TYPICAL TERRACE BERM SECTION-8.5x11
•
2 likes•575 views
This document provides a typical section view of a terrace berm with labeled dimensions. It includes a rockfill layer above and below an existing tailings area, with a future tailings area above. A geomembrane and geotextile layer separate the existing and future tailings areas. Riprap layers line the upstream and downstream sides of the berm.
Report
Share
Report
Share
Download to read offline
Recommended
Bar equipment
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
Beverage production control
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
Hotel front-office-voucher
The document discusses different types of hotel accounting systems, terms, and vouchers. It describes non-automated, semi-automated, and fully-automated hotel accounting systems. It also defines key terms like account, folio, and posting. Finally, it outlines different types of vouchers used in hotel accounting like correction, allowance, transfer, paid-out, cash, and charge vouchers.
Bar equipments
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
Food n wine harmony
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
Storing and issuing control
HERE YOU WILL COME TO KNOW THE VARIOUS FORMATS USED WHILE STORING AND ISSUING FOOD OR OTHER STATIONARY ITEMS
Arrival Procedure in Hotels, registration, check in
Arrival Procedure in Hotels, registration, check inInstitute of Hotel Management, Hajipur, Patna, Bihar.
The document discusses the second stage of the guest cycle, which is arrival, pre-registration, registration, room assignment, and rooming. It covers topics like the registration process, check-in procedures for different guest types, documents generated during check-in, and ensuring a pleasant guest experience during arrival and room assignment. The key moments of truth during this stage are making a memorable first impression on guests and handling the registration process efficiently yet personalized for each guest.Tenderizing agents used in indian cuisine
This document discusses various tenderizing agents used in Indian cuisine. It describes how tenderizers are meant to contain natural enzymes or acids that break down meat fibers, making the meat softer to chew. It then provides details on specific tenderizing agents like raw papaya, which contains the digestive enzyme papain; pineapple, which contains the enzyme bromelain; figs, which contain the enzyme ficin; and dried pomegranate seeds, which are crushed and used as a rub or in marinades for their tangy flavor. While ginger and garlic have some tenderizing properties, very large quantities would be needed to achieve the desired effect.
Recommended
Bar equipment
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
Beverage production control
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
Hotel front-office-voucher
The document discusses different types of hotel accounting systems, terms, and vouchers. It describes non-automated, semi-automated, and fully-automated hotel accounting systems. It also defines key terms like account, folio, and posting. Finally, it outlines different types of vouchers used in hotel accounting like correction, allowance, transfer, paid-out, cash, and charge vouchers.
Bar equipments
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
Food n wine harmony
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
Storing and issuing control
HERE YOU WILL COME TO KNOW THE VARIOUS FORMATS USED WHILE STORING AND ISSUING FOOD OR OTHER STATIONARY ITEMS
Arrival Procedure in Hotels, registration, check in
Arrival Procedure in Hotels, registration, check inInstitute of Hotel Management, Hajipur, Patna, Bihar.
The document discusses the second stage of the guest cycle, which is arrival, pre-registration, registration, room assignment, and rooming. It covers topics like the registration process, check-in procedures for different guest types, documents generated during check-in, and ensuring a pleasant guest experience during arrival and room assignment. The key moments of truth during this stage are making a memorable first impression on guests and handling the registration process efficiently yet personalized for each guest.Tenderizing agents used in indian cuisine
This document discusses various tenderizing agents used in Indian cuisine. It describes how tenderizers are meant to contain natural enzymes or acids that break down meat fibers, making the meat softer to chew. It then provides details on specific tenderizing agents like raw papaya, which contains the digestive enzyme papain; pineapple, which contains the enzyme bromelain; figs, which contain the enzyme ficin; and dried pomegranate seeds, which are crushed and used as a rub or in marinades for their tangy flavor. While ginger and garlic have some tenderizing properties, very large quantities would be needed to achieve the desired effect.
Front Office Case Study
I have submitted my answers on these cases.
https://www2.slideshare.net/KunalKumar511/situations-for-front-office
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...SETCHAT - Shah Education Trust's College of Hospitality & Tourism
This document provides information on fortified wines such as Sherry, Port, and Madeira. It discusses [1] the definition of fortified wines and how they are made by adding alcohol during or after fermentation, [2] the production regions and styles of Sherry in Spain and Port in Portugal, and [3] how Madeira is produced on the Portuguese island of Madeira using a process called "estufa" to heat and cook the wine.Bartending glasswares,Instrutor Emilyn Tantoo
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
Wine & food harmony
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
Food receiving control
The document discusses food receiving control procedures. It outlines establishing standards for receiving, including verifying quantity, quality, and price against purchase orders. It also describes segregating foods into directs and stores, completing a receiving clerk's daily report, and properly tagging and storing received foods. Common oversights in receiving like accepting incorrect quantities or faulty expiration checks are also noted.
Patent still method.pptx
The document describes the patent still or continuous still method of distillation. It was invented in the 1830s and consists of two columns - an analyzer column where alcohol vapors are produced from heated wash, and a rectifier column where the vapors cool and condense into a purified alcoholic spirit. This continuous process is more efficient than batch distillation in pot stills, allowing for higher volume production of lighter spirits like grain whiskey. While advantageous for efficiency, the patent still method may not retain all aromatic elements and has safety issues at lower temperatures.
wine and wine service training
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
Bar glassware cocktail glasses
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
Making Of Wine
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Wine countries and regions of the world
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
17721021 manual-for-food-beverage-service
The document provides an overview of the hotel industry and food & beverage service industry. It discusses the definition and origin of the hotel industry, noting that the earliest inns provided food, drink, and shelter. It then covers the growth and development of the modern hotel industry. The document also outlines the various departments in a hotel and their functions, including front office, food & beverage, housekeeping, kitchen, and administrative departments. Finally, it provides a brief introduction to the food & beverage service industry, describing its goal of satisfying customer needs through various service methods depending on establishment type and other factors.
Introduction to new world wine
This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Seminar of Bartending
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.
Liqueurs
Liqueurs are alcoholic beverages made by infusing spirits such as brandy or neutral grain spirit with flavors like fruits, herbs, or nuts. They contain at least 2.5% sugar by weight and are often consumed after dinner or used in cocktails. The production of liqueurs involves extraction of flavors, distillation, compounding ingredients, maturation, fining, and bottling. Common types of liqueurs include fruit, nut, herbal, chocolate, and anise or licorice flavored varieties that are used in various mixed drinks.
LAYOUT AND SECTIONS OF FRONT OFFICE
Functions Areas of Front Office. (Front of the House and Back of the House Activities)
Different Sections & Layouts of front office and their importance
Co- ordination of front office with other departments
Equipments used in Front office.
hotel star rating.pptx
The document discusses various aspects of restaurant design including types of restaurants, concept development, design considerations, and guidelines. It outlines factors to consider in the planning process such as number of covers, menu style, and staffing requirements. Design elements like ambience, decor, and lighting are addressed. Thumb rules for space allocation and lighting are provided. Common myths about restaurant design are debunked.
Hotel department
This document summarizes the key departments in a hotel's organizational structure. It divides departments into revenue centers, which directly generate income, and cost centers, which support revenue-generating functions. Revenue centers include front office, food and beverage, and sales and marketing. The document also distinguishes between "front of house" departments like front desk and food service that interact with guests, and "back of house" ones like housekeeping and engineering with limited guest contact. It provides examples of department heads and briefly outlines some core responsibilities of rooms division, food and beverage, and other operational areas.
F&b fam ppt (frankfinn)
This document provides information about different tasks completed as part of a hospitality assignment. It includes details about menu planning and food service at different outlets, preparation of sample menus, and comparison of beverages like coffee and whiskey. Cooking methods, food safety standards like HACCP, and the distillation process for whiskey are explained. Popular brands of coffee and whiskey are also listed.
History of hospitality industry
The hospitality industry has its origins in ancient times, with the concept dating back to Ancient Greece and Rome. Over centuries, accommodations evolved from private homes and inns to include monasteries, taverns, and posthouses along trade routes. The modern hospitality industry began taking form in the early 20th century with the rise of hotels, motels, and restaurants. It experienced rapid growth following World War II driven by increased tourism. Today, hospitality is one of the largest global industries providing employment in sectors like hotels, resorts, and food service.
Principles for volume indenting
The document discusses principles for indenting quantities of food for volume production. It explains that recipes for volume must calculate ingredients in multiples of 50 for ease of scaling. Key factors in determining quantities include the yield of ingredients, type of event being catered for such as weddings or conferences, regional influences on food preferences, and the style of service like buffet vs a la carte. Portion size and control is more difficult for buffet service compared to controlled portions. Experience is important for accurately estimating quantities needed.
More Related Content
What's hot
Front Office Case Study
I have submitted my answers on these cases.
https://www2.slideshare.net/KunalKumar511/situations-for-front-office
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...SETCHAT - Shah Education Trust's College of Hospitality & Tourism
This document provides information on fortified wines such as Sherry, Port, and Madeira. It discusses [1] the definition of fortified wines and how they are made by adding alcohol during or after fermentation, [2] the production regions and styles of Sherry in Spain and Port in Portugal, and [3] how Madeira is produced on the Portuguese island of Madeira using a process called "estufa" to heat and cook the wine.Bartending glasswares,Instrutor Emilyn Tantoo
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
Wine & food harmony
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
Food receiving control
The document discusses food receiving control procedures. It outlines establishing standards for receiving, including verifying quantity, quality, and price against purchase orders. It also describes segregating foods into directs and stores, completing a receiving clerk's daily report, and properly tagging and storing received foods. Common oversights in receiving like accepting incorrect quantities or faulty expiration checks are also noted.
Patent still method.pptx
The document describes the patent still or continuous still method of distillation. It was invented in the 1830s and consists of two columns - an analyzer column where alcohol vapors are produced from heated wash, and a rectifier column where the vapors cool and condense into a purified alcoholic spirit. This continuous process is more efficient than batch distillation in pot stills, allowing for higher volume production of lighter spirits like grain whiskey. While advantageous for efficiency, the patent still method may not retain all aromatic elements and has safety issues at lower temperatures.
wine and wine service training
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
Bar glassware cocktail glasses
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
Making Of Wine
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Wine countries and regions of the world
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
17721021 manual-for-food-beverage-service
The document provides an overview of the hotel industry and food & beverage service industry. It discusses the definition and origin of the hotel industry, noting that the earliest inns provided food, drink, and shelter. It then covers the growth and development of the modern hotel industry. The document also outlines the various departments in a hotel and their functions, including front office, food & beverage, housekeeping, kitchen, and administrative departments. Finally, it provides a brief introduction to the food & beverage service industry, describing its goal of satisfying customer needs through various service methods depending on establishment type and other factors.
Introduction to new world wine
This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Seminar of Bartending
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.
Liqueurs
Liqueurs are alcoholic beverages made by infusing spirits such as brandy or neutral grain spirit with flavors like fruits, herbs, or nuts. They contain at least 2.5% sugar by weight and are often consumed after dinner or used in cocktails. The production of liqueurs involves extraction of flavors, distillation, compounding ingredients, maturation, fining, and bottling. Common types of liqueurs include fruit, nut, herbal, chocolate, and anise or licorice flavored varieties that are used in various mixed drinks.
LAYOUT AND SECTIONS OF FRONT OFFICE
Functions Areas of Front Office. (Front of the House and Back of the House Activities)
Different Sections & Layouts of front office and their importance
Co- ordination of front office with other departments
Equipments used in Front office.
hotel star rating.pptx
The document discusses various aspects of restaurant design including types of restaurants, concept development, design considerations, and guidelines. It outlines factors to consider in the planning process such as number of covers, menu style, and staffing requirements. Design elements like ambience, decor, and lighting are addressed. Thumb rules for space allocation and lighting are provided. Common myths about restaurant design are debunked.
Hotel department
This document summarizes the key departments in a hotel's organizational structure. It divides departments into revenue centers, which directly generate income, and cost centers, which support revenue-generating functions. Revenue centers include front office, food and beverage, and sales and marketing. The document also distinguishes between "front of house" departments like front desk and food service that interact with guests, and "back of house" ones like housekeeping and engineering with limited guest contact. It provides examples of department heads and briefly outlines some core responsibilities of rooms division, food and beverage, and other operational areas.
F&b fam ppt (frankfinn)
This document provides information about different tasks completed as part of a hospitality assignment. It includes details about menu planning and food service at different outlets, preparation of sample menus, and comparison of beverages like coffee and whiskey. Cooking methods, food safety standards like HACCP, and the distillation process for whiskey are explained. Popular brands of coffee and whiskey are also listed.
History of hospitality industry
The hospitality industry has its origins in ancient times, with the concept dating back to Ancient Greece and Rome. Over centuries, accommodations evolved from private homes and inns to include monasteries, taverns, and posthouses along trade routes. The modern hospitality industry began taking form in the early 20th century with the rise of hotels, motels, and restaurants. It experienced rapid growth following World War II driven by increased tourism. Today, hospitality is one of the largest global industries providing employment in sectors like hotels, resorts, and food service.
Principles for volume indenting
The document discusses principles for indenting quantities of food for volume production. It explains that recipes for volume must calculate ingredients in multiples of 50 for ease of scaling. Key factors in determining quantities include the yield of ingredients, type of event being catered for such as weddings or conferences, regional influences on food preferences, and the style of service like buffet vs a la carte. Portion size and control is more difficult for buffet service compared to controlled portions. Experience is important for accurately estimating quantities needed.
What's hot (20)
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...
F & B Service Notes for 2nd year Hotel Management Students: Chap 05. fortifie...
TYPICAL TERRACE BERM SECTION-8.5x11
- 1. 0.4 RIPRAP 1.0 1 2 2.5 5.5 C 1 ROCKFILL UPSTREAM DOWNSTREAM TAILINGS PIPE GEOMEMBRANE GEOTEXTILE L EXISTING TAILING RIPRAP 4.5 0.5 RIPRAP 2.6m 0.4 ROCKFILL 0.5 TAILINGS (FUTURE) 0.4 ROCKFILL (FUTURE) CLIENT LOGO CLIENT TITLE PROJECT SCALE: CHK'D BY: DWN BY: DATUM: PROJECTION: 160 Traders Boulevard East Mississauga, Ontario, Canada L4Z 3K7 DATE: PROJECT NO: REV. NO.: FIGURE No.Environment & Infrastructure AMEC Foster Wheeler GLENCORE CANADA CORPORATION GLENCORE KIDD CLOSURE PHASE 2 TYPICAL TERRACE BERM SECTION NR AS SHOWN A DECEMBER 2016 TC160502 1 TYPICALTERRACEBERMSECTION TYPICAL TERRACE BERM SECTION DETAIL 1 DETAIL 1 0 0.5 1m SCALE1:25 0 2 5m1 SCALE1:100 LEGEND: NOTE: 1. THIS DRAWING ILLUSTRATES THE TYPICAL TERRACE BERM SECTION. 2. ALL DIMENSIONS ARE IN METRE. 1.0 GEOTEXTILE