Hotel management notes of food production of INDIAN SWEETS (3/4 semester)
Hotel management notes of food production of INDIAN SWEETS (3/4 semester). Introduction - When it comes to Indian Cuisine and food one thing cannot be overlooked...Our love for Sweets! Most Indians have a sweet tooth or a mouthful of them to say the least. It's not uncommon to see huge crowds at Sweet stores across the Country. And with the variety and sheer number of sweets available it's no wonder that it's such an important part of an Indian's lives. Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighbourhood.
Akshay Soni
BBA (b&i) Assignment of 5 semester
BBA (b&i) Assignment of 5 semester. There are questions like 1. Describe functions of RBI regarding governing banking operations, governing individual operations, governing individuals institutions and as manager of foreign exchange. 2. Highlight important provisions in Banking Regulation Act 1949. 3. Describe main provisions of cyber laws relating to Banks. 4. What are the objectives of securitization Act 2002. To what extent the objectives of this act have been achieved? Comment on the success and failure of this act.
Module on ‘Assessment of learning’ B.Ed semester 2
This is the B.Ed semester 2 notes. Where you can learn about concepts of evaluation and tools and techniques of evaluation
Constitutional law syllables and notes of unit 1
Constitutional law syllables and notes of unit 1. In this you can learn about sources of constitution, constitutional conventions etc
Hotel management notes of food production of Menu Planning (3/4 semester)
Hotel management notes of food production of Menu Planning (3/4 semester). A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a menu is one of the caterer’s most important jobs – whether for establishments such as restaurants aiming to make a profit , or for those working to a budget, such as hospitals and schools.
Hotel management notes of food safety and quality of INTERNATIONAL LAWS (3/4 semester)
Hotel management notes of food safety and quality of INTERNATIONAL LAWS (3/4 semester). There have been several international organizations &agreements playing a role in enhancing food safety, quality &security etc.
Hotel management notes of food safety and quality of Growth phrase of bacteria(3/4 semester)
Hotel management notes of food safety and quality of Growth phrase of bacteria(3/4 semester). The growth of bacteria can be define as an increase in mass of bacteria per unit volume of medium. The bacteria divide by binary fission, that is, a division of 1cell to 2 cells.
Hotel management notes of food safety and quality of Total Quality Management (3/4 semester)
Hotel management notes of food safety and quality of Total Quality Management (3/4 semester). As a management philosophy that seeks to integrate all organizational functions (marketing, finance, design, engineering, and production, customer service, etc.) to focus on meeting customer needs and organizational objectives.
Hotel management notes of food safety and quality of HAZARDS (3/4 semester)
Hotel management notes of food safety and quality of HAZARDS(3/4 semester). There are various factor affecting Food Safety, the biggest one being Food Hazard. Food hazard can be defined as a biological, chemical or physical agent in a food, or condition of a food, with the potential to cause an adverse health effect.
Hotel management notes of food safety and quality of FERMANTATION (3/4 semester)
Hotel management notes of food safety and quality of FERMANTATION (3/4 semester). FERMANTATION is one of the oldest forms of food preservation technology in the world. Indigenous fermented foods such as bread, cheese & wine have been prepared &consumed for thousands of years are strongly linked to culture &tradition, especially in rural house hold &village communities.
Hotel management notes of food safety and quality of risk analysis (3/4 semester)
Hotel management notes of food safety and quality of risk analysis (3/4 semester). Risk analysis is defined for the purposes of the Codex Alimentarius Commission as "A process consisting of three components: risk management, risk assessment, and risk communication."
Hotel management notes of food safety and quality of hygiene (3/4 semester )
Hotel management notes of food safety and quality of hygiene (3/4 semester ). There are topics like Define hygiene & its uses in daily life, Benefits of Good Hygiene, The five key principles of food hygiene, according to WHO