Storing Control

Storing Procedure / Control Storage and stores procedures are an integral part of any food and beverage control system. Therefore no matter how efficient an...

Rajasthani Cuisine

Rajasthani Cuisine INTRODUCTION Fascinating Rajasthan Cuisines were influenced by the geomorphology and political conditions of the region of Rajasthan.Like the state itself, its inhabitants and their rich culture,...

Equipment and material required for flower arrangement

Following are major Equipment and material required for flower arrangement:- 1. Mechanics2. Equipment3. Containers4. Bases5. Accessories6. Plant material7. Support MECHANICS These are items used to keep flowers, foliage,...

Method of their detection (basic principle)

A.Detection from Milk: 1. Water:The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure...

Frauds in the Receiving Department

Frauds in the Receiving Department FRAUDS IN THE RECEIVING DEPARTMENT (BY SUPPLIER) – There are many ways in which an unscrupulous person can defraud an...

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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,...