Principles of planning for quantity food production with regard to (Space allocation, Equipment selection, Staffing)

The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space...

Making a front office budget

MAKING A FRONT OFFICE BUDGET The most important long term planning of the Front Office Management team is Budgeting the Front Office Operations.Every hotels Annual...

FINANCIAL PLANNING (MEANING & SCOPE)

Financial Planning Financial Planning is a vital part of Financial Management. In fact, planning is the first function of management. Before embarking on any venture,...

Factors Determining Working Capital Needs

FACTORS AFFECTING WORKING CAPITAL 1. Nature of business2. Production policy3. Credit policy4. Inventory policy5. Abnormal factor6. Market conditions7. Conditions of supply8. Business cycle9. Taxation policy10....

Issuing Procedure / Control, Requisition & Transfer note

Issuing Procedure / Control All items are issued against requisitions prepared and signed by an authorized person,The requisitions are pre-numbered and are in triplicate, the...

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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,...