REFINED OILS Oils and fats do not occur free in nature. They occur in animal tissues and in seeds and fruits from which they are isolated. The extracted oils are crude and contain many constituents like free fatty acids, unsaponifiable matter, gums, waxes,...
Cleaning frequency is critical for maintaining a clean and healthy atmosphere. Cleaning on a regular basis helps to avoid the accumulation of dirt, allergies, and toxins, promoting cleanliness and hygiene. Surfaces and high-touch areas can be efficiently sanitised by...
First Generation Basic component – Vacuum Tubes 1940-1956 Processing Speed – Slow & Unreliable Machine Heat Generation – Huge amount of Heat generated Size – Bulky & Non – Portable Machine Instructions – Only Machine Language was used User Friendly – Very...
Spoilage of Cereals and Cereal Products The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources e.g. Of bacteria that infestaie pseudonuenadaceae, micrococcaceae, lactobacillaceae. Washing &...
YIELD TESTING Most foodservice products are delivered in the AP or As Purchased state. This refers to the weight or count of a product, as delivered to the foodservice operator. EP or Edible Portion refers to the weight of a product after it has been cleaned,...
Energy conservation measures for 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 guidelines are...
Design is important in streamlining the cleaning process and guaranteeing efficient cleaning operations. To simplify cleaning activities, a well-designed room considers accessibility, materials, layout, storage, fixtures, ventilation, lighting, equipment, and signage....
PLANNING OPERATIONAL BUDGET: The first step in planning the operating budget is always to forecast room sales, which generates the revenue for operating the various departments. Most of the expenses that each department can expect are most directly related to room...
Computer's Primary and Secondary Storage Storage Device/Media Data needs to be stored for later use on storage media. The two types of storage media are: Primary storage media Secondary storage media Primary storage media Random Access Memory (RAM) It is the internal...
Evaluating Front Office Operations A successful front office manager shall continuously evaluate the results of department activities on a daily, monthly, quarterly, and yearly basis. While evaluating, the following items and tools shall be used: Daily...
Ratios are a type of financial metric used to analyze a company's financial performance and position. They provide insights into various aspects of a company's financial health, including liquidity, solvency, efficiency, profitability, and debt repayment ability. By...
Food preservation is the process of preventing food spoilage and extending its shelf life. It is a crucial aspect of the food industry as it ensures that food is safe to consume and can be stored for an extended period. The objectives and principles of food...
Commercial Use of Fats The role of different types of fats and oils in cookery is largely based on their composition and properties. Thus, liquid fats or oils with a high smoke point are used for deep fat frying purposes and likewise, solid fats like butter and...
Using the operating budget as a control tool: An operating budget is a valuable control tool to monitor the course of operations during a specified period. Controlling expenses in the housekeeping department means comparing actual costs with budgeted amounts and...
Need for Environment Analysis Primary influencers - Environmental analysis gives the strategic manager time to anticipate opportunities & to plan alternative responses to those opportunities. It also helps them to develop an early warning system to prevent threats...
Budgeting Defination : A budget is the monetary or and quantitative expansion of business plans and policies to be pursued in the future period of time. The term budgeting is used for preparing budgets and other procedures for planning. According to I.C.W.A...
Proteins are one of the most important macronutrients found in food, providing the body with essential amino acids necessary for growth and maintenance. But what exactly are proteins, and how do they function in food? In this blog, we will explore the basic structure...
Profitability Ratios Profitability ratios are a class of financial metrics that are used to assess a business's ability to generate earnings relative to its associated expenses. For most of these ratios, having a higher value relative to a competitor's ratio or...
Uses of low temperature (refrigeration, chilling freezing) Uses of high temperature (pasteurization, boiling, canning) Dehydration (drying under the sun, mechanical drying, freeze drying, smoking) Fermentation Irradiation Chemical preservatives Class I preservatives...
Functions of the Larder In the modern day catering business this department has become one of the most important departments, since it is dealing with the most expensive and mostly used food items in the business which directly affect the food cost. Chef gar de...
PLANNING THE INTERIORS OF AN OUTLET The total dining experience comprises not only food and beverage served but also the atmosphere created. Ambiance or interiors of a restaurant play a major role in attracting and keeping the business. The major elements of interiors...
PURCHASING Purchasing is a process in which includes buying of materials and equipments needed by various departments of an organisation to ensure continuity in product production and supply of essential services to the guest. Therefore it is a very important and...
Types of Environment The environment can be classified as an internal & external environment. The environment analysis includes the study of all these dimensions & their interplay as well as impact. INTERNAL ENVIRONMENT can be viewed from different dimensions...
Discover the keys to mastering the budget cycle in hospitality, including preparing, approving, executing, and evaluating. Learn the process step-by-step to ensure efficient front office management.
It may be defined as a list of the detailed characteristics desired in a product for specific use. It contains information like name of the product, quality standards, price and no. of the portion to be produced out of it. Specification is prepared with the help of...
Learn about the basic structure and properties of proteins, the building blocks of food, and how they contribute to the flavor, texture, and nutritional value of your favorite ingredients.
Turnover Ratio Turnover Ratios draw attention to the diverse aspects of financial statement to meet the requirements of different parties interested in the business. It also underlines the efficiency with which different assets are vitalized in a business. Turnover...
Very strong agents should not be used for cleaning surfaces Good quality & reputed products should be used that are available at all times Cost should be kept in mind Correct agent to be used at a specific surface Toxicity should be low for minimum impact on...
STOCK RECORDS – ISSUING AND CONTROL Reason for developing an efficient and effective control system are as follows: Shortage or poor stock rotation will reduce standards and therefore directly reduce revenue. When supplies are lacking items may need to be borrowed...