Sauce – Recipe, Ingredients Sauce is a flavour cooked usually thickens liquid used to season other food. It adds to richness, moisture, flavour, colour and brightness also. A sauce is a liquid which has thicken with– Roux Starch Beurre manie …
Stock – Recipe, Ingredients For the culinarian, stock means “a liquid in which meat, fish, or vegetables are simmered.” It is the basis for soup, sauce, gravy, or stew. Although specified and stated differently, stock in the kitchen serves the …
Basic pasta and sauce There are many forms of pasta, most of which can categorized as Italian-style or Oriental. Italian-style pasta is primarily wheat-based. Oriental pasta made from variety of flours and starch and they often take the forms of …
Pre Preparation of Food To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods. They must have a talent for organization and efficiency. In any #kitchen thee are a great …
Housekeeping in Hotel The housekeeping in hotel is responsible for tidiness, maintenance and upkeepment of the organization. The role of housekeeping is to keep clean, comfortable, and safe house. It is the extension of basic housekeeping multiply by commercial proportion. …
Kitchen Equipment In early #kitchens the kitchen equipment consisted of an open fire for cooking, which was generally placed on the floor, the fuel being coal, wood, sundried cow dung cakes or balls lighted between two or three bricks on …
Kitchen Layout #Kitchen #KitchenLayout #BNGHotelManagement #HotelManagementKolkata The way in which the parts of kitchen in a hotel is arranged, called kitchen layout. A kitchen layout should be designed to have a “triangle flow” from the refrigerator to the sink and …
Hotel Reservations Hotel Reservations is the process of the booking a room prior to the arrival of a guest. SOURCES OF Hotel RESERVATIONS Free Independent Travelers (FIT) – Individual guests who book their rooms directly with the hotels. Tour Operators …
Kitchen Organization Structure Kitchen Organization Structure refers to the flow of authority from top to bottom within a hotel or food service establishment and in respect to the kitchen. It also refers to the flow of authority commencing from the …
Upselling for Hotel Upselling is the process of persuading the guest to opt for a. superior room with a higher room rate. This is a skill essential for all front desk staff. It is recognised that front desk personnel are …
