MOUSSE & MOUSSELINE

MOUSSE The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined...

Jelly Logo

BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as...

Time and Motion study in House Keeping operations

Time and motion study in housekeeping operations:  Extensive research in the form of time and motion studies to analyse work methods has helped the industry...

Budget and budgetary controls

BUDGET A budget may be defined as a financial or a quantitative statement prepared prior to a defined period or time which focuses on policies...

Ideal uses of wine in cooking

Ideal uses of wine in cooking Wine is used in Soup making The taste & flavour of the soup is considerably enhanced by the addition of...

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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,...