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Ihm 5th sem notes

Time and Motion study in House Keeping operations
Bsc Accomodation Management Sem 5

Time and Motion study in House Keeping operations

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Budget and budgetary controls
Bsc Accomodation Management Sem 5

Budget and budgetary controls

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Ideal uses of wine in cooking
Bsc Food Production Notes sem 5

Ideal uses of wine in cooking

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Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc
Bsc Food and Beverage Operations Sem 5

Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc

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Salt dough
Bsc Food Production Notes sem 5

Salt dough

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Record maintaining in Kitchen Stewarding
Bsc Food and Beverage Operations Sem 5

Record maintaining in Kitchen Stewarding

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FUNCTION CATERING BUFFETS
Bsc Food Production Notes sem 5

Equipment found in the larder

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Banquet Booking Procedure
Bsc Food and Beverage Operations Sem 5

Banquet Booking Procedure

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Hierarchy of Larder Staff
Bsc Food Production Notes sem 5

Hierarchy of Larder Staff

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Difference Between Mousse and Mousseline
Bsc Food Production Notes sem 5

Difference Between Mousse and Mousseline

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