Bsc Semester 1

Roles of executive chef

CHEF DE CUISINE (EXECUTIVE CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for...

Elements Of A Computer System (Classification, Characteristic, Limitations)

Elements Of A Computer System Definition of a Computer:  A computer is an electronic device that operates under the control of a set of instructions...

Organisation of F & B Department : Department Organisation and Staffing

Front Office Equipments : Hotel Entrance, Lobby & Front Office

Here is a list of equipment and furniture, racks and cabinets etc. usually used in hotels run on manual/ mechanical and automatic system, i.e.,...

Classification of Time Share

TIMESHARE CATEGORIES There are different types of vocational ownership products available on market today which can be divided into three main categories: Traditional Timeshare OwnershipFractional OwnershipPoint-...
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Andhra Pradesh Cuisine (Telugu Cuisine)

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Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

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 As ice creams move down the scale from premium,...