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 menu
fnbclasses
table set up
ala carte
table dhote
breakfast menu. Show all posts
No posts with label menu
fnbclasses
table set up
ala carte
table dhote
breakfast menu. 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...