Hospitality Insights
27
Apr
Accents, Orthographic signs & Punctuation : French
-
By
Amit Kumar
ACCENTS
There are 5 French accents:
the cédille Ç,the accent aigu é,the accent circonflexe â, ê, î, ô, û,the accent grave à, è, ù...
27
Apr
Services in Banquet
-
By
Banquet service
Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themsel...
27
Apr
Introduction to Chinese foods
-
By
Chinese cooking is probably the biggest techniques of cooking, it has an extended historical past, and is one particular from the Chine...
27
Apr
Old World Wines- Portugal
-
By
Official Wine Categories
DOC or DOP
At the top level of the European wine hierarchy, Portugal has 31 DOCs/DOPs. At the moment, bo...
27
Apr
Hygiene And Sanitation In Food Sector
-
By
Hygiene and Sanitization
Maintaining safety and quality is essential in the entire chain of food products ranging from primary food ...
27
Apr
Standard Portion Cost (Objectives & Cost Cards): Production Control
-
By
The menu price of food items is based on the cost of the standard portion of food required to prepare them. A standard portion size is ...
27
Apr
LARDER CONTROL
-
By
LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises ...
27
Apr
Regional cooking styles: Chinese Cuisine
-
By
Not surprisingly, given China’s size, there are a number of distinct regional cooking styles that can be divided into four major tradit...
26
Apr
Necessity of contract maintenance, advantages and disadvantages of contract maintenance
-
By
CONTRACT MAINTENANCE
Contract Maintenance is defined as the contract between 2 parties which creates the agreement that one party wi...
26
Apr
Use of Herbs and Wine in Cooking
-
By
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One o...