Mise en place for Hospitality
Mise en place in Hospitality / Hotels and Restaurants Mise en place is a French term that literally means, “setting […]
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Education
All Journals and study materials
Food Cost | Food Cost Control
Food Cost and Food Cost Control Food cost may be defined as the cost of material used in producing the
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Food and Beverage Marketing
Food and Beverage Marketing A simple definition of Food and Beverage Marketing is seeing the business from the perspective of
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Marketing Manager
Sales and Marketing Manager – Hotel Sales and Marketing A Sales and Marketing Manager manages the marketing strategy, advertising, promoting
Special Cutlery Setup Styles
Special cutlery Setup Styles for main courses If there is special cutlery setup for the main course, the basic a
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Bread Making | Tips | Recipes
Bread making Principles Faults and remedies Components and their Contribution to Bread Making Bread is composed of various ingredients, each
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Software | Hotel Applications
Software | Hotel Applications – Hotel Computer Applications Computer software or simply software is any set of machine-readable instructions that
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Tea – Types | Countries | Recipes
TEA , Types, Countries & Service The most universally consumed beverage made by infusing the dried leaves of an Asiatic
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Hotels and Hotel Industry
What is Hotel ? DEFINITION OF HOTELS : Hotel is defined by British law as a Place where a bonafide
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Restaurant Equipment
Restaurant Equipment – Usage and Maintenance Restaurant equipment being a capital investment, is expensive and therefore, the initial selection, care
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