Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting of fish across the bone of a large round fish. […]
Soft Furnishing in Hotels
Soft Furnishing used in Hotels Soft furnishing includes curtains, loose cover, cushions, bedspread etc. & they contribute greatly to the appearance of the room, by bringing to its color, pattern
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Safety awareness | Accident prevention
Safety awareness & basic accident prevention Safety awareness is the on going programs at all the establishment. The management of all establishment should be aware of laws, concerning safe work
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Budget for House keeping
Budget planning for hotel house-keeping Budget is one of the main planning activities for an executive house-keeper. It is the process by which based on actual performance of establishment in
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Restaurant Equipments
Restaurant Equipments Restaurant Table How a restaurant is furnished depends almost entirely on the concept behind the establishment. The service table holds selection of tableware needed for the mise en
Job Analysis | Human Resource
Job Analysis : Human Resource, Concept, Uses and Process Job analysis is the process of determining that what knowledge each employee needs , what task the employee needs to perform
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Bakery Equipment
Bakery Equipment and uses Listing of various essential pieces of bakery equipment for small or hotel kitchen is the most important task to do during bakery setup. Without proper bakery
Banquet Function Plan
Banquet Function Plan In this article we will discuss all about Banquet Function Plan that includes Planning of a Function, Reservations, Filing Systems, Function & Event Organization, Follow-Ups, Coordination, Proposal
Restaurant Do’s & Don’t s
Top 25 Things You Should Never Do in Restaurant Do’s & Don’t s in a Restaurant The general Don’ts listed as below shall give general habits/etiquette which are allowed, not
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Burnt ginger capsicum rice
Burnt ginger capsicum rice Burnt ginger capsicum rice is a fried rice served hot. Boiled rice mixed with Fried julliene of ginger, juilliene of capsicum and seasoning tossed with rice
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