Basic French Terms For Hotel Students
The Alphabet In the French alphabet there are 26 letters like that of English however the pronunciations are different. There is an exceptional letter that is œ out of the alphabet. Accent: …
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Onions, Garlic, Chives, Leeks, Shallots and Scallions -Vegetables of Allium family
Most common types of onion used in hotels & restaurants are … Sweet onion Yellow onion / Spanish onion Red onion White onion SWEET ONIONS – used mainly in Latin American …
Why You Should Attend Hospitality Management Schools?
Reasons To Attend Hospitality Management Schools A career in the hospitality management industry has much to offer. There are exciting and rewarding opportunities available in a wide variety of job …
Hotel Management Group Discussion Case Study Sample
Cloud hotel human capital dilemma This is a case of two competing hotels, Morning Dues hotel and Cloud hotel that are both located in a medium-sized, tourism-based town in the …
List of Tools & Equipments For Professional Cookery Courses
Electric Tandoor 1 No. Prates Different sizes ( For Dough Floor) 4 Nos. Sauce Panes of Different Sizes 10 Nos. Knifes Different Sizes 10 Nos. Graters 4 Nos. Gas Stove …
BHM – Bachelor of Hotel Management Course Details and Syllabus
Students who have successfully passed 12 Standard/HSC/10+2 (or equivalent level of examination) from any recognised Board. 1st Year Syllabus, Subjects and Training: 1st Semester: Foundation Course in Food Production I …
20 Top Reasons to Study Hotel Management and Catering Courses
Top Reasons To Pursue Hotel Management Courses A career in the hospitality management industry has much to offer. There are exciting and rewarding opportunities available in a wide variety of …
M.B.A – Hotel Management Course Details and Syllabus
Students who have successfully completed a bachelor degree in any discipline from any recognised university can apply. MBA Hotel Management Syllabus, Subjects and Training: Principles & Practices of Management Organisational …
B.A Culinary Arts Course Details and Syllabus
Students who have successfully passed 12 Standard/HSC/10+2 (or equivalent level of examination) from any recognised Board. B.A Culinary Arts Syllabus, Subjects and Training: Planning & Managing Food Production World Food …