Inventory level for non recycled items

Recycled & non recycled inventories: The Executive Housekeeper is responsible for 2 types of inventories. 1) Recycled inventory: It includes linen equipments & some guest supplies like extra...

Implementation and Review of Internal audit

The auditing for hotels differs from the type, size of the hotel. The degree of mechanization had a great impact on the auditing of...

Aims and objectives of cooking

In this chapter we are going to discuss about the aims and objectives of Cooking. What is cooking? Cooking is a chemical process where in...

Thickening Agents

Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...

Common adulterants in food

Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities...

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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,...