Everything about Hotel Industry
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Mother Sauces 101: How to Make Their Delicious Variations
Mother sauces are the five foundational sauces in French cuisine, first classified by chef Auguste Escoffier. They include Béchamel (milk-based with roux), Velouté (light stock with roux), Espagnole (brown stock with roux and tomatoes), Tomato Sauce (tomato-based with seasonings), and Hollandaise (butter and egg yolk emulsion). These sauces serve as the base for countless derivative…
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Exploring the Best Sources for Reservation Success
The term “source of reservation” typically refers to the origin or channel through which a booking or reservation is made for a particular service or product. It encompasses various methods and platforms that customers use to secure their reservations, such as direct bookings through a company’s website, third-party online travel agencies (OTAs), mobile apps, phone…
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From Direct to Dynamic: Types of Reservations Decoded
A reservation is a process of securing or reserving something in advance, such as a seat, room, or service, typically for a specific time or date. Here are some types of reservation which helps you to understand this topic. These are as follows: Types of Reservation 1. Guaranteed Reservation In this kind of reservation, a…
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Reservation Modes: Which One Is Good For Guest
Modes of reservation refer to the different methods or channels through which individuals or groups can make bookings or secure arrangements for various services, facilities, or events. Written Mode In this mode, a guest can make reservation by writing to the hotel. Here are the some different kind of written modes of reservation. These are…
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Dive in the Fascinating World of Sauces
A soup which is a liquid or semi-liquid preparation, adds flavour, moisture, amnd texture to a dish. You can use a soup in many ways. These are as follows: Thickening Agents used in Sauces Preparation Various Types of Components Used in Mother Sauce Sauces Liquid Thickening Agent Seasoning Agent Flavoring Agent Ratio Bechamel Milk White…
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My Amazing Experience in AAHAR Food EXPO Visit
The AAHAR International Food and Hospitality Fair is one of Asia’s biggest B2B (business-to-business) event in the food and hospitality industry, showcasing a wide range of food products, beverages, hospitality equipment, and technology. It provides a platform for exhibitors and visitors to network, explore business opportunities, and stay updated on the latest trends in the…
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Soup Sensations: A Culinary Journey Through Broths, Bisques, and More
Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as appetizer as they stimulated the appetite for the heavier food to follow. Classification of Soups Clear Soup Thick Soup Cold Soup These soup are served cold but not chilled. Chilling…
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My First Ever & Amazing Experience in SIAL Food EXPO
SIAL in India is the is the only B2B show with maximum international participation from over 31 countries. First of all, in this exhibition, the companies which I observe are the following: Conclusion SIAL was a very different kind of experience for me because it was the very first food exhibition that I visit.…
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Dive in the World of Various Kinds of Cooking Methods
When it comes to preparing food, there are numerous cooking methods to choose from. Each method brings out unique flavors and textures, allowing you to experiment and create a wide variety of delicious dishes. In this article, we will explore some of the most popular cooking methods and how they can transform your ingredients into…
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Ancillary Department: A Supporting Department in the Hotel
In the hospitality industry, hotels are complex operations that require the seamless coordination of various departments to provide exceptional service to guests. While the front desk and housekeeping departments may be the most visible, there is another crucial component that often works behind the scenes to ensure the smooth functioning of a hotel – the…
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