Characteristics of Internal Control 1. Experienced, Qualified and Trustworthy Personnel The personnel should be well qualified, experienced and trustworthy and this helps in providing better servicesthan competitors. This also ensures in having a better internal control...

What is Soup? In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm Majorly there are four Classification of soup Thin, Thick, Cold...

Food Pick up Area is the area that connects the Kitchen to the Restaurant from the back-side. This area is an inter link between the Kitchen staff and Service staff and requires proper management...

Table d hote menu A la carte menu Less choice of dishes to customers More choice of dishes to customers All the dishes are priced together as a set price for a meal Each dish is priced separately Food is...

TIME SHARE A Timeshare can be defined as an advance purchase of time in holiday accommodation. The purchaser pays a capital sum to acquire this timeshare and then pays an annual contribution towards the maintenance...

Selection criteria for fabrics Cost of buying and maintenance Laundering cost comes next to labour cost. Synthetics require lesser temperature and shorter programs for laundering when compared to cotton. “No iron blends” do not require ironing. Durability...

In American formal dining table, a full course French classical menu can include 5, 6, 17 or 13 course French classical menu, and in its extreme form, has been proven to have twenty five...

26 Types Of Service in hotel Introduction / What is f&b and F&b Service ?: F&B stands for food and beverage. It encompasses all the food and drink offerings available at a hotel, including restaurants, bars,...