Spoilage of Different Products

Spoilage of Cereals and Cereal Products The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources...

Difference Between Mousse and Mousseline

Difference Between Mousse and Mousseline Mousse: A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...

Types Of Menu

A Menu is a list of dishes in hotels that are available for sale in a food service outlet or that can be served at...

Compilers and Interpreters in Computer

Compilers Besides the application software and the system software, there is a third kind of software called the compiler software.Compiler is a system program that...

Purchasing systems – methods of buying

Purchasing is a process in which includes buying of materials and equipments needed by various departments of an organisation to ensure continuity in product...

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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,...