Category Archives: Mahar Dehradun

5 Tips to Remember When You Pay for A Hotel Room

Paying for a hotel room is not always the easy transaction that you think it’s going to be. Hidden fees, complex cancellation policies, and incidental deposits are just some of the surprises that may show up on your folio at check-out. Here’s what you absolutely must know before you book your next hotel stay.person-woman-hotel-laptop-large-crop
1. Find out exactly what the hotel’s cancellation policy is.

2. At check-in, note the incidentals deposit and any extraneous extra fees.

3. Don’t use a debit card, but if you must, make sure you have enough money in your bank account.

4. Fees and incidental charges are collected by the hotel, not the booking site you used.

5. After your stay, closely look at your check-out folio and your bank account.

Source: frommers

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

 

The Basics Of Food Plating

mediabase_64917_media_src_300Food plating is about the presentation of food to increase desire and impress your diners.

The 5 Basic Elements of Plating

Create a Framework

Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing your vision.main-qimg-780fa376db49cdc0e066cb516724d27c

Keep It Simple

Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on.

Balance the Dish

Play with colours, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavour and function.

Get the Right PortFood-ideas-35ion Size

Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.

Highlight the Key Ingredient

Ensure the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: unileverfoodsolutions

Types Of Cakes

There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit Homemade-Funfetti-Layer-Cake-4653cakes, and so on—which is helpful when you’re trying to decide what to eat, but not as helpful when you’re trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake) varies. Below is a comprehensive but by no means exhaustive list of the basic types of cakes:

Fruit_and_lemon_curd_layered_angel_food_cake_sk_jwvcyuButter (or Oil) Cakes: These contain some kind of fat—often butter, but sometimes oil—and baking powder to leaven them or make them rise. If the fat is butter, the ingredients are usually combined using the creaming method, which means that the soft butter and sugar are beaten together in an electric mixer to partially dissolve the sugar and to incorporate some air. Then the dry and wet ingredients are added in alternating doses. This results in a light and airy crumb, though not quite as light as that of a sponge cake (see below). The best butter cakes have a moist buttery richness tempered by lightness.

IMG_0612Pound Cakes: Pound cakes are heavier than the types of butter cakes used for constructing layer cakes (see below). They’re easy to prepare, with the only trick being that the butter must be quite soft when you begin. These cakes are usually very lightly flavored and served plain or topped with a simple glaze or water icing. A pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of pound cake.

orangechiffoncake04Butter (and Oil) Layer Cakes: Many different types of cake can be arranged in layers. However, classic American layer cakes are usually butter or oil cakes. The birthday cake you ate as a child was probably of this type. These cakes are lighter than traditional pound cake, but more moist and flavorful than European-style sponge layer cakes (see below). Cakes in this category include: devil’s food cake(the classic chocolate layer cake), golden cakes (made with egg yolks, which add richness and a golden color), and white cakes (made with egg whites, which create a lighter, whiter-colored cake).

Sponge and Foam Cake: These are notable more for what they are missing than for what they contain: They usually do not include fat, such as butter or oil, and they do not incorporate leaveners, like baking powder. Instead, volume is created by whipping the eggs or egg whites. The air whipped into the eggs expands during baking, causing these cakes to rise on their own without baking powder. However, the success of this method depends on not deflating the eggs after whipping them. To this end, dry ingredients are usually sifted over and gently folded in, and fat is often avoided, as it would weigh down the foamy batter.This method produces extremely light, airy cakes with a spongy texture but generally less flavor and moisture than butter and oil cakes

Low- or No-Flour Cakes: Cakes made without flour (or with very little) generally have a creamy or silky texture. They can be baked or unbaked.

Baked Flourless Cakes: These include baked cheesecakes and flourless chocolate cakes. For easy removal, they’re often made in a springform pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that’s half-filled with water to insulate the delicate, creamy cake from the oven’s strong bottom heat, which might give the baked cake a porous rather than silky texture. This is called baking the cake in a water bath.

Unbaked Flourless Cakes: These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding. They includeunbaked cheesecakes and mousse cakes. They often have a crust or bottom layer that’s baked before the mousse is added. Sometimes other layers, such as genoise or biscuit, are alternated with the mousse.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: http://www.epicurious.com/

Top Eight Tips For Running A Successful Bar

Whether you manage a pub or nightclub, the challenges of running a successful bar go far Bar copybeyond just keeping customer glasses full. From inventory management to liability issues, we’ll help you learn how to run a bar with tips from established food service resources and our in-house product experts. Whether you operate a taproom or tavern, swank cocktail lounge or neighborhood watering hole, we’ve got the tips and tricks to keep your bar up and running.

  • Stay Well Stocked
  • Monitor Pour Levels
  • Create a Signature Spirit
  • Host Happy Hour, Trivia, and More
  • Practice the Art of Upsell and Impulse Buys
  • Offer Something for Everyone
  • Take Liability Seriously
  • Purchase a POS System

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: webstaurantstore

16 POWERFUL REASONS TO EAT PINEAPPLE

Aside from their delicious taste, pineapples can help you get glowing skin, reduce 16-powerful-reasons-to-eat-pineapplebloating and digestive issues, prevent colds and flu, reduce inflammation and even strengthen your bones! That tropical fruit with it’s spiky green leaves and rugged, golden skin is, in fact, a collection of multiple fruits, and a powerhouse of health benefits! Here are 16 reasons why you should enjoy pineapple regularly:

1. It’s nutrient-rich!

Fresh pineapple provides a host of vitamins and minerals including vitamin A, C, calcium, potassium, magnesium, and manganese!

2. It helps to strengthen your bones

The manganese content in pineapple helps your body build strong bones and connective tissues!

3. It improves digestion

Pineapples contain bromelain which helps to regulate the pancreatic secretions that aid digestion!

4. It keeps your gums healthy

One cup of pineapple provides 105% of your vitamin C needs for the day. Because of this, eating the fruit lowers your risk of gingivitis and periodontal disease!

5. It can help alleviate arthritis pain

Pineapple is actually anti-inflammatory, helping to alleviate the pain of arthritis, along with similar conditions, like gout and carpal tunnel syndrome.

6. It can help to prevent hypertension

Trying to reduce your high blood pressure? The potassium content in pineapples can help to maintain healthy blood pressure levels.

7. It may assist with cancer prevention!

The high antioxidant content in pineapples helps to fight against free radical damage, keeping your cells healthy.

8. It prevents and fights coughs and colds

As pineapples are rich in vitamin C, they naturally boost your immune system, helping you fight off coughs and colds. The bromelain content also helps to loosen mucus and suppress coughs.

9. It can protect your eyes from macular degeneration

A source of beta carotene, pineapples can help lower your risk for this disease by up to 36 percent!

10. It may help prevent blood clots

The bromelain content in pineapples may help protect you from blood clots, making it a great snack for frequent flyers and those at higher risk of clotting.

11.  It’s great for watching your weight

Nutrient-rich, a good source of fiber and low in calories, this delicious, juicy fruit makes a great addition to any diet as a healthy, filling choice!

12. It can help ease an upset stomach

Pineapple juice may also have the ability to reduce nausea and morning sickness!

13. It can help boost your fertility

A diet rich in antioxidants have been shown to improve fertility. The antioxidants and nutrients in pineapple such as vitamin C, beta-carotene, zinc and folate affect both male and female fertility.

14. It supports healing and reducing inflammation

Studies show that the bromelain enzyme in pineapples can reduce swelling, bruising, healing time, and pain associated with injury and surgical intervention, as well as inflammation in the body.

15. It helps maintain gorgeous, healthy skin!

The vitamin C content of pineapples helps to support collagen production, helping you to maintain healthy, supple skin. Try this homemade papaya and pineapple face mask!

16. It works as a natural meat tenderizer

The bromelain enzyme in pineapple is great at tenderizing meats and proteins, helping to support your digestion, but also to tenderize your meat before cooking!

 

Source Link: www.foodmatters.tv

How to Pair Your Cider With a Good Dish

Every bar owner should know a good pairing. The following are some ideas to consider when making the perfect match.

Finding Resonance1280x720_apple_cider
Resonance, simply put, means finding the best combination of food and drink possible, to leave a lasting memory of the meal. Cider has fruity flavor notes, and is low in alcohol content, therefore it can be paired with heavier foods, and is also used to clean the palate in between bites.

The best way to think when pairing a cider, is considering anything with apples. Since the flavor is sweet, pork is one prime selection for a pairing, but it can also be paired with salads, butternut squash, soft cheeses, risotto, and chicken.

Staying on Top of Things
Since you’re introducing new ciders with these plates, it is important your menu is up to date.

Pairing Flavors
The most common way to pair a dish with a cider, is to use similar flavors. Taste your new cider and determine whether it is dry, has notes of citrus, or is fruity. Dry ciders generally go good with fish, whereas you may want to offer a fruity salad for ciders with sweet notes.

Another method of pairing a cider is to match the intensity with the food. Think bold vs. subtlety. So lighter ciders go good with lighter dishes, and bolder pair with bold, like heavier meats.

Although sometimes difficult to achieve, you can also go the other route and seek contrasting flavors. If it works, people generally find these pairings the most impressive. If a cider is somewhat acidic, you can consider pairing it with a rich dish. Using opposite flavors can sometimes lead to a wholly balanced meal.

Ciders run the gamut of flavors, but since they cleanse the palate so well, think smaller dishes. A tasting menu is always ideal, and can be expedited from the kitchen quickly. If your a bar owner always looking for new flavors, think outside the box, and ditch the classic bar food. Not only will your patrons appreciate the effort, but it will keep them in your establishment longer, which can only lead to increased revenue for you. Stay on top of the ciders that are new, and take risks. You’ll find the rewards as rich as fall!

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: www.gettaphunter.com

Culinary Education In India

It’s interesting to note that Chicken tikka masala was declared “Britain’s true national dish”. The fact is that due to its vibrancy Indian food is getting more & more popular and also because it is available across the globe.IMGA0601

Chefs are highly skilled professionals and creative individuals. They are great team players and eventually need to be strategic thinkers. They are in high demand and highly respectable individuals in every developed country in the world.

There are hundreds of hotel management institutes of varying quality in the country, but culinary arts or food production as it is called, is taught as one of the dozens of other subjects in the Indian syllabus. Culinary can’t be mastered in just (2days a week X 4 hours X 10 months) 80 hours of class room learning. One will do justice if one spends at least (5days a week X 8hours X 10 months) 400 hours of practicals.

Culinary education typically starts after 12th standard, though you can take up the course after graduation or even later if you have a passion for it. There are different levels of study ranging from diploma and degree to post graduate. The training typically includes both cookery and bakery and later individuals specialise through post graduation or most specialize on-the-job.

If you enjoy working with your hands, if you are creative and have a passion for food then culinary arts makes a great career. It is a field in which practical ability is valued more than theoretical knowledge. Most students join organisations at trainee level but growth is quick, it comes with practice and ability. The growth path may start from being a trainee chef to assistant chef, section head chef, executive chef (in charge of all the kitchens) and food & beverage manager or go as far as the general manager of a big league hotel any where in the world. As one grows in an organisation, chefs draw salaries that can be envied by others if compared with other industries, including the IT sector.

MAHAR is specialising in culinary arts.

  • Specialization- specialization in culinary arts, diploma, advanced diploma and degree options.
  • Individual work stations- guided by an instructor each student works independently giving them the space and confidence to learn and succeed.
  • Equipment- from day-one students learn using state-of-the-art commercial equipment.
  • Ensuring individual attention and guidance.
  • Training in multiple cuisines and catering formats- at the academy and during internship as well.
  • Exposure to professional chefs- workshops and demonstrations conducted by visiting Indian and international chefs.

To know more about MAHAR you can visit our website:www.maharedu.com

 

Importance of F & B Department in a hotel

Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.food-1024x768

Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be:
Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc

Food & Beverage Outlets are divided in to the following categories:

1. Restaurants: Restaurants are places where Food & Drink is served.

There are various types of Restaurants:

All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening.

Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet.

Speciality Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries.

2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge on special Floors.

3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool,Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more.
4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing.

5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort.

6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel.

7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ratio of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented.

8. Delicatessen: Delicatessen or Deli is a place where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks.

9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre.
Career in Hotel Industry:

With the growing demand for well-trained professionals in Indian hotel industry, it has become mandatory to receive formal training in the hotel industry.

Apart from the professional degree, the hotel industry places great emphasis on excellent communication skills, good presentation skills, good listening skills, teamwork skills etc. India’s hotel industry is thriving due to an increase in business opportunities and foreign and domestic tourism

Employment and Advancement:

One of the major challenges faced by the industry at present is of staff turn over. The need is for a team of people who can dedicate their talent in the industry and to enjoy their work.

Food and beverage servers are employed in restaurants, coffee shops, bars, clubs, hotels and other retail eating  and drinking establishments. There are more part-time positions in this occupation than there are in most occupations, and most food and beverage servers are young. Experienced food and beverage servers can move to better paying jobs in larger and more formal food establishments.

Food and beverage servers’ duties vary considerably from one type of establishment to another. In fast food outlets, they often work behind counters and use computerized systems to take orders and tabulate bills. In coffee shops and cocktail lounges, they provide quick and efficient service for customers seated at tables. In formal dining establishments, they carefully observe established rules of service and etiquette, and pace the meal according to customer preference.

In general, however, food and beverage servers:

  • prepare tables or counters for meals
  • stock the service area with supplies (for example, coffee, glassware)
  • greet customers, present menus and help customers select menu items
  • inform customers about daily specials
  • record orders and place them with the kitchen and bar
  • pick up and serve orders
  • check that customers are enjoying their meals and correct any problems
  • suggest and serve desserts and beverages
  • clean and reset tables
  • tabulate and present bills for payment.

Attributes of a professional Food and Beverage server:

Personal Characteristics:

Food and beverage servers need the following characteristics:

  • the ability to serve customers cheerfully, courteously and efficiently
  • good organization and multi-tasking skills
  • good health
  • good grooming
  • the ability to work as part of a team
  • the ability to work with little supervision
  • good verbal communication skills and sensitivity to customer needs
  • the ability to work calmly under pressure.

Other requirements depend on the environment in which the server works. For example, serving in a coffee shop or cocktail lounge requires the ability to remember many orders and move very quickly.

Food and beverage servers should enjoy having clear rules and organized methods, working with people, and working with tools and equipment.

Food and beverage servers who serve liquor must be at least 18 years of age. In formal dining rooms, food and beverage servers also must:

  • know proper food service etiquette
  • use the correct terminology and be able to answer questions about wines and other beverages be able to prepare table side dishes (for example, flambe) at the customer’s table if required.

Madhuban Academy of Hospitality Administration & Research – Mahar is the finest institution for those looking to forge a career in the Hospitality Industry. www.maharedu.com

Source: www.redcarpetacademy.wordpress.com

Super Terrific Tip for Speed-Peeling Potatoes!

1

I’ve peeled a lot of potatoes in my day, as have a lot of people. Sometimes when I’m doing it I think to myself “You know, I really like peeling potatoes. Peeling potatoes is kinda nice.” Lately though I’ve been feeling more like “Really? Do I have to? There has to be a better way!”
And there is! And it’s actually really fun too!
This is totally one of those obvious “Why did I never think of this before?” kind of things.

Here it goes!2

Gather however many potatoes you want to use and give them a quick rinse. It helps if you choose some that are mostly kinda the same size.

3

Fill a pot with water and pop them in.

Put the pot on the stove on medium heat, covered, and let them come up to a boil. Boil away for however long it takes them to cook. Half an hour-ish? I always just put them on and do whatever else I need to do in the meantime and poke them with a fork every once in awhile to see how it’s going. If you have really big potatoes, you can just cut them in half to cut down the cooking time if you like.

When  you think they’re about done, get a big bowl of ice water going.

4

5

Plunge the potatoes into the ice water (they can all go in together at the same time) and leave them there for about 20 seconds or so. By now, just the outsides will be cool to the touch, but the insides will still be steaming.

6

Pull the potatoes out and put them on a clean tea towel. You can use your hands. They won’t burn your precious pinkies.

7

Use your hands to pull/rub the skins right off. It literally takes about 2 seconds per potato. And it’s awesome.

There you have it! Perfectly cooked, peeled potatoes, all ready to be mashed or sliced, or whatever you like!

I will never make peeled potatoes any other way again, that’s for sure!

10 Tips for an Efficient Hotel Kitchen

DSC02034Not all hotels offer meals; some only serve breakfast.  Others have one or more restaurants integrated into the hotel and offer room service as well.  Small hotels can survive with not much more than a household kitchen provided, of course that it meets the health and safety regulations of the state.  Bigger hotels need bigger kitchens and more equipment.  Whatever the size, every hotel kitchen needs the basics – somewhere to prepare the food, somewhere to cook it, somewhere to store it and a place to clean up.

The bigger the kitchen, the more carefully it needs to be planned. Large kitchens serving hundreds of dishes a day need to have different stations for each function, each with its specialized staff, equipment and supply line.  At the same time, the ingredients need to move smoothly to where they need to be and the finished dishes need to move out as soon as possible after they are ready.  All this needs to happen without the salad chef tripping over the dishwasher, or the pastry chef bumping into the grill.

The complexity of the arrangement will be affected by the complexity of the menu.  A restaurant that offers a large menu may need several ovens, a range, a deep-fryer, a sauté station, a grill, coolers and freezers, as well as the smaller pieces of equipment like blenders, pots and pans and cutting tools.

Here are 10 tips for an efficient hotel kitchen:

  1. Plan, plan, plan.  Visit other hotel kitchens and see what works and what doesn’t. Imagine where the different stations will go and how staff will move from one area to another.  Determine the line dishes will follow from chef to table.  Pay careful attention to preparation and clean-up areas.  Know what your menu will be so that you can include sufficient stations.
  2. Buy the best equipment you can afford, but don’t buy more than you need.
  3. Recruit and train excellent staff.  Again, don’t hire more kitchen workers than you need.
  4. Only invest in gadgets that actually enhance your efficiency.  Some favourites among chefs are:
  5. Top choice among chefs is the popular grater inspired by a basic woodworking rasp. It is an easy way to grate hard cheeses, chocolate, ginger nutmeg and garlic.
  6. Knives of all kinds.  Some prefer serrated edges, others prefer ceramic knives.  They must be durable and easy to keep sharp.
  7. A digital scale, which offers easy and accurate measurements, essential for consistent quality of recipes.
  8. A spice grinder for the freshest, most authentic tasting spices.
  9. Colour-coded flexible cutting mats. By using only blue mats for fish or yellow ones for vegetables, and so on, the chefs can avoid possible cross-contamination while easily transferring chopped materials to a bowl or cooking pan.
  10. Chefs prepare, chop and measure their ingredients before starting to cook.  Small glass dishes are perfect for this task.  Many are needed.