To control food cost and aid in determining proper buffet pricing in hotels, all buffets are thoroughly costed on a regular basis. Buffet Costing is a responsibility of executive chef. Buffet Costing PROCEDURE: 1. All items utilized on the buffet …
French Greetings – French for Hospitality and Tourism Even if you don’t really communicate French, it’s worth understanding at the least the following easy French phrases and phrases such because the French for “good day”, “goodbye” etc. This web page …
Performance Management and Performance Appraisal – Hotel HR Planning & Development Performance Appraisal management is about getting better results from the organization, teams and individuals by understanding and managing performance within an agreed framework of planned goals, standards and competing …
Coffee The trees which produce coffee are the genus Coffea which belongs to the Rubiaceae family. There are somewhere in the region of 50 different species, although only two of these are commercially significant. These are known as Coffea arabica …
Basic a La carte Table Setup The objective of basic A La Carte Table Setup procedure is to ensure that tables are set properly and with all the necessary arrangements that each F&B outlet requires. Tables have to be arranged …
Hotels and restaurants determine and evaluate menu cost for all menu items on a regular basis to ensure that all menu items are “costed” and priced correctly to maintain the desired food cost. To analyze the “mix” of sales and …
Malnutrition means shortage of right amount of protein, vitamins, and minerals, etc. We live in India, but this country, and also in Africa, some part of Europe malnutrition is found in abundance, because children are not getting enough nutrition-food , …
10 Popular Napkin Folding The objective of the napkin folding is to ensure that napkins are set according to standard. Napkin Folding Procedure There are 4 basic ways to fold napkins at the outlets: • The boat style • The …
French Cooking terms – French for Hospitality and Tourism French Cooking terms are the most important and popular in today’s hospitality industry. French Cooking terms – A A la Literally means ‘in the style of.’ A la Translates from French …
17 Course of French Classical Menu Here in this article we will discuss detailed 17 Course of French Classical Menu and their servings. 01. HORS D’ OEUVRE The first course of French Classical Menu to be served at a meal …
