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 which light savouries are served. 3. Canneloni : Small pasta …
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 from puff pastry or short pastry. #Garnish : To decorate …
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 #Training and development. Plan, organize, and direct a wide range …
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 consisting of vegetables or fruit. 4. Maitre d’hettel butter: A …
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 organizations. The human resource manager has to have the following …
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, retention of people, pays and perks setting, performance management, etc. …
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 apart by themselves. PAN-BROIL: To cook uncovered in a hot …
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. #DEGLAZE : To dissolve the thin glaze of juices and …
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 dinner, usually a less formal meal. #Entremets : Hot or …
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 will discuss about importance of hospitality automation in hotel, hotel …
