SSpace Area Allocation in Banquet
Here is an example of a banquet seating plan for 350guests.31 guests on the top table.
SOME CONSTANTS
Size of the table:...
LAYOUT OF THE LARDER SECTION
Larder of a 5 star operational kitchen will be segregated into the following section-
1. Hors d’oeuvres and salad section having...
LIAISON WITH OTHER DEPARTMENTS
The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff,...
FIDELIO
A Hotel Management System (HMS) Fidelio is a completely integrated system package designed to maximize the efficiency of the hotel. Fidelio is one of...
Concept of Working Capital: Gross and Net Working Capital
There are two concepts or senses used for working capital.
These are:
1. Gross Working Capital
2. Net working...