Hospitality Insights
15
May
How to Make Focaccia bread
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By
Amit Kumar
Description
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots o...
15
May
Type of eggs and styles of egg cooking 15 methods
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By
Type of eggs and styles of egg cooking styles 15 methods
How many egg types do you know? There are different types of eggs, the best...
15
May
Books of prime entry
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By
In business, there are daily numerous financial transactions. So, there is a separate books of prime entry to keep the track of the rec...
15
May
Wayne gisslen professional cooking
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By
Wayne Gisslen's "Professional Cooking" is a must-have for any serious chef or culinary student. This comprehensive guide covers everyth...
15
May
Allocation and apportionment: Departmental Accounting
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By
Cost Allocation
Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost object is any...
15
May
Cocoa butter, White Chocolate and its applications
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By
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the ...
15
May
Hazard Analysis & Critical Control Point (HACCP)
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By
What is HACCP?
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for re...
14
May
Organoleptic & Sensory Evaluation: Product Research and Development
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By
Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including...
14
May
6 Types of Browning (enzymatic and non-enzymatic)
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By
Introduction
Browning is an essential aspect of cooking, as it adds a depth of flavor and visual appeal to dishes. When we cook foo...
14
May
On-Premises Laundry in Hotels: The Importance of Keeping Guests Satisfied
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By
On-Premises Laundry in Hotels
Hotels are in the business of providing guests with a comfortable and enjoyable stay, and one of the m...