Bsc Notes

Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves....

The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a price. The restaurant staff should be extremely well groomed projecting...

Classification of Cleaning Agents Cleaning agents are classified according to the principle method by which soil or stains are removed from the surface. This will be determined by their composition.The principle classes are: WaterDetergentsAbrasivesDegreasersAcid cleanersOrganic solventsOther...

Floor seals are semi-permanent finishes applied to a flooring to render it impermeable to protect the surface from dirt, stain and other liquids and to provide an easy to maintain surface. The floor surface...

Polishes are used to give sheen on the surface from which the light is reflected evenly. They do this by smoothing out any unevenness on the surface of article, as in the polishing of...

COORDINATION WITH MAINTENANCE From Housekeeping to Maintenance Maintenance Order Slip: It gives the details about the type o maintenance to be carried out in the specific area.When the rooms are off for a certain period of...

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...

In American formal dining table, a full course French classical menu can include 5, 6, 17 or 13 course French classical menu, and in its extreme form, has been proven to have twenty five...