Aims of Store Control To ensure that an adequate supply of food materials for the immediate need of the operation are available at all times, To prevent losses through spoilage or pilferage, To have a minimum working capital. The job description of storeroom...
'Profitability Index' The profitability index is an index that attempts to identify the relationship between the costs and benefits of a proposed project through the use of a ratio calculated as: Profitability index A profitability index of 1.0 is...
External factor evaluation matrix External Factor Evaluation (EFE) Matrix is a strategy tool used to examine the company’s external environment and to identify the available opportunities and threats. External Factor Evaluation (EFE) Matrix is a strategic analysis...
MOUSSE The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined as a mixture of cooked ingredients, pureed and held together with gelatin, veloute sauce, mayonnaise or aspic jelly, then enriched with...
Types of Yeast Breads There are four types of yeast bread, which are described below. Batter bread The dough for batter bread is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough. It has a higher ratio of liquid to the...
SAFETY Safety pertains to the things such as disasters, emergencies, fire prevention and protection. It also includes the prevention of injury or any sort of damage to property. On the other hand, security is the freedom from fear, anxiety and doubts concerning human...
Tequilla Definition- Tequila is fermented & distilled alcoholic beverage made from the blue agave plant and produced in specific geographic area of Mexico known as Tequila, which is within the state of Jailisco (about 40 miles northwest of Guadalajara) and...
'Internal Rate of Return - IRR' Internal rate of return (IRR) is a metric used in capital budgeting to estimate the profitability of potential investments. Internal rate of return is a discount rate that makes the net present value (NPV) of all cash flows from a...
On the surface The slip resistance of floor materials has received considerable attention from safety professionals. This is because every flooring material has advantages and disadvantages, and so must be assessed to ensure its suitability - and then be properly...
Preparation of mousse Mousses have 3 basic components – 1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and character to the product. 2. BINDER – provides structure to the finished product. This can be done by the...
Baking Temperature & Its Importance Baking temperature causes physical transitions and chemical reactions to take place in the dough/batter. The following stages are temperature-dependent and participate in the sequential transformation of bread dough. 1....
TOWS Matrix The TOWS Matrix is derived from the SWOT Analysis model, which stands for the internal Strengths and Weaknesses of an organization and the external Opportunities and Threats that the business is confronted with. The acronym TOWS is a variant of this and...
Mousseline Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its preparation. The use of cream as the source of fat, combined with the processing of the components to an...
Varieties of Pastry Cream Channel Island extra thick double cream A rich, thick cream that is made with milk from Guernsey and Jersey cows, it can be used straight from the tub. It has a fat content of 48%. Uses: Spoon over puddings or fruit or add to sauces for a...
Strategic position and action evaluation matrix (SPACE) Strategic Position and Action Evaluation Matrix (SPACE) is “an approach to hammer out an appropriate strategic posture for a firm and its individual business.” SPACE is an analysis of the following...
While both mousse and mousseline are about creating lightness, the methods and outcomes are distinct. Mousse is typically a stand-alone dish, whereas mousseline is often used as a component within a dish. Mousseline is also generally finer and more delicate than mousse.
Correct Storage Requirements Of Commodities The different types of commodities will require separate storage condition in order to maintain or improve their condition or quality. These commodities are split up into the general categories of meat, fish, fresh fruits...
Boston Consultancy Group Matrix BCG matrix is a framework created by Boston Consulting Group to evaluate the strategic position of the business brand portfolio and its potential. It classifies the business portfolio into four categories based on industry...
Equipment Replacement Policy Introduction Equipments, plants, and machinery are very important for achieving guest satisfaction. A substantial part of the investment in the hotel industry is in its physical plants. At times it is more economical to replace equipments...
APERITIF INTRODUCTION - The word aperitifs originated from the Latin word “Aperitivers” which means to open up. In our context, it is to open up the appetite for future courses to come. Although hunger is the best appetizer, there are alcoholic beverages that can...
The Internal-External(IE)matrix This matrix positions an organization’s various divisions in a nine-cell display. The matrix is similar to the BCG matrix in several respects. First, both tools involve plotting organizational divisions in a schematic diagram, this is...
Chaud-Froid, literally translating to "hot-cold" in French, plays a pivotal role in haute cuisine. This culinary technique involves applying a sauce that is initially cooked and applied hot but then chilled and served cold. The sauce's high gelatin content facilitates...
The Grand Strategy Matrix This is based on two evaluative dimensions competitive position and market growth. Appropriate strategies for an organization to consider listed in order of attractiveness in each quadrant of the matrix. RAPID MARKET GROWTH Quadrant I 1. ...
ADVANTAGES AND LIMITATIONS OF GUERIDON SERVICE Gueridon service has its own advantages and limitations. Advantages The advantages as follows: Highly personalized service. The wait staff prepares or carves the dish and serves the guest personally. High level of...
Types of trolleys There are many types of trolleys used in the restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depend on its function. The design of a flambe' trolley is different from the liqueur trolley. A wide...
Chaud Froid, a classic French culinary technique, serves not just as a flavor enhancer but also as a medium for artistic expression in food presentation. Its versatile applications range from improving aesthetics to extending the shelf life of dishes, making it a favorite in gourmet cooking.
Policies Policies are designed to guide the behavior of managers in relation to the pursuit and achievement of strategies and objectives. Policies are an instrument for strategy implementation. The term policy has various definitions in management literature. Some...
Issuing Procedure / Control All items are issued against requisitions prepared and signed by an authorized person, The requisitions are pre-numbered and are in triplicate, the copies are distributed as follows – original – store, duplicate – department, triplicate –...
DEFINITION An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar. ORIGIN Latin word- LIQUIFACERE- means to dissolve or melt Liqueurs were used as medicine for stomach...
Aspic and Gelee play an important part in the preparation of many cold dishes that are created in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that are being presented. Proper...