Meat tagging is a process that involves the use of small tags or markers placed on the animal for identification purposes. The tags contain information about the animal, such as breed, date of birth,...

Safety Procedure in Handling Equipment • Kitchen work usually considered safe in comparison with industrial jobs.• Minor injuries from cuts and burns are very common.• Serious injuries too are possible. Table of Contents  Safe Work Place Preventing CutsDo’sDon’tsPreventing...

8 Best Hospitality Management Books Pdf Hospitality management books can inspire you. These may assist you, as a hotelier, to gain new perspectives and learn from your wisdom and the success of others from the...

Microorganisms: Characteristics, Importance and Control Microbiology (Greek, mikros—small; bios-life) is the science of small or microscopic organisms. The most important microorganisms relevant to biotechnology include bacteria, fungi, and viruses. Microorganisms are very widely distributed, and are...

Characteristics of Internal Control 1. Experienced, Qualified and Trustworthy Personnel The personnel should be well qualified, experienced and trustworthy and this helps in providing better servicesthan competitors. This also ensures in having a better internal control...

What is Soup? In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm Majorly there are four Classification of soup Thin, Thick, Cold...

Food Pick up Area is the area that connects the Kitchen to the Restaurant from the back-side. This area is an inter link between the Kitchen staff and Service staff and requires proper management...

Table d hote menu A la carte menu Less choice of dishes to customers More choice of dishes to customers All the dishes are priced together as a set price for a meal Each dish is priced separately Food is...