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Restaurant Facilities and Concepts Restaurant Facilities for Food selection & design: Cuisine is depending on location, season and clientele. Elegant dining concept served “al fresco” or air-conditioned. Ambience is created […]
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Bitters Bitters are used either a aperitif or for flavoring mixed drinks and cocktails. Its usually served before a meal to stimulate the appetite, and is therefore usually dry rather than
Crispy Chilli Baby Corn Crispy Chilli Baby Corn Recipe : Crispy Chilli Baby Corn is a quick delicious Indo-Chinese recipe served as a Starter. Crispy Chilli Baby Corn is very
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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
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
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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
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
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
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
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
