Banquet Operation and administration Banquet Operation and administration services include – Event Forecasts & Reports, Revenue compared to budget, All cost expenditures, Account, Audit and Control, Banquet Income, Revenue, Payment Arrangements, Types of Payment Statements, Deposits, Balance Payment ,Payment Settlement, …
Transport Service for hotel Providing transport service is an important service of the hotel. This service comes under the control of the concierge. The transport service supervisor or head driver reports to the concierge. Under the head, there are a …
Mini Bar Stocks Items for Hotels PRESENTATION of Mini Bar Stocks Items : The dry Mini Bar Stocks Items are to be presented in a large circular basket which may be purchase at a variety of different thrift stores. For …
Singaporean fish Singaporean fish Recipe : Spicy Singaporean fish is a recipe originated from Singapore. Small diced fish is deep fried with the batter of cornflour, egg & seasoning. Finally cooked with a gravy made with curry powder, star anise,dices …
Zabaglione Recipe Zabaglione Recipe: Zabaione also written as sabayon, zabajone or zabaglione. The Italian pronunciation is dzabaʎˈʎoːne or dzabaˈjoːne. Zabaione is an Italian dessert, or sometimes a beverage, prepared with egg yolks, sugar, and sweet wine called Marsala. Adding some spirits …
Fish Veronique Fish Veronique Recipe: Fish Veronique refers to a dish that is garnished with grapes. INGREDIENTS for Fish Veronique: Fish fillet-800gm seasoning-to taste fish stock-750ml dry white wine-75ml lemon juice-1pc fish veloute-250ml butter-50gm white grapes-75gm(blanched ,spinned) egg yolk-1pc INSTRUCTIONS …
Beverage Requisitions for Hotels and Restaurants To control movement of alcoholic beverages from the beverage storeroom to bars and other issue areas and To aid in maintaining par levels at the bars. F & B Service maintains a complete beverage …
Chicken veloute soup Chicken Veloute Soup Recipe : Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the chicken velouté, is made with chicken stock and is …
Ratatouille Nicoise Ratatouille nicoise Recipe : Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. Ratatouille is usually served as a side dish, but may also be served …
Cheese – Types, Cover, Accompaniments and Service Cheese are distinguished by flavour and categorized according to their texture. They differ from each other for a number of reasons, mainly arising through variations in the making process. Differences occur in the …
