Hospitality Insights
02
Jun
Types of trolleys used in Gueridon service
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By
Amit Kumar
Types of trolleys
There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, ...
02
Jun
Sources Of Supply
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By
Sources Of Supply
SELECTION OF SUPPLIER:- Supplier can be selected among those from the buyer has a previous purchase. Supplier sele...
01
Jun
Equipment & utensils: Chinese Cuisine
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By
Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these t...
01
Jun
Types of budget and budget cycle
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By
TYPES OF BUDGET
1- MASTER BUDGET – A master budget is a comprehensive projection of how management expects to conduct all aspects of...
01
Jun
Implementation and Review of Internal Control
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By
Implementation and Review of Internal Control
The internal control is all the more important in the hospitality industry. In normal ...
01
Jun
Preparation of stock
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By
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10...
01
Jun
Difference between ASPIC and GELEE (Definition)
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By
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coa...
01
Jun
Garnishes and accompaniments
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By
Garnishes
Croutons Dices or other shapes made from bread, pastry,...
01
Jun
HACCP (Basic Principle and implementation)
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By
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in f...
01
Jun
STOCKS in Cookery Food production
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By
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones...