hospitalitynU

  Foods undergo deterioration or spoilage from the time they are harvested, slaughtered, or manufactured. Foods undergo physiological, chemical, and biological changes & make them unfit for human consumption. Numbers of causes are responsible for food deterioration. These include: • Micro-organisms • Activities of enzymes present in food • Insects • parasites • rodents • temperature • moisture • Oxygen, light, and time   These factors are not isolated in nature. At any one time, many forms of spoilage may take place depending upon the food and environmental conditions. • Micro-organism: bacteria, yeasts & moulds spoil food after harvesting, during handling, processing & storage. The micro-organisms are found everywhere & are always present to invade the flesh of animas & plants. When there is a cut in their skin or if the skin is weakened by disease or death. • Food enzymes: enzymes present in plant & animal foods continue to...

  RESTAURANT A restaurant implies service at the table. It may be platter to plate or pre plated. Restaurants are again sub divided into various types: SPECIALITY RESTAURANT/ THEME / ETHNIC RESTAURANT Speciality Restaurant- Concentrates on one special cuisine i.e. One particular type of food. Eg- Sea food restaurant. Theme Restaurant- Where the décor of the restaurant is based on a particular theme? Eg-Theatre restaurant. Ethnic Restaurant- Refers to a perticuler race of people.Ex-Chinese restaurant. Features 1. Open only for lunch and dinner- lunch is from 12pm to 3.30 pm and dinner is from 7.30 pm to 11.30 pm. 2. Special exotic dishes are served 3. Highly Priced Menu- -- High Investment -- Business hour is less -- Platter to plate service 4. Low turnover for covers 5. High average check (A.P.C.) - Highly priced menu and less number of guests so the average check OR the Average Per Cover is high A.S.P. – Average Spending Power 6. Cover Charge- It...

  Sustainable development goal 3 good health and well being INTRODUCTION: - The safety of food produced, served & consumed is of utmost importance to everyone, more so to those who habitually eat outside their homes and are unaware of the intrinsic quality of food that is served to them, even though their taste buds approve it.  Food production centers or kitchens provide all conditions necessary for growth of microorganisms, such as food, humidity & right temperature. All of which are conducive to the spread of infection, disease & infestation if not controlled & monitored through strict regimens with respect to hygiene & sanitation practices.  The relationship of safe food & wealth is well established & has been linked to the cultural practices of the country. The problem of getting safe food is more severe in public eating places where large quantity of food is pre-prepared, held & finished on demand for service.  Food safety proble...

Food Safety and quality question paper 2014-15  Food Safety and quality question paper 2014-15 Food Safety and quality question paper 2015-16 Food Safety and quality question paper 2016-17 Food Safety and quality question paper 2016-17 Food Safety and quality question paper 2017-18 Food Safety and quality question paper 2018-19 Food Safety and quality question paper 2018-19 Food Safety and quality question paper 2019-20

  Grapes Aleatico aleatico grape Aleatico  ( ahl-ih-at-ik-oh ) is an Italian variety found in most areas, with the largest plantings in Tuscany and the island of Elba. It is also grown in Corsica and it is a minor variety in California. It has a muscat flavour and is somewhat like a black form of Muscat à petits grains. In Italy, Aleatico is used to make a highly regarded sweet, ruby coloured, muscat wine. Aleatico can be used to make white wines and fortified wines and could be tried as a substitute for Muscat à petits grains where there are problems with that variety. Alvarelhao alvarelhao grape Alvarelhao  ( ahl-vah-rel-oh ) was recommended, along with Bastardo and Touriga, by Mr F. de Castella, former Government Viticulturist in Victoria, for the production of port. However, in the variety classification used in the Douro Valley in Portugal, Bastardo and Touriga are rated as very good but Alvarelhao is rated as only reasonable. So it is perhaps not surprising that les...