Ihm Bsc Notes

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...

Practical Problems in Departmental Accounting

Answer:- Head Office Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Advertisement & Marketing Expenses Restaurant ( 20,000/8)*5= 10,000Banquet (20,000/8)*3= 6,000Bar (20,000/8)*2= 4,000 Office Expense 15,000/3= 5,000 to...

Fermentation in Foods

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria,...

The Role of Housekeeping in a Hospitality Operation

The Housekeeping department takes pride in keeping the hotel clean and comfortable, so as to create a ‘Home away from home’. The aim of...

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...
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 As ice creams move down the scale from premium,...