hospitalitynU

"Tex-Mex" is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. The cuisine has spread from Border States such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas. Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices. Theme:  The decoration and the restaurant setup were done keeping in mind the flag of Mexico....

Navroz - Nowruz marks the first day of spring and the beginning of the year in the Persian calendar. It is celebrated on the day of the astronomical Northward equinox, which usually occurs on March 21 or the previous/following day depending on where it is observed. The moment the sun crosses the celestial equator and equalizes night and day is calculated exactly every year and families gather together to observe the rituals. Dastarkhan hukka Kahwah setup table setup north west frontier cuisine restaurant setup lamp Add caption  North west frontier cuisine menu card

increasing servers' tips  A study published on cornell website it might be useful for hoteliers Inform Servers About the Actions The best thing executives and managers can do to improve their servers’ tips is to inform the servers about the actions that have been shown to increase tips. This information is likely to be taken more seriously if: (1) servers are also told about the evidence that demonstrates that these actions actually work and (2) the information comes from a credible third party. I have developed a booklet, titled Mega Tips, that is designed to meet those two criteria (see page 15). The booklet describes in more detail the techniques described above, along with the theorybased explanations for their effectiveness and the evidence supporting that effectiveness. Given the work that I have done on tipping, I believe that servers should perceive my recommendations as credible. Even if some servers remain unpersuaded and resist trying the advocated behavi...

PINEAPPLE AU RHUM • FIRM RIPE PINEAPPLE – 2 NOS • 50gm Butter • 50gm caster sugar or two sugar cubes • 1 measure rum PROCEDURE • Melt butter and add caster sugar , let it caramelize to form a sauce.Add pineapple juice. Cook till it gets sauce consistency. Put the Pineapple slice in the pan sprinkle caster sugar on it. • Add the rum and flame it by tilting the pan. • Serve with the flame.

Methods of order taking: essentially there are four methods of taking food and beverage orders from customers. All order taking methods are based upon these four concepts. Even the most sophisticated electronic system is based upon either the duplicate or triplicate methods even though the actual checks may not be written but communicated electronic to VDUs or print out machines. TRIPLICATE CHECKING SYSTEM This is a control system used in the majority of medium and large first-class establishments. As the name implies the food check consists of three copies. To ensure efficient control the waiter or waitress must fill in the information required in the four corners of the check, this being: • Table number • Number of covers • Date • Signature of waiter/waitress taking the order The first kitchen order ticket goes to kitchen and is received by aboyer who shouts the order to various sections for preparation of items and puts up spike in chronological order of table...

SILVER SERVICE OR PLATTER TO PLATE SERVICE This type of service is most elegant, time tested, although lately not so popular. However, this is going to be the queen of all services. In this, the highest skill of a waiter is demonstrated; not-withstanding the best skill of the chef is also on display over the platter. This combined effort brings charm and grace to the ambience of the restaurant. Here the food is decorated by the chef in the best possible art formation on a glittering silver plated dish of different shapes and sizes. Care is taken that the embossed part and the logo still remain visible. The silver dish is basically placed on a neatly folded waiter's cloth which should be spotlessly wiped before it is placed on the palm. Mostly a glittering pair of service spoons and service fork, is kept neatly on the side of the silver dish or carried in the right hand, left hand being used for bringing the silver dish. A cold or warm plate is already placed on the cover of th...

Course Code: TS-1                                                            Programme: BHM                                                             Total Marks: 100                                       Assignment Code: TS-1/TMA/2012-13 Note: This TMA consists of two parts. Part I consists of two questions out of which you have to attempt any one. The question carries 25 marks and should be answered in about 700 words. Part II consists of 8 questions. Attempt any five in about 500 words. Each question carries 15 marks. Send your TMA to the Coordinator of your Study Centre. PART...