Pantry : Food Service Areas (Ancillary Department)

Still Room or a Pantry is a spacious area at the back of a restaurant which fulfills the need of storage space for enormous...

Structure of the Catering Industry: A Brief Description

The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under: Five...

Aims and objectives of cooking

In this chapter we are going to discuss about the aims and objectives of Cooking. What is cooking? Cooking is a chemical process where in...

Thickening Agents

Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...

Classification of fruits

Classification of fruits Fruits can be divided into the following groups: Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits,...

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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,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...