Banquet Menu

Banquet Menu The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet....

Computer Fundamentals – Theory

Computer Fundamentals Definition of a Computer: A computer is an electronic device that operates under the control of a set of instructions that is stored in...

Food Contaminants & Adulterants

Food Contaminants A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are...

Definition and objectives of Internal Control

The control is a continuous process. It is a part of the routine in all types of organisations whether small or big. The word...

Bouillon Soup

Bouillon Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...

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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,...