Hospitality Insights
28
Mar
Generations of Computers
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By
Amit Kumar
Generations of Computers
First Generation
Basic component – Vacuum Tubes 1940-1956Processing Speed – Slow & U...
28
Mar
Operating budget – controlling expenses – income statement
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By
Using the operating budget as a control tool:
An operating budget is a valuable control tool to monitor the course of operations dur...
28
Mar
AIMS & OBJECTS OF COOKING FOOD
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By
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of co...
28
Mar
Raising Agent Or Leavening Agent
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By
Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...
28
Mar
Tequilla
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By
Tequilla
Definition-
Tequila is fermented & distilled alcoholic beverage made from the blue agave plant and produced in speci...
28
Mar
Revenue Management | Solved Paper | 2018-2019 | 2nd Sem MSc. HA
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By
Q.1. Why is Larder Control important? How is it exercised? (10)
If the larder is to be run efficiently and economically, it is essen...
27
Mar
Calculation of selling price: Sales Control
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By
Expected Profit + Food Cost (Variable Cost) + Semi Variable Cost + Fixed Cost = Selling Price.
Profit must be planned, costs must be...
27
Mar
Uses Of Egg In Cookery
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By
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins a...
27
Mar
Chaud froid
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By
CHAUD FROID
Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied...
27
Mar
Meat Tag With Digram and Advantages
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By
Meat Tag
Tagging food serves multiple purposes
It helps to control the price of expensive food.
The receiving clerk must weig...