Hospitality Insights
11
Mar
Principles of design as applied to flower arrangement
-
By
Amit Kumar
The basic principles of art are also applicable to the art of flower arrangement. The principles are as follows:-
DesignScaling/Prop...
11
Mar
Classification of Ratios
-
By
Classification of Ratios
1. Liquidity Ratios:
These ratios measure the ability of a company to meet its current obligations, and ...
11
Mar
Receiving Control
-
By
Receiving Control
All establishments must have set down procedures for receiving, checking and accepting goods, which have been deli...
11
Mar
Objectives of a Good Layout
-
By
Objectives of a Good Layout:-
The planning of spaces for serving food should be aimed at achieving:-
1. Smooth flow work2. Pr...
11
Mar
What’s a Restaurant and Type of Restaurant
-
By
What's a Restaurant?
A restaurant is a place where food and drinks are offered and served to clients. There are numerous kinds of re...
11
Mar
Classification of Non Alcoholic Beverages
-
By
There are two types of beverages: non-alcoholic and alcoholic beverages. Alcoholic beverages can be further classified into three types...
11
Mar
Introduction to Indian Breads
-
By
Most flatbread from northern India are unleavened and made primarily from milled flour, usually atta or maida,...
11
Mar
What is Cured Meat ?
-
By
What is curing or cured meat?
A very ancient technique of preserving mainly pork, certain types of fish by using salt which is somet...
11
Mar
Attributes of a waiter : Departmental Organisation and Staffing
-
By
The restaurant staff
is the front-line staff expected to manage, serve and satisfy clients
walking in for food and beverage dining ex...
10
Mar
Laminated pastry
-
By
LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough...