Bsc Semester 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...

Food Wine Combination

The Food and Wine combinations that most of us grew up with were the “Red wine with beef” and “White wine with fish or...

Handling of Foreign Currency in Front Office

The hotel industry in any country is a prime source for the generation of foreign currency exchange. Foreign Currency Exchanges are done in hotels...

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...

Manufacturing of Wines

Manufacturing Process of Wines Fermentation Grapes crushed → must + yeastFermentation begins → alcohol + carbon dioxide10% to 12% alcohol is standard – in case of...
1...151617...35Page 16 of 35

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,...