Bsc Semester 3/4

Old World Wines- France

Wine Laws of France First established in early 1900s – modified a number of times.Appellation Controllé (controlled naming) laws – the name of a wine...

Implementation and Review of Internal audit

The auditing for hotels differs from the type, size of the hotel. The degree of mechanization had a great impact on the auditing of...

Common adulterants in food

Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities...

Types of Food Additives

The list of Food Additives is longer but we are covering only those which are most common and are in our syllabus. Which are:- PreservativesAnti-OxidantsSweetenersFood...

General characteristics of Micro-Organisms based on their occurrence and structure.

General characteristics 1. Bacteria are minute unicellular plant-like microorganisms. The length of a bacterial cell is about 1um and smaller than this in diameter. Bacteria are...
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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...