Hospitality Insights
06
Mar
Composition, Care, & Cleaning Of Metal
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By
Amit Kumar
Composition, Care, & Cleaning Of Metal
Hard surfaces are found in various forms, in different areas, in all hospitality establis...
06
Mar
Selection of an Egg
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By
Selection criteria of an egg are as follows:
A fresh egg is heavy. As the egg gets older it loses water through the shell making air...
05
Mar
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Reservation of the hotel accommodation is one of the important responsibilities of the front office department. A potential guest conta...
05
Mar
CRM in Hospitality Management
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By
CRM
CRM stands for Customer Relationship Management.
It’s a company-wide business strategy designed to improve revenues...
05
Mar
Conditioning of plant material
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By
A flower or leaf cut from a plant has a short, though beautiful, life. Flower arrangers use the term ‘conditioning’ to refer to the pre...
05
Mar
Milk Cream and Butter
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whipping cream, milk powder, skimmed milk, homogenized milk, composition of milk
MILK, CREAM & BUTTER
Milk represents a major...
05
Mar
Factors affecting the stability of Meringues
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By
The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc....
05
Mar
Introduction to Fidelio Software (With Ultimate User manual)
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By
Introduction to Fidelio Software
Fidelio is a complete integrated system package designed to achieve maximum efficiency of the hotel...
05
Mar
CULINARY TERMS
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By
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips o...
05
Mar
Origin of Modern Cookery
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A HISTORY OF MODERN FOOD SERVICE
The value of history is that it helps us understand the present and the future. In foodservice, kno...