COMMON TERMS USED IN THE LARDER & LARDER CONTROL Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required: As-purchased amount necessary to yield the desired EP weight. AP required is...

Quality Purchasing The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager as per the catering policy, the menu requirements and its...

IHM Solved Paper 2013-2014 | Financial Management 5th Semester | Ihm notes | Hmhelp Q.1. Financial Planning is key to success. What are the basic fundamentals of financial planning? Explain the goals of financial management. Goals...

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 a mixture of cooked ingredients, pureed and held together with...

Answer:- Head Office Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Advertisement & Marketing Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Office Expense 15,000/3= 5,000 to be Debited to Each Department Fixed Charges 12,000/3= 4,000 to be...

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case...

The Housekeeping department takes pride in keeping the hotel clean and comfortable, so as to create a ‘Home away from home’. The aim of all accommodation establishment is to provide their customers with a...

BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as it has a higher melting point and is easier to...