Syllabus Wise Topics Housekeeping Sem 2

Links will be updated soon 🙂 TopicHours WeightageROOM LAYOUT AND GUEST SUPPLIESA. Standard rooms, VIP ROOMSB. Guest’s special requests415%AREA CLEANINGA. Guest roomsB. Front-of-the-house AreasC. Back-of-the...

Types Of Menu

A Menu is a list of dishes in hotels that are available for sale in a food service outlet or that can be served at...

Bouillon Soup

Bouillon Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...

Different Masala used in Indian Cookery

Indian Masalas The Dry Masalas (powdered Spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over...

Classification of food and flavour and its usage

Classification of food and flavour and its usage Food and Flavors are classified into three major categories:- Natural Flavours Herbs- Basil, mint            ...

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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...