Hospitality Insights
23
Apr
Major Bar equipment
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By
Amit Kumar
Major Bar Equipments
The Beer PanelThe beer panel is the dispensing point from which beer is served or ‘pulled’. Itusually consists ...
23
Apr
Food Wine Combination
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By
The Food and Wine combinations that most of us grew up with were the “Red wine with beef” and “White wine with fish or poultry” rules.&...
23
Apr
Kitchen Organisation
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By
The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and ...
23
Apr
Handling of Foreign Currency in Front Office
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By
The hotel industry in any country is a prime source for the generation of foreign currency exchange. Foreign Currency Exchanges are don...
23
Apr
Factors Affecting Restaurant Planning and Designing
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By
Factors Affecting Restaurant Planning and Designing
Internal Factorsi) space availableii) budget (initial & ongoing)iii) no. of ...
23
Apr
How to make a ginger tea
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By
Ideal for digestion and cold effects! Homemade ginger tea, a cheap drink and very easy to make at home. Ginger has analgesic and anti...
22
Apr
Assessing the Performance and Efficiency of the Receiving Department
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By
Assessing the performance and efficiency of the receiving department
a) By strict supervision of the receiving department’s recordke...
22
Apr
Du Pont Control Chart
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By
Du Pont Control Chart
In the realm of modern quality management, the Du Pont Control Chart stands as an indispensable tool that ena...
22
Apr
Classification of Alcoholic Beverages
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By
Classification of Alcoholic Beverages
beer
BEER– Beer is defined as a fermented, alcoholic beverage made from barley, wheat, rice...
21
Apr
Stages in the Wash Cycle
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By
The basic laundering operation is a physical-chemical process which utilizes four major factors which determine the quality of textiles...