F & B Control 3/4

Factors to be considered while fixing selling price

Every manger is trying constantly to increase the sales in order that profit can be maintained or increased in the face of constant higher...

Assessing the Performance and Efficiency of the Receiving Department

Assessing the performance and efficiency of the receiving department a) By strict supervision of the receiving department’s recordkeeping and paperwork.b) To ensure that receiving schedule...

Computation of staff meals: Production Control

This content is to be improved. Your help will be highly appreciated. Just put your words in the comment box. It is important to properly...

Standard Recipe with example

What is Standard or Standardized Recipe ? Standard recipe is the process of standardizing recipes so that they can be controlled in terms of cost...

Standard Portion Size (Definition, Objectives and equipment used): Production Control

Over-portioning results in the restaurant’s owners being treated unfairly.Under portioning results in the restaurant’s guests being treated unfairly. A Standard Portion Size represents the amount...
1234...8Page 3 of 8

Latest Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

0
Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

0
Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

0
Banquet organization structure             ...

Types of Meringues

0
There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

0
 As ice creams move down the scale from premium,...