The whiskey sour is a mixed drink containing whiskey, lemon juice, sugar, and optionally, a dash of egg white. With the egg white, it is sometimes called a Boston Sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York...
Definition of PERT PERT is an acronym for Program (Project) Evaluation and Review Technique, in which planning, scheduling, organizing, coordinating and controlling uncertain activities take place. The technique studies and represents the tasks undertaken to complete...
Production scheduling Production scheduling has become a must for manufacturing operations that wish to take their production facility to the next level. Production scheduling is the allocation of resources, events, and processes to create goods and services. A...
Comparison Chart BASIS FOR COMPARISON PERT CPM Meaning PERT is a project management technique, used to manage uncertain activities of a project. CPM is a statistical technique of project management that manages well-defined activities of a project. What is it? A...
The Harvey Wallbanger is a mixed drink made with vodka, Galliano, and orange juice.The Harvey Wallbanger is a modern classic that combines a Screwdriver with the Italian liqueur Galliano. Reportedly born in the 50s, the cocktail was a hit in the 1970s. Recently,...
Bombay Cocktail The Bombay Cocktail soothes the richness of the base spirit with a healthy dose of two types of vermouth, a touch of curacao to lend a subtle sweetness, and some absinthe for depth and character. Medium-bodied and full of flavor without coming on too...
Structures of Menus Menus vary in from very simple to complex. A menu’s structure defines the amount of control given to the user in performing a task. The most common structures are the following. Single Menus Single menus conceptually require choices from this...
COMMON TERMS USED IN THE LARDER Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required: As-purchased amount necessary to yield the desired EP weight. AP required is computed as EP required divided by yield...
Enhance your knowledge of advance front office management with our comprehensive guide to planning and evaluating front office operations. Learn the basics and how it can benefit your hotel’s success.
Food science is an interdisciplinary field that draws upon principles from chemistry, microbiology, and food processing to understand the nature of food and its relationship to human health. At its core, food science seeks to explain the physical and chemical...
Definition of a Computer: A computer is an electronic device that operates under the control of a set of instructions that is stored in its memory unit. A computer is a collection of hardware and software components that help you complete many different tasks. A...
DEFINITION Organizational strategy is a dynamic long-term plan that maps the route towards the realization of a company’s goals and vision.” The Strategic Planning Process In today's highly competitive business environment, budget-oriented planning or forecast-based...
Meal & Menu Planning It is a list of food items offered for a meal along with prices whether set for individual items or for the whole meal. Menu is a list , in a specific order, of dishes to be served at a given meal For commercial establishment it will also...
Learn the importance, organization, and comparisons of maintenance, including preventive and breakdown maintenance, in the hotel industry. Ensure the smooth functioning of the hotel with an efficient maintenance program.
MEANING Financial Management means planning, organizing, directing and controlling the financial activities such as procurement and utilization of funds of the enterprise. It means applying general management principles to financial resources of the enterprise....
IINVENTORY LIST A list of all items within an area that require the attention of the housekeeping staff These lists will be very long and detailed A separate list may be needed for each room type The list should follow the sequence in which the room will be...
The Decision Stage Quantitative strategic planning matrix (QSPM) QSPM determines the relative attractiveness of various strategies based on key internal and external factors. The relative attractiveness of each strategy within a set of alternatives is computed by...
Larder of a 5 star operational kitchen will be segregated into the following section- 1. Hors d’oeuvres and salad section having two sinks, work tables, storage racks and cupboards, refrigerator, gas range, and pickup counter. 2. Poultry and Butchery section with a...
Housekeeping is a core subject that comprises the necessary abilities and practises involved in preserving cleanliness, order, and tidiness in a variety of situations, particularly in residential and commercial settings. It focuses on creating a system for organising,...
Soup – Recipes and Types Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as appetizer as they stimulated the appetite for the heavier food to follow. On the menu they are...
Hubbart Formula is also known as the bottom-up approach to pricing rooms introduced by Roy Hubbart in 1940. This approach considers operating costs, desired profits and the expected number of rooms sold to determine the average rate per room. Hubbart Formula Allows...
As a service to the guests, hotels provide a variety of items that the travelers need but are not kept in the rooms as a standard. The HK department takes care of the special requests of the guest and these items are loaned to the guest at no charge. Such items are...
Objectives of a Good Layout:- The planning of spaces for serving food should be aimed at achieving:- 1. Smooth flow work 2. Prompt & efficient service 3. Effective utilization of space 4. Minimum Investment 5. Profit maximization 6. Less staff movement 7. Ease of...
Learn about preventive and breakdown maintenance in the hospitality industry, their differences, and which one is right for your hotel. Improve safety and reduce downtime with preventive maintenance.
This is a crucial aspect to consider is how often each task is to be performed. Frequencies standards & costs are interlinked. This more often a specific task is performed the more man-hrs have to be allocated over a period & thus higher will be the cost of...
Broth Soup The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are...
Mission The mission statement describes the company's business vision including the unchanging values and purpose of the firm and forward-looking visionary goals that guide the pursuit of future opportunities. Mission Statement It is an enduring statement of purpose...
Microorganisms: Characteristics, Importance and Control Microbiology (Greek, mikros—small; bios-life) is the science of small or microscopic organisms. The most important microorganisms relevant to biotechnology include bacteria, fungi, and viruses....
Types of Rate Codes used in hotels Hotels always have more than one rate code category for each room type. Room rates categories generally correspond to types of rooms available to sell in the hotel ( Eg: Suite, Deluxe, Premiere, Studio, Pent house etc. ). Room Rates...
Planning various F & B outlets mainly involves seven steps are as under: Prepare a prospectus or program guide The Prospectus must include Title of the project Reason and need for the project Goals and objectives of the project Policy guidelines of the project...