Receiving Area layout

GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT    RECEIVING AREA Receiving area is a place where the goods are received into the hotel. This place is...

Frozen Desserts

Frozen desserts is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow...

F & B Service Equipments: Glassware

F&B service outlet uses a variety of glasses for different types of drinks. It is the most delicate and expensive of all equipment...

Identifying Housekeeping Responsibilities

RESPONSIBILITIES OF HOUSEKEEPING DEPARTMENT To achieve the maximum efficiency in ensuring the care and comfort of guests & in the smooth functioning of the department.To...

Cooking Meringues

https://www.youtube.com/watch?v=ZPf7n2-KLfQ&feature=emb_title HOW TO MAKE MERINGUE COOKIES Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine...

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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,...