Hotel management notes of food production of INSTITUTIONAL AND INDUSTRIAL CATERING(3/4 semester)
Hotel management notes of food production of INSTITUTIONAL AND INDUSTRIAL CATERING(3/4 semester). Here you will understand about types , problems associated etc
Akshay Soni
Hotel management notes of food production of FLIGHT CATERING (3/4 semester)
Hotel management notes of food production of FLIGHT CATERING (3/4 semester). Introduction-It is possible to dine in five-star luxury while travelling at 600 miles per hour, six miles above the surface of the earth. To the average person, now used to air travel, this may not seem remarkable. But the average person is unaware that there may be over 40,000 separate items loaded onto a Boeing 747 (popularly known as the jumbo jet). This load occupies 60 m2 and weighs six tonnes and the loading time may be less than 50 minutes. In view of this, some might say that it is not just remarkable that air travellers may dine so well; it is remarkable that they can do so at all.
Hotel management notes of hotel accountancy of UNIFORM SYSTEM OF ACCOUNTING 3/4 semester
Hotel management notes of hotel accountancy of UNIFORM SYSTEM OF ACCOUNTING 3/4 semester. When several hotels and restaurants follow the same accounting principles and practices, it is called the uniform system of accounting. It is not a separate system or method of recording the transactions of a business enterprise like double entry system or single entry system or cash system or mercantile system of accounting. It simply denotes a situation in which a number of hotel units use the same accounting principles and practices. This system is followed in hotels and restaurants to make meaningful comparison of cost, sales and profit figures of one unit with another.
Hotel management notes of hotel accountancy of Various Types of Internal Control (3/4 semester)
Hotel management notes of hotel accountancy of Various Types of Internal Control (3/4 semester). The various types of internal control are as follows: Organization Supervision etc
Hotel management notes of food production of MOBILE CATERING (3/4 semester)
Hotel management notes of food production of MOBILE CATERING (3/4 semester). A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.
Hotel management notes of food production of purchase (3/4 semester)
Hotel management notes of food production of purchase (3/4 semester). Purchase refers to the management of supply chain.
Hotel management notes of food production of Off-Premise Catering Management (3/4 semester)
Hotel management notes of food production of Off-Premise Catering Management (3/4 semester). Off-premise catering is serving food at a location away from the caterer’s food pro- duction facility. One example of a food production facility is a freestanding com- missary, which is a kitchen facility used exclusively for the preparation of foods to be served at other locations. Other examples of production facilities include, but are not limited to, hotel, restaurant, and club kitchens. In most cases there is no existing kitchen facility at the location where the food is served.
Hotel management notes of food production of Indenting(3/4 semester)
Hotel management notes of food production of Indenting(3/4 semester). The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from it. The success of any food service operation is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. If there is a flaw in any one of the steps, it will affect the profit margin of any organization.
Hotel management notes of food safety and quality of Good Manufacturing Practices (3/4 semester)
Hotel management notes of food safety and quality of Good Manufacturing Practices (3/4 semester). It is good, systemic, scientific practice for the benefit of the manufacturer &customer
Hotel management notes of food safety and quality of FOOD PRESERVATION(3/4 semester)
Hotel management notes of food safety and quality of FOOD PRESERVATION(3/4 semester). Food preservation is the process in which the perishable food materials are given a suitable physical or chemical treatment to prevent their wastage, spoilage and to retain their nutritive value for long periods. Food processing can result in several advantages,
Hotel management notes of accommodation operation of housekeeping/ flower arrangement of 3/4 semester
Hotel management notes of accommodation operation of housekeeping/ flower arrangement of 3/4 semester. Flower arrangement is the art of organizing and grouping plant materials (flowers, foliages, fruits, twigs etc) to achieve harmony of colour, form, texture therby adding life and beauty to the surrounding.
Hotel management notes of front office of night auditing of 3/4 semester
Hotel management notes of front office of night auditing of 3/4 semester. It is the process of verifying and providing the accuracy and completeness of guest and non guest account with departmental activity reports. the control process whereby the financial activity of guests’ accounts are maintained and balanced. The night audit will provide the necessary “objective overview” to evaluate the hotel’s financial activity. ◦ Ability to monitor hotel revenues ◦ Effect of marketing plans on related goals ◦ Provides