Bsc Semester 3/4

Definition of standards (Quality & Quantity): Production Control

The term ‘standard’ is synonymous with the phrase ‘what it should be’, standards are aids to management for the control of food and beverage...

Regional Indian Cuisine

Cuisine and Regional Cookery the cuisine is a characteristic manner, style or quality of cooking. the cuisine is a style of cooking characterized by distinctive...

Definition of Yield & what does yield mean in cooking ?

Definition Of Yield  what does yield mean in cooking - It is the maximum usable amount that is obtainable from a particular product. Yield refers...

Classification of Wines

Classification of Wines or Types of wines Still Wines This is the largest category in the Classification of Wines. The alcoholic strength may be between 9%...

Forecasting: Production Control

Forecasting is a technique of predicting the volume of sales of the establishment for a specific future period like, for a day, a week,...
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Andhra Pradesh Cuisine (Telugu Cuisine)

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

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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

Additives and preservatives used in Ice-cream manufacture

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