Objectives & Principle Of Food Preservation

Objectives Of Food Preservation The main objectives of food processing on a home scale, institutional scale, or in the food industry are similar. They include...

Sources Of Supply

Sources Of Supply SELECTION OF SUPPLIER:- Supplier can be selected among those from the buyer has a previous purchase. Supplier selection may be the single...

Implementation and Review of Internal Control

Implementation and Review of Internal Control The internal control is all the more important in the hospitality industry. In normal business houses; the sale is...

HACCP (Basic Principle and implementation)

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical...

Documents by the Supplier (including format)

Documents by the Supplier (including format) ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered have been dispatched, giving the...

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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,...