Hotel management notes of food production of salads (5 semester)
Hotel management notes of food production of salads (5 semester). For example Salads come from the Latin word- HERBA SALATA meaning salted greens. Lot of innovations and ingredients were added to the salads in the 17th century Lettuce of various types, were used as a base. Meat, poultry, mixed vegetables were placed on top Oil and vinegar was used as the dressing Lot more ingredients found their way into the salads such as grapes, beans, fruit, rice, flowers, grains and legumes.
Akshay Soni
Hotel management notes of food and beverage management (6 semester)
Hotel management notes of food and beverage management (6 semester). Here you will understand about Unit 1: Cost Dynamics Unit 2: Sales Concept Unit 3: Inventory Control Unit 4: Beverage Control Unit 5: Sales Control Unit 6: Budgetary Control Unit 7: Variance Analysis Unit 8: Breakdown Analysis Unit 9: Menu Merchandising Unit 10: Menu Engineering Unit 11: MIS
B.ed (spl. edu.) Entrance year- model paper
This is the B.ed (spl. edu.) Entrance year- model paper where you will see question of GENERAL ENGLISH COMPREHENSION, GENERAL MENTAL ABILITY etc
Hotel management notes of kitchen management of KITCHEN INFRASTRUCTURE (6 semester)
Hotel management notes of kitchen management of KITCHEN INFRASTRUCTURE (6 semester). MAIN POINTS Infrastructure KITCHEN INFRASTRUCTURE Floors Walls Ceilings Ventilation/air ducts/vents Etc
Hotel management notes of kitchen management of function of food and beverage support (6 semester)
Hotel management notes of kitchen management of function of food and beverage support (6 semester). Here you will understand about Food & Beverage Support Areas of Responsibility WHAT TO OBSERVE F&B Outlets
Hotel management notes of kitchen management of INVENTORY MANAGEMENT/ STOCK VERIFICATION (6 semester)
Hotel management notes of kitchen management of INVENTORY MANAGEMENT/ STOCK VERIFICATION (6 semester). Here you will understand about budget, inventory etc
Hotel management notes of kitchen management of Functions of kitchen stewarding (6 semester)
Hotel management notes of kitchen management of Functions of kitchen stewarding (6 semester). Functions of kitchen stewarding 1. DRAW UP AND ENSURE CLEANING SCHEDULES 2. ENSURE CLEAN CHOPPING BOARDS EVERY MORNING 3. SANITISERS IN PLACE 4. CLEAN COOKING SURFACES 5. SANITISED POTS & PANS 6. CLEAN SERVICE WARE 7. A GOOD ENVIRONMENT KEEPS THE MORALE HIGH Etc
Hotel management notes of kitchen management of waste management (6 semester)
Hotel management notes of kitchen management of waste management (6 semester). Segregate DRY and WET Garbage Discard Sharp objects Follow Set clearance time and routes Do not leave garbage bins open Avoid over-filling of bins Do not force waste inside bins using your hands Use appropriate linings inside bins Stack away from key operation areas Use of FOOT OPERATED BINS is preferale
Hotel management notes of facility planning (6 semester)
Hotel management notes of facility planning (6 semester). Here you will understand about stores etc
Hotel management notes of strategic management (5 semester)
Hotel management notes of strategic management (5 semester). Here you will understand about APPROACHES TO DEVELOPING STRATEGIES, CONCEPT OF STRATEGIC MANAGEMENT, Distinction between Corporate Mission and Strategic Vision etc
Hotel management notes of food and beverages service planning and organising (5 semester)
Hotel management notes of food and beverages service planning and organising (5 semester). In this pdf you will understand about steps, factor affecting etc
Hotel management notes of Food and Beverage Service of banquets (5 semester)
Hotel management notes of Food and Beverage Service of banquets (5 semester). Through this notes you will understand about banquets like types of banquets, hierarchy and banquet staffing etc