Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made …
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New Hotel Trends Worldwide Concepts
New Hotel Trends Worldwide Concepts A good clean room with proper service — that is the least one expects while staying in a hotel. But there are some unusual ones …
Stain & Stain removal
Stains and stain removal agents for Hotel House Keeping A stain can be defined as spot or localized dislocation left on the fabric by the reaction with or absorption of …
Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree : A dish served in the first part of a …
Breakfast | Types | Importance
Breakfast Breakfast is the breaking of the fast after a long night sleep served in every hotel restaurants sometimes only as breakfast or as branch which is breakfast and lunch …
Kitchen Layout for Hotels
Kitchen Layout #Kitchen #KitchenLayout #BNGHotelManagement #HotelManagementKolkata The way in which the parts of kitchen in a hotel is arranged, called kitchen layout. A kitchen layout should be designed to have …
Food Storage Principles
Principles of food storage Here in this article we will discuss about food storage principles and various related topic on dry food, freezer, refrigerator temperature, hot food handling, cleaning and …
Culinary Terms H
Culinary Terms H 1. #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced and mixed with oatmeal, herbs. etc. 2. #Hash : A …