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coffee variations and laced coffee
EspressoEspresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to...
View Articlehow embarrassing! whoops
Whoops! How embarrassing. Now, everyone is going to remember him ONLY as the President who unknowingly insulted the Queen. Yep, that'll be his legacy. Nothing else…Last night, Barack Obama was the...
View ArticleTS-1: FOUNDATION COURSE IN TOURISM
Course Code: TS-1 Programme: BHM Total Marks: 100...
View ArticleTypes of services
SILVER SERVICE OR PLATTER TO PLATE SERVICEThis type of service is most elegant, time tested, although lately not so popular. However, this is going to be the queen of all services.In this, the highest...
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Sales control system
Methods of order taking: essentially there are four methods of taking food and beverage orders from customers.All order taking methods are based upon these four concepts. Even the most sophisticated...
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Food and beverage service practicals
holding salverholding plateslaying table cloth 1laying table cloth 2clearing soiled platesgroomed service staffcarrying glassesserving platesholding service gear 1holding service gear 2serving watera...
View Articlepineapple au rhum
PINEAPPLE AU RHUM• FIRM RIPE PINEAPPLE – 2 NOS• 50gm Butter• 50gm caster sugar or two sugar cubes• 1 measure rum PROCEDURE• Melt butter and add caster sugar , let it caramelize to form a sauce.Add...
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Increasing servers' Tips: What managers can do and why they should do it
increasing servers' tips A study published on cornell website it might be useful for hoteliersInform Servers About the ActionsThe best thing executives and managers can do to improve their servers’...
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Mil mastiyan- theme North west frontier cuisine- followed by Azerbaijan,...
Navroz- Nowruz marks the first day of spring and the beginning of the year in the Persian calendar. It is celebrated on the day of the astronomical Northward equinox, which usually occurs on March 21...
View ArticleModule 1 VI semester
Syllabus for first moduleFOOD & BEVERAGE STAFF ORGANISATIONA. Categories of staffB. HierarchyC. Job description and specificationD. Duty roasterMANAGING FOOD & BEVERAGE OUTLETA. Supervisory...
View ArticleModule 2 VI semester
Syllabus:Bar operationsA. Types of BarCocktailDispenseB. Area of BarC. Front barD. Back barE. Under bar (speed rail, garnish container, Ice well etc.)F. Bar stockG. Bar controlH....
View ArticleModule 3 VI semester
SyllabusCOCKTAILS & MIXED DRINKSA. Definition and HistoryB. ClassificationC. Recipe, Preparation and Service of Popular Cocktails• Martini – Dry & Sweet• Manhattan – Dry & Sweet•...
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TEXMEX theme
"Tex-Mex" is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. The...
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How to lay table cloth
1) The table on which a tablecloth is to be spread, should be first covered with a baize base cloth, for the following reasonsa. To protect the diner's wrists and elbows from the table’s sharp edges.b....
View ArticleAncillary departments
In any establishment a guest’s first impression on entering the service area is of great importance. A guest can be won or lost on these impressions alone. There are many service areas behind the scene...
View ArticleCOVID-19 Indian hotel industry time line
Date EventReference20 January, 2020First case of COVID- 19 infection in KeralaReid, 202027 February, 2020Loss of Chinese guest in India, but that accounts only 2.6 % of all international tourists....
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Handling of food order delay-SOPs
handling of food order delayhandling of food order delay
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