial industries in the world. It is the...
18
May
Bread Faults
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By
To understand bread faults first we need to understand what is meant by the term “Good Bread”. There are few parameters by which a prof...
18
May
Structure of the Catering Industry: A Brief Description
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By
The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular an...
18
May
Old World Wines- Germany
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By
Amongst all the architecture, the history, the art and its literature, Germany holds a great winemaking production. This fascinating co...
18
May
NCHM Solved Paper 2014-2015 | Financial Management 5th Semester | Ihm notes | Hmhelp
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By
IHM NOTES 5TH SEM NCHM SOLVED PAPER
IHM Solved Paper 2014-2015 | Financial Management 5th Sem | Ihm notes | Hmhelp
Q.1. A Balance...
18
May
Inventory level for non recycled items
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By
Recycled & non recycled inventories:
The Executive Housekeeper is responsible for 2 types of inventories.
1) Recycled in...
17
May
Confused between Hotels or Retails which one is best
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By
Which companies should I sit for placements? Or you just came back from your industrial training and the things didn't go as expected? ...
17
May
Implementation and Review of Internal audit
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By
The auditing for hotels differs from the type, size of the hotel. The degree of mechanization had a great impact on the auditing of a h...
17
May
Aims and objectives of cooking
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By
In this chapter we are going to discuss about the aims and objectives of Cooking.
What is cooking?
Cooking is a chemical process...