Hospitality Insights
21
Mar
Issuing Procedure / Control, Requisition & Transfer note
-
By
Amit Kumar
Issuing Procedure / Control
All items are issued against requisitions prepared and signed by an authorized person,The requisitions a...
21
Mar
Staple Food with Regional Influences
-
By
Staple Food with Regional Influences
A food staple is a food that makes up the dominant part of a population’s&n...
21
Mar
Use, Care and Storage : Cleaning Agents
-
By
Indicate the dilution rate if requiredEnsure all tops are secured and containers are kept cleanStore containers neatly to avoid damage ...
21
Mar
Misc-en-place in Banquet
-
By
Mis-En-Place
All cutlery should be on the table arranged neatly for the number of courses to be served.Fruit knives and for K are no...
21
Mar
KITCHEN STEWARDING (IMPORTANCE)
-
By
IMPORTANCE
This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to thesuc...
21
Mar
21
Mar
Wake Up Call Handling Hotel
-
By
Wake up call handling
Wake up telephone call is an inhouse telephone phone call to a sleeping guest at a specific time to wake him up,...
21
Mar
Aims of Store Control & Job Description
-
By
Aims of Store Control
To ensure that an adequate supply of food materials for the immediate need of the operation are available at a...
21
Mar
Receiving Procedure
-
By
Receiving Procedure
All goods are received at the centralized receiving department within specified time only, under the super...
21
Mar
Pigments and colour changes
-
By
Pigments and colour changes
Pigments: four pigments are in the vegetables:
Chlorophyll: it is present in all green colo...