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Creme Brulee

Creme Brulee recipe

Ingredients	Quantity
Egg yolk	4 no.
Breakfast Sugar	60 gm
Cream	0.5 litre
Vanilla Essence	3 ml
Salt	a pinch
Brown Sugar	80 gm

Method

1. Preheat oven to 150 C .

2. Beat egg yolks ,sugar and vanilla essence in a mixing bowl until thick and creamy.

3. Pour cream into the saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately . Stir cream into the egg yolk mixture, beat until combined.

4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat proof dish.

5. Bake in preheated oven for 30 minutes . Remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight. Dish is ready.

6. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill until sugar melts about 2 minutes.

7. Remove from heat and allow to cool. Refrigerate until custard is set again.

Nirupama posted in Cooking

Post updated on: Jun 4, 2022 6:11:20 PM

Different types of rooms in hotels

Front office Products

Type of Guest rooms

A hotel sells a combination of accommodation, food ,drinks and other services and facilities to its guests. The main accommodation product is the room, which is among the principle sources of revenue for the hotel. Other facilities and benefits, such as ambience, d?cor, in room amenities and security ,are add-ons that play a significant role in the pricing of the services . In order to suit the profile and pocket of various kinds of guests, hotels offer different types of rooms that cater to the specific needs of the guests. The sale of rooms contribute approximately 50% or more to the total hotel revenue. A room sale occurs when a room is leased for occupation for 24 hours ,at a predetermined cost.The rooms may be categorized on the basis of the room size, layout, interior decoration and services offered. Room is a perishable commodity. A room sold on a particular day loses its opportunity to earn revenue for that day.

What does a room mean to a guest?

It means

Comfort

Security

Privacy

Convenience

Cleanliness and Hygiene

A Home away from home.

The various types of rooms offered by a hotel are as follows.

1. Single room- A Single room has one single bed for single occupancy. An additional bed (called extra bed ) may be added to this room on the request of a guest and charged accordingly. The size of bed is normally 3 feet by 6 feet.

2. Twin room- A Twin room has two single beds for double occupancy. An extra bed may be added to this room on the request of a guest and charged accordingly. The bed size is normally 3 feet by 6 feet.

3. Double room- A double room has one double bed for double occupancy. An extra bed may be added to this room on the request of guest and charged accordingly. The size of double bed is generally 4.5 feet by 6 feet.

4. Triple room- A triple room has three separate single beds and can be occupied by three guests. This type of room is suitable for groups and delegates of the meetings and conferences.

5. Quad- A quad room has four separate single beds and can accommodate four persons together in the same room.

6. Hollywood Twin room- A Hollywood twin room has two single beds with a common headboard. This type of room is generally occupied by two guests.

7. King room- A king room has a king size bed. The size of bed is 6 feet by 6 feet. An extra bed may be added to this room on the request of guest and charged accordingly.

8. Queen room- A queen room has a queen size bed. The size of the bed is 5 feet by 6 feet. An extra bed may be added to this room on the request of the guest and charged accordingly.

9. Interconnecting room- Interconnected rooms have a common wall and a door that connects the two rooms. This allows guests to access any of the two room without passing through a public area. This type of rooms is ideal for families and crew members.

10. Adjoining Room- An adjoining room shares a wall with another hotel room but is not connected by a door.

11. Adjacent room- An adjacent room is very close to another room but does not share a common wall with it.

12.Parlour- A parlour has a living room without bed and may have sofa and chairs for sitting. It is generally not used as a bedroom.

13.Studio- A studio has a bed and a sofa cum bed , and is generally used as a living room.

14.Cabana- A cabana is situated away from the main hotel building, in the vicinity of a swimming pool or sea beach. It may or may not have beds and is generally used as a changing room and not as a bedroom.

15.Suite - A suite comprises more than one room; occasionally ,it can also be a single large room with clearly defined sleeping and sitting areas. The decor of such units is of very high standards ,aimed to please the affluent guest who can afford the high tariffs of the room category.

16.Duplex- A duplex suite comprises two rooms situated on different floors which are connected by an internal staircase. This suite is generally used by business guests who wish to use the lower level as an office and meeting place and the upper level room as a bedroom. This type of room is quite expensive.

17.Efficiency room- An efficiency room has an attached kitchenette for guests preferring longer duration of stay. Generally ,this type of room is found in holiday and health resorts where guests stay for a longer time.

18.Hospitality room- A hospitality room is designed for hotel guests who would want to entertain their own guests outside their allotted rooms. Such rooms are generally charged on an hourly basis.

19.Pent house- A pent house is generally located on the topmost floor of hotels and has an attached open terrace or open sky space. It has very opulent decor and furnishings , and is among the costliest rooms in the hotels ,preferred by celebrities and major political personalities.

20. Lanai- A lanai has a veranda or roofed patio ,and is often furnished and used as a living room. It generally has a view of garden or sea beach.

Nirupama posted in hotel management

Post updated on: Oct 13, 2021 4:43:45 AM

Different types of meal plan used in hotel

Meal Plans

The room tariff of a hotel may be based on the choice meal plans offered to guests. Depending on the needs of their target audience ,hotels offer a variety of meal plans.

1. European plan- European plan(EP) consists of room rate only and the meals are charged separately as per actuals. It is generally preferred in a commercial hotel where business executives have to socialize with their clients and do not take meals at the hotel.

2. Continental plan- Continental plan (CP) consists of room rent and continental breakfast. Continental breakfast generally includes most or all of the following: sliced bread with butter /jam/honey, cheese, meat, croissants and Danish pastries, rolls, fruit juice and coffee /tea/hot chocolate /milk. This plan is generally found in hotels in Europe.

3. American plan- American plan (AP) is also known as en-pension(full board) .The tariff includes room rent and all meals (i.e , breakfast ,lunch and dinner). This tariff plan is popular in resort hotels located at remote places where guests do not have a choice of food outside the hotel premises.

4. Modified American plan - Modified American Plan(MAP) is also known as demi pension(half board). The tariff consists of room rent, breakfast and one major meal ( either lunch or dinner). This tariff plan is popular in hotels located at tourist destinations ,where the guest may want to go for sightseeing after breakfast ,have lunch outside the hotel ,and return to the hotel in the evening and have dinner.

5. Bed and breakfast (B&B) or Bermuda Plan- Bed and breakfast plan (B&B) or Bermuda plan consists of room rent and American breakfast. American breakfast generally includes most or all of the following : two eggs(fried or poached ), sliced bacon or sausages, sliced bread or toast with jam/jelly/butter ,pan cakes with syrup, cornflakes or other cereal ,coffee/tea ,orange/grapefruit juice.

Nirupama posted in hotel management

Post updated on: Oct 10, 2021 7:53:10 AM

Different types of room status in hotel

Room Status Definition

The various terms defined are typical of the room status terminology of the lodging industry.

1 . Occupied - A guest is currently registered to the room.

2. Complimentary- The room is occupied but the guest is assessed no charge for its use.

3. Stay over- The guest is not expected to check out today and will remain at least one more night.

4 .On change- The guest has departed, but the room has not yet been cleaned and readied for resale.

5. Do not disturb(DND)- The guest has requested not to be disturbed.

6. Sleep Out- A guest is registered to the room but bed has not been used.

7. Skipper- The guest has left the hotel without making arrangement to settle his or her account. Guests come with scanty baggage (light luggage).

8. Vacant and Ready- The room has been cleaned and inspected and is ready for an arriving guest.

9. Out of order (O.O.O)- The room cannot be assigned to a guest. A room may be out of order for a variety of reasons including need for maintenance, refurbishing and extensive cleaning.

10. Double lock- The guest room door is locked from inside and outside two times so that no one can enter.

11. Due out- The room is expected to become vacant after following day's check out time.

12. Check out- The guest has settled his or her account, returned to the room keys and left the hotel.

13. Late check out- The guest has requested and is being allowed to check out later than the hotel's standard check out time.

Nirupama posted in hotel management

Post updated on: Oct 6, 2021 1:20:46 AM

Precautions in use of pesticides

PRECAUTIONS IN THE USE OF STORAGE PESTICIDES, FIRST AID MEASURES AND ANTIDOTES

A number of pesticides such as Malathion, DDVP, Aluminum phosphide, Methyl bromide, Zinc phosphide and anti coagulants are used in grain storage for the control of stored grain insect pests and rodents. All these pesticides are highly poisonous chemicals and toxic to human beings and animals. These pesticides should be used with due care. Their careless handling may cause serious pesticide poisoning. Some of the important precautions to be taken while handling these pesticides are as follows:

1. Always read the instructions printed on the label of the pesticides and follow them.

2. Pesticides should be kept away from the reach of children and domestic animals. It is safer if the pesticides are kept under lock and key.

3. Never store the pesticides along with food and feed.

4. While using pesticides, protective clothing viz hand gloves, aprons, rubber boots and gas masks should be used by the operators.

5. Hands and other parts of body should be thoroughly washed with soap after using the pesticides.

6. The empty containers of the pesticides should be dumped into the earth and these should not be used for storage of food items.

7. Drinking, smoking and eating are strictly prohibited during the use of pesticides.

8. The nozzle of the sprayer should not be cleared and blown with mouth.

If we take all these precautions, we may avoid the poisoning of pesticides. But some times due to accident or some or other reasons, pesticide poisoning may occur. In such cases, first aid measures should be immediately taken to minimize the toxic effect of poisoning of pesticides. Some of the important first aid measures are as follows:

(i) Immediately remove the patient from the godown or warehouse to open place and he should be allowed to rest in the open.

(ii) The patient should be induced vomiting so that the pesticide may come out from the stomach and may not cause damage to the vital part of the body. For vomiting, common salt or powered mustard seed along with plenty of water may be used.

Symptoms of pesticide poisoning

The symptoms of pesticide poisoning of some of the pesticides and their anti dotes are given below:

Organo phosphorous insecticides (Malathion, DDVP etc)

All Organo phosphorous insecticides such as Malathion, DDVP etc are poisonous chemicals. Nausea (feeling of vomiting) is the first poisoning symptom of all organo phosphorous insecticides. It is followed by vomiting, diarrhea, headache, giddiness, vertigo and weakness. There may be difficulty in breathing and disruption of nerve functioning. Death may be caused by anoxia (lack of oxygen).

Antedotes: Atropine sulphate is the specific antidote of organo phosphrous poisoning. This may be given in repeated doses of 2-4 mg at 5-10 minutes interval. 25-50 mg atropine sulphate may be given in a day.

Aluminium phosphide: The poisoning symptoms are feeling of fatigue, buzzing in ears, nausea, pressure in chest, intestinal pain diarrhea and vomiting. Oxygen therapy should be provided to the patient and drug which stimulate blood circulation should be given.

Stomach should be washed with 0.1% solution of potassium permanganate. Blood transfusion or infusion of glucose in the blood is recommended.

Zinc phosphide: Stomach should be washed with 0.1% solution of potassium permanganate. The small amount of copper sulphate solution in water (0.2%) should be given to the patient which will neutralize the effect of zinc phosphide.

Anticoagulant rodenticides: Vitamin K is the antidote of all anticoagulant rodenticides.

Universal Antidote: An universal antidote consisting of activated charcoal, tannic acid and magnesium oxide may be given in all types of pesticide poisoning. 3 gm of activated charcoal, 3gm of tannic acid and 4 gm of magnesium oxide may be given with one glass of water.

Nirupama posted in hotel management

Post updated on: Sep 27, 2021 3:07:14 PM

Thai green curry

Thai Green Curry - Thai green curry features chunky veggies in a lip smacking green curry constituted of aromatic herbs and spice powders, tangy lemon juice and rinds and of course onion, ginger, garlic and the usual repertoire of flavor enhancers. Like in most Thai preparations coconut milk does the balancing act and make the curry perky yet pleasant to the taste buds.

S. No. Ingredients Quantity

1 Tofu/ paneer cut into 1 fingers 100 gm

2 Zucchini sliced diagonally no

3 Cauliflower cut into small florets no

4 Baby corn halved lengthwise 6 no

5 French beans very diagonally cut into 1? pieces 8-10 no

6 Readymade coconut milk 2 cups

7 Finely chopped lemon grass 1 tbsp

8 Salt 1 tsp

9 Sugar 1 tsp

10 Soya sauce 1 tsp

11 Chopped fresh basil 3 tbsp

12 Fresh red Chillies (deseeded & chopped) 2 no

13 Red or green chilli 2-3 no

GREEN CURRY PASTE

14 Green chillies chopped 5-6 no

15 Onion chopped --

16 Chopped garlic 1 tbsp

17 Ginger chopped 4-5 piece

18 Lemon grass stack 1 no

19 Salt tsp

20 turmeric tsp

21 Peppercorn 15

22 Coriander seeds 1 tbsp

23 Cumin seeds 1 tsp

24 Lemon leaves 2-3 no

25 Fresh basil leaves 1 cup

Method:-

1. For the green curry paste, dry roasted coriander and cumin seeds for 2 minutes on a tawa till fragrant but not brown. Put all other ingredients of the curry paste and the roasted seeds in a grinder and grind to a fine paste, using a little water.

2. Heat 3 tablespoon oil in a kadhai. Add green curry paste. Fry for 2-3 minutes.

3. Add cauliflower. Fry for 3-4 minutes. Add other vegetables and stir for 1 minute. Add 1 cup coconut milk. Stir on low heat for 2-3 minutes.

4. Add chopped lemon grass, salt, sugar and rest of coconut milk. Boil. Add soya sauce. Cook on low heat for a few minutes or till vegetables are crisp tender.

5. Add basil, tofu or paneer. Give 2-3 boils.

6. Garnish with sliced red or green chillies, basil leaves.

7. Serve hot with boiled rice.

Nirupama posted in Cooking

Post updated on: Sep 24, 2021 1:22:55 AM

Spices

SPICES
We Indian love to cook with spices.
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties, which may explain why spices are more prominent in cuisines originating in warmer climates, where food spoilage is more likely, and why the use of spices is more common with meat, which is particularly susceptible to spoiling. Spices are sometimes us Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients. Used in medicine, religious rituals, cosmetics or perfume production .Indian cuisine uses many different spices (masala), not just for a layering effect of flavors, but also for their nutritional/medicinal values which are rooted in Ayurveda.
Some common spices-
Cardamom
There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.
Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it?s best to pull it out before serving the dish, as it can be very spicy to bite into.
Clove
Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong, almost medicinal flavor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out before they are dried and used in cooking. Cloves can be used whole or blended into spice mixes. They do need to be used with caution, however, as they can tend to overpower more delicate spices.
Cumin-Cumin derives from the parsley family and is used to add a smoky note and a robust aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many savory dishes and curries
Turmeric
Another spice belonging to the ginger family, turmeric is probably the most commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of Curcuma Longa, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits as we.
Saffron
Saffron is the most expensive spice in the world. Originating in Kashmir and derived from the stigma of crocus flowers, saffron is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the color of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.

Black pepper
Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot.
Like most spices, black pepper needs to be toasted before blending. For the best flavor, however, fresh black pepper can also be ground directly into dishes.
Mustard seeds
Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavor of mustard seeds is released when they are crushed or cooked in oil. Their smoky, nutty flavor is a staple in curries and curry powders, and mustard oil is commonly used in the North of India
.Fenugreek

Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. Fenugreek leaves are eaten in India as a vegetable.
Curry leaves
Base ingredient for different type of tadkas (tempering).An aromatic herb used to enhance flavor for mostly vegetarian dishes. Highly used in Western and South Indian cuisine.
Nutmeg
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg (Myristica fragrans) tree into powder. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out.
Indian Bay Leaves {Tej Patta} ? Tej patta, which translates to ?pungent leaves,? are Indian bay leaves that originate on the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes and are very different from European laurel bay leaves. These olive-green leaves are larger with three veins running through them, and have a milder aroma, similar to that of cinnamon bark.
Coriander
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh.. They are the main ingredient of the two south Indian dishes sambhar and rasam.
Red Chili Powder
Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the Americas, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries
Mace
. The nutmeg tree (myristica fragrans) is the only tree that produces two separate spices. The fruit contains a hard pit known as nutmeg, while the lacy red membrane surrounding it is mace. Mace spice is a common ingredient in Northern European cooking, appearing in hearty vegetable dishes, cream sauces, and sausages. In baking, ground mace spice can be used as a substitute for nutmeg; its mellower flavor is especially nice with fruits or delicate pastries. It?s also delicious in pumpkin pie or baked winter squash dishes
Kokum-
Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour the better the kokum. It will keep in an airtight jar for about a year.Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.

Nirupama posted in hotel management

Post updated on: Sep 18, 2021 1:15:45 AM

Role of Yeast in baking

Role of Yeast in baking

Yeasts are eukaryotic ,single celled microorganisms classified as members of the fungus kingdom. Yeasts are unicellular organisms that evolved from multicellular ancestors with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudo hyphae or false hyphae. The scientific name of yeast is Saccharomyces cerevisiae. Yeast, as other living organism ,requires supportive environment.

Adequate moisture
Moderate temperature
Mildly acidic conditions
Fermentable carbohydrates
Essential minerals

Yeast brings about changes in the dough during fermentation:

Fermentable matter gets used up
Waste products get accumulated around the cells, carbon di oxide, alcohol, acids and esters .
Rise in temperature
Modification of Ph conditions
Mellowing of gluten.

Yeast grows in dough fermentation. The longer the fermentation time, the more is the growth. Thus, for long fermentation processes, a lesser quantity of yeast is needed for same effect on bulk dough. When yeast is first added to dough,it is in a somewhat dormant state, due to storage in refrigerated condition. Although gas may start to evolve, yeast may take up to 45 minutes of ideal conditions to get fully active to fermentation .

Sometimes it is useful to separately make a slurry of yeast in warm water, with sufficient carbohydrates and mineral food before mixing with flour. It is essential to control factors which are known to inhibit yeast activity at initial stages. Thus salt ,mold inhibitors ,shortening and high level of sugar are held back in early stages of fermentation ,and added at second stage.

This is called knock back .During second mixing ,the waste material is disturbed from around yeast cells, fresh air and foods are brought closer, and temperature is equalised.

Other things being equal ,yeast activity is substantially improved with availability of water. Soft sponges, and slurries show better yeast activity compared to stiffed doughs.

Nirupama posted in hotel management

Post updated on: Aug 31, 2021 5:21:16 PM

Penne with Arrabiata sauce

Penne with Arrabiata sauce

Penne is a type of pasta with cylinder shaped pieces, their ends cut at an angle. Penne is loved across Italy and the world. Arrabiata pasta is a popular Italian recipe that features a sauce made with chili flakes and tomato. The word Arrabiata means angry in Italian which refers to the bold spiceness of the dish.

Recipe for 4-6 portions

S.No	Ingredients	Quantity

1.	Penne	500 gm
2.	Oil	2 tablespoon
3.	Onion fine chopped	100 gm
4.	Garlic fine chopped	20 gm
5.	Tomatoes (blanched, seeded and chopped)	600 gm
6.	Basil leaves	As required
7.	Tomato puree	200 gm
8.	Seasoning (salt, pepper)	To taste
9.	Parmesan cheese	For garnish
10.	Red chili flakes	To taste
11.	Oregano	To taste

Method:

1. Cook the penne in a large pan of boiling salted water with oil until aldente. Drain, keep aside.

2. To make sauce heat oil in pan and saut? garlic then stir onion for few minutes, also add chilli flakes in it then put tomatoes in it. Stirring constantly, over a medium heat for at least 5 minutes then add tomato puree in it. Bring to the boil, then reduce heat and simmer, uncovered, for 10-15 minutes or until sauce reduces and thickens.

3. Season it to taste, stir the basil into sauce. Add penne to the hot sauce toss well to combine. Serve grated parmesan cheese over the penne. Garnish with a sprig of basil leaves.

Nirupama posted in hotel management

Post updated on: Aug 1, 2021 9:13:22 AM

Hazard analysis and critical control point (HACCP)

Hazard Analysis and critical control point (HACCP)

HACCP originated in the 1960?s when the National Aeronautics and Space administration (NASA), the Pillsbury company and the U.S Army laboratories collaborated together to provide safe food for upcoming space expeditions. Hazard analysis and critical control point (HACCP) is an international food safety regulation that is followed to reduce the risk of hazards in a baking unit. It is a system that identifies possible hazards and controls them at various points of the production process.

HACCP is based on seven principles. They are

1. Conduct a hazard analysis

Hazard are of 3 types.

Physical - Dirt, stone

Chemical- Pesticides from vegetables, toxins

Microbiological - Presence of pathogenic bacteria

Evaluate the production process and identify the points where hazards (physical, chemical, biological) may be introduced.

2. Identify critical control points(CCP?s)

CCP?s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include cooking, cooling, reheating, holding etc.

Plan preventive measures at critical point to control the risk.

3. Establish critical limits- State the boundary between safe and unsafe process. State the limit until which a critical point may be controlled.

4. Establish a monitoring system- State the process of monitoring critical points and critical limits.

5. Establish corrective measures- Specify the corrective actions that should be followed when critical limits are crossed.

6. State verification procedures- State the verification process to check whether HACCP principles are applied and followed. Test the HACCP plan and ensure compliance on a regular basis.

7. Follow record keeping procedures- Maintain a log of situations when critical limits were exceeded. State the corrective measures that were applied. Include records of development and maintenance of the system.

Nirupama posted in hotel management

Post updated on: Jul 31, 2021 2:01:30 AM

Walnut brownie

Walnut Brownie

A brownie is a square or rectangle chocolate baked confection. Brownies come in variety of forms and may be either fudgy or cakey, depending on their density. It has anti-inflammatory qualities, good for health.

Recipe for 4 portions

S.no	Ingredients	Quantity
1	Castor sugar	230 gm
2	Cocoa powder	60 gm
3	egg	2
4	Refined flour	85 gm
5	salt	? teaspoon
6	Baking powder	? teaspoon
7	Chopped walnuts	100gm
8	Yellow butter	115 gm
9	Vanilla essence	? teaspoon

METHOD:

1. Sieve flour with baking powder in a bowl.

2. Beat eggs along with sugar till it gets light & fluffy.

3. Melt cocoa powder and butter preferably on a double boiler till it becomes like the thin paste and keep it aside for cooling.

4. Add the cocoa mixture in the egg & sugar mixture.

5. Gradually mix the flour, vanilla essence and chopped walnuts.

6. Pour the mixture in a greased tray and bake at 160-degree C for about 25 minutes

Note-For eggless brownie, you can use curd also in place of eggs.

Nirupama posted in hotel management

Post updated on: Jul 30, 2021 1:34:47 AM

Room Status

Room Status Definition

The various terms defined are typical of the room status terminology of the lodging industry.

1 . Occupied ? A guest is currently registered to the room

2. Complimentary- The room is occupied but the guest is assessed no charge for its use.

3. Stay over- The guest is not expected to check out today and will remain at least one more night.

4 .On change- The guest has departed, but the room has not yet been cleaned and readied for resale.

5. Do not disturb(DND)- The guest has requested not to be disturbed.

6. Sleep Out- A guest is registered to the room but bed has not been used.

7. Skipper ? The guest has left the hotel without making arrangement to settle his or her account. Guests come with scanty baggage (light luggage).

8. Vacant and Ready- The room has been cleaned and inspected and is ready for an arriving guest.

9. Out of order (O.O.O)- The room cannot be assigned to a guest. A room may be out of order for a variety of reasons including need for maintenance, refurbishing and extensive cleaning.

10. Double lock- The guest room door is locked from inside and outside two times so that no one can enter.

11. Due out- The room is expected to become vacant after following day?s check out time.

12. Check out- The guest has settled his or her account, returned to the room keys and left the hotel.

13. Late check out- The guest has requested and is being allowed to check out later than the hotel?s standard check out time.

Nirupama posted in hotel management

Post updated on: Jul 28, 2021 9:26:25 AM

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S.no	Ingredients	Quantity
1	Maize flour	150 gm
2	Refined flour	100 gm
3	oil	tablespoon
4	salt	teaspoon
5	Turmeric powder	A pinch
6	Carom seeds	teaspoon

Ingredients	Quantity(gms.)
Flour	550
Sugar	55
Shortening	55
Salt	8.25
Milk Powder	16.5
Yeast	27.5
Bread Improver	5.5
Vanilla essence	2.75
Egg	82.5
Water	247.5
Nutmeg	1.65

Ingredients	Quantity
Butter	130 gm
Brown Sugar	120 gm
Breakfast sugar	80 gm
Salt	1 gm
Eggs	64 gm
Flour	200 gm
Baking Soda	2 gm
Choco Chips	150 gm

Ingredients	Quantity (gm)
Flour	1050
Yeast	45
Salt	6
Soft butter	150
Eggs	150
Chopped garlic	90
Gluten	10
Bread improver	10
Sugar	30
Water	500