Hospitality Insights
28
May
Calculating staff strengths & Planning duty rosters, team work and leadership in House Keeping
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By
Amit Kumar
Calculating staff strength:
Compared to other hotel departments, the housekeeping department employs the largest workforce in ...
27
May
PLANNING AND ORGANISING THE HOUSE KEEPING DEPARTMENT
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By
PLANNING ACTIVITIES
S. NO. INITIAL PLANNING QUESTIONS RESULTING DOCUMENT 1.What. It...
27
May
Types of Housekeeping service in Hotels
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By
Types of Housekeeping service in Hotels
Hotel guests expect comfortable and clean accommodations in their temporary “home away from ...
27
May
What are Organizational Strategy Definition Meaning and Features
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By
Organizational strategy is a dynamic long-term plan that maps the route towards the realisation of a company’s goals and vision.”
You ...
27
May
Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
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By
Food Safety
The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitua...
27
May
Mughlai Cuisine
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By
Mughlai Cuisine
HISTORICAL BACKGROUND:
During the sixteenth and seventeenth century the splendor and opulence of the Mughal court...
27
May
COMMON TERMS USED IN THE LARDER & LARDER CONTROL
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By
COMMON TERMS USED IN THE LARDER & LARDER CONTROL
Aging: Holding meats in coolers under controlled conditions to allow natur...
27
May
Quality Purchasing
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By
Quality Purchasing
The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F &...
27
May
IHM Solved Paper 2013-2014 | Financial Management 5th sem
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By
IHM Solved Paper 2013-2014 | Financial Management 5th Semester | Ihm notes | Hmhelp
Q.1. Financial Planning is key to success. What ...
27
May
MOUSSE & MOUSSELINE
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By
MOUSSE
The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined as ...