Tourism369 https://validator.w3.org/feed/docs/rss2.html Home Blog Food Safety — Standards, Safe Handling Tips, Sanitization Procedure, Temperature Danger Zone & Hospitality Compliance Customer Relation Management — CRM Principles, 5 Customer Types, 5 Relationship Stages, 7 CRM Features & 12 Advantages Supervisory Function in F&B — Briefing, Tips Handling, Stock Taking, Cost Analysis, SOP & Supervisory Skills Function Catering — Banquet Organisation, Staff Ratios, Booking Procedure, Equipment, Buffet Types & Toast Bar Licenses & Legal Requirements — Punjab Excise Act, Country vs Foreign Liquor, On/Off Premises & L-Series Licenses Cellar Management — Storage Temperatures, 8 Tools, Good Practices, Cleaning & 6 Cellar Records Bar Operations — 11 Types of Bar, 4 Bar Parts, Staff Hierarchy, Bar Equipment & Glassware Guide Tobacco — Manufacturing Process, 7 Tobacco Types, Cigar Parts & Wrapper Colours, Humidor & Cigarette Service Cocktails & Mocktails — History, 4 Components, 7 Methods, Equipment, Garnishes & Classic Recipes Liqueurs — History, 3 Components, 6 Production Methods, Proprietary vs Generic, Brands & Service Tequila & Mezcal — Blue Agave, 8-Step Production, 6 Categories, NOM Law, Mezcal vs Tequila & Service Vodka — National Drink of Russia & Poland, Raw Materials, Production Process, 3 Types & Global Brands Rum — History, Production from Molasses, 7 Categories, Regional Styles, Brands & Service Gin — History, EU Definitions, London Dry vs Dutch Gin, Botanicals, Types, Global Brands & Service Brandy — Origin Story, Cognac 6 Regions, 5-Step Production, Armagnac, VS/VSOP/XO Labels & Service Whisky — Scotch Types, 5 Regions, 7-Step Manufacture, Irish, Bourbon, Canadian, Japanese & Service Beer — 7 Ingredients, 9-Step Brewing Process, Top vs Bottom Fermented, Beer Strengths & Brands Food and Wine Pairing — Traditional Rules, Acidity, Tannin, Texture, Food-by-Course Wine Suggestions New World Wines — Old vs New World, USA, Australia, South Africa, Chile, Argentina, NZ & India Wines of Germany — 4 Wine Laws, 6 Prädikat Levels, 13 Regions, Sekt, Hock & German Wine Terms Wines of Italy — 20 Regions, Key Wines, Italian Grape Varieties, DOC/DOCG Laws & Wine Terms Wines of France — 4 Wine Laws, Bordeaux, Burgundy, Champagne, Alsace, Rhône & Loire Regions Wine & Wine Making — Terroir, Grape Anatomy, Grape Varieties, Wine Classification, Vinification & Service Temps Introduction to Alcoholic Beverages — Classification, Proof Scales, Fermentation, Pot Still vs Patent Still Non-Alcoholic Beverages — Coffee Species, Tea Types, Cocoa, 3 Classifications & Service Temperatures Gueridon Service — History, 9 Trolley Types, 5 Flaming Equipment Types, Flambéing Rules & Service Points Order Taking & Billing Methods — KOT System, Duplicate, Triplicate, Computerised & 7 Billing Types Room Service — Personnel Hierarchy, 3 Order Methods, Delivery Procedure, Centralised vs Decentralised Breakfast, Brunch & Afternoon Tea — Continental, English, American, Indian & 3 Tea Service Types Interpersonal & Technical Skills — Hard vs Soft Skills, Food Safety, Temperature Danger Zone & Sanitization Preparation of Restaurant — Mise-en-Scène, Mise-en-Place, Table Setup, Sideboard & Post Service French Classical Menu — All 17 Courses: French Names, English Names, Covers & Accompaniments Menu & Menu Planning — Origin, À la Carte vs Table d’Hôte, Waiting Times, Types & Planning Factors Styles of Food Service — Table, Assisted, Self-Service, Gueridon, Trolley Types & French Terminology Ancillary Sections of F&B Service — Still Room, Pantry, Hotplate, Dispense Bar & 5 Silver Cleaning Methods Restaurant Service Equipment — Crockery Sizes, Glassware, Cutlery, Flatware, Furniture & Linen Organisation of F&B Staff — 3 Categories, Hierarchy, Duties & Qualities Required for Service Staff Food Service Industry — Sectors, Classifications, F&B Areas in Hotels & Employment Hierarchy Chinese Cuisine — Yin-Yang Philosophy, 4 Regional Styles, Cooking Techniques & Traditional Tools European Cuisine — British, Scandinavian, Central European, French & Italian Culinary Regions Desserts — Hot & Cold, Soufflé 3 Components, Bavarians, Blancmange, Mousse & Dessert Presentation Cookies & Biscuits — 15 Ingredients, 3 Classifications, Mixing Methods & Panning Rules Ice Cream & Desserts — Sherbets, Sorbets, Granita, Ice Cream Types, Stabilizers & Quality Judging Chocolates & Pastries — Theobroma Cacao, Cocoa Production, Types, Tempering & Non-Laminated Pastries Laminated Pastries — Puff, Flaky, Phyllo, Danish, Croissant — Methods, Faults & Flakiness Factors Bread Fabrication — Ingredients, 7 Steps, 4 Methods, Bread Faults & 2 Bread Diseases Basic Commodities in Bakery — Flour, Gluten, Raising Agents, Fats, Oils, Sweeteners & Liquids Planning for Volume Catering — Menu Planning, Production Control, 4 Major Stages & Food Cost Control