The hospitality industry is always under the threat of criminal activities due to its lucrative nature. This is why offering safety, comfort, and customer satisfaction are the most crucial things in the hospitality industry. This industry has to comply with various...
SALAD WHAT IS A SALAD? . Some of the definitions which best describe a SALAD are: A dish of raw leafy green vegetables often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing. A cold dish of chopped...
Hospital Catering The hospital, today, is one of the most complex and fascinating organizations that mobilize the skills and efforts of a number of widely divergent groups of professionals, semi-professionals and non-professionals to provide a highly personalized...
There are three steps used to manage health and safety at work. Spot the Hazard (Hazard Identification) Assess the Risk (Risk Assessment) Make the Changes (Risk Control) At work, you can use these three ThinkSafe steps to help prevent accidents. Using the ThinkSafe...
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones, fish or fish bones and various vegetables have been cooked to extract flavor. ‘Fonds de cuisine’ is a kitchen stock. Stocks are...
Energy conservation measures for the Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to reduce energy consumption in this area are excellent. Some helpful...
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making. Bones: 50%Mirepoix: 10%Water: 100% However, given here is a more detailed ratio of the ingredients used. INGREDIENT PROPORTIONS: Ingredients White Brown Fish For...
Off-Premises Catering Off-Premises Catering:- Off-premises catering has always been a specialized business. It is the service of meals in offices, clubs, canteens and also in individual homes. In this reference, premises means the area where food is planned and...
Importance of Waste Management in Hotels Waste management in hotels is important as it is getting increasingly difficult to dispose of waste. Moreover, it makes good sense to the business. When supplies are judiciously used it saves a lot of money on raw materials....
Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as “Foundations of cooking”. They are a crucial element in soups, sauces, braises, and stews. Good stocks are made by simmering raw meat or fish, and...
Corporate Social Responsibility What is CSR? Corporate Social Responsibility is a management concept whereby companies integrate social and environmental concerns in their business operations and interactions with their stakeholders. CSR is generally understood as...
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening agents. Sauces are capable of adding variety to the dishes by imparting color, flavor, texture and even drama to a...
Mobile Catering 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. A food cart is a motorless trailer that can be...
Sauces may be classified in several ways. Here is one system. By serving temperature warm or cold By flavor: blandness or piquancy By acidity By sweetness By color By base: neutral or meat. In general, Sauce can be classified under two major heads as follows:...
Sea catering Catering plays a vital role in the modern era; catering provides food and beverage services to the people. The people organize parties at their homes, office or nearby banquet hall or hotels. The sea catering is a luxury service which facilitates the...
Event Management Event management is the application of project management to the creation and development of large-scale events such as festivals, conferences, ceremonies, weddings, formal parties, concerts, or conventions. It involves studying the brand, identifying...
Purchase Once a menu is planned, a number of activities must occur to bring it to reality. Purchasing is one of the basic stages- it involves the procurement of raw materials from the market in exchange of resources. This is an important job as a high-cost factor is...
The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving either the addition of fat/oil or the use of foods with high-fat content. The three techniques are Spit-roasting, Pot-Roasting, and...
Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The heat sources can be either above or below the food or both. Barbecue When the process takes place. Out of doors, it is usually...
Introduction to Hotel Industry With opening up of the Indian economy after 1991 and the adoption of globalization, there has been a steep rise in the operational activities of various sectors that were earlier very dormant. One of the best examples of this is...
Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives food a good flavor and color. Methods of Frying Four different methods of frying are shallow-frying, deep-frying, sauteing,...
Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by the food as it cooks or can be injected into the oven if required. Heat transfer The heat source in the oven radiates infrared heat...
Shop and Establishment Act India One of the important regulation to which most businesses in India are subject to is the Shop and Establishment Act, enacted by every state in India. The Act is designed to regulate the payment of wages, hours of work, leave, holidays,...
In the world of culinary arts, mastering various cooking methods is key to creating exquisite dishes. Broiling is one such technique that can elevate simple ingredients to gourmet levels with its high-heat charisma. In this blog, we'll demystify the method of...
Cuisine and Regional Cookery the cuisine is a characteristic manner, style or quality of cooking. the cuisine is a style of cooking characterized by distinctive ingredients, techniques & dishes, and usually associated with a specific culture or geographic...
Apprentices Act 1961 An Act to provide for the regulation and control of training of apprentices and for matters connected therewith. Purpose of the Apprentices Act, 1961: The main purpose of the Act is to provide practical training to technically qualified persons in...
Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just under boiling-point (650 to 900°C). The cooking liquid may be water, milk, stock, wine, or court bouillon Heat Transfer Conduction: In...
Employment Exchanges (Compulsory Notification of Vacancies) Act, 1959 The Employment Exchanges (Compulsory Notification of Vacancies) Act, 1959 provides for compulsory notification of vacancies and submission of employment returns (ER-I and ER-II) by the employers to...
Cyber Law Cyberlaw is any law that applies to the internet and internet-related technologies and is one of the newest areas of the legal system. 13 min read What Is Cyber Law? Cyberlaw is any law that applies to the internet and internet-related technologies. Cyberlaw...
What is a Contract? The Contracts or agreements between various parties are framed and validated by the Indian Contract Act. Contract Act is one of the most central laws that regulates and oversees all the business wherever a deal or an agreement is to be reached at....