Hospitality Insights
01
May
Method of Cooking: Poaching
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By
Amit Kumar
Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just under...
01
May
Famous Indian Sweets
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By
Indian Sweets
When it comes to Indian Cuisine and food one thing cannot be overlooked…Our love Indian Sweets! Most Indians have a sw...
01
May
Preparation of mousse
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By
Preparation of mousse
Mousses have 3 basic components –1. BASE – can be a meat, fish, cheese or vegetables. The base prov...
01
May
Laundry Equipment and Machines
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By
Here are few major pieces of equipment and machines found in a Laundry:-
Washer-Extractors
It consists of a large perforate...
01
May
Introduction to Product Research and Development
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By
Let’s first look at what does Product Research & Development means in general then we will look at it in Food Production context:-
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01
May
Aims and Objectives of Production Control
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By
“Control is maintaining a balance in activities towards a goal or set of goals evolved during production planning.”
Planning only ou...
01
May
Guidelines for hiring contract services
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By
HIRING CONTRACT PROVIDERS
Following steps should be followed by management once they have decided to have a particularservice on con...
30
Apr
Crockery : F & B Service Equipments
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By
China
is a term used for crockery whether bone china (expensive and fine),
earthenware (opaque and cheaper) or vitrified (metallized)...
30
Apr
Broth Soup
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By
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetabl...
30
Apr
Types of Frozen desserts and classification
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By
What is Frozen Desserts and various types of frozen desserts ?
Frozen dessert is a dessert made by freezing liquids, semi-solids, an...