Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with …
HotelManagement
Front Office Faculty
Front Office Faculty Hotel management Front Office Faculty #Jobs in kolkata Job Description Front Office Faculty Front Office Faculty FOR …
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made …
Recruitment and Selection
Recruitment and Selection for Hotel HR Planning & Development Recruiting and selecting people to fill new or existing positions is …
Human Resource Management
Human Resource Management – Hotel HR Planning & Development Human Resource Management is the process of managing people in organizations …
Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a …
Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting …
Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree …
Automation in Hotel
Automation in Hotel Industry – Hotel Computer Applications Automation in Hotel Industry: Hotel Industry is now a days greatly influenced …
Culinary Terms Y and Z
Culinary Terms Y #Yeast – A tiny, single-celled organism that multiplies rapidly in warm and moist environments. Bakers yeast is …
