Standard Egg Grading And Egg Storage – Hotel Kitchen

Hotel Standard for Egg Grading and Egg Storage The Grading of eggs is based on several factors. There are four grades of eggs that the cook and baker are concerned with AA, A, B, and C. The age and handling of the gg are the primary determinants of quality. As an egg ages, the white becomes thin and the air cell between the membrane and the shell enlarges. The yolk membrane becomes thinner as the egg ages. This results in a yolk that spreads more and breaks easily. Appearance is not the only thing that is affected as the egg ages. When white thins the albumin protein has lost part of its ability to build and maintain the structure. It will not develop as great a volume when beaten. The stability of the beaten white will be less. The thickening and emulsifying power of the yolk are also reduced significantly. The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell, the yolk is well-centered, and the air sac is small. As eggs age, they lose density. The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also, the air sac becomes larger as the egg loses moisture through the shell. In any case, slow deterioration in quality goes on as long as eggs are stored, SO PROMT USE IS THE BEST USE and always follow the FIFO method.
Hotel Standard for Egg Grading and Egg Storage The Grading of eggs is based on several factors. There are four ...
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19 Cuts Of Vegetables / Types Of Vegetables Cuts

Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their preparation is just as important as the cooking process itself. One aspect of vegetable preparation is the type of cut used. There are several types of vegetable cuts commonly used in the kitchen, each with its own unique purpose. Firstly, the julienne cut is a thin, matchstick-like cut that is often used for salads or stir-fries. It requires precision and a sharp knife to achieve the desired size and shape. Secondly, a dice cut is a small, cubed cut that is often used in soups, stews, and sauces. It's a versatile cut that allows for even cooking and easy incorporation into dishes. Thirdly, a chiffonade cut is a thin, ribbon-like cut typically used for leafy greens like spinach or basil. It's a delicate cut that's often used as a garnish or added to dishes for texture and flavor. Lastly, a brunoise cut is a very small, diced cut used in sauces, soups, and other dishes where a fine texture is desired. It requires precision and patience to achieve the desired size and shape. The Food Production department or Kitchen makes a wide variety of dishes, and the chefs working in the kitchen should be very familiar with the different variety of cuts used in the advanced culinary preparation. The below-mentioned types of knife cuts act as the base for kitchen preparation and are called the 'Classical Cuts' / 'Classical Vegetable Cuts' / 'Basic Knife Cuts'. Before you start practising any type of vegetable cut, it's important to have the right tools and equipment. You'll need a sharp chef's knife, a cutting board, and a vegetable peeler. It's also helpful to have a mandoline slicer or a food processor with a slicing attachment to ensure uniformity in your cuts.  Remember to practice caution and proper knife skills when working with sharp knives. Always hold the vegetables securely and curl your fingers inward to protect them while cutting. Make sure to keep your knife sharp and your cutting board stable to prevent accidents while cutting.
Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their ...
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Types Of Kitchen Hand Tools & Small Equipment

Kitchen hand tools small equipments
Different types of Kitchen Hand Tools & Small Equipment  All kitchen staff should be familiar with the different types of ...
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Basic Indian Curries And Gravy List – Standard Recipe – Hotels | Chef

Basic Indian Curries and Gravy List Standard Recipe
Basic Indian Gravy’s List and Standard Recipe For Hotels | Chefs List of Basic Indian Curries and Indian Gravy 1 ...
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HR – Hotel Staff Training Equipment, Handouts And Media

When it comes to hotel staff training, having the right equipment, handouts, and media resources can make all the difference. Providing your staff with the necessary tools and materials can not only help them learn more effectively, but it can also improve their confidence and job performance. Some essential training equipment for hotel staff includes audiovisual aids such as projectors and screens, microphones, and speakers for presentations and interactive training sessions. Interactive whiteboards, tablets, and computers can also be useful tools for training. Handouts are also a valuable resource for hotel staff training. These can include training manuals, checklists, and reference guides that employees can refer to when needed. Handouts can also be a great way to reinforce important training concepts and best practices. Finally, media resources such as videos, podcasts, and online training courses can be a convenient and effective way to provide ongoing training for hotel staff. These resources can be accessed at any time and from anywhere, making it easy for employees to continue their education and improve their skills. Overall, investing in the right equipment, handouts, and media resources can help hotel staff improve their performance, increase guest satisfaction, and ultimately contribute to the success of the hotel. 1. Audiovisual Requirements Effective trainers use a variety of supplemental media to emphasize training points and to maintain the trainee's attention. Among the most popular audiovisual tools are flip charts, hard-copy overhead transparencies, videos, and PowerPoint overheads. Many trainers use flip charts to illustrate training points. If they are used, trainers should: Assure that the charts are in full view of all trainees.  Not talk to the flip chart; maintain eye contact with trainees.  Assure that there is an ample supply of flip chart pages before the session begins.  Sometimes, especially in interactive sessions such as brainstorming with trainees, trainers use all of the space on a flip chart and must continue on a separate page.  Trainers should consider where completed pages will be placed and how, if at all, they will be adhered to a wall to be in full view of all trainees.
Hotel Staff Training Equipment, Handouts, and Media Details When it comes to hotel staff training, having the right equipment, handouts, ...
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Hotel Basics – Departments In A Hotel

Departments that make a hotel function smoothly and efficiently are many, each with its specific role to play. Some of the most important departments include the front desk or reception, housekeeping, maintenance, food and beverage, and accounting. The front desk is the face of the hotel and responsible for customer service, reservations, and check-ins. Housekeeping ensures that the hotel is clean and comfortable for guests, while maintenance takes care of any repairs or issues that may arise. Food and beverage is responsible for providing guests with dining options, whether it's a restaurant or room service. Accounting handles all financial aspects of the hotel, from budgeting to payroll. All these departments work together to create a positive experience for guests and ensure the smooth running of the hotel.
The Main Departments In a Hotel Or Resort As an outsider when you look at a hotel, the operation appears ...
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Store – Inventory Stock Check Policy For Hotels

By following these simple steps, you can ensure that your hotel or resort always has the necessary inventory on hand to meet the needs of your guests.
Inventory Stock Check Procedure For Hotels | Resorts Maintaining proper inventory is an essential aspect of running a hotel or ...
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Security – Types Of Safety And Security Functions I Hotels

Safety and security functions are an integral part of any hotel operation. These functions not only ensure the safety of guests and employees but also protect the property from damage or theft. There are several types of safety and security functions that hotels should have in place. One of the most important safety functions is fire safety. Hotels should have smoke detectors, fire alarms, and fire extinguishers installed throughout the property. In addition, hotels should conduct regular fire drills to ensure that everyone knows what to do in case of an emergency. Another critical safety function is security. Hotels should have security personnel stationed at the entrance and throughout the property to monitor guests and prevent unauthorized access. Security cameras should also be installed in public areas, elevators, and corridors to deter criminal activities. In addition to fire safety and security, hotels should have proper emergency procedures in place. This includes evacuation plans, medical emergency response plans, and natural disaster plans. Hotels should also have emergency generators to ensure that guests and employees have access to power during power outages. Overall, hotels must take safety and security very seriously to provide a comfortable and secure environment for guests. By implementing these safety and security functions, hotels can ensure that everyone who stays or works within the property is safe and protected at all times.
Types of Safety and Security Functions in Hotels Safety and security functions are an integral part of any hotel operation. ...
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HR – Confidentiality Policy Sample For Hotel Staff | Managers

Confidential Information Policy Sample for Hotel Staff & Managers Working at [Hotel Name] often gives you access to information about the company, colleagues, guests, or business partners that should not be made available to the public. When we ensure that only the appropriate people have access to confidential information, and when we use this information the right way by our policies and the laws, we help protect our Company, and those around us, from harm. The details mentioned in the below form are the basis of a sample basic confidentiality policy. Always seek professional advice before implementing such a policy in your hotel and resort. This confidentiality policy is to be signed by the Staff Member and by the Human Resources Manager at the time of joining the hotel.
Confidential Information Policy Sample for Hotel Staff & Managers Working at [Hotel Name] often gives you access to information about ...
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HR – Complaint Handling Procedure For Bullying And Sexual Harassment

Bullying And Sexual Harassment Policy Sample Hotel Staff
Complaint Handling Policy For Hotel Staff Bullying and Sexual Harassment Formal Procedures for Handling Complaints: The outcome of the Complaint ...
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