Hospitality Insights
01
Jun
Floor finishes : Composition, Care and Cleaning of different surfaces
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By
Amit Kumar
Considerations before choosing a floor:-
Will there be heavy wear?Is area subject to moisture?Does the floor need to be sound barrie...
31
May
Allocation of Work – Job Description, Duty Rosters in Kitchen Organisation
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By
Job Description of various roles in kitchen:-
For Duty Roaster jump to the end of this post.
CHEF DE CUISINE (HEAD CHEF)
T...
31
May
Distribution and Controls ; Cleaning Agents
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By
Issuing of the cleaning agents can be done in the following ways:
Requisition:
each peripheral storage area will have a requisition...
31
May
Preparation of Quenelles, Parfaits and Roulades
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By
Preparation of Quenelles
A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quen...
31
May
Types of Channel
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By
Channel
A Channel can take many forms, including ones suitable for storage which can communicate a message over time as well as spac...
31
May
Bisque Soup
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By
Bisque
It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a...
31
May
Theory of Cookery PDF | Free Hospitality Books Collection
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By
Theory of Cookery PDF
Theory_of_Cookery krishna arora.PdfDownload
Theory of Cookery Krishna Arora PDF explains the techniques a...
31
May
Basics Of MS-DOS (Internal & External Commad)
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By
DOS Commands
DOS Commands are instructions to perform tasks on files and directories very useful to Windows users. DOS commands are ...
31
May
Forecasting data
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By
Forecasting Data
The process of forecasting room availability generally relies on historical occupancy data. To facilitate forecasti...
30
May
Documents by the Supplier (including format)
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By
Documents by the Supplier (including format)
ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered h...