Ihm Bsc Notes

Based on Size : Classification of Hotels

Based on Size : Classification of Hotels Classification of hotels is on the basis of size refers to the number of rooms (bed capacity) and...

Factors affecting growth of Micro-organism in food (Intrinsic and Extrinsic)

In most cases, micro-organism utilizes our food supply as a source of nutrient for their growth.This course can result in deterioration(decay)of food.The organism not...

Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)

SEA CATERING The catering plays a vital role in the modern era; the catering provides food and beverage services to the people. The people organize...

Preparation of mousseline

Mousseline Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...

RESPONSIBILITIES OF THE LARDER SECTION

RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT 1)    Butchery (including the fish mongery & ecaillage) 2)    Marinated Products SaladsPickled Products – Vegetables, Fruit, Fish and MeatsBrines / Cures – Smoked...
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