HotelTalk 
Seat gents before ladies. The rapid movement of the chair. Incorrect handling of the chair. Ordering guests where to sit. Show irritation due to indecisiveness of guests, as to where …
Below are some of them which I could find, any other advantages or disadvantages of using them in Food and Beverage Service Operations? ADVANTAGES Strong Colorfast Easy to wash and …
1. Formal Cover Layout 2. Informal Cover Layout 3. Other Cover Layout Sample
The Complete List of Items Required for F&B Service [Alphabetical Order] 1. Beer Mug 2. Bud Vase 3. Buffet Laddel 4. Buffet Spoon 5. Creamer Creamer.jpg533×529 31.7 KB6. Cruet Set …
Find below the list of essential ingredients and items required to set up a BAR / Lounge, The list contains all the items which are required by a functional bar …
1. Zuppa (Soup) POMO ZUPPATraditional Sicilian tomato soup Mushroom ZuppaCreamy Mushroom Soup Zucca ZuppaOven roasted pumpkin blended with carrots, topped with melted cheddar cheese. Side Dishes (Contorni) SAUTÉED VEGETABLESSeasonal vegetables …
The more you know about wine, it seems the more there is to know. Like any other multifaceted subject, the trends, players, and etiquette change over time and can be …
Set out to help food and beverage managers to identify and respond to opportunities for performance improvement, improved quality and profitability, by assessing the potential for operational efficiencies. AimThe development …
Introduction: Different types of hotels and catering requirements Food service equipment, such as dishwashers, stoves, microwaves, ovens, refrigerators, and coffee machines are important for hotels. This equipment is essential to …
