Back-of-the-house areas are the functional areas of the hotel in which employees have little or no guest contact; such as ...

Single-celled micro-organisms; some of which can cause diseases; including foodborne diseases.

Bacterial aer the soils or compounds containing active (live) bacteria.

Bacteriostat is an agent that arrests the growth of bacteria.

Bad debt is an account receivable considered or known to be uncollectible.

Badge system in hotels are a method of identifying employees by their identification badges. A badge usually indicates where an ...

Small-length French loaf with an open texture and thick golden brown crust.

Bain-marie – Hot water bath used to gently cook food or keep cooked food hot. An example is a container ...

Bake / Baking – To cook food by surrounding it with hot dry air. similar to roasting; the term baking ...

Baking Powder- A mixture of sodium bicarbonate and one or more acids; generally the cream of tartar and/ or sodium ...