Powerpoint Presentation Topic Ideas for Food Production Subject for Hotel Management Students

Powerpoint Presentation Topic Ideas for Food Production Subject. Looking to create PPTs for a Project or as an Assignment? There are few topics on which you can create Powerpoint Presentations.




* Stock
* Sauce
* Soup
* Cooking Methods
* Kitchen Equipment and Utensils 
* International and Continental Food Menus with Points to Consider While Planning a Menu
* Kitchen Safety Precautions 
* Types of Herbs, Spices and Masalas 


Comments

Post a Comment

Popular posts from this blog

Food Production Question Banks & Notes - Soup, Stock, Sauces, Cooking Methods, Food Textures, Cuisines, Herbs & Spices & More!

Image
Food Production Quest Banks & Notes - Soup, Stock, Sauces, Cooking Methods, Food Textures, Cuisines, Herbs & Spices & More! This post has a variety of questions that can be used by a Hotel Management student or a curious person for knowledge. Especially for students doing Hotel Management and it can help them during their starting semesters, Theory of Cookery is also the source for many of the information provided here for Cooking or Food Production.  Q : What is a Roux? Ans: Roux is a mixture of flour and fat cooked together for making sauces thick. Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice? Ans:  Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup Q 2: What is the Stock of Bisque Soup? Ans:  Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc. Q 3: Name 6 Continental Herbs? Ans:  Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley Q...
Read more

Important Abbreviations Used in Hotel & Tourism Industry (Full forms of Abbreviations)

Image
Important Abbreviations Used in Hotel & Tourism Industry (Full forms of Abbreviations). These are some commonly used abbreviations of the Hospitality industry. Note that this is based on Indian Tourism Industries and Hospitality Industries more. ASTA: American Society of Travel Agent AHMA: American Hotel and Motel Association AD: Arrival Day AT: Arrival Time ATC: Air Traffic Controller ASI: Archaeological Survey of India BTA: British Tourism Authority VIP: Very Important Person VVIP: Very Very Important Person CIP: Corporate Important Person FIT: Free Individual Traveler FFIT: Foreigner Free Individual Traveler CVGR: Corporate/Company Volume Guaranteed Rate ITDC: Indian Tourism Development Corporation DTDC: Delhi Tourism Development Corporation DND: Do Not Disturb DL: Double Law DOT: Department of Tourism FRRO: Foreign Regional Registration Office FHRAI: Federation of Hotel and Restaurant Association of India GIT: Group Inclusive Tour HWC: Handle...
Read more

Types of Kitchen Chef - Executive Chef, Sous Chef, Pastry Chef & More! - Hotel Management

Image
Types of Kitchen Chef - Executive Chef, Sous Chef, Pastry Chef & More! EXECUTIVE CHEF:- An executive chef is responsible for the food that comes out of the kitchen , including making sure it is timely , of good quality , and following food safety regulations . They may also create new dishes , coordinate the kitchen staff , and hire and train new employees . With experience , an executive chef may become a head chef or restaurant manager . PASTRY CHEF:- A pastry chef is a professional cook who specializes in making past ries and other desserts . They are usually found working in a professional kitchen , where they oversee the pastry department . In larger establishments , the pastry chef may have other chefs or assistants working under them . B akers may also be part of the pastry department . Past ry chefs are responsible for creating desserts such as pies , cand ...
Read more