Shree publications Itd

  UNIT 2 KITCHEN STAFFING  • HIERARCHY HAND KITCHEN STOPPING  Hierarchy refer to the follow of authority from top to bottom in an organisation and with respect to the kitchen. Refer to the low of authority commencing from executive and goes to the bottom i.e. kitchen stopping crackers do not only assigning the position but also feeling them with the suitable manpower staffing is the actual strength of the employees working at different levels. Which different upon the various factor as :-         •the extent of the menu and the market            a kitchen it serving. Use of prepared                 convenience foods        • types of equipment available.         •Need of Skill involved add the various              levels        • the size of the establish...

        TYPES OF ROOMS.                     🛏️ 1. Single Room  A single room has one single bed for single occupancy. The room (meant for stay of one person). It provides accommodation for single person. Generally single room has a standard bed and the size of the bed is normally 3 feet by 6 feet. Apart from bed other furniture pieces also for the to the guest to increase functionality of the room search as a small racing table, a small bedside table, and a small writing table with single chair and attached. Bathroom is often offered to the guest. 2. Twin room  A twin room has two single beds white separate headboard meant for double occupancy it also has a single bedside table in between the two beds. This type of room maybe offered to people travelling in group.  3. Double room  Double room has 1 double bed for double occupancy. The size of double bed is 5 feet to 6.5 feet. There are two va...

    Introduction to food         science⚗️🧫🧪 Introduction to for science  What is defined as anything solid or liquid which when swallowed, digested and assimilated nourishes the body  1. Food science is the systematic study of the nature of food materials and the scientific principle underlining their modification and spoilage. 2. It is the study of the characters of foods including chemical, biochemical, physical. Physiochemical and biological properties and effect of dash on the quality of the product. It also cover application of this information in development of new product and efficient processing techniques (Dictionary of food science) 3. It is a discipline in which the biological and physical science and engineering 802 study the nature of foods, the causes of there deterioration and the principal underlining food processing. It deals with acquisition of new knowledge to elucidate course of Russian aur changes occurring in food whe...