EHospitality Study

Posts from for 06/19/2021 -

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Classical cuts & cooking of Fish: Fish come in all sorts of shapes and sizes. Because of this (delicious) diversity, it can, at times, be difficult to understand what part of a fish you should be used in different recipes or even which cut to pick up on your next grocery trip. Luckily, there are a number of common cuts of fish—no matter if you’re eating Tilapia, salmon, or tuna—so once you’ve found your favorites, you should have no problem identifying them across the board.


Like beef or pork, there are many different cuts of fish. Some of these cuts go under different names or are specific to a certain species of fish. Because of this, it can be difficult to know which cuts of fish you should look for when eating in a restaurant or preparing a new seafood recipe at home. Here are the 6 most common cuts of fish with some tips on how to prepare each. FilletA fillet is the meat cut from the sides of the fish. There are three types of fillets: whole, v-cut, and j-cut with the latter two being the most popular. With both cuts, the pin bone is removed. In a j-cut, the nape - a small, thin, fatty piece of meat on the lower side of the fillet - has also been removed. Fillets from larger fish can be cut further into portions. The parts of the fillet that are leftover are called pieces or “off-cuts,” which are just as good as the loins, but slightly less uniform. Fillets are extremely versatile cuts that can be seasoned, marinated, baked, fried, and sautéed, and depending on the species, can be found skin-on and skin-off.

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Different Classical Cuts of fish - Culinary- ehospitalitystudy Different Classical Cuts of fish, what are the different methods of cooking fish, fish filet, fish boiling, fish smoking, butterfly fish, fish cuts

Posts from for 06/12/2021 -

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Posts from for 06/11/2021 -

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Beef :Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients Cattle are reared in the following ways:Lot Fed.Grass Fed.Grain Fed.


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What's Beef? Basic Beef Cuts - Culinary- ehospitalitystudy What's Beef? Basic Beef Cuts, Beef cuts chart, Loin, short loin, strip loin cuts, Sirloin cuts, Rib cuts, Chuck cuts, Brisket cuts,

To***co - Cigarette :CIGARETTE


A cigarette is a small cylinder of finely cut to***co leaves rolled in thin paper for smoking.The cigarette is ignited at one end and allowed to smolder; its smoke is inhaled from theother end, which is held in or to the mouth and in some cases a cigarette holder may be usedas well. Most modern manufactured ci******es are filtered and include reconstituted to***coand other additivesHistoryThe earliest forms of ci******es were similar to their predecessor, the cigar. Ci******es appearto have had antecedents in Mexico and Central America around the 9th century in the form ofreeds and smoking tubes. The Maya, and later the Aztecs, smoked to***co and otherpsychoactive drugs in religious rituals and frequently depicted priests and deities smoking on pottery and temple engravings.

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To***co Part 2- Ci******es - Service- ehospitalitystudy Cigarette Manufacturing process, storage, composition and brands. Pipe to***co, e-cigarette, kretek cigarette, herbal cigarette, pipe cigarett

Posts from for 06/07/2021 -

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To***co means a leaf product containing 1% – 3% of alkaloid ni****ne (C10H12N2) which produces a narcotic effect when smoked, snuffed, or chewed.

Nicotiana tabacum is the plant that produces to***co for world commerce. Nicotianarustica is also used for making to***co in different parts of Europe. To***co grows best in warm even climate, tropical or sub-tropical region ( java, Sumatra, Jamaica, Cuba, India, etc)on well-drained, carefully fertilized soil which reduces weekly moisture from rain or irrigation.

CIGAR
A cigar is a rolled bundle of dried and fermented to***co leaves made to be smoked. Ci**rs are produced in a variety of sizes and shapes. Since the 20th century, almost all ci**rs are made of three distinct components: the filler, the binder leaf which holds the filler together, and a wrapper leaf, which is often the highest quality leaf used.

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KOT and Billing System (POS) - Service- ehospitalitystudy KOT and billing system used is hotels, restaurants, resort, KOT is the written proof that guest has been served with the item he has ordered.

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hospitality study ehospitalitystudy is place where you will find your hospitality query answered.

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Types of Food Service Methods - Service- ehospitalitystudy types of food service methods, silver service/ platter to plate service, american service/ pre-plated service, guerdon service, flambe service

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Types of Menu - Service- ehospitalitystudy Difference between TABLE D’HOTE Menu and A LA CARTE Menu, Table d'hôte, A la carte menu, Menu Planning, Menu construction, Menu cards, table menu

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Twelve Courses of Menu - Service- ehospitalitystudy 12 courses of menu, COURSE FRENCH CLASSICAL MENU, menu, , french 17 course menu, Hors-d oeuvre / Appetiser, Potage / Soup, Farinaceous / Pasta

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17 Course French Classical Menu - Service- ehospitalitystudy 17 COURSE FRENCH CLASSICAL MENU, menu, courses of menu, french 17 course menu, Hors-d oeuvre / Appetiser, Potage / Soup

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Raising and Leavening Agents - Culinary - ehospitalitystudy raising and leavening agent, difference between leavening agent and raising agent, what are the 5 types of leavening agents, baking soda/powder

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Role of FAT in Baking - Culinary - ehospitalitystudy Explore the uses of fats and oils in baking, subheadings - sources of fat and oils, types of fat and oils, applying fats to baked goods bakers dictionary

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Sugar - Sugar use in baking - ehospitalitystudy sugar use in baking, sugar crystallization, brown sugar, spun sugar, sugar in baking what does it do, brown sugar in baking, how to make spun sugar.

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Pollution Control - Hotel Engineering- ehospitalitystudy Water pollution, sound pollution, sewage treatment plant, chemical pollution, Waste disposal and pollution control, waste recycling

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Water System of a Hotel - Hotel Engineering- ehospitalitystudy Water Systems, Soft water, Hard water, Hardness of water, pH value of water, Removal of hardness from water, Water distribution system, Swimming Pool Maintenance

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Hotel Maintenance - Hotel Engineering- ehospitalitystudy Planned Maintenance Preventive maintenance Scheduling maintenance Repairing or replacing Reactive maintenance Breakdown maintenance Planned Maintenance

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Use of Fules in Hotel - Hotel Engineering- ehospitalitystudy Use of different types of FUELS in a hotel, Combustion, Solid fuel, Liquid Fuel, Gaseous Fuel, LPG, Natural Gas, Type of Burners

Do Follow

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PERSONAL HYGIENE IN CULINARY DEPARTMENT Rules of private hygiene and sanitary food handling weren’t invented just to form your life difficult. There are good reasons for all of…

PERSONAL HYGIENE IN CULINARY DEPARTMENT

Rules of private hygiene and sanitary food handling weren't invented just to form your life difficult. There are good reasons for all of them. the knowledge presented here is practical further as theoretical. It mustn't merely be learned but should be used systematically. One effective system foodservice establishment can use to make sure food safety is that the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action. Preventing food-borne illness is one of the foremost important challenges facing every food service worker. so as to forestall illness, a food worker must understand the sources of food-borne disease. Most food-borne illness is that the results of eating food that has been contaminated. to mention that a food is contaminated means it contains harmful substances that weren't present originally within the food. In other words, contaminated food is food that's not pure.

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WHAT IS A CULINARY DEPARTMENT? Culinary is an art, in which culinary/food preparation means “related to cook or preparation of food”, food preparation, presentation of…

WHAT IS A CULINARY DEPARTMENT?
Culinary is an art, in which culinary/food preparation means "related to cook or preparation of food", food preparation, presentation of food, usually in terms of meals. People working in this field commonly called "Chefs" or "Cooks".
SKILL LEVELS
The preceding discussion is necessarily general because there are numerous sorts of kitchen organizations. Titles vary also. The responsibilities of the worker called the second cook, for instance, aren't necessarily equivalent in every establishment. Escoffier's standardized system has evolved in many directions. One title that's often misunderstood and far abused is a chef. The general public tends to ask anyone with a white hat as a chef, and other people who wish to cook for guests in their homes ask themselves as amateur chefs. Strictly speaking, the term chef is reserved for one who is responsible for a kitchen or a neighborhood of a kitchen. The word chef is French for "chief" or "head."Studying this book won't cause you to a chef. The title must be earned by experience not only in preparing food but also in managing staff and in planning production. New cooks who want to advance in their careers know they need to always use the word chef with respect. Skills required of food production personnel vary not only with the work level but also with the establishment and therefore the quiet food prepared. The director of a hospital kitchen and therefore the head chef during a luxury restaurant need different skills. The skills needed by a short-order cook during a cafe aren't precisely the same as those needed by a production worker during a school cafeteria. Nevertheless, we will group skills into three general categories.

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WHAT IS A CULINARY DEPARTMENT? - Culinary- eHospitalityStudy Culinary is an art, in which culinary/food preparation means “related to cook or preparation of food”, food preparation, presentation of food, usually in terms of meals. People working in this field commonly called “Chefs” or “Cooks”.

Floor Finishes: Composition, Care and Cleaning

Floors are both functional and decorative and play an important part in the cleaning and maintenance program of any hotel. They cover a large area and are subject to a great deal of wear and tear. Clean and well-kept floors indicate the standard of cleanliness throughout the establishment. Only in rare cases is the type of flooring chosen solely for luxury.
Common considerations while choosing a flooring are:
Appearance — color, design, cold, warm
Resistance to spills — water, grease, food, acid, etc.
Ease of cleaning in relation to the type and amount of soiling
Sound and heat insulation
Nature and condition of subfloor.
Hard floors are usually sealed to give a non-absorbent, semi-permanent gloss or finish which will wear off in time. A seal is applied on a clean and dry floor. Before re-sealing any remaining seal has to be stripped off. This is done with a chemical stripper, except in the case of wood and cork where sanding is done.
In order to preserve the seal, the polish should be applied to sealed flooring. Polishes are usually spirit or water-based. Spirit-based floor polishes may be paste or liquid and require buffing when dry to produce a shine. Water-based polishes are liquid and dry after application to give a shiny surface.

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Floor Finishes : Composition, Care and Cleaning - Hotel Housekeeping Floor finishes : Composition, Care and Cleaning Granolithic Floor. Terrazzo. Wood Floorings. Ceramic Tiles. Quarry. Resin Flooring.

LIST OF GUEST ROOM SUPPLIES

Housekeeping supplies and amenities for Guest includes all the items that are conducive to the guest material comfort and convenience.

The guest supply includes all items that are conducive to the guest’s material comfort and convenience. The supplies or amenities are subdivided into 1) Guest amenities, 2) Essentials, 3) Expendables and 4) Loan items.

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Guest Room Supplies - Hotel Housekeeping - eHospitalityStudy List of Supplies for Guest Room · Furniture − It includes bed, bedside table, chairs, wardrobe with locker facility, writing table, dressing

LAYOUT OF GUEST ROOMS

A successful design depends not only on what the building looks like and the effect that it creates on the user but also on practical considerations. Since each hotel type targets different kinds of clientele, its planning requirement will vary by the location selected, size, image, space standards,, and other characteristics.

Note: The layout of the guest might differ from room to room and from hotel to hotel. Layout entirely depends on the availability of space.

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Layout of Guest Room - Room Design - Housekeeping Layout of guest might differ from room to room and from hotel to hotel. Layout entirely depends on the availability of space.

HOTEL & CATERING INDUSTRY

Hospitality in India traces its roots for thousands of years in form of traditional community feasts and movement of people for religious purposes and hunting.

Later people started moving for the purpose of business and trade. Gradually it started taking a proper shape.

India is full of religious shrines of different faiths. Some of which are frequently traveled by people of all faith.

As per Hindu mythology from Vedic text and literature. There have been many references of travel and accommodation facilities for the travel of pilgrims and traders by the king.

“Atithi Devo Bhava “the Slogan of India Tourism, Government of India also speaks about our rich heritage and culture in context to guests. In Indian Culture Guest is treated as God.

Below is the evolution of hospitality facilities broadly categories in the following period

Ancient and Medieval Era
Colonial Era
Modern Era

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HOTEL & CATERING INDUSTRY - eHospitalityStudy HOTEL & CATERING INDUSTRY IN INDIA · Hotels and the catering industry as we know it started late in the 19th century with the development of hotel catering

WHY HOSPITALITY & TOURISM?

Hospitality and travel are a multi-billion-dollar industry offering ample job opportunities to aspirants after graduation across various service sectors.

Aspirants planning to join this industry need to have a pleasing personality along with good communication skills while interacting with customers/clients, as these are the two major prerequisites to make a mark in the hospitality and travel industry.

In the hospitality and travel industry candidates can pick any specialisation and thereafter, receive the required education and training.

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Hotel Management Hotel Management is a course that trains students to work in the hospitality sector in various specializations like Hospitality Management, Hotel, and Tourism.

EHospitality Study updated their business hours.

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