Why Food Production in Hotel industry ?

ITM, Oberoi,

i a man spent 1 of 5 on clothes and 1 of 3 on food and remained with tsh 49000 what he is salary?

How do I pass entries towards advance paid to program ependiture. ex: Rs.20000 advance paid to Program officer. and he come back with program expenses venue Rs.1000, food expenses Rs.10000 and travel Rs.4000 and accommodation Rs.6000. Kindly give me the answer that how do I pass the entries and how should I adjust advance.

Communication for Development and Learning,

What proactive steps did you have to take to increase the output of your position food and beverage operation manager

why do people prefer hotel foods more than home made foods?

Regenta,

What is your favorite food tell me how it's being prepared?

Cognizant,

What's your favorite food tell me how to cook it? So you like to read books, tell me something about the book that you red last time? and you belong in different organizations, tell me what else do you do there and what is this organization that you belong to? ( these are the follow up questions sometimes being asked to prove if you're lying or not, so the tip here's be specific with your answers to make them believe in what you're sayin. These questions are being encountered after answering the question,of telling something about yourself.)

Cognizant,

the cost of preparing a food plate is rupees 50. the wastage from preparing it is 10%. the average price of a food plate is rupees 100. the fixed cost is 1,60,000. what is the minimum number of food plates should be prepared to break even?

Foodies,

Question 72 - (a) According to United States Department of Agriculture (USDA) (http://ndb.nal.usda.gov/ndb/search/list, accessed 12 August 2016), 100 g of potatoes generate 77 kcal of energy. For raw tomatoes, 111 g have 18 kcal of energy. Question : How much energy will one gain if 150 g of heated potatoes are eaten with 200 g of raw tomatoes? (b) If 1 Calorie = 1 food Calorie = 1 kilocalorie and 1000 calories = 1 food Calorie, then how many Calories are there in 9600 calories? (c) According to a food package of potato chips, 210 Calories are produced per serving size of 34 g. In actual experiment of food calorimetry lab, 1.75 g of potato chips, when burnt, will produce 9.6 Calories. For each serving size of potato chip, find the difference of Calories between the actual experimental value and the value stated on the food package. (d) The specific heat of water is c = 1 cal / (g.K) where cal is calory, g is gram and K is Kelvin. Then what is the temperature rise of water, in degree Celsius, when 150 g of water is heated by 9600 calories of burning food?

How to protect a Dosing pumps/any sensitive equipment (single phase) from surge protection inside a food factory.

Can besides leaves, other green parts of the plant like green stems and green branches also prepare food.

why do you want to do mba in food and agribusiness management ?

FOOD ENGINEERING - QUESTION 23.1 : (a) According to United States Department of Agriculture (USDA) (http://ndb.nal.usda.gov/ndb/search/list, accessed 12 August 2016), 100 g of potatoes generate 77 kcal of energy. For raw tomatoes, 111 g have 18 kcal of energy. Question : How much energy will one gain if 150 g of heated potatoes are eaten with 200 g of raw tomatoes? (b) If 1 Calorie = 1 food Calorie = 1 kilocalorie and 1000 calories = 1 food Calorie, then how many Calories are there in 9600 calories? (c) According to a food package of potato chips, 210 Calories are produced per serving size of 34 g. In actual experiment of food calorimetry lab, 1.75 g of potato chips, when burnt, will produce 9.6 Calories. For each serving size of potato chip, find the difference of Calories between the actual experimental value and the value stated on the food package. (d) The specific heat of water is c = 1 cal / (g.K) where cal is calorie, g is gram and K is Kelvin. Then what is the temperature rise of water, in degree Celsius, when 150 g of water is heated by 9600 calories of burning food?

FOOD ENGINEERING - QUESTION 23.2 : (a) A dryer reduces the moisture content of 100 kg of a potato product from 80 % to 10 % moisture. Find the mass of the water removed in such drying process. (b) During the drying process, the air is cooled from 80 °C to 71 °C in passing through the dryer. If the latent heat of vaporization corresponding to a saturation temperature of 71 °C is 2331 kJ / kg for water, find the heat energy required to evaporate the water only. (c) Assume potato enters at 24 °C, which is also the ambient air temperature, and leaves at the same temperature as the exit air. The specific heat of potato is 3.43 kJ / (kg °C). Find the minimum heat energy required to raise the temperature of the potatoes. (d) 250 kg of steam at 70 kPa gauge is used to heat 49,800 cubic metre of air to 80 °C, and the air is cooled to 71 °C in passing through the dryer. If the latent heat of steam at 70 kPa gauge is 2283 kJ / kg, find the heat energy in steam. (e) Calculate the efficiency of the dryer based heat input and output, in drying air. Use the formula (Ti - To) / (Ti - Ta) where Ti is the inlet (high) air temperature into the dryer, To is the outlet air temperature from the dryer, and Ta is the ambient air temperature.

FOOD ENGINEERING - QUESTION 23.3 : (a) In the measurement of the browning (optical density) of fruit juice at 10 day interval, the following pairs of data are obtained with time t in days and browning or optical density (OD) : t = 0, OD = 0.05; t = 10, OD = 0.071; t = 20, OD = 0.089; t = 30, OD = 0.11; t = 40, OD = 0.128; t = 50, OD = 0.149; t = 60, OD = 0.17. (i) By using Excel or other programs, determine if such browning reaction can be characterised by pseudo zero order kinetics, with strong correlations between the data pairs of t and OD. (ii) When OD = 0.24, the shelf life T of such juice is expired. Calculate the value of T. (b) Let food cost percentage = ( food cost / food sales ) x 100. If total food cost of bread and butter are $25, food cost percentage of bread is 50 % and for butter is 50 %, find the total food sales of bread and butter.