Types of Check-out Procedures – Express and Self

Types of Check-out Procedures - Express and Self Express Check-Out Most hotels are now using the Express Checkout service that allows customers to check out of...

Introduction – classification of vegetable

Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great...

Spanish cuisine, Everything you need to know

Spain Spain’s land-bridge location between Europe and Africa and its long history of invasion and settlement by many different groups have resulted in a great...

Cost Control & Phases of Control Procedure

Cost control is the practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process. A business owner compares...

QUENELLES, PARFAITS, ROULADES

QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a...

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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,...