LAYOUT OF THE LARDER SECTION

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...

Safe Deposit & Key Control

SAFE DEPOSIT Though hotel is not responsible for the guest valuables, the rule to this effect is written in the guest registration card and also...

Method of Cooking: Grilling

Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The...

LIAISON WITH OTHER DEPARTMENTS

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,...

Slips and falls

On the surface The slip resistance of floor materials has received considerable attention from safety professionals. This is because every flooring material has advantages and...

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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,...