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...

What is Front Office Accounting System

What is Front Office Accounting System ? Front office accounting system refers to the software and processes used to manage financial transactions in the front...

Food Spoilage & Food Preservation

Food Spoilage & Food Preservation Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological...

Stock Taking

Stock Taking  The main objective of stocktaking is to ascertain the actual value of goods in hand as distinguished from the book value of the...

Taking Corrective Actions

Taking Corrective Actions The final strategy-evaluation activity, taking corrective actions, requires making changes to reposition a firm competitively for the future. Examples of changes that...

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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,...