Purchasing is an activity concerned with the acquisition of product. It is often described as obtaining the right product, in the right amount, at the right time, at the right price. Purchasing is defined as ‘function concerned with the search, selection, purchase,...
Chowder Soup Chowder It is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream. Chowder originated from the USA but its classical version came from Manhattan and famous as Manhattan Chowder. Chowder is a type...
COMMON TERMS USED IN THE LARDER & LARDER CONTROL 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...
Planning the staff requirement is a crucial aspect of managing any food and beverage outlet. It involves understanding the restaurant's layout, the menu, and the guest capacity. In this blog, we will discuss the factors to consider when planning the staff requirement...
DEVELOPING STRATEGIES The various approaches applicable for development strategies are as follows: 1. Adaptive Approach 2. Intuition approach 3. Strategic Factor Approach 4. Entrepreneurial approach 5. Niche approach Adaptive Approach This approach is based on...
Meaning The words "analysis" and "interpretation" are both included in the phrase "financial statement analysis." Therefore, a difference between the two terms is necessary. While "analysis" is used to refer to the methodical classification of the data provided in the...
To provide information regarding from where the product is to be purchased. To set down the principles of purchasing. To set down the rules for purchase transactions. To help in selection of suppliers. Policy should include the list of approved supplier....
Learn how to calculate the amount of fuel required and its cost for a commercial kitchen that uses natural gas. This informative blog covers the steps involved in determining the fuel consumption rate, total energy consumption, energy content of the fuel, and cost per unit of energy. Gain a deeper understanding of fuel usage and how to plan for your business’s fuel needs.
Bisque Soup Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be...
TRAINING IN HOUSEKEEPING DEPARTMENT The efficiency and economy with which any department will operate will depend on the ability of each member of the organization to do his or her job. Such ability will depend in part on past experiences, but more commonly it...
Limitations of Financial Statement Analysis Financial analysis has several limitations, including: Reliance on historical data: Financial analysis is based on past financial data, which may not accurately reflect future performance. Market conditions, economic trends,...
DUTIES OF THE PURCHASE OFFICER- The duties of the Purchasing Officer will inevitably vary from one establishment to another but will usually include the following: The purchase of all food for the establishment and the ensuring of the continuity of supply....
Garnishes Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. Profitroles Prepared form chou paste. They...
Autoxidation Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides. HYDROGENATION Liquid oils can be converted to solid fats...
Cleaning principles are critical for guaranteeing successful and efficient cleaning practises. They give a framework for cleaning, from selecting the appropriate cleaning products and processes to determining cleaning frequencies and safety protocols. These principles...
Food Spoilage & Food Preservation Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological changes & make them unfit for human consumption. Numbers of...
Recycled & non recycled inventories: The Executive Housekeeper is responsible for 2 types of inventories. 1) Recycled inventory: It includes linen equipments & some guest supplies like extra bed, iron, etc. The no. of recycled items that must be on hand...
Learn about the types of gas used in hotel engineering, their properties, and the precautions you should take while handling them in this informative blog.
Food preservation is essential for maintaining the quality and safety of various food products. Understanding the types and causes of spoilage is crucial for the success of food preservation techniques. In this blog, we will delve into the causes of food spoilage and...
Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. It may develop during the exposure of the fat to ultraviolet or visible light...
Food and beverage service is about serving the customers when they are hungry. However, F&B outlets offer a typical variety of food depending on customers demand, type of operation, location, etc. The most important meals of the day are: 1. Early morning tea[EMT]...
SELECTION AND PLANNING OF EQUIPMENT The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and ‘light-duty’ equipment. As the name refers, the heavy-duty equipment is too heavy to move and shift. Working tables, refrigerators, bain-marie,...
The manner of cleaning organisation is critical in ensuring successful and efficient cleaning operations. It guarantees efficient resource allocation, methodical procedures, and effective communication, all of which contribute to increased production, consistency, and...
BUDGET A budget may be defined as a financial or a quantitative statement prepared prior to a defined period or time which focuses on policies to be persuade during that period for the purpose of attaining a given objective. Budgeting refers to...
Components of a Computer A computer system consists of both hardware and information stored on the hardware. Information stored on computer hardware is often called software. The hardware components of a computer system are the electronic and mechanical parts The...
Front office may have several types of forecasting formats. Occupancy forecast are developed typically on monthly basis and are reviewed by food and beverage department and room division management to forecast RevenueProject expensesLabour schedule Example: A Ten Day...
The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef, and the F & B Manager as per the catering policy, the menu requirements and its price range, which should be stated in the Standard Purchase Specification (SPS)....
Learn about the importance of ratio analysis in evaluating the financial performance of businesses in the hospitality industry. Explore its practical applications and limitations in this informative blog.
LIAISON WITH OTHER DEPARTMENTS The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff, under the supervision of the Chef Garde-Manger, are responsible for the ordering, storing and...
Calculating Quantities of Equipment Required One of the major purchases for any establishment is equipment. This may consist of heavy-duty or light- duty equipment such as cutlery, crockery, and glassware. Great care must be taken when deciding stock levels because a...