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Layout of Service & Wash up

SERVICE AND WASH-UP AREA The Service Area is situated between the kitchen and the restaurant and has the following functions. Cleans dirty equipment corning from the restaurant...

Reservation of the hotel accommodation is one of the important responsibilities of the front office department. A potential guest contacts a hotel for availability...

Milk Cream and Butter

whipping cream, milk powder, skimmed milk, homogenized milk, composition of milk MILK, CREAM & BUTTER Milk represents a major ingredient in our diet- poured over cereals,...

LAYOUT OF THE LARDER SECTION

LAYOUT OF THE LARDER SECTION Larder of a 5 star operational kitchen will be segregated into the following section- 1. Hors d’oeuvres and salad section having...

GIN ( Types, Brands, Production process)

GIN DEFINITION Gin is a flavoured alcoholic beverage, which produced by re-distilling high proof spirit with Juniper berries and other flavouring agent. HISTORY OF GIN “Shaken, not stirred.”...
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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...