French Classical Menu
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 […]
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Hotel Staff Cafeteria
Hotels provide Employee’s Cafeteria facility to serve a variety of food and beverages that are fresh, wholesome and attractively presented in a pleasant environment. Learn how to define minimum food,
How to lay Table Cloth
How to lay Table Cloth It is a responsibility of Food Servers (Waiter/Waitress) and F&B Runners to insure that a clean and well ironed table cloth is always used in
Game Cookery
Game Cookery #GameBirds #BNG #HotelManagement #Kolkata #Cooking The word game, for culinary purposes, means animals hunted for food. Many of these, such as pheasants, partridges, quails and rabbits, are now
Breakfast Complimentary – Continental
All hotels are required to adhere to minimum requirements of hours of operation and menu items for breakfast. Any deviation from this must have the written approval of the Executive
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Taking Orders in a Restaurant
Taking Orders in Restaurant The objective of Taking Orders in Restaurant is to ensure that all orders taken in the outlets are clear and contain the correct information. • This procedure
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Hotel Reservation & CRS
Hotel Reservation & Central Reservation System (CRS) A hotel reservation system, also known as a central reservation system (CRS) is a computerized reservation system that stores and distributes information of
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Champagne -Types & Brands
Champagne Champagnes are sparkling white wine made in the delimited region of Champagne in France by following the méthode champenoise. The Romans were the first inhabitants who planted vineyards at
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Fiber and Fabrics
Fiber and Fabrics – Used in Hotel From the ancient times to just century ago, all the fiber used in making fabrics which are obtained from natural sources mostly plants.
Food and Beverage Service Briefing
Food and Beverage Service Briefing (Pre-shift) The objective of Food and Beverage Service Briefing is to provide and update information for all F&B associates commencing the shift. It is the
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