IMPORTANCE 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 pots and...
Personnel Policies Personnel Policies: Objectives, Principles, Sources, and Other Information! According to Dale Yoder, ‘policy is a pre-determined selected course— established as a guide towards accepted goals and objectives’. A personnel policy should have two types...
Financial Policies Financial policies may be regarded as the most important business policies of the organization. It depends on the entire success and failure of a business unit of the organization. Proper and careful framed financial policies help to the effective...
The main objective of stocktaking is to ascertain the actual value of goods in hand as distinguished from the book value of the stock. It is the process of physical counting of all stock items in the storerooms and kitchen. It is carried out by F& B control...
In a department, there must be a system established so that the department can be fairly charged for what it has requisitioned for its use. The method of pricing the food issued depends mainly on the type of commodities in question. Perishables: In the case of...
Opportunities of kitchen stewarding Responsibilities of the manager: 1. Recruiting and training the kst staff. 2. Preparing the duty roster 3. Supervising the work of the staff 4. Ensuring the continuous supply of the well maintained, cleaned and polished pans and...
Scales for Measuring Alcohol Strength There are three scales of measuring proof namely: Gay Lussac or GL system: In this system, the proof is equal to the percentage of alcohol in the spirit. So if Vodka has 43% alcohol it is 43⁰ proof GL. British or Canadian Proof:...
Comparison of actual physical inventory and book value Sometimes there is a difference between the actual physical inventory and book stock of a particular item. the causes of difference are as under: 1. Change in volume due to evaporation or absorption of moisture....
Records Maintained: The different registers and records maintained in this department are: 1. Log Book – to maintain daily information of the department 2. Duty Roster Chart – to distribute the manpower efficiently and mentioning off days. 3. F&B Inventory...
Care and Maintenance of Computers Computers and their peripherals are quite robust and reliable.However, casual use of different components, may lead to serious problems ranging from faulty and unreliable operations to complete stoppage of operation. A few routine...
QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is...
The level at which any item of stock to hold is difficult to determine with the two dangers always present in either running out of stock of an item with all the problems that would follow, or of overstocking of an item, and thereby trying up necessary capital- the...
Sensors and Detectors The hotel industry, because of its very special nature of the business, requires a host of sensors and detectors for reliable, efficient and safe functioning. A number of them are listed below: Different Types of Detectors Smoke Detectors Heat...
MACHINES USED FOR CLEANING AND POLISHING: 1. Dishwashers: there are 3 types of dishwashers on the basis of the use A. Glass washers: used primarily used in bars for there is a frequent use of the glassware and the same glass cannot be used to serve cocktails...
Preparation of Quenelles A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be served hot with a suitable...
McKinsey 7 S Model McKinsey 7-S framework or model is one of those few models that have managed to persist even when others came in and went out of trend. It was developed by consultants working for McKinsey & Company in the 1980s and features seven steps or...
In French they are known as “Piece Montée”. Originally a large ornamental item of patisserie used to decorate the table at a banquet or a party. It usually reflects the theme of the occasion. In France, it is still popular for a wedding or baptism and displays the...
INVENTORY Kitchen steward plays a very major role in the restaurant industry. You are, so to speak, the backbone of the industry, and without the kitchen stewards, the restaurant industry will have a hard time functioning right. However, to provide an excellent...
ICE CARVING The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or figure that fits the theme or occasion. For e.g. Christmas- Santa Clause, Anniversary- a heart....
TALLOW WORK: Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in advance. Such displays can be used over and over again but they should be covered with translucent wrap when not in...
Review bases of Strategy Reviewing the underlying bases of an organization's strategy could be approached by developing a revised EFE Matrix and IFE Matrix. A revised IFE Matrix should focus on changes in the organization's management, marketing, finance/accounting,...
Fruit & vegetable Displays Very attractive centre pieces can be made by carvings various shapes out of fruits and vegetables. Large pumpkins, melon and such vegetable vegetables can be used as containers or carved into objects such as...
Measure Organisational Performance Another important strategy-evaluation activity is measuring organizational performance. This activity includes comparing expected results to actual results, investigating deviations from plans, evaluating individual performance, and...
SALTILLAGE Basic Salt Dough for Sculptures 1 cup cold water 1 cup corn starch 2 cups warm popcorn salt. Combine the water and cornstarch. Mix well over medium heat, stirring constantly, to a very thick paste. Knead 2...
The final strategy-evaluation activity, taking corrective actions, requires making changes to reposition a firm competitively for the future. Examples of changes that may be needed are altering an organization's structure, replacing one or more key individuals,...
SUGAR CRAFT (Pastillage) This could include: Pulled sugar Poured Sugar Blown Sugar Spun Sugar Cooked sugar can be used in various forms to provide stunning works of art. They could adorn a dessert...
BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as it has a higher melting point and is easier to handle than butter. An outline of the sculpture is made out of...
ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS Concept of environment Environment literally means the surroundings, external objects,influences or circumstances under which some one or some thing exists. The environment of any organization is “the aggregate of all...
Environmental Analysis and Internal Analysis Strategic analysis of any Commercial enterprise has two stages that include Internal and External analysis. Environmental analysis: An environmental analysis in strategic management has a vital role in businesses by...
Introduction to Appetizers Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters, and may range from the very simple to the very complex, depending on the occasion and the time...