What is Cooking? Objectives, Advantages, Constituents, Effects
What is Cooking? Cooking is the application of heat to food to make it more digestible, safer to eat, more palatable and to change its appearance. To cook food, heat…
What is Ice Cream? Types, Serving, Storing
What is Ice Cream? Ice cream is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar. This mixture is…
What is Savoury? Types, Dishes, Service
What is Savoury? Savory food has a salty or spicy flavor rather than a sweet one. The savory course of a meal may have meat or fish and vegetables. Savory…
Order Taking Procedure in Restaurant | Sample Procedure, Methods
Order Taking Procedure The order-taking procedure in the hotel industry is discussed in detail in the following paragraphs. Receiving the Guest The welcoming of the guests represents the most critical…
What is Beverages? Classification, Advantages
What is Beverages? Beverages are potable drinks that have thirst-quenching, refreshing, stimulating, and nourishing qualities. Refreshing means the replenishment of fluid loss from the body due to perspiration. Simulation results…
Styles of Service in Restaurant | Techniques, Order to Serving Meals, Handling Service Dishes and Utensils
Evolution of Food Service Service is a term that is used to describe the manner and method in which food is served to guests in food service operations. In former…
What is Breakfast? Types, Table Setting, Cover, Order of Service
What is Breakfast? Breakfast is the first meal of the day, typically eaten in the morning. The word derives from breaking the involuntary fast due to sleep. Many food experts…
What is Menu? Types, Format, Principles of Organizing
What is Menu? In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for…
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Preparing for Service in Restaurant
The Importance of Food and Beverage Service Serving food and beverage to anxiously waiting customer needs professional expertise. The service should follow a sequence and have a plan of action…