A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
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No posts with label Facility Planning. Show all posts
No posts with label Facility Planning. Show all posts
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How to determine the Stock PAR Level for Crockery, Cutlery, Glassware and Linen used in a Restaurant?
Determining the appropriate stock PAR (Periodic Automatic Replenishment) level for crockery, cutlery, glassware, and linen in a restaurant...
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This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
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The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambien...
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1) The table on which a tablecloth is to be spread, should be first covered with a baize base cloth, for the following reasons: a. To pro...