Hospitality Insights
05
May
Classification of food and flavour and its usage
-
By
Amit Kumar
Classification of food and flavour and its usage
Food and Flavors are classified into three major categories:-
Natural Flavours&n...
05
May
Parts of Sandwich- PDF Included
-
By
In this post we will be looking at : Parts of Sandwich, Types of Sandwich Fillings, Selection of Sandwich breadA sandwich is a food ty...
05
May
Methods of Cooking Food: Boiling
-
By
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling point. This li...
05
May
Over Trading and Under Trading
-
By
Over trading and Under Trading
Over-trading and under-trading are facets of over and under-capitalization. Over tradi...
04
May
Diversity in Organization
-
By
Diversity
Diversity refers to differences in various defining personal traits such as age, gender, race, marital status, ethnic orig...
04
May
Hospitality and its origin : Introduction to Tourism, Hospitality & Hotel Industry
-
By
INTRODUCTION
Hospitality
is treating people like you would want to be treated when you are
travelling. In other words, it means ma...
04
May
Hotel Core Areas : Introduction to Tourism, Hospitality & Hotel Industry
-
By
There
are various departments of a hotel which help in the smooth and
efficient operation of the hotel. All these departments work in...
04
May
Veloute Soup
-
By
Veloute
It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chic...
04
May
Days, Dates, Time, Seasons and Month in French
-
By
MONTHS IN FRENCH
Month in French
How to pronounce the months in French
Here's a tip: Unlike in English, the French words for t...