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Cleaning
up your act
Food service professionals must manage the sanitation and
maintenance operations in order to minimise the potential
problems. Express Hospitality presents some thumb rules for
maintaining hygiene in food areas
Bubbling
under: Tamil Nadu
The buoyancy of 2005 in hospitality reflects in the statistics
that the state of Tamil Nadu has recorded over the past few
months. But issues of taxes, liquor licenses and lack of concessions
still threaten to bog down the industry. Preeti Kannan analyses
Colour
and cooking
The notion that 'the eye eats before the palate' stands true
even today. Chefs therefore need to pay particular attention
to presentation. Chef Kaviraj Khialani elaborates on the use
of colour in cooking
ITDC:
Future secured?
After almost a decade of ad-hoc appointments, the tourism
ministry has finally given its once premier public sector
`asset' - ITDC - a chairman and managing director, chosen
through laid down procedures.
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