Hospitality Insights
12
May
Appetizers Classification
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By
Amit Kumar
Appetizers Classification
Appetizers are generally finger foods usually served prior to a meal, or in between mealtimes, and are als...
12
May
WORKING CAPITAL MANAGEMENT
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By
WORKING CAPITAL
The capital of a business which is used in its day-by-day trading operations, calculated as thecurrent assets minus ...
12
May
Cutlery : F & B Service Equipment
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By
spoon images
Cutlery
cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are...
12
May
NCHMCT JEE Accepting Colleges And Seats
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By
Appearing for NCHMCT JEE 2020? Go through the list of colleges accepting NCHMCT JEE 2020 scores for admission along with seat compariso...
12
May
3/4 Food Production Syllabus Wise
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By
Syllabus with topics linked
Syllabus Food Production BHM201 (T)
TopicWeightage01 QUANTITY FOOD PRODUCTIONEQUIPMENTA. Equipment re...
11
May
Factors for purchase of PMS
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By
Selecting the right PMS solution is very important for a hotel
Hotels often make the mistake of choosing a lower end PMS soluti...
11
May
Banquet Menu
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By
Banquet Menu
The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestio...
11
May
Computer Fundamentals – Theory
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By
Computer Fundamentals
Definition of a Computer:
A computer is an electronic device that operates under the control of a set of in...
11
May
Food Contaminants & Adulterants
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By
Food Contaminants
A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health....
11
May
Hazard Identification & Risk Management
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By
There are three steps used to manage health and safety at work.
Spot the Hazard (Hazard Identification)Assess the Risk (Risk Assessm...