restaurant`space http://hotelmule.com/management/?uid-43 Copyright(C) restaurant`space SupeSite/X-Space Sat, 25 May 2013 02:29:54 GMT Salaries in the Food Services Industry http://hotelmule.com/management/?uid-43-action-viewspace-itemid-4142 Here are some average salaries for chefs and cooks as of May 2006, according to the United States Bureau of Labor Statistics:
Among chefs and head cooks:
- Median annual wage-and-salary earnings were $34,370.
- The highest 10 percent earned...]]> blog restaurant Tue, 03 May 2011 20:21:03 GMT A Brief Food Services Chronology http://hotelmule.com/management/?uid-43-action-viewspace-itemid-4120 1642: The first tavern is opened in America by William Kieft, governor of New Amsterdam. 

1750: Thomas Lepper opens his tavern, called The Leopard. 

1801: Thomas Jeffers...]]> blog restaurant Fri, 22 Apr 2011 06:27:44 GMT Hotel F&B Manager Spotlight http://hotelmule.com/management/?uid-43-action-viewspace-itemid-3984 ** is the assistant food and beverage manager at the Hyatt Regency Washington on Capitol Hill in Washington, D.C. She has worked in the field for 10 years. ** discussed her career of What Can I Do Now?  

Q. Why di...]]> blog restaurant Tue, 22 Feb 2011 01:41:06 GMT How to Give Proper Wine Service in a Restaurant http://hotelmule.com/management/?uid-43-action-viewspace-itemid-3330 blog restaurant Sun, 21 Nov 2010 02:12:07 GMT Approximate Weight-Volume Equivalents of Dry Foods http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2653 The following equivalents are rough averages only. Actual weight per volume varies considerably.
For accurate measurement,all ingredients should be weighed.

Bread flour, sifted
1 pound =...]]> blog restaurant Sat, 29 May 2010 02:08:24 GMT Metric Conversion Factors http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2652 Weight
1 unce = 28.35 grams
1 gram = 0.035 ounce
1 pound = 454 grams
1 kilogram = 2.2 pounds

Volume
1 fluid unce = 29.57 milliliters
1 mi...]]> blog restaurant Sat, 29 May 2010 01:45:16 GMT Procedure for Using a Baker’s Balance Scale http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2643 The principle of using a baker’s scale is simple: The scale must balance before
setting the weights, and it must balance again after scaling. The example cited
illustrates using a scale with U.S. units. The same procedure is used...]]> blog restaurant Thu, 27 May 2010 04:13:56 GMT Procedure for Preparing Poultry Livers for Forcemeats http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2640 1. Rinse the livers in cold water, drain, then soak for 24 hours in enough milk to cover.
2. Drain and rinse thoroughly in cold water. Drain again.
3. Remove all fat and connective tissue. At this point, the livers are ready to be...]]> blog restaurant Wed, 26 May 2010 19:44:03 GMT Procedure for Cooling Aspic Jelly http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2639 The following procedure is used for chaud-froid as well as aspic jelly.
1. If the jelly is congealed, it must first be melted. Set the pan or container of jelly in a hot-water bath. Stir it gently from time to time until it is completely&nb...]]> blog restaurant Wed, 26 May 2010 19:26:15 GMT Procedure for Preparing Classic Aspic Jelly http://hotelmule.com/management/?uid-43-action-viewspace-itemid-2638 1. Test the stock for gelatin content. Ladle a small amount of cooled stock onto a small plate or saucer and refrigerate.
- If the stock becomes firm, no additional gelatin is needed.
- If it sets but is not firm enough, add about...]]> blog restaurant Wed, 26 May 2010 19:13:21 GMT