A staple food is a primary constituent of a diet and provides a large fraction of energy and nutritional needs. Consumed regularly, often daily, these foods are typically inexpensive, plant-based, and calorie-dense. The most common staples include cereal grains and...
AREA OF A BAR • Generally 15 – 20 % Area Is Allocated For The Bar And The Bar Is Always Located In a Convenient Position Of The Hotel. • 15-18 Sq .ft Is Required Per Person . • Always Situated Near The Foyer Of The Hotel.
Difference Between Carpet Area Plinth Area and Super Built Area Carpet area As the name indicates, a carpet area is an area which can be covered by a carpet. It is the wall to wall distance which makes for the net usable floor area of the house. According to...
French Terminology Expression De Politesse (Expression of Politeness French English Monsieur Sir, Mr. Madame Madam, Mrs. Mademoiselle Miss Bonjour Good Morning Bon apres-midi Good afternoon Bonsoir Good evening Bonne nuit Good night Comment...
Approximate cost of construction estimation A. Professional Behavior Expected Of The Cost Estimator Ethics: The practice of construction estimating is a highly technical and professional discipline. It also involves abiding by certain standards of ethical...
Providing information to the guest about Hotel in French The conversation at the hotel. French English Bonjour monsieur ( madame ) Hello sir ( Madam) J’ai retenu une chambre en nom. I have reserved a room in my name Je m’appelle.. My name is.. Je voudrais une/...
Equipments In The Commercial Kitchen Types of equipments required in a kitchen vary with the activities carried out in a particular area of work. It ranges from simple pots and pans to sophisticated cooking ranges, steamers, ovens, grills and fryers. The list can be...
Icings Icings or frostings are sweet coatings for cakes and other baked goods. Icings have three main functions:- They improve the keeping qualities of the cake by forming protective coatings around it. they contribute flavor and richness They improve appearance....
STANDARD After determining the type and capacity of the equipments required for a particular kitchen, the next phase involves selecting the specific characteristics that are desired. Factors such as Materials Constructions techniques Special features Maintenance...
Planning of various Support Services Pot and Pan Washing: The pot and pan washing function are also preferably done in a separate area instead of combining it with other areas as some small operations may be inclined to do. The basic pot and pan washing function can...
Basis Kitchen Design Principles Understanding the basic principles of kitchen layout will help take much of the mystery out of the design process. The most basic layout principle is the work triangle. The work triangle is the line drawn from each of the three...
Area Required For various Kitchen Many elements make calculating kitchen areas controversial and even experts differ. Kitchen areas vary according to the type and number of meals provided. At the same time, information about the number alone is not sufficient to plan...
Factors that affect kitchen design The factors which can affect the layout plan are:- 1. Type of business 2. Type of customers 3. Possibility of expansions 4. Seasonal pressures 5. Number of covers (guests) to be offered 6. Cover turnover 7. Type of meal 8....
Flow of Work Commercial kitchens are very busy areas, and each area of the kitchen serves a specific purpose. The staff working in the kitchen must be organized and develop routine procedures that will enable them to make the most efficient and effective use of their...
The layout of Commercial Kitchen A successful commercial kitchen layout is easy to use, meets the restaurant’s needs, and enables your service staff to deliver an amazing restaurant experience. Whether you’re building a restaurant from scratch, or have (literally) hit...
Importance of kitchen stewarding This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to the successful operation of the Food production and service department. It performs the following functions: Washing...
Kitchen Stewarding Department Layout and Design Layout of stewarding department stewarding layout Here is a sample of a daily sanitation schedule for the kitchen area After Each Use and at the End of the Day The things and areas in the kitchen that need to be...
Heavy Duty Equipments used in Kitchen Maintaining the heavy duty equipments in the kitchen is a great task which ensures not only making of good and healthy food but efficient working including lower consumption of energy as well. Almost all the heavy physical...
STORE A store has to store commodities for several reasons. When prices are low, it may necessitate buying more than the normal requirement. If chances of shortages loom large, they may buy more to tide over the period of shortage. Moreover, there are several kinds of...
Shelves: These are integral to a storeroom. Shelves are of various designs and sizes depending upon the nature of items to be stored and available space. Standard sizes of shelves available in the market:- Shelf Width (in...
Energy Conservation Exponential consumption owing to rising demands has brought fossil fuels- the drivers of industrial revolution- on the brink of exhaustion. Grim scenario of depleting these energy resources, human beings have turned to several non-conventional...
Singapore sling The Singapore sling is a classic gin-based cocktail that every cocktail connoisseur needs to taste. The story goes that it was developed by Ngiam Tong Boon at the Raffles Hotel in Singapore sometime around 1915. It is a smooth, slow, and semi-sweet...
How to conserve energy in key discipline areas of a hotel Energy conservation is a team job, and the contribution of every single staff makes a difference. Therefore, it is important that all employees be appropriately counseled and appraised of small habits...
Energy Conservation Programme Once an energy audit is complete, the next logical step is to draw out and execute the exercise to accomplish energy consumption in sectors of the hotel where there is scope. This exercise constitutes the energy conservation programme. It...
A Rusty Nail is made by mixing Drambuie and Scotch whiskey. The drink was included in Difford's Guide's Top 100 Cocktails. A Rusty Nail can be served in an old-fashioned glass on the rocks, neat, or "up" in a stemmed glass. It is most commonly served over ice. The...
B&B Cocktail B&B stands for Benedictine and Brandy; it's that simple. It is one of the icons of fine drinking and is truly a classic cocktail. A B&B is often served on the rocks. Some drinkers prefer it straight up and others prefer it slightly warmer...
Car Parking Safe and secure parking facility for the vehicles is a fundamental right of all visitors. Most of the hotels are unable to provide sufficient parking space for their guests. Planning of parking totally depends on the availability of the space, size,...
The Gin Gimlet comes straight from the bottle—a bottle of London dry gin and a bottle of sweetened Rose's lime juice, no room for user error. It is a wide-awake kind of tart, with the lime lifting the piney gin into a mouth-puckering territory, counterbalancing the...
Production Planning Production planning and control refer to two strategies that work cohesively throughout the manufacturing process. Production planning involves what to produce, when to produce it, how much to produce, and more. A long-term view of production...
Rules Of Network Construction 1. Each defined activity is represented by one and only one arrow in the network. 2. Before an activity can be undertaken, all activities preceding it must be completed. 3. The arrows depicting various activities are indicative of logical...