Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a […]
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Potential Demand Tactics
Potential High and Low Demand Tactics – Hotel Front Office REVENUE / YIELD MANAGEMENT High Demand Tactics High Demand Tactics
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Hotel Kitchen Sections & Planning
Hotel Kitchen Sections & Planning The Hotel kitchen is the heart of the food service operation Food both raw and
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Pest control for hotel
Pest control in hotels Pest cause the enormous amount of damage and cause a huge loss to the food business.
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Banquet Events Set up
Banquet Events Set up Setup of Function or Events in Banquet is one of the most challenging job for hoteliers.
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Work Schedule | Duty Roaster
Work Schedule and Duty Roaster for Hotel Industry A work schedule is a document that list the actual task to
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Light and Lighting in Hotel
Light and Lighting for Hotel and Restaurants Light plays an important part in the comfort & safety of the occupant
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Plates Carrying Clearing Rules
Plates Carrying Clearing Rules Important rules and techniques apply for handling ceramic, also plates, to prevent accidents and breakage. •
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Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting
Soft Furnishing in Hotels
Soft Furnishing used in Hotels Soft furnishing includes curtains, loose cover, cushions, bedspread etc. & they contribute greatly to the
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