hotels and restaurants

Monday, March 17, 2008

Wednesday, March 12, 2008

Friday, February 22, 2008

HOTEL PALI HILLS

Hotel Pali Hills has been a landmark of the Union Park neighborhood for the last 30 years and is home to the brands:
Olive Bar & Kitchen Out of the Blue Deliciae Dusk

Come 2007, we are all set to be renovated into a style and form which is very Indian in scent though contemporary in flavor. 9 NID Designers have got together to create their concept of the elusive Indianess!

This part of Mumbai’s most happening district, Bandra, will be the abode of Le Sutra (the future Hotel Pali Hills).

Rooms

If you are on business or holidaying, email or call us to book your room and spend some time with us

View the Hotel Pali Hills photo gallery

The Hotel is open

Click here

a restaurant: Out of the blue, an experience

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OOTB is totally dedicated to provide nutrituous and safe food that will always be the best on global standards. State of the art facilities are installed to provide the best service as per our Quality and Food Safety policy.
The Quality Management System and the HACCP Based Food System installed ensures that we meet global standards for Quality and Food Safety.

- Arjun Bajaj

Get enchanted in an ambience of muted lighting, soft music and intimate seating as you delight on an innovative menu and rocking entertainment.

Dip into this magic cauldron of food n fun and unleash the Picasso within!

Romantics … welcome to the world of Out of the Blue … a place where events are created by you, for you.

to enter click here

Wednesday, February 20, 2008

Listeria and HACCP

The Listeria m. hazzard should be adressed in the HACCP or with GMP (SSOP)? In the USDA generic model for "FULLY COOKED, NOT SHELF STABLE" meat product, they control Listeria with a CCP... I know Listeria it's a big problem in this product...but if you address a hazzard with SSOP... it's not necesary to establish a CCP... ??? Any way... CL shoul be something like "correct cleaning to ensure no listeria"?

I hate CCP with... CL like "correct cleaning, correct machine functioning, .....because those are PRPs (SOP - SSOP).

Quality Managers and Statistical Process Control

Over-packing is just giving away product; conversely if packages are under-filled the fines to regulators and damage to a company’s reputation are even more costly. According to Evan J. Miller, President and CEO of Hertzler Systems, “Net Contents programs must meet the requirements in governmental regulations for compliance to net content declarations on packaged goods. The NIST 133 standard, for example, does not specify limits for overfilling, which puts food manufacturing Quality Control managers in a difficult spot. Fill weights must be above the Maximum Allowable Variance (MAV), while simultaneously needing the average fill to be over, but as close as possible to the label declaration."
Click Here for: All Articles

Free guide on reducing metal contamination in food

Mettler-Toledo Safeline has produced a highly comprehensive guide to metal detection that is specifically aimed at assisting the global food production and pharmaceutical industries. Entitled ‘Reduction of Metal Contamination – Building an Effective Program’, this guide replaces the original Safeline Guide to Reducing Metal Contamination (known in the industry as ‘The Red Book’) - a document that was widely regarded across the food and pharmaceutical sectors as ‘essential reading’.

Significantly updated, presenting current thinking and available totally free of charge, this latest document provides even higher levels of information than were contained in its predecessor.

go here

the challenges of managing seasonal demand

This white paper discusses the challenges of managing seasonal demand in detail and provides solutions to effectively manage expected and unexpected peaks or dips in demand.
Click Here to Download White Paper: Planning for Seasonal Orders

database of hotels in India

go here

Saturday, October 06, 2007

Tuesday, July 17, 2007

Developing a Unique Selling Proposition

By Andreas BreitfussRestaurant Checklists.com
To survive in the competitive world of hospitality you need to make sure that you are different from the rest. In order for you to accomplish this you need to develop something that you can use that will set you apart from the herd. This something extra can be referred to your USP.

Firstly what is a USP and why does your business need one? Well quite simply your USP (unique selling proposition) is your statement to the market explaining why you are different to your competitors.

To develop your USP you will need to go through 3 steps, these steps includes gathering information and some writing and a little creative juices.

STEP 1 TO DETERMINE YOUR USP
You need to find out what in your business is different to the rest of your competitors, what is it that truly makes your venue different and why customers will buy off you instead of your competitors. When determining your USP take the following points into consideration, the value and quality of your business, you must be original. Do you offer a guarantee this could be a point of difference so you should seriously consider it. Is it the décor, fixtures and fittings or it maybe the food or one type on menu item that could become the USP eg the freshest salad or the biggest pasta or a famous family recipe. Is it the location of the business you know the famous words location, location, location. Write down a number of unique points about your business move to step 2.

STEP 2 TO DETERMINE YOUR USP
Ask your best resource your customers…. You may know most of your customers anyway so it will be easy. All you need to do is sit down with them for five minutes and ask them the question “Why do you come to my restaurant?”. You will soon find out some relevant information of what your USP could be. Ask between 10 – 20 customers to get a broad range of ideas.

STEP 3 TO DETERMINE YOUR USP
The next step is to ask your team. Ask them the same question you asked yourself what’s good about us, what’s not good about us, comment about the décor, food, service, beverages and location.

Once you have all the information in front of you try and find some common themes and statement from yourself, customers and your team. Write the top 5 down and then try and combine them into one short sentence or phrase. Make the sentence no more then 10 – 15 words. This will become your USP.

You are probably thinking right now…..What do you use the USP for?

Your USP will differentiate you from your competitors it will be your tag line on all your marketing, letterhead and business cards. This will underpin all your future marketing for your business. The tag line that you will be formulating will at a quick glance tell your customers what and who you are. So you understand what I am talking about some of the bigger companies that use USP’s include KFC “finger licking good”, Big W “We sell for less” see what I mean.

To really get your business systemized get your copy of Restaurant Checklists by clicking here.

Tuesday, December 05, 2006

Friday, November 17, 2006

Food Storage

Introduction
Proper storage of food is an important part of reducing the risk of food poisoning. Some foods must be stored in the fridge and eaten within a short space of time; other foods, such as flour, pulses, canned foods and many others last much longer and can be stored at room temperature.

But even dried foods have limits on their storage time. So watch out for storage instructions and make sure you always store foods:
in the right place
at the right temperature
for the right time.

More information on food storage can be found on the Food Standards Agency website – www.food.gov.uk.

The Basics of cooling food
http://www.hi-tm.com/Documents/Basic-cool.html

Safe Food Storage Times and Temperatures
http://www.azdhs.gov/phs/oeh/fses/sfstt.htm

OPTIMUM FOOD STORAGE TEMPERATURES (0F)
http://www.glacierbay.com/Foodstoretemp.asp

Raw foods, such as meat and poultry, may contain microbes that can cause food poisoning. To prevent this, store them in the fridge. To avoid cross-contamination store these foods away from other foods, especially cooked foods and ready-to-eat foods (such as salads, fruit, cooked meats, cheeses, bread and sandwiches). Store them well covered, on the bottom shelf of the fridge so they can't drip onto other foods.

Eggs should be kept in the fridge, in their box.Keep prepared cold foods in the fridge until it's time to eat them. Dairy products belong in the fridge too.Many foods now need to go in the fridge once they've been opened – check the labels to see which ones. Never put open cans in the fridge – transfer contents into a storage container or covered bowl, and remember to use within two days. Store foods in separate covered containers.

Cover dishes and other open containers with foil or film. Don't re-use foil or film to wrap other foods.

Fridge/Freezer Maintenance
Make sure your fridge/freezer stays clean and in good working condition:
Use a thermometer to check fridge and freezer temperatures. The coldest part of the fridge should be at no more than +5°C and the freezer at -18°C or below.
Avoid overloading. If a fridge is over-packed with food or iced up it's harder to keep the temperature down.

Clean all internal and external surfaces often, especially fridge shelves and door storage compartments. Mop up any spills as soon as they happen.
Defrost your fridge/freezer regularly.
http://www.foodlink.org.uk/factfile_c.asp?file=3&chapter=2

No food lasts forever however well it is stored. Most pre-packed foods carry either a 'use by' or 'best before' date. Check them carefully, and look out for advice on how long food can be kept for once packaging has been opened.
'Use by dates' – are for highly perishable foods – those that 'go off' quite quickly. No-one likes to waste food but it can be dangerous to eat foods past their 'use by' date.

'Best before' dates are for foods with a longer life. They indicate how long the food will be at its best quality.Even if a food is within these dates don't eat it if it looks, tastes or smells off. Always throw away any fruit or veg that has started to rot and never eat food from rusty or damaged cans, or from leaking cartons.

Throw away perishable food that has been left out at room temperature for more than a couple of hours and all food scraps. Other left-overs should be stored in the fridge and eaten within two days.

Freezer Storage Times
Check the label on pre-packed food to see if it is suitable for home freezing. If so, freeze as soon as possible after purchase. The star marking panel on food labels will tell you how long you can store your food, depending on your type of freezer.When freezing home-cooked foods, use clean freezer bags and label them with the date and description of the food.

Again, check your freezer manual or cook book to see how long you can store the foods. Remember: Use up older items first – first in, first out – and if in doubt throw it out.
http://www.foodlink.org.uk/factfile_c.asp?file=3&chapter=4

A-Z of FOOD SAFETY
http://www.foodlink.org.uk/azlist.asp

Particular food items storage temperature and time
http://www.fmi.org/consumer/foodkeeper/brochure.cfm

PERISHABLE FOOD STORAGE CHARTS
http://missvickie.com/howto/cooking101/perishable-chart.html

Blast Chilling:
Quickly and thoroughly chills pre-cooked foods through the Danger-Zone (140°F to 45°F) temperatures.
Reduced time in Danger-Zone slows bacterial growth in food.
Reduced bacterial growth allows for increased storage life of food.
Three-Step Chilling process avoids freezing which can damage texture of food.
Preserves food flavor, texture and color - and there is no "refrigerated" taste!
Keeps freshness and quality at the just-prepared level.
Chills virtually all types of food products, from soups to steaks and chops.
Increases kitchen productivity and efficiency.
Helps meet new and stringent HACCP (Hazard Analysis Critical Control Point) requirements.
Highly efficient Laminar Air Flow design extracts maximum heat from the food with minimal refrigeration system requirements.
http://www.bmil.com/bally/northwind.htm

BLAST CHILLING: A CRITICAL CONTROL IN THE PREPARATION OF FOOD
Time and temperature relationships are critical to the growth and spread of contamination, contributing to sensory-quality and safety loss in foods. Every food-service manager is aware of this fact, and of how difficult it can be to make all food-service employees use safe food handling and storage practices in an attempt to prevent quality loss and possible food-borne illness.
With operator awareness and regulatory agency surveillance, why has there been a general increase in national incidence of food-borne illness - illness that could be controlled by use of proper food handling temperatures? Temperature control, especially cold storage, is an often misunderstood and neglected control point in the safe preparation and holding of food. The standard recommendation for rapid cooling of prepared food is the use of a two-inch product depth and a cumulative time of four hours or less in the 140°F-45°F (60°C-7.2°C) "danger zone." Ironically, the following chart illustrates how long it actually takes to properly cool prepared foods in 2", 4" and 6" (50.8mm, 101.6mm and 152.4mm) deep pans, stored in a 38°F/3.3°C standard storage refrigerator.
http://www.bmil.com/bally/nwnotwi.htm

Blast Chilling: A critical control in the preparation of food.
Cooling Times (in Hours) in Standard Walk-in.
Bacteria Growth Rate Chart.
Product Chilling Rate.
What is a conventional food-service program?
Standard Plate Counts for Sliced Turkey and Gravy
What is the solution?
References:

1901: DEVELOPING AND IMPLEMENTING HACCP-BASED RETAIL FOOD OPERATIONS
Detailed Table of Contents
http://www.hi-tm.com/Documents/1901tofc.html

for more on food safety
go here http://tqmcintl22000.blogspot.com/

Hospitality Institute of Technology & Management (HITM)
Publications and Reports
http://www.hi-tm.com/html/pubs_reports.html

Sunday, September 10, 2006

management systems for Hotel Industry

http://www.ih-ra.com/advocacy/issues/org_briefs/iso.php

ENVIRONMENTAL MANUAL FOR HOTELS AND RESTAURANTS
http://www.fhrai.com/publication/em.htm

RESTAURANT BUSINESS PLAN
http://www.restaurantbusinessplan.com/

Thursday, September 07, 2006

Forms

http://www.myflorida.com/dbpr/hr/forms/index2.shtml

Hotel ratings

http://www.incredibleindia.org/newsite/cms_page.asp?pageid=1129

tqmcintl Industry: Consulting Location: Mumbai : Maharashtra : India ISO 9001 QMS ISO 13485 ENGINEERING NEWS UP-DATE ISO 22000 Explosion protected not Flame proof WTO CRO ISO TQM Information Security Management and ISO 27001 Software QA ISO 17025 CE Marking ISO 14000 GMP requirements SA 8000 ISO 20000 COBIT COPC STANDARD Lean Six Siqma ISO 17021 5 S Energy Manager boiler and pressure vessels eSCM useful Reference tables ERP Management Consultant hotels and restaurants Fami QS Food borne diseases and infections storing food grains Halal and Kosher wet tissues ready made garmets marking Inspection, measuring and testing equipment

hotels and restaurants

Monday, March 17, 2008

List of restaurants in Mumbai

Energy saving in dish washing