Culinary Terms C
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes : Small pieces of toast, fried bread or pastry on […]
HotelManagement
Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made
Front Office Faculty
Front Office Faculty Hotel management Front Office Faculty #Jobs in kolkata Job Description Front Office Faculty Front Office Faculty FOR IMMEDIATE APPOINTMENT Responsibilities of Front Office Faculty Conduct and supervise
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made from almond paste, coconut. etc. 3. Macedoine: A mixture, usually
Recruitment and Selection
Recruitment and Selection for Hotel HR Planning & Development Recruiting and selecting people to fill new or existing positions is an important element of human resource activity in all hospitality
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Human Resource Management
Human Resource Management – Hotel HR Planning & Development Human Resource Management is the process of managing people in organizations in a structured and thorough manner. This covers hiring, staffing,
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Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a little liquid used to bind together ingredients which would fall
Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting of fish across the bone of a large round fish.
Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree : A dish served in the first part of a
Automation in Hotel
Automation in Hotel Industry – Hotel Computer Applications Automation in Hotel Industry: Hotel Industry is now a days greatly influenced by automation and controlling Systems. Here in this article we
