Hospitality Insights
27
May
Practical Problems in Departmental Accounting
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By
Amit Kumar
Answer:-
Head Office Expenses
Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000
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27
May
Fermentation in Foods
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By
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcoho...
26
May
The Role of Housekeeping in a Hospitality Operation
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By
The
Housekeeping department takes pride in keeping the hotel clean and
comfortable, so as to create a ‘Home away from home’. The aim ...
26
May
Jelly Logo
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By
BUTTER AND MARGERINE CARVINGS
Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the...
26
May
How Hoteliers are Adapting to Welcome Travelers Back in 2021?
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By
We certainly do not need to inform you that the COVID-19 pandemic has shaken up the travel sector. But despite all of the pandemic's ne...
26
May
Food Production Notes Sem 6
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By
TopicsHoursWeightageINTERNATIONAL CUISINEA. Geographic locationB. Historical backgroundC. Staple food with regional InfluencesD. Specia...
26
May
26
May
Production Scheduling
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By
Production scheduling
Production scheduling has become a must for manufacturing operations that wish to take their production facili...
25
May
Procedure for inviting and processing tenders, negotiating and finalizing
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By
TENDERING PRACTICES
For every organization, there are definite laid down procedures by which these external agencies are identified ...
25
May
Cigar service how to serve in hotel or restaurant
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By
Cigar service how to serve in hotel or restaurant
From this food & beverage service training tutorial you will learn how to serv...