Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene

Food Safety The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their...

Mughlai Cuisine

Mughlai Cuisine HISTORICAL BACKGROUND: During the sixteenth and seventeenth century the splendor and opulence of the Mughal courts were at the zenith-the like of which had...

COMMON TERMS USED IN THE LARDER & LARDER CONTROL

COMMON TERMS USED IN THE LARDER & LARDER CONTROL Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required: As-purchased amount...

Quality Purchasing

Quality Purchasing The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager...

IHM Solved Paper 2013-2014 | Financial Management 5th sem

IHM Solved Paper 2013-2014 | Financial Management 5th Semester | Ihm notes | Hmhelp Q.1. Financial Planning is key to success. What are the basic...

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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,...