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Bisque Soup

Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth,...

Theory of Cookery PDF | Free Hospitality Books Collection

Theory of Cookery PDF Theory_of_Cookery krishna arora.PdfDownload Theory of Cookery Krishna Arora PDF explains the techniques and technologies involved in cooking food. It explores...

Profitability Index

 ‘Profitability Index’ The profitability index is an index that attempts to identify the relationship between the costs and benefits of a proposed project through the...

Whiskey ( History, Production Process, Scotch, Brands)

WHISKEY DEFINITION- Whiskey is a spirit made by fermenting and distilling grain. By long standing tradition, Scottish distillers spell the name of the spirit as...

Chocolate Mousse Without Heavy Cream: A Decadent and Light Dessert Delight

Chocolate Mousse Without Heavy Cream Introduction Chocolate mousse is a delightful and decadent dessert loved by many. However, traditional recipes often call for heavy cream, which...
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ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

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 As ice creams move down the scale from premium,...

Ice Sculptures

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