Many hotels are determined to hire qualified attendants who will represent thedignity of the hotel. These attendants are expected to meet all the qualitiesmatching their duties and responsibilities, education levels, medical qualifications,work experiences, and...

Types of trolleys There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends on its function. The design of a flambe’ trolley is...

Sources Of Supply SELECTION OF SUPPLIER:- Supplier can be selected among those from the buyer has a previous purchase. Supplier selection may be the single most important decision made in purchasing. It consists of the...

Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these tools help tremendously in the preparation of some of the most delicious Chinese...

TYPES OF BUDGET 1- MASTER BUDGET – A master budget is a comprehensive projection of how management expects to conduct all aspects of business over the budget period, usually a fiscal year. Most master budgets...

Implementation and Review of Internal Control The internal control is all the more important in the hospitality industry. In normal business houses; the sale is carried out for a limited period of eight to ten...

Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making. Bones: 50% Mirepoix: 10% Water: 100% However, given here is a more detailed ratio of the ingredients used. INGREDIENT PROPORTIONS: For 4...

Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that...