Bsc Semester 1

Attributes of a waiter : Departmental Organisation and Staffing

The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a...

Classification of Cleaning Agents

Classification of Cleaning Agents Cleaning agents are classified according to the principle method by which soil or stains are removed from the surface. This will...

Sensors – Various sensors used in different locations of a hotel – type, uses and cost effectiveness

Sensors and Detectors The hotel industry, because of its very special nature of the business, requires a host of sensors and detectors for reliable, efficient...

F&B Glassware Used In Hotel

You must have seen various Glassware in the Food & Beverage Service department. Here are the most used and known Glassware, along with their...

Hot water supply system in hotels

Hot Water Generation and Distribution System: Coldwater raised to a temperature of 38oC is usually considered as hot. The operating temperature range is 49 to...
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ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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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,...