Is this 17 course French classical menu being taught in college still relevant in todays day and age? Lets find out how you can use this age old segregation of menu to your advantage. The French classical menu developed over time to cater to royalties. Originally there were only 2 course, Entree and Releve. Entree …
Good day learners. Welcome to yet another day of learning. As you may be aware that in this daily update, i scan through hundreds of site to bring relevant learning material that you can quickly read. If you ever need to remove stains from the carpet, this video ( Youtube) is a good demonstration of …
Carpet spotting, Finding bedbugs and making Chocolate Read More »
If you are into Flair Bartending, this starter video can help you learn the basics. The science behind Pasta [ Serious eats] explains the various types of pasta and how you can make absolutely fresh pasta in your hotel. Just made of 3 ingredients, if done well, it is a delight to the palate. Understanding …
Flair Bartending, The science behind Pasta and Hotel Finance Read More »
Welcome to yet another Tuesday morning. In this post of daily learning what new things will we learn The 8 most common Food Allergies [ Article] is a good primer for quickly understanding what can cause allergy reaction with guest. The A to Z of Single Malt Whiskey [ Tool] is a great resource to …
Food allergies, Single malts and how to write a cheque Read More »
Good morning people. Great day to be learning something new. Or if you already know this, a great day to revisit your knowledge. Pasta Shapes [ Tool] Pasta is one of the widely consumed dish in the world. Originally from Italy, everyone seems to enjoy a good dish of pasta. Made well, it can be …
Often you will hear your Financial controller discuss about Potential cost of your menu. Potential cost is one of the pillars of good food cost control. Potential cost is nothing but theoretical cost of the menu. What it means is that if your menu sold so many dishes, your food cost should have been a …