World Environment Day (WED) is a day to remember that the Earth’s natural resources are limited, and to celebrate positive environmental actions that protect those resources. Food waste—which represents a third of all food produced globally—is a major area where the Earth’s resources could be used more responsibly.
Dedicated to all the Food Handelers on the event of ….
Tag: COMMERCIAL KITCHEN
Larder, Garde Manger, Cold kitchen
The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to Read More …
EQUIPMENT REQUIREMENT FOR COMMERCIAL KITCHENS
EQUIPMENT REQUIREMENT FOR COMMERCIAL KITCHENS There are various heavy and light equipments required for the commercial kitchens. Determining the specific equipment required for the proposed kitchen is one aspect of design on which considerable time can be spent. During this Read More …
KITCHEN LAY OUT & DESIGN
KITCHEN LAY OUT & DESIGN After developing the work places, determining the specific equipment to use, and finalizing the space requirements, the food facility consultant is ready to accomplish the layout phase of the planning process. Some of the equipment Read More …
Hotel Design Planning
The design of a Hotel is one of the major considerations in planning of efficient Hotel. While designing the Hotel following factors should be kept in mind: 1. Attractive appearance 2. Efficient plan 3. Location 4. Suitable material 5. Workmanship Read More …