43 Types Of Herbs And Spices Used In Hotel Kitchen | Food Production

Types and Definitions of Herbs and Spices Used in Hotel Kitchens Spices: The term spice comes from Latin meaning 'Fruits of the earth'. Spices, as distinguished from herbs, are derived from various parts of the plants. For example, Cinnamon is taken from the bark, cloves from the buds, saffrons from the flower, allspice from the fruit, ginger from the root, mustard from the seed, etc. Herbs: Herbs are the second category of flavoring agents used in food, the term herbs comes from the Latin meaning 'Grass'. Herbs are defined as the leaves and stems of soft-stemmed, non-woody plants. Examples are Savory, Sage, Thyme, Rosemary, Oregano etc. Below you can find the list of most commonly used spices and herbs in the hotel kitchen department. All chefs should have a very good understanding and knowledge about the types of spices and their use in cooking.
Types and Definitions of Herbs and Spices Used in Hotel Kitchens Spices: The term spice comes from Latin meaning ‘Fruits of the ...
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Checklist For Selecting Online Booking System For Hotels

Checklist for selecting a booking System for your hotel Website An integral part of any Hotel website is its capability to generate maximum online bookings from its website, As a decision maker or the owner it is crucial to select the right booking engine for your hotel website when it comes to return on investments, usability, multi-platform availability, and functionality. At present many companies in the market allow you to accept bookings online either through your website or through a third-party booking site. All of these systems offer Quick and efficient ways to manage your internet bookings, administration and management of room availability, and prices, send automated confirmation letters, and also link to a payment gateway.
Checklist for selecting a booking System for your hotel Website An integral part of any Hotel website is its capability ...
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Use Of Thermometer In Hotel Kitchen / Food Production

What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are in general the most wanted enemy. Fortunately, most of the microbes grow slowly at refrigerator temperatures and they can be also eliminated or killed if brought up to a higher temperature. For this reason, continuously monitoring and controlling the temperature of the food is very important. Temperatures will be taken at all steps in the food flow in the kitchen receiving, storing, preparing, cooking, transporting, and serving. Always use calibrated thermometers to ensure the safety of food served to customers. All employees involved in the production or service of food must take temperatures at critical steps throughout the flow of food.
What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are ...
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Hotel Marketing Plan And Marketing Cycle

Marketing Plan in the Hospitality Industry The hotel marketing mix is a set of strategies used by hotels to promote their products and services to potential customers. It includes the four Ps of marketing: product, price, place, and promotion. Product refers to the hotel's physical offering, such as rooms, amenities, and services. Hotels often differentiate themselves based on the quality and uniqueness of their products. For example, some hotels offer luxury suites with personalized butler service, while others provide budget-friendly rooms with basic amenities. Price is the amount that customers pay for the hotel's products and services. It is important for hotels to set prices that are competitive within the market, while also considering their own costs and profit margins. Dynamic pricing strategies are commonly used in the hotel industry, where prices may fluctuate based on demand and seasonality.
Marketing Plan in the Hospitality Industry The hotel marketing mix is a set of strategies used by hotels to promote ...
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Kitchen Key Terms Complete List (A-Z) / Food Production Key Terms / Culinary Terms / Kitchen Jargons

In the world of food production and cooking, there are a variety of key terms and kitchen terms that are important to understand. These terms cover everything from ingredients and cooking techniques to measurements and equipment. Some common food production key terms include mise en place, which refers to the organization and preparation of ingredients before cooking; emulsify, which describes the process of combining two liquids that don't normally mix, such as oil and vinegar; and deglaze, which involves adding liquid to a pan to loosen up the browned bits of food left behind after cooking. Additionally, there are many kitchen terms that are essential for any home cook or professional chef to know. These can include things like julienne, which means to cut food into thin, matchstick-like pieces; sauté, which involves cooking food in a small amount of oil or butter over high heat; and simmer, which is a cooking method that involves cooking food in liquid over low heat for an extended period of time. By understanding these food production key terms and kitchen terms, cooks can better navigate their way around the kitchen and create delicious meals with confidence.
Food Production Key Terms / Kitchen Terms / Culinary Terms / Kitchen Jargon In the world of food production and ...
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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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