Hospitality Insights
15
Mar
CUTS OF HAM, BACON & GAMMON
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By
Amit Kumar
CUTS OF BACON
Streaky & Flank Bacon
These are used diced for soups or to add flavour to stews.
For Boiling &...
14
Mar
Methods Of Cleaning
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By
Methods Of Cleaning
Maintaining impeccable cleanliness is crucial to ensure customer satisfaction and uphold a positive reputati...
14
Mar
5 Reasons Why Hotel Management is best career option
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By
Our world is moving fast and what is moving faster is career options. Millennials are opting for more unique and different academic qua...
14
Mar
Five Gap Analysis Of Service Quality
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By
The Gap Model of Service Quality
The diagram below shows a visual representation of the Gap Model of Service Quality.
&...
14
Mar
Method of Cooking: Baking
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By
Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by th...
14
Mar
SAUSAGE
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By
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked mea...
14
Mar
International – Codex Alimentarius, ISO: Food Laws and Regulations
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By
Codex Alimentarius
The Codex Alimentarius is a collection of international food safety standards that have been adopted by the Codex...
14
Mar
Goan Cuisine
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By
Goan Cuisine
INTRODUCTION:
Goa is famous because of its 451 years history and dominant culture. Mughals ruled all over the India ...
14
Mar
Commodities: Shortenings (Fats & Oils)
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By
Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet, and hydrogenated ...
14
Mar
Banquets : Food Service Areas ( F & B Outlets)
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By
Banqueting is the term used to describe the service of special
functions in an establishment which is separated from the&n...