INVENTORY

INVENTORY Kitchen steward plays a very major role in the restaurant industry. You are, so to speak, the backbone of the industry, and without the...

Uses of Chaud Froid

Uses of Chaud Froid Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with...

Budget

Budget  Defination : A budget is the monetary or and quantitative expansion of business plans and policies to be pursued in the future period of...

CONTRACT SERVICES

DEFINING “OUTSOURCING” AND“CONTRACTS” Outsourcing is a ‘conscious business decision to move internal work to an external provider’. A contract can be defined as ‘an agreement between...

Fund Flow Statement

CONCEPT OF “FUND’’: The term ‘fund’ has been defined and interpreted differently by different experts. Broadly the term ‘fund’ refers to all the financial resources...

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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,...