Cost Allocation Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost object is any activity or item for which you want to separately measure costs. Examples of cost...

Cocoa Butter Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.Cocoa butter has a cocoa flavour and aroma. Its best-known attribute is its melting point,...

What is HACCP? HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified...

Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch. Sensory evaluation is an invaluable tool for Quality Control as well as Research and...

Introduction Browning is an essential aspect of cooking, as it adds a depth of flavor and visual appeal to dishes. When we cook food, something magical happens – it transforms. One of the most...

On-Premises Laundry in Hotels Hotels are in the business of providing guests with a comfortable and enjoyable stay, and one of the most important aspects of this is ensuring that guests have clean and fresh...

Windows versions Following is a brief summary of the client versions of Windows (a user’s PC running Windows). For more on the server versions, see Windows Server 2003, Windows Server 2008 and Windows Server 2012.Windows NT Lineage (32 &...

REQUISITION FORM- A requisition is the first document in the purchasing process and may have originated in any unit in the food service operation. It consists of all the details which are mentioned above.  GRAND PLACEINTERNATIONALDUBAI...