Bsc Semester 3/4

Quality Purchasing

Quality Purchasing The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager...

Practical Problems in Departmental Accounting

Answer:- Head Office Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Advertisement & Marketing Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Office Expense 15,000/3= 5,000 to...

Fermentation in Foods

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria,...

Styles of Flower Arrangements

Styles in flower arrangement generally fall into two broad classifications: Line and Mass Line Restraint is used in the amount of plant material so that lines...

Aims of Receiving

Aims of Receiving AIMS OF RECEIVING (FOOD) – Receiving of food in many catering establishments are considered to be very important and is often staffed...
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Latest Articles

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,...

Ice Sculptures

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Ice Sculptures The Ice sculpture is the highlight of any...