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MSc Notes

Notes
Hospitality

Bsc Semester 3/4

Andhra Pradesh Cuisine (Telugu Cuisine)

Amit Kumar -
Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is based mostly on regional variation, its rich cultural heritage and the influence of the Royal recipes from the Nawabs. The...
Bsc Accomodation Management Sem 5

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Amit Kumar -
Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...
Bsc Food and Beverage Operations Sem 5

Organization of Banquet Department

Amit Kumar -
Banquet organization structure             ...
Ihm Bsc Notes

Types of Meringues

Amit Kumar -
There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...

Recipes

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