Food Costing: Food Cost Control

“Food costing” is understanding the ratio between the cost of raw materials that make up a dish and the revenue generated by that dish. By calculating how much...

Quality Purchasing

Quality Purchasing The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager...

Aims of Receiving

Aims of Receiving AIMS OF RECEIVING (FOOD) – Receiving of food in many catering establishments are considered to be very important and is often staffed...

Fixing of Standards in Production Control

The word “standard” is synonymous with the phrase – “what it should be”. It actually is the base for any control that is to...

Cost Control & Phases of Control Procedure

Cost control is the practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process. A business owner compares...

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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,...