Stock Level

STOCK LEVEL The level at which any item of stock to hold is difficult to determine with the two dangers always present in either running...

Requisition Form, Standard Purchase Specification, Economic Order Quantity

REQUISITION FORM- A requisition is the first document in the purchasing process and may have originated in any unit in the food service operation. It...

Different Methods Of Food Purchasing

Different Methods Of Food Purchasing METHODS OF PURCHASING- There are many ways to purchase. It all depends on the item being purchased, the frequency of...

Aims and Objectives of Production Control

“Control is maintaining a balance in activities towards a goal or set of goals evolved during production planning.” Planning only outlines some course of action...

Standard Portion Cost (Objectives & Cost Cards): Production Control

The menu price of food items is based on the cost of the standard portion of food required to prepare them. A standard portion...

Latest Articles

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,...