Hospitality Insights
05
Mar
Departmental Accounting, Methods Advantage and disadvantages
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By
Amit Kumar
Why do we prepare Departmental Accounting ?
Now, say, for example, there is a retail store that contains different sections, if clot...
05
Mar
LAYOUT OF THE LARDER SECTION
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By
LAYOUT OF THE LARDER SECTION
Larder of a 5 star operational kitchen will be segregated into the following section-
1. Hors d’oeuv...
04
Mar
Safe Deposit & Key Control
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By
SAFE DEPOSIT
Though hotel is not responsible for the guest valuables, the rule to this effect is written in the guest registration c...
04
Mar
Method of Cooking: Grilling
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By
Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal....
04
Mar
GIN ( Types, Brands, Production process)
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By
GIN
DEFINITION
Gin is a flavoured alcoholic beverage, which produced by re-distilling high proof spirit with Juniper berries and ...
04
Mar
LIAISON WITH OTHER DEPARTMENTS
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By
LIAISON WITH OTHER DEPARTMENTS
The Larder is both a storage department for most perishable foods and a preparation department for su...
04
Mar
Slips and falls
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By
On the surface
The slip resistance of floor materials has received considerable attention from safety professionals. This is because...
04
Mar
Fidelio / IDS / Shawman
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By
FIDELIO
A Hotel Management System (HMS) Fidelio is a completely integrated system package designed to maximize the efficiency of the...
04
Mar
Concept of Working Capital
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By
Concept of Working Capital: Gross and Net Working Capital
There are two concepts or senses used for working capital.
These are:
...
04
Mar
Types of contract services
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By
Contract Specification
It is essential that the executive housekeeper provides the service provider with a clearly defined and det...