an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
K-12 Module in TLE - ICT Grade 9 [All Gradings]Daniel Manaog
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K-12 Module in TLE-9 ICT [All Gradings]
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A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
1. CHAPTER 7: SANDWICHES
It’s no good telling you about John Montague, the Fourth Earl of Sandwich.
No doubt you know all about that…..At least I hope you do!!
A sandwich may be many things – it can be a delicious bit of nonsense, that
makes you ask for more! It can be prim and proper and just a bit stodgy – or
staunch and hearty – or it might just be an empty promise!!!!
It is difficult to actually pin point when the sandwich actually appeared as a
form of food presentation. We do know that the concept of wrapping bread
around a filling for portability is ancient. It parallels the invention of bread.
The sandwich involves bread in one way or the other. There is a universal
chain of food items worldwide which all have a connection of a filling
enclosed in a starchy casing. In China there is the Spring roll or the Egg roll;
in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the Empanada
and Greece has the Pita.
Field workers in France have long had the custom of eating meat enclosed in
two slices of bread. In southern France, it is customary to provide those
setting out on a long journey with slices of cooked meat, sandwiched
between two slices of bread. The Pain–Bagnat of Nice is a definite example
of a sandwich that has been around for centuries.
The term SANDWICH came into being about 200 years ago. There lived a
notorious gambler in the court of George III His name was John Montague,
the Fourth Earl of Sandwich (1718-1792). The Earls gambling affliction was
such, that he would enter into 24 hours marathons at the gaming tables. Any
eating that had to be done had to be quick and not to detract from the task
at hand. The Earl’s butler, who knew his master’s intensity, would place
pieces of bread with cheese or meat for his sustenance. The rest is …..Well,
not just history…..But the history of the Sandwich. Today, it is difficult to
imagine a full-scale food service operation without the sandwich being a part
of it.
1
2. PARTS OF A SANDWICH
The four parts of a sandwich can be listed as:
- Bread - Filling
- Spread - Garnish
I Bread
Various types of bread can be used to make sandwiches
a. The Pullman loaf or the sandwich bread is the most popular. This
may be white or brown
b. Rolls – including hard and soft rolls, burger rolls, hot dog rolls,
croissants and vienna rolls are all popular.
c. French bread and baguettes for foot longs and submarine
sandwiches
d. Bread made of various flours such as rye, whole wheat, maize,
multigrain
e. Unleavened bread like pita
f. Flavored bread like cinnamon bread, raisin bread, fruit and nut
bread.
II Spread
The main function of the spread is to hold the filling and the bread
together. It also forms a protective layer on the bread and prevents it from
getting soggy from the moisture in the filling. Moreover, it adds to the taste
of the sandwich and in case of children, contributes to the nutritive value
Plain and compound butter like anchovy, herb, parsley butter
Mayonnaise and its derivatives
Low fat spreads like margarine
Cheese spreads and cheese paste
A combination of the above.
2
3. III Filling
Could be a variety of limitless items. The filling gives the sandwich its name.
Fillings could include meat, poultry, fish, eggs, cheese, vegetables. Salami,
cooked roast chicken, ox tongue, sliced cucumber and tomato are all popular
fillings.
The filling could be a single item, or a combination of several. Ham and
cheese, Cucumber and chutney, Bacon and tomato. It is important that the
combinations are complementary to each other.
IV Garnish
To enhance the appearance and the presentation of the sandwich, it is
necessary to create eye appeal. The garnish is not absolutely essential and
can be avoided in an informal setting. The sandwich may be a simple
unadorned bit of bread with a filling or a masterpiece fit for a king. Various
garnishes will include a stuffed olive, a pickled onion, capers, gherkins or
parsley. The garnish should be delicate and dainty and not cumbersome and
ugly.
The sandwich is no doubt the favorite lunch time food. For a typical
customer, one who is in a rush, one who is hungry, the sandwich is the ideal
food. It is quickly made and served, convenient to eat, easily adaptable to
many variations. It can satisfy almost any palate and nutritional requirement.
Properly made, it can be a very wholesome meal. Sandwich has long been the
domain of the pantry department, along with salads and other cold snacks.
Preparing sandwiches to order is one of the fundamental skills required in
modern food production techniques.
TYPES OF SANDWICHES
1 Conventional, Closed or Lunchbox Sandwich
These consist of two slices of bread with any filling such as meat, fish,
poultry, eggs and vegetables. They may be served whole or cut into neat
triangles, with or without the crust removed. White or whole meal bread can
be used or any other similar bread. They are served in bars, cafes, coffee-
3
4. shops and snack counters. They are the ideal item for the lunchbox that
school children and office-goers carry. The filling is usually heavy and
hearty, as the objective is to provide a wholesome and nutritious meal. Or, it
could be light and fancy ….the perfect food for the weight watcher.
2. Tea Sandwiches
These are similar to the above but are cut into smaller triangles or in
fingers. They are served at afternoon tea, usually with a very light filling.
The crust is normally removed so that they look prim and proper like the
high society ladies who usually eat them!!!! They will be suitably garnished
for service.
3. The Buffet Sandwich
These are similar to the conventional sandwich but are cut into fancy shapes
like hearts, diamonds, and ovals, with sandwich cutters. Obviously, there will
be a lot of wastage and can only be used when cost permits.
4. Continental or French Sandwiches
Consists of crusty French baguettes slit horizontally, well buttered with a
savory filling. It can be garnished with lettuce, slices of cucumber and
tomatoes. It can be served whole or cut into pieces so that they can be
lifted easily. If left whole, they are referred to as foot longs. In America,
they are called submarine sandwiches.
5. Double Decker / Triple Decker and Club Sandwiches
These are extremely popular these days. If you top an ordinary sandwich
with another filling and close that with a third slice of bread you get a
double - decker (two fillings, three slices of bread). Similarly, a triple -
decker will have three fillings and four slices of bread. A club sandwich will
have multiple fillings and multiple slices, all piled up one over the other. The
fillings must be substantial and complement each other. There must be a
balance in the fillings. The bread in a club sandwich may be toasted or grilled
but in a double decker or a triple decker, plain bread may be used as well.
4
5. These sandwiches are cut diagonally into half for service so that they can be
eaten easily.
6. Open Sandwiches
Are technically not sandwiches, as a sandwich needs two slices of bread. But
for convenience, they are classified as sandwiches. If the top slice of a
sandwich is missing….what do you call it?….half a sandwich?? A garnished
piece of bread? Until a better name is found, we can call it an open sandwich.
Open sandwiches are slices of buttered bread on top of which is arranged a
variety of toppings. The bread is then trimmed and garnished. They may
even be cut into fancy shapes. The bread may be white or brown, toasted or
plain. They should not be confused with canapés, which have a variety of
different bases. Please remember that sandwiches are not made only to
please the eye and look pretty on the platter. They must please the
eye….yes, but they must also satisfy the palate.
7. Fancy Sandwiches
Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
These are a variety of fancy sandwiches which look good when put on
exhibition and display. They add a new dimension to a cold buffet
presentation.
8. Hot Sandwiches
These are hot snacks but are really a hot sandwich. These include:
- Book Maker (England)
- Strammer Max (Germany)
- Lindstrom (Sweeden)
- Croque Monsieur/Madame (France)
5
6. GENERAL RULES FOR SANDWICH MAKING
1. Soften the butter before spreading.
2. Smooth fillings like fish paste and cream cheese spread easiest at room
temperature.
3. Use a palette knife for easy spreading
4. Ideally, the bread should be 12 to 18 hours old. This ensures easy slicing.
5. Butter both slices of the bread being used for the sandwich. It helps to
hold the sandwich together
6. Use sliced bread….it is neater and more convenient.
7. If cutting the bread yourself, arrange the bread slices in the order they
have been cut.
8. Use sufficient filling. The label should not be the only means of
identification of the sandwich.
9.Wrap prepared sandwiches in cling film or in a moist duster in separate
batches for easy identification.
VERNON COELHO
ihm mumbai
2008-09
6
7. GENERAL RULES FOR SANDWICH MAKING
1. Soften the butter before spreading.
2. Smooth fillings like fish paste and cream cheese spread easiest at room
temperature.
3. Use a palette knife for easy spreading
4. Ideally, the bread should be 12 to 18 hours old. This ensures easy slicing.
5. Butter both slices of the bread being used for the sandwich. It helps to
hold the sandwich together
6. Use sliced bread….it is neater and more convenient.
7. If cutting the bread yourself, arrange the bread slices in the order they
have been cut.
8. Use sufficient filling. The label should not be the only means of
identification of the sandwich.
9.Wrap prepared sandwiches in cling film or in a moist duster in separate
batches for easy identification.
VERNON COELHO
ihm mumbai
2008-09
6