Commodities: Shortenings (Fats & Oils)

Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet, and hydrogenated fat. Oils are liquid...

Banquets : Food Service Areas ( F & B Outlets)

Banqueting is the term used to describe the service of special functions in an establishment which is separated  from  the  normal  dining  or service...

With Security

COORDINATION WITH SECURITY DEPARTMENT The coordination here is mainly concerned with the prevention of fire and thefts and the safekeeping of keys and lost property.Housekeeping ...

Care and cleaning of overhead projector, slide projector, LCD and power point presentation units

CARE AND MAINTENANCE OF AV DEVICES Audio- Visual equipments are mostly sophisticated electronic equipments, and as such they must be handled with proper care and...

Basics Of MS-DOS (Internal & External Command)

DOS Commands DOS Commands are instructions to perform tasks on files and directories very useful to Windows users. DOS commands are case insensitive. And as...

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Andhra Pradesh Cuisine (Telugu Cuisine)

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

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

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

Additives and preservatives used in Ice-cream manufacture

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