Cafeteria : Food Service Areas ( F & B Outlets)

Working class spend most of their active time at their place of work and perhaps with the exception of dinner, most people eat out...

Generations of Computers

Generations of Computers First Generation  Basic component – Vacuum Tubes 1940-1956Processing Speed – Slow & Unreliable Machine Heat Generation – Huge amount of Heat generated Size – Bulky & Non – Portable...

Operating budget – controlling expenses – income statement

Using the operating budget as a control tool: An operating budget is a valuable control tool to monitor the course of operations during a specified...

AIMS & OBJECTS OF COOKING FOOD

• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking...

Raising Agent Or Leavening Agent

Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...

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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,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...