Introduction to Cost Control

Food Cost Control It can be defined as guidance and regulation of cost of operations. It undertakes to guide and regulate cost needs to ensure...

Risk Assessment: Quality Assurance

A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you...

Correct Storage Requirements Of Commodities

Correct Storage Requirements Of Commodities The different types of commodities will require separate storage condition in order to maintain or improve their condition or quality....

Good Manufacturing Practices (GMP)

Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to...

KERALA CUISINE

KERALA CUISINE INTRODUCTION  The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Since many of...

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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,...