The objectives of a food and beverage control system may be summarised as follows: ● Analysis of income and expenditure : The analysis is solely concerned with the income and expenditure related to food and beverage operations. The revenue analysis is usually by each selling outlet, of such aspects as the volume of food and beverage sales, the sales mix, the average spending power (ASP) … Continue reading The objectives of Food and Beverage control
Brandy is a generic term for a spirit distilled from the juice, fruit, and pulp of any kind of fruit. It can be produced anywhere in the world. The name is from the Dutch brandewijn (“burnt wine “), and the creation of brandy was due almost entirely to the Dutch. Dutch demand for supplies of brandy meant the French were obliged to change the way … Continue reading Basics of Brandy
Following is a list of terms you might come across in the bar APERITIF A cocktail served before dinner to stimulate the appetite. BLEND To use an electric blender to make a smooth liquid from fruit, juice, coconut cream, or cream. BRUT Dry (when referring to champagne) BUILD To pour the ingredients directly into a mixing or serving glass. DASH A small amount that flows … Continue reading Bar Terms
The word garnish is derived from a French word meaning “to adorn” or “to furnish.” In English, we use the word to mean “to decorate or embellish a food item by the addition of other items.” The word is used also for the decorative items themselves. This definition, at first, seems vague because it could include just about anything. To many people, the word garnish … Continue reading It’s all about Garnish
Defining the Corporate Mission An organisation exists to accomplish something: to make cars, lend money, provide a night’s lodging, and so on. Its specific purpose of the company to exist. What is our business? Who is the customer? What is of value to the customer? What will our business be? What should our business be? Successful companies continuously raise these questions thoughtfully and thoroughly and … Continue reading ‘Mission’ as a corporate term
What is Larder Section? It is the Cold Kitchen or that part of the kitchen department which is set aside for the storage and preparation of perishable foods- both raw and cooked. The food stuffs such a meats, fish, poultry, and game, vegetables other perishables are prepared and made ready for cooking. All the cold foods found on the menu such as appetizers ( Hors … Continue reading Larder Kitchen
