Left Luggage Procedure

The term ‘Left Luggage’ refers to luggage left by a guest who checks out of the hotel but wishes to take his luggage later. The left luggage room has racks along the wall where the luggage is deposited. The procedure for handling left luggage is:

1. The Bell Captain confirms whether the guest has settled his hotel bill with the front office cashier.
2. The Bell Captain inspects the baggage and brings to the notice of the guest a pre-existing damage (if any). He enters the description of the baggage on the Baggage Tag and strings it to the baggage. The sticker has a number with a counter foil with the same number.
3. The Bell Captain enters these details in the Left Luggage Register. He mentions any pre-damage comments in the remarks column. He also mentions the expected date of delivery in the register.
4. He tears off the counterfoil of the Baggage Tag and hands it over to the guest.
5. He instructs a Bell Boy to deposit the baggage in the left luggage room.

Learn more about bell boy and bell desk procedure ...here

Return of Baggage

1. When the guest comes to collect the luggage, the Bell Captain takes the counterfoil from the guest.
2. The Bell Captain then cross-checks it with the Left Luggage Register.
3. The Bell Captain assigns a Bell Boy to bring the luggage from the left luggage room to the bell desk for inspection.
4. The Bell Boy tallies the guest counterfoil number with the baggage tag on the baggage and also confirms the description of the baggage mentioned. He brings the baggage to the bell desk.
5. The Bell Captain inspects the baggage with the guest and reconfirms the numbers on the tags.
6. The Bell Captain enters the date of delivery in the Left Luggage Register and obtain the guest’s signature.

GUEST NAME ___________________________________________________ DATE _____________________ ROOM NO. ___________________________ BAGGAGE CHECK (Guest Copy) No.1234 MANAGEMENT IS NOT RESPONSIBLE FOR GOODS LEFT OVER 30 DAYS

BAGGAGE CHECK (Hotel Copy) No. 1234 ·         Suitcase ·         Brief Case ·         Overcoat ·         Umbrella ·         Others   _________________________ MANAGEMENT IS NOT RESPONSIBLE FOR GOODS LEFT OVER 30 DAYS. GUEST NAME ___________________________________________________ DATE _____________________ ROOM NO. ___________________________

BAGGAGE TAG

Date	Room No	Guest Name	Bell Captain’s Name	Baggage Tag No	Description of Baggage	Expected Date of Delivery	Actual Date of Delivery	Remarks	Guest Signature

LEFT LUGGAGE REGISTER

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Beef and Veal

Beef is the meat from bovines, especially domestic cattle. Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy.

Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked with dry heat. When selecting veal, check to make sure that the meat is moist and light pink-gray in color, that the fat is white, and that the bones are engorged with blood.

Terms Used in Beef Industry

Carcass: Whole animal after dressing from the slaughter house.

Side: A carcass that has been split down the center of the spinal column.

Quarter: A side that has been sub-divided into two sections as forequarters-hindquarters.

Crop: Fore quarters minus the plate, brisket and shin

Baron: A complete back (uncut) which is a pair of sirloins undivided.

Offals: Product derived from the process of slaughtering other than the carcass, the edible internal organs e.g. liver, heart, sweet bread, head, tongue, tail, brains, kidneys.

Cuts of Beef

Neck: This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces, it is only suitable for very long, slow, moist cooking.

Blade and Chuck: This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Fore Rib: Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.

Thick     Rib: This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib: This is one of the tougher cuts and is generally sold as mince (ground) meat.

Brisket: Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for aking corned beef.

Shin: This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.

Sirloin: Often sold boned and rolled. A prime cut which is suitable for roasting.

Sirloin Steak: Comes from the same area as sirloin but cut into steaks such as “T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir- fries and barbecuing.

ThinFlank: Often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers. Thin flank is also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.

Leg: This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.

Silverside: Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting. Requires frequent basting through the cooking time.

Topside:Very lean and when sold as a joint for roasting, often has a layer of fat tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries.

Rump: Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.

Shank: This is one of the tougher cuts and is generally soldas mince (ground) meat

Steaks

A steak is a slice from a larger piece of meat typically from beef. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. A restaurant that specializes in beef steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. In France, beef steak is usually served with French fried potatoes also known as “pommes frites", and the combination is known as steak-fries". The different types of beef steaks are given below:

1. Chateaubriand steak - Usually served for two, cut from the large head of the tenderloin.
2. Chuck steak - A cut from neck to the ribs.
3. Cube steak - A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.
4. Filet mignon - A small choice tenderloin, the most tender cut, less flavorful.
5. Flank steak - From the underside. Not as tender as steaks cut from the rib or loin.
6. Flat iron steak - A cut from the shoulder blade.
7. Hanger steak or (French) onglet - A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges; but sinewy in the middle. Often called the "butcher's tenderloin."

Popular seak cuts of North Americans are Proster house steak, New York steak, Sirloin steak, T-bone steak, round steak, rump steak, etc. Depending on the extent of cooking, finished product is called rare, medium or well done.

BEEF/VEAL:

Beef and veal are classified by their ages.

Veal: - Flesh of calf (less than 3 months of age) which lives on milk stage.

Calves: - The animal reach 3-8 months old.

Beef: - If the animal is above 8 months, the fleshes are called beef flesh.

Beef is the most popular of all the edible meat in the western countries. In India beef is not very popular but the buffaloes presents in the menu. The age and sex has been an influence on the taste and the quality of the beef meat.

Sl. No.	Name of cuts	Weight
01	Scrag-end	1 Ya kg.
02	Neck-end	4 kg.
03	Best-end	6 kg.
04	Loin	5 kg.
05	Leg	18 kg.
06	Knuckle	Y kg
07	Breast	2 Y kg
08	Shoulder	5 kg.

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Breakfast | Types | Importance

Breakfast

Breakfast is the breaking of the fast after a long night sleep served in every hotel restaurants sometimes only as breakfast or as branch which is breakfast and lunch together.

CONTINENTAL BREAKFAST

The traditional Continental BF consisted simply of hot croissant, brioche or toast, butter and preserves and coffee as the beverage. The current trend in the continental BF menu is towards offering a wider variety of choices.

• Choice of fresh Fruit Juice
• Choice of Assorted Breads (toast, croissants, rolls, brioche, muffins etc)
• Served with Preserves (Jam, marmalade), Honey     xxxxx
• Beverages (Tea / Coffee / Chocolate)

Cover:

• Juice glass, Under liner, Tea spoon
• Sideplate
• BandB Knife
• Napkin
• Bread Boat
• Butter Dish on a doily on a sideplate with butter knife
• Preserve Dish on a doily on a sideplate with preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs
• Slop Basin, Tea Strainer
• Jug of cold milk
• Ashtray
• Stands or underplates for pots or hot milk/ water jugs

ENGLISH OR FULL BREAKFAST

The full or English breakfast is a more elaborate meal and requires more preparation in the dining room before service than other meals. The menu  may consist of from two to eight courses.

• Choice of fresh Fruit Juice (orange, pineapple, tomato)
• Cut Fruits (grapefruit, melon, papaya, pears, bananas)
• Stewed Fruits (plums, apples, figs, prunes)
• Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk
• Fish: (Boiled, Grilled, Poached, Steamed - Sole, Herring, Haddock)
• Eggs: (Fried, boiled, poached, plain or savoury omelette)
• Meat: (Bacon, Sausages, Salami etc - fried or grilled)
• Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread Served with butter and preserves (honey, jam, marmalade)
• Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

Cover For A Full / English Breakfast:

• Joint Knife and Fork
• Juice glass, Under liner, Tea spoon
• Fish Knife and Fork
• Dessert Spoon and Fork
• Side-plate
• BandB Knife
• Napkin
• Bread Boat
• Toast Rack
• Butter Dish on a doily on a side-plate with butter knife
• Preserve Dish on a doily on a side-plate with preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs
• Slop Basin, Tea Strainer
• Cereal Bowl on doily on an underplate
• Jug of cold milk
• Salt and Pepper Cruet
• Ashtray
• Stands or under-plates for pots or hot milk water jugs

American Breakfast

The American Breakfasts also offers multiple courses as a part of the meal, and Is similar to an English Breakfasts, except that American Breakfast does not offer any fish dish on the menu.

• Choice of fresh Fruit Juice Or Cut Fruits Or
• Stewed Fruits
• Choice of Cereals (Rice flakes, wheat flakes etc)
• Served with hot/cold milk
• Eggs (Fried, boiled, poached, omelet)
• Meat (Bacon, Sausages, Salami etc)
• Choice of assorted breads Served with butter and preserves
• Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)

Cover:

• Joint Knife and Fork
• Dessert Spoon and Fork
• Sideplate
• BandB Knife
• Napkin
• Bread Boat
• Toast Rack
• Butter Dish on a doily on a sideplate with butter knife
• Preserve Dish on a doily on a sideplate with preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs
• Slop Basin, Tea Strainer
• Cereal Bowl on doily on an underplate
• Jug of cold milk
• Salt and Pepper Cruet
• Ashtray

BUFFET BREAKFAST

Of all hotel meals, it is often the service of breakfasts which seems to give the management the most headaches, generally because the majority of guests arrive for breakfasts within a very few minutes of each other, all requiring fast service. However well planned the service may be, this sudden influx of customers can cause havoc, which may be further aggravated by staff shortages. To overcome these problems and to meet the needs of their guests, some hotels have in recent years introduced a self-service breakfast buffet, which successfully provides a fast break-fast service.

Learn more about Production Control of the Buffet .. here

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source https://www.bngkolkata.com/web/breakfast/

Standardized Recipes

Standardized recipes are one that “has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients” in the manual. The terms “quantity recipes” and “standardized recipes” often are confused with each other. Many recipes are written to produce large quantities of food. Any recipe that produces 25 servings or more is termed a quantity recipe. Quantity recipes are not standardized, however, until they have been adapted to an individual school food service operation.

Components of a Standardized Recipe:

Standardized recipes should include the following information:

• Recipe title
• Recipe category
• Ingredients
• Weight/volume of each ingredient
• Preparation instructions (directions)
• Cooking temperature and time
• Serving size
• Recipe yield
• Equipment and utensils to be used

Advantages of Standardized Recipes:

Using standardized recipes provides many advantages. These advantages include:

• Consistent food quality: The use of standardized recipes ensures that menu items will be consistent in quality each time they are prepared and served.
• Predictable yield: The planned number of servings will be produced by using standardized recipes. This can help to reduce the amount of leftover food if there has been overproduction, and also will help to prevent shortages of servings on the line. A predictable yield is especially important when food is transported from a production kitchen to other serving sites.
• Customer satisfaction: Well-developed recipes that appeal to students are an important factor in maintaining and increasing student participation levels. Schools may take a lesson from national restaurant chains that have developed popular menu items consistent in every detail of ingredient, quantity, preparation, and presentation. Standardized recipes provide this consistency and can result in increased customer satisfaction.
• Consistent nutrient content: Standardized recipes will ensure that nutritional values per serving are valid and consistent.

  

• Food cost control: Standardized recipes provide consistent and accurate information for food cost control because the same ingredients and quantities of ingredients per serving are used each time the recipe is produced.
• Efficient purchasing procedures: Purchasing is more efficient because the quantity of food needed for production is easily calculated from the information on each standardized recipe.
• Inventory control: The use of standardized recipes provides predictable information on the quantity of food inventory that will be used each time the recipe is produced.
• Labour cost control: Written standardized procedures in the recipe make efficient use of labour time and allow for planned scheduling of food service personnel for the work day. Training costs are reduced because new employees are provided specific instructions for preparation in each recipe.
• Increased employee confidence: Employees feel more satisfied and confident in their jobs because standardized recipes eliminate guesswork, decrease the chances of producing poor food products, and prevent shortages of servings during meal service.
• Reduced record keeping: A collection of standardized recipes for menu items will reduce the amount of information required on a daily food production record. Standardized recipes will include the ingredients and amounts of food used for a menu item. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts.
• Successful completion of State/Federal reviews: Standardized recipes are a source of documentation for the School Meals Initiative (SMI) reviews. SMI reviews determine how well schools are meeting the statutory nutrition standards. Schools using a Food-Based Menu Planning System provide a week of menus, recipes, and production records for nutrient analysis by the State Agency. A review cannot be completed if the recipes are missing information or provide inaccurate information on ingredients, yield, or serving size. The Nutrient Standard Menu Planning and Assisted Nutrient Standard Menu Planning Systems also require standardized recipes to ensure that the nutrient analysis is accurate. Menus, recipes, production records, and the nutrient analysis are kept on file for review.

Find a List of BNG Standard Recipe ...here

Disadvantage of Standardized Recipes:

These disadvantages include:

• Less creativity allowed in standardize recipe
• The time it takes to develop a good working recipe
• The time it takes to train staff to follow recipes exactly
• One of the disadvantages is that if you have to make any changes at all because you might not have the exact ingredients there will be a change in how good the food is. Another thing is that changes in altitude change how well things bake and boil. At sea level the boil temperature of water is 100 degrees Celsius while at 2000 feet the boil point is only 98 or 96 degrees.

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Alcoholic Beverages |Types | Brands

Alcoholic Beverages

Alcohol is a volatile, mobile, colourless fluid with an ethereal odour, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation. The name is derived from the Arabic word, al-kohl. Kohl is a black, very fine staining powder which is used cosmetically. Later the name was applied to highly refined chemical powders and essences and then to spirits produced by distillation and rectification. There are many members of the alcohol family, but ethyl alcohol is the best known and the one that concerns us most, as it is the principal alcohol to be found in all alcoholic beverages.

Alcoholic Beverage is any potable liquid containing from 0.5% up to 75.5% of ethyl alcohol by volume. Different alcoholic beverages have different alcoholic strengths, which means the alcohol content of the beverage. Long before distillation became a science, the early distillers had an unique and entertaining method of testing alcoholic strength. They mixed equal quantities of spirit and gunpowder and applied a flame to it. If the mixture failed to ignite, the spirit was too weak; if it exploded or burned too brightly, it was too strong, but if it burned evenly with a mild blue flame, it was ‘proved’ suitable and safe to drink (potable). Hence, the word ‘proof’ came into vogue.

This primitive method was superseded by a man called Clarke, who invented a weighted float in late seventeenth century. When this was dropped into a spirit, the depth to which it sank revealed the density of liquor and from that knowledge the alcoholic strength could be calculated. He was then able to calibrate a particular strength as ‘proof’.

Further sophistication came when Board of Excise man Bartholomew Sykes introduced his now famous Sykes Hydrometer in 1816. The apparatus was adopted by the Exchequer under the Hydrometer Act in 1818. Sykes determined that 100 degrees was proof and that pure alcohol was 175 degrees (75 degrees over proof). On this scale, the figure for pure alcohol is 1.75 times the figure accorded to proof spirit. In other words, 100º proof equals 57.1% alcohol and 42.9 % water. The system became traditional throughout the United Kingdom where spirits were sold at a potable strength of 70 degrees proof (30degrees under proof). So to convent the British proof into percent by volume of alcohol, one simply multiplies the proof by four and divides by seven. Example: 70 degrees proof   = 70 X 4 = 40%.

A French chemist Joseph Gay-Lussac invented a system which was much easier to understand and which was adopted throughout mainland Europe. The Gay-Lussac or GL System had 0º for the absence of alcohol and 100º for pure alcohol. Thus in this case, degree equals percentage. The Americans introduced their own system where they decided that proof spirit was an exact balance of alcohol and water and that pure alcohol should be 200º. Each degree of proof equals one-half percent of alcohol. So, a spirit marked at 90º proof would contain 45% of alcohol by volume.

The Sykes system is no longer in use in the United Kingdom. It has been replaced by a new system, the Organisation Internationale de Métrologie Légale (OIML), which expresses alcoholic strength as a percentage by volume of alcohol. It is very similar to the Gay-Lussac system except that OIML measures strength at 20 ºC while GL does so at 15 ºC, which gives a slightly higher reading.

TYPES OF ALCOHOLIC BEVERAGES

For purposes of classification all alcoholic beverages fall into one of three basic categories:

• Fermented beverages
• Distilled spirits
• Compounded beverages

Fermented Beverages :

All alcoholic beverages begin with the fermentation of a liquid food product containing sugar. Fermentation is the action of yeast upon sugar in solution, which breaks down the sugar into carbon dioxide and alcohol. The CO2 escapes into the air, and the alcohol, a liquid, remains behind in the original liquid, which thus becomes a fermented beverage. Beers and wines are fermented beverages. Beer and ale are made from fermented grains. Wines are made from fermented grapes and other fruits.

Find all about Nonalcoholic Beverages .. here

Distilled Spirits :

If the alcohol can be separated from a fermented liquid, what is obtained is essentially the spirit of the liquid. A spirit is a potable alcoholic beverage obtained from the distillation of an alcoholic-containing liquid. The process of separation is called distillation. The liquid is heated in an enclosed container called a still. In this process, however, it is inevitable that certain other matters will also be separated and it is these congeners, which we call impurities, that give several spirits their distinct character after the spirit has been matured in wood, and the congeners have fully developed. Brandy, whisky, rum, gin, vodka, tequila, etc. are examples of distilled spirits.

Compounded Beverages:

Compounded beverages are made by combining either a fermented beverage or spirit with flavouring substances. Various types of liqueurs, such as Benedictine, Tia-Maria, Crème de menthe, etc. and various types of bitters such as Campari, are examples of compounded beverages.

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Poultry -Types & Cooking

Poultry

Poultry is the name even to domestic birds. It includes the different variety and sizes of chicken, turkey, duck and goose.

Classification of poultry:

Identification of poultry:

1. soft, floppy, feathers should be all over the body and concentrated under the wings.

   

2. The quills of feather should be easy to pullout.
3. The skin should be clean and smooth and no blasting spots.
4. Combs and wattle should be small and well develop and the combs being bright red in colour.
5. Conformation or the shape of the bird is important and the birds should free from deformity.
6. The eyes should prominent and clear.
7. It should not have market unpleasant smell.

Food value:

The flesh of poultry is more easily digested then that the other meat. It contents protein and is therefore useful for building and repairing body tissue and providing also the heat and energy.

Accompaniments and garnishes:

1. Grilled chicken: - Fry straw potato, devil sauce (Deeping).
2. Tandoori chicken: - Laccha salad (onion ring, lemon, green chilly), mint sauce (Deeping).

Garnish- Julian cuts of carrots.

3. Chicken korma: - Fresh corriendal leaf (chopped), fried kaju nut (crush),

Julian cuts of ginger and lemon.

4. Chicken pokora: - Sprinkle chat masala and mint sauce.
5. Chicken curry: - Fresh corriendalchop, jillion cuts of ginger and lemon.

Read more about poultry in India from http://www.poultryindia.co.in/

Cooking methods:

The methods used for poultry depends upon the size of the birds and the nature of the places. Some birds are young tender and lacking of fat; others are through and require moist heat for tenderizing. The characteristic of the flesh have leave to special method of preparation for the special class of poultry.

Young birds are cooked by grill, tan door or roasted as there tender but the nature birds are cooked by moist cooking. Spices are added when flavour as needed and are enreach with fat such as fricassee curry, karma.

Link young birds are fried as it enhances palatability.

SL. NO.	NAME	WEIGHT	NO. OF PORTION	USE
01	Single body chicken	300-350 gm	1	Roasting and grilling.
02	Double body chicken	450 gm	2	Roasting, grilling and tandoori preparation.
03	Medium chicken	750 gm- 1 kg	4	Roasting, encasserole, sauces and tandoori.
04	Large chicken	1 ½ kg – 2 kg	6- 8	Boiling, grassing, galantine and stewing.

The versatility, the popularity, and the relatively low cost of poultry items make them ideal for all kinds of food service operations, from elegant white-tablecloth restaurants to cafeterias and fast food restaurants. Also, chicken and turkey are becoming very popular among diet-conscious people, because chicken and turkey are lower in fat and cholesterol than other meats. Learning about poultry is, in some ways, easier than learning about meats like beef and lamb. Because chickens, turkeys, and other poultry are much smaller, they are not cut up in such detail. However, poultry has its unique cooking problems, so it is important that the student observe both the similarities and the differences between meat and poultry.

COMPOSITION AND STRUCTURE

The flesh of poultry is muscle tissue, as is the flesh of beef, lamb, veal, and pork. Its composition and structure are essentially the same as those of meat. Remember that muscle tissue is composed of

• Water (about 75%)
• Protein (about 20%)
• Fat (upto 5%)
• Other elements, including carbohydrate, in small quantities.

Remember that the muscle consists of muscle fibers, held together in bundles by connective tissue.

Maturity and Tenderness

Tenderness of a piece of meat – or poultry – is related to connective tissue increases with

• Use or exercise of the muscle.
• Maturity or age of the animal or bird.

1. Use or exercise is of less concern in poultry. Most poultry are so young that it is relatively tender throughout. However, there are some differences, discussed in the next section, “light meat”, and “dark meat”.
2. Maturity is a major consideration when selecting poultry. Young, tender birds are cooked by dry-heat methods, such as broiling, frying, and roasting, as well as by moist heat to be made palatable.

Maturity is the major factor in categorizing each kind of poultry.

“Light Meat” and “Dark Meat”

A poultry is not divided up into many small cuts, as are meats. Chicken and turkey, however are usually thought of as consisting of two kinds of parts, depending on the colour of the meat. These colour differences reflect other differences:

“Light meat” – breast and wings

• Less fat
• Less connective tissue
• Cooks faster

“Dark meat” – legs (drumsticks and thighs)

• More fat
• More connective tissue
• Takes longer to cook

Duck and game have all dark meat, but the same differences in connective tissue holds true. The cook must observe these differences when preparing poultry.

1. Cooking whole birds. Everyone has tasted chicken or turkey breast so dry it was difficult to swallow. In fact, light meat is overcooked more often than not, because it cooks faster than the legs and is done first. In addition, the breast has less fat than the legs, so it tastes much drier when cooked (or overcooked).

A major problem is roasting poultry is cooking the legs to doneness without overcooking the breast. Chefs have devised many techniques to help solve this problem. Here are some of them.

• Roasting breast down for part of the roasting period. Gravity draws fat and moisture to the breast rather than away from it.
• Roasting with fat only, not with water or stock. Fat protects from drying, but moisture washes away protective fat.
• Barding, or covering the breast with a thin layer of pork fat. Usually done with lean game birds.
• Separating breast from leg sections and roasting each for a different time. Often done with large turkeys.

2. Cooking poultry parts. Many recipes have been devised especially for certain poultry parts, such as wings, drumsticks, and boneless chicken breast. These recipes take into account the different cooking characteristics of each part. For, example, flattened boneless chicken breasts can be quickly sautéed and remain juicy and tender. Or turkey wings, when braised, release enough gelatin to help make a rich sauce.

Many of these items have especially high customer appeal, especially boneless chicken breast, and are served in the most elegant restaurants. Several of the chicken and turkey recipes are for specific parts. Those that use cut-up whole chicken can easily be adapted for specific parts. For example, you may want to buy whole chickens, braise the leg sections, and reserve the breast for other preparations.

CLASSIFICATION AND MARKET FORMS

The following terms are used to classify poultry:

Kind – the species, such as chicken, turkey, or duck.

Class – the subdivision of kind, depending on age and sex. Table-1 describes kinds and classes of poultry.

Style – the amount of cleaning and processing.

• Live: almost never purchased in food service.
• Dressed: killed, bled, and plucked. Also rarely seen in food service.
•  Ready to cook: dressed and eviscerated, with head and feet removed.
• Cut up, or parts.

State of refrigeration –chilled or frozen.

HANDLING AND STORAGE

Fresh poultry

1. Fresh poultry are extremely perishable. It should arrive packed in ice until used.
2. Ideally, use it within 24 hours of receiving, never more than 4 days.
3. Poultry often carry salmonella bacteria. Wash all equipment and cutting surface after handling poultry to avoid contamination of other foods.

Frozen Poultry

1. Store frozen poultry at 0oF (-18oC) or lower until ready to thaw.
2. Thaw in original wrapper in refrigerator, allowing 1 to 2 days for chickens, 2 to 4 days for larger birds. If pressed for time, thaw in cold, running water in original wrapper.
3. Do not refreeze poultry.

DONENESS

Poultry is almost always cooked well done. Chicken and turkey are low in fat, so they become dry and unpalatable when overcooked. Even duck and goose, which are fatty, taste dry and stringy if cooked too long. Many skilled chefs with years of experience can often tell the doneness of a roast chicken or turkey just by looking at it. Until you have gained that much experience, you should rely on other methods.

For Large Roasted Birds

Internal temperature of 180oF (82oC), tested with a thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone. The thigh is tested rather than the breast, because the thigh is the last part of the bird to become fully cooked.

For Smaller Birds, Cooked by Any Method

Doneness is determined in the following ways.

Kind/Class	Description	Age	Weight Range
Chicken
Rock Cornish game hen	Specially breed of young chicken, very tender and delicate.	5-6 weeks	¾ - 2lb (0.34-0.9 kg)
Broiler or fryer	Young chicken of either sex. Tender flesh and flexible cartilage. Smooth skin.	9-12 weeks	Broiler: 1½ -2½lb (0.7-1.1kg)
Roaster	Young chicken of either sex. Tender flesh and smooth skin, but less flexible cartilage.	3-5 months	3½ - 5lb (1.6-2.3 kg)
Capon	Castrated male chicken. Flesh very tender and well flavoured. Large breast. Expensive.	Under 8 months	5-8lb (2.3-3.6kg)
Hen or fowl	Mature female. Tough flesh and coarse skin. Hardened breast bone cartilage.	Over 10 months	3 ½ - 6lb (1.6-2.7kg)
Cock or rooster	Mature male. Coarse skin. Tough, dark meat.	Over 10 months	4-6lb (1.8-2.7kg)
Turkey
Fryer-roaster	Young bird of either sex. Tender flesh, smooth skin, and flexible cartilage.	Under 16 weeks	4-9lb 1.8-4 kg
Young turkey (hen or tom)	Young turkeys with tender flesh but firmer cartilage.	5-7months	8-22lb (3.6-10kg)
Yearling turkey	Fully matured turkey that is still reasonably tender.	Under 15months	10-30lb (4.5-14kg)
Mature turkey or old turkey (hen or tom)	Old turkey with tough flesh and coarse skin.	Over 15months	10-30lb (4.5-14kg)
Broiler or fryer duckling	Young tender duck with soft bill and windpipe.	Under 8 weeks	2-4lb (0.9lb-1.8kg)
Roaster duckling	Young tender duck with bill and windpipe that are just starting to harden.	Under 16 weeks	4-6lb (1.8-2.7kg)
Mature duck	Old duck with tough flesh and hard bill and windpipe.	Over 6months	4-10lb (1.8-4.5kg)
Goose
Young goose	Young bird with tender flesh.	Under 6months	6-10lb(2.7-4.5kg)
Mature goose	Tough old bird.	Over 6months	10-16lb(4.5-7.3kg)
Guineas
Young guinea	Domestic relatives of the pheasant.	About 6months	¾ -1½lb (0.34-0.7kg)
Mature guinea	Young birds are tender, old ones are tough.	Up to 12months	1-2lb (0.45-0.9kg)
Pigeons
Squab	Very young pigeons with light, tender meat.	3-4 weeks	Under 1lb(0.45kg)
Pigeon	Older pigeons with tough, dark meat.	Over 4 weeks	1-2lb(0.45-0.9kg)

1. Looseness of joints. The leg will move freely in its socket.
2. Clear juices. Juices inside the cavity of a roasted bird will be clear yellow rather than cloudy and red or pink.
3. Flesh separating from bone. Muscles will begin to pull away from bones, especially breastbone and leg bones. Excessively shrunken flesh means it is overcooked and dry.
4. Firmness to touch. Test with finger pressure as you would a steak. Especially useful method for sautéed boneless chicken breasts.

Not recommended: do not test by piercing deeply with fork and twisting the flesh. Too many valuable juices will be lost.

TRUSSING METHOD

Trussing means trying the legs and wings against the body to make a compact, solid unit. It has too main purposes:

1. Even cooking. Extended legs and wings cook too quickly.
2. More attractive appearance, especially when presented or served whole or carved in the dinning room.

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Happy EId ul Adha

Muslims around the globe consider that Allah (God) commanded Ibrahim (Abraham) to sacrifice his son Ishmael. #Greetings #EIdUlAdha #Muslims #‎BNG #‎BNGKolkata‬ ‪#‎HotelManagement‬

Ibrahim adopted God's orders, but his son used to be changed by means of a sheep at the final second. Muslims rejoice this at Eid al Adha. Eid al-Adha is referred to as Eid ul Adha in Arabic and Bakr-id within the Indian subcontinent, because of the subculture of sacrificing a goat or "bakri" in Urdu. The phrase "Eid" derived from the Arabic "iwd" approach "competition" and "zuha" comes from "uzhaiyya" which translates to "sacrifice".

EId-ul-Zuha is a festival that's celebrated with typical fervor and gaiety in India and the arena. Many Muslims wear new garments and attend an open-air prayer assembly for the duration of Eid-ul-Zuha. They may sacrifice a sheep or goat and share the meat with loved ones members, neighbors and the terrible. Many Muslims feel that they have got a duty to make sure that every one Muslims can experience a meat situated meal for the period of this excursion.

EId-ul-Zuha (Bakr-id), which is also known as Eid al-Adha or Eid ul Adha , is a festival that many Muslims celebrate with particular prayers, greetings and presents. It's a gazetted vacation in India and is also referred to as the festival of sacrifice.

Bakri id is a day of rejoicing for Muslims no longer simply in India but across the world. This holy day symbolizes sacrifice, faith and devotion, it is loved by way of one all and is marked by satisfactory feasting, as soon as the prayers are provided to the all mighty.

The Muslim community in India is an critical a part of the elaborate cultural, social and fiscal fabric of the country. Consequently, all the Muslim festivals are celebrated with first-rate recognize and enthusiasm for the duration of the country. Among the quantity of Muslim fairs celebrated throughout the nation and world Eid ul Adha or Bakrid holds a special position in the hearts of the entire group. This holy day in Arabic is often called Eid ul Adha and method "Feast of the Sacrifice". This festival was once named as a result, as its foundation lay within the Islamic history as per which, it used to be on at the present time that God determined to test the religion of Abraham. It so happed, that Abraham, who was some of the Prophets of God saw a dream where, the almighty commanded him to sacrifice his son.

Happy EId ul Adha ...

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Happy Ganesha Chaturthi

The biggest Ganesha festival, also known as 'Vinayak Chaturthi' or 'Vinayaka Chavithi' is widely known by using Hindus around the globe because the birthday of Lord Ganesha. #Greetings ‪#GaneshaChaturthi #‎BNG #‎BNGKolkata‬ ‪#‎HotelManagement‬

Ganesha Chaturthi is observed throughout the Hindu month of Bhadra (mid-August to mid-September) and the grandest and most elaborate of them, principally in the western India state of Maharashtra, lasts for 10 days, ending on the day of 'Ananta Chaturdashi'.

The Grand occasion of Ganesha Chaturthi, a lifestyles-like clay model of Lord Ganesha is made 2-3 months prior to the day of Ganesh Chaturthi. The dimensions of this idol may fluctuate from three/4th of an inch to over 25 ft.

On the day of the competition, it is positioned on raised structures in properties or in elaborately embellished outside tents for individuals to view and pay their homage. The priest, on the whole clad in crimson silk dhoti and scarf, then invokes lifestyles into the idol amidst the chanting of mantras. This ritual is known as 'pranapratishhtha'. After this the 'shhodashopachara' (16 approaches of paying tribute) follows. Coconut, jaggery, 21 'modakas' (rice flour instruction), 21 'durva' (trefoil) blades and pink flowers are provided. The idol is anointed with pink unguent or sandal paste (rakta chandan). For the duration of the ceremony, Vedic hymns from the Rig Veda and Ganapati Atharva Shirsha Upanishad, and Ganesha stotra from the Narada Purana are chanted.

For 10 days, from Bhadrapad Shudh Chaturthi to the Ananta Chaturdashi, Ganesha is worshipped. On the eleventh day, the photograph is taken through the streets in a procession accompanied with dancing, singing, to be immersed in a river or the sea symbolizing a ritual see-off of the Lord in his trip closer to his abode in Kailash even as eliminating with him the misfortunes of all man.

On this occasions of Ganesha Chaturthi all join on this ultimate procession shouting "Ganapathi Bappa Morya, Purchya Varshi Laukariya" (O father Ganesha, come once more early subsequent 12 months). After the ultimate offering of coconuts, plant life and camphor is made, individuals lift the idol to the river to immerse it.

The entire group involves worship Ganesha in fantastically accomplished tents. These also function the venue totally free medical checkup, blood donation camps, charity for the bad, dramatic performances, films, devotional songs, and so on. During the times of the pageant.

Happy Ganesha Chaturthi !

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Happy Teachers Day

The day marks as a day of gratitude and respect to the selfless efforts of Teachers. #Greetings ‪#TeachersDay #SarvepalliRadhakrishnan #‎BNG #‎BNGKolkata‬ ‪#‎HotelManagement‬

Celebrated to

honor Dr. Sarvepalli Radhakrishnan, the exceptional instructor, academic philosopher and India's 2nd President as he was born on the identical day in 1888. Dr. Radhakrishnan was a robust supporter of schooling. Rather of celebrating his birthday separately he requested to notice the day as teachers Day to provide honor to all the Teachers in India. This attraction confirmed his love for the instructing occupation and considering that then fifth September is widely known as Teachers Day in India.

Students all across the country detect this high-quality day to pay respect to their teachers. Teachers are again back bone of our Indian society. Teachers play a best role in constructing up the characters of scholars and form them to emerge as perfect residents of India.

Teachers train Students like their possess youngsters. Teachers are quality than the father and mother. Moms and dads give start to a baby whereas Teachers form our character and make future shiny. For that reason we in no way overlook and ignore them, we continuously admire and love them. Our mom and dad are responsible for giving us love and best care nonetheless our Teachers are dependable for making whole future vivid and successful. They let us know the significance of education in our existence via their continuous efforts. They're the supply of notion to us which help us to go forward and get success. They motivate us in the direction of be trained by means of giving examples of pleasant personalities all over the sector. They make us so strong and prepare to resist any main issue of the lifestyles. They end up full of enormous advantage and knowledge using which they nourish our lives. Come on my pricey friends, say collectively that ‘our revered Teachers we're perpetually grateful to you for all you do to us’. My pricey acquaintances we will have to constantly obey our teachers orders and follow their advice to be the helpful citizens of India.

Teachers day is celebrated all throughout the India each year on fifth of September to pay tribute to the teachers for their necessary contributions in our study as good as towards the society and nation. There's a excellent reason in the back of the occasion of teacher’s day on 5th of September. Absolutely, fifth of September is the birthday Dr. Sarvapalli Radhakrishnan. He used to be a exceptional person and incredibly committed closer to the education. He was good referred to as the scholar, diplomat, vice chairman of India, President of India and most significantly the teacher. After his decision as the Indian President in 1962, he was asked and requested with the aid of the students to get permission to rejoice his birthday on 5th of September. However, he replied that, as an alternative of celebrating 5th of September as my personal birthday, it will be higher whether it is committed to the entire teaching occupation. And 5th of September will have to be celebrated as teachers day all over India to pay honor to the educating profession.

For all Students of India, Teachers Day is like a get together and opportunity to pay tribute and gratitude to their teachers for his or her steady, selfless and worthwhile efforts in shaping the long run. They are the motive to counterpoint the entire excellent education system within the nation and procedure it regularly without getting worn out. Our teachers not ever recall us not up to their possess kids and teaches us from their coronary heart. As youngsters we want concept and motivation which we definitely get from our teachers. They put together us to deal with any unhealthy predicament of the existence via the competencies and endurance. Pricey Teachers, we're particularly grateful to all of you and would be forever.

For the reason that 1962, India has been celebrating Teachers Day on 5th September as an emblem of tribute and honor to the contribution made by way of Teachers to the society. Revered amongst society, Teachers have performed an important position in the overall progress of a man or woman. They're competent to influence and mildew a student's existence positively. Each student celebrates this present day to inspire and help the contribution of his or her teacher. Youngsters are the nation's future, as a result they have got to be positively nurtured and that is accomplished pleasant with the aid of Teachers as children get encouraged with the aid of their Teachers. Teachers enlighten students and shape their profession.

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West Bengal HS Result 2015 - WBCHSE Class 12th Result wbresults.nic.in | Check Exam Result

West Bengal HS Result 2015 - The Result of WBCHSE Class 12th / HS Exam 2015 will be announced by West Bengal Council of Higher Secondary Education after completion of WB Higher Secondary Examination. After that, the appearing Students will able to check West Bengal HS Result 2015 from the website http://bit.ly/2IgmA59. The Council will also notify about West Bengal HS Result 2015 date on its official website "wbchse.nic.in".

WB Madhyamik (Class 10th) Result will be declared on 22.05.2015 at 10 AM - Check here

WBCHSE Result 2015 of Higher Secondary / class 12th Exam:

The Council of Higher Secondary Education, West Bengal will hold Annual examination for Higher Secondary / class 12th in the month Feb - March, 2015 And West Bengal HS Exam result 2015 is expected to be announced by the month of May, 2015. The students will eligible to check their Final Exam result for class 12th / Higher Secondary Examination 2015 after its declaration online at wbchse.nic.in & wbresults.nic.in. Students are  very curious to know the results of their exam. So, the students of West Bengal board, please keep patience till the final date for declaration of Higher Secondary Exam result of WBCHSE. If, you are one of the those students, are required to know some important points about "How to Check West Bengal HS Result 2015?" after its announcement on official website.

West Bengal Board (WBCHSE) HS/ Class 12th Result will be announced soon...

Checking West Bengal HS Result 2015.

• Visit wbresults.nic.in
• Search "West Bengal Council of Higher Secondary Education Result 2015"
• Click on the active link and provide your details.
• Enter your Roll & No. ,
• Click Submit button to view WB HS Result 2015.
• Now, you can take print out of your result as a hard copy or save it.

The West Bengal Council of Higher Secondary Education (WBCHSE) established by the Government of West Bengal, under WB Council of Higher Secondary Education, Act 1975. The council is the main body which looks after the education in the 10+2/ Higher Secondary (HS). The council has its main office at Salt Lake, Bidhannagar, Korunamoyee, Kolkata along with 4 regional offices.

For more details about WBCHSE or West Bengal HS Result 2015, you must visit the website of council i.e. wbchse.nic.in.

Note: Neither NIC nor University of Calcutta/West Bengal Board/Council of Education is responsible for any inadvertent error that may have crept in the results being published on NET. The results published on net are for immediate information to the examinees. These cannot be treated as original mark sheets.

Please look for the announcement at Exams Results Portal (http://results.nic.in)

West Bengal Examination Results - 2015

West Bengal Board Of Secondary Education Examination-2015 Results published on 22/05/2015 at 10 AM

West Bengal Board Of Madrasah Education Examination-2015 Results published on 19/05/2015 at 12 Noon

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Study Hotel Management with Education Loan

Most of the Indian banks offer educational loans for Hotel Management Courses by well-known reputed colleges. We believe given the right information every student has the potential to be successful. The aim of education loans is to enable every deserving student to reach their goals in life without giving away their dreams to become an hotelier due to lack of money. 

The aim of education Loan is to provide the financial support to the students who wish to pursue a career oriented course like Hotel Management Degree of diploma cleared the entry requirements, admission tests but unable, to take admission due to lack of money needed for the course fee and other expenses like hostel fees etc. during the course.

Government of India in session with Reserve bank of India (RBI) and Indian Banker's association (IBA) has framed a complete academic loan Scheme to be certain that no student in India is deprived of better schooling for need of finances. This scheme covers all type of Hotel Management Courses including bachelor and master’s degree courses offered by reputed hotel management colleges in Kolkata, India.

Education loan covers the tuition fees, books and supplies fees, hostel fees, transportation fees, health insurance fees, and also living expenses of the student. Altogether it takes care of all education related expenses during the Hotel Management Course. The banks actually don’t pay the money to the student but generally credit it into the colleges account as when required. 

The basics of the educational loan

Once the student collects the admission confirmed offer letter from the hotel management colleges, they should apply for an educational loan. Consulting the college in this regards is the best option because most of the Hotel Management colleges in Kolkata has a good reputation with various banks regarding education loans.

Banks offer loans with different rates of interest. It is important that student should involve their guardian and take some time to compare the different kind of loans various banks offering at that time. Always remember that most of the state government banks have lower interest rates in comparison to private banks. Its also better to apply to two or more banks, in case the loan application get rejected by one bank.

For more details better visit the nearest branch of the bank or visit their website. Most of the banks these days maintain interest rates on an average between 11% to 14%. Here we found some important information on education loan offered by some banks with their interest rates.

Sl.	Bank Name	Loan Value Up to	Rate of Interest	Contact
1	Bank of Baroda	Rs 20 lakhs	12% / Year for loans above Rs 4 lakhs	Local Branch
2	Canara Bank	Rs 20 lakhs	12% / Year for loans between Rs 4 and 7.5 lakhs and 9.5% for loans greater than Rs 7.5 lakhs.	Local Branch
3	Axis Bank	Rs 20 lakhs	13.75% to 15.75%. / Year	Local Branch
4	HDFC Bank	Rs 20 lakhs	13.5%. / Year	Local Branch
5	ICICI Bank	Rs 20 lakhs	15%. / Year	Local Branch
6	Indian Overseas Bank	Rs 20 lakhs	15%. / Year	Local Branch
7	State Bank of India	Rs 30 lakhs	13.75% for between Rs 4 – 7.5 lakhs, 11.75% for above Rs 7.5 lakhs.	Local Branch

List of other banks offers education loans are as follows: 

 AndhraBank, Allahabad Bank, Axis Bank, Bank of Baroda, Bank Of India, Bank of Maharashtra, Bank of Punjab, Bank of Rajasthan, Bassein Catholic Bank, Bharat Overseas Bank, Canara Bank, Catholic Syrian Bank,Central Bank of India, Centurion Bank of Punjab, Citi Bank,City Union Bank, Corporation Bank, Dena Bank,Development Credit Bank, Dhanalakshmi Bank, Federal Bank, HDFC Bank, HSBC, ICICI Bank,Indian Bank, Indian Overseas Bank, IDBI Bank, ING Vysya Bank, Jammu & Kashmir Bank, Karnataka Bank,Karur Vyasa Bank, Lakshmi Vilas Bank, Oriental Bank of Commerce, Punjab & Sind Bank, Punjab National Bank, Ratnakar Bank,Saraswat Bank, SBI Commercial and International Bank, South Indian Bank,State Bank of Bikaner & Jaipur, State Bank of Hyderabad, State Bank of India (SBI),State Bank of Indore, State Bank of Mysore, State Bank of Patiala,State Bank of Saurashtra , State Bank of Travancore, Syndicate Bank, Tamilnad Mercantile Bank Ltd, Thane Janata Sahakari Bank, UCO Bank, Union Bank of India, United Bank of India, United Western Bank.

Eligibility criteria required for applying Education loans and step by step approach.

1. The eligibility criteria are the most important issue for Education loan. Most Indian banks offer educational loans for long term programs like bachelor degree, master degree and minimum 3 years Diploma in Hotel Management Courses offered by reputed colleges. Short term courses like certificate in hotel management courses are normally not eligible for loan grant. 
2. Generally, when Education loan is required more Rs 5 lakhs, a cosigner mostly parents has to sign the loan with the student, agreeing that he or she will pay the students debt, in case the student fails to repay the loan. 
3. If the loan amount is more than Rs 4 lakhs, students have to provide usually 15% of the loan amount to the bank [Margin money].
4. For loans about Rs 7.5 lakhs, Student will have to offer the bank an LIC policy or documents of immovable property in his or her name approved by the parents.
5. Student need to fill-up and document a KYC detail before applying for the loan to process, it is also recommended to have a savings account at the branch where he / she is applying for the loan to assured that the student has the ability to repay and that documents provided are accurate.

Documents and papers required to submit.:

Student should get in touch with the banks and collect the list from the branch mentioning all documents and papers required to submit. A common list of documents and papers required by banks are given below

• Identity Proof: Driving license, Passport, Pan card, Voter's identity card, Aadhar card, and a verification letter signed by a recognized public authority or gazeted officer for identity and residence.
• Address Proof: Passport , Bank account statement, Ration card, Aadhar card, Voter’s ID card, and Telephone bill/ water bill/ electricity bill.
• Signature Proof: signature verified by the bank, Driving license, PAN card, Passport copy, and KYC
• Mark sheet of last qualifying examination
• Proof of admission to the course
• Course fee structure and other expenses detail
• Copies of letter confirming scholarship if applicable
• 2 to 3 copies of passport size photographs
• last six months Bank account Statement

Repayment of the loan : 

For repayment of the loan student will have a moratorium period or holiday period, only after which he or she will be required to start with his or her installments. The period could last up to the duration of the hotel management course or up to the time period till the student find a job and varies from bank to bank, but in most cases hotel management students gets a job just before completing the course through campus interview. Course period + 1 year or 6 months after getting job, whichever is earlier.

It is always a wise step to cross check the terms and conditions written in the banks agreement and to ask for any clarification in case of not understanding any terms and clauses. Remember that the amount of loan applied for and the amount received during disbursement may get slightly lower due to the exchange rate at the time of disbursement.

These are just a few facts student should know while applying for a bank loan. Below is the list of few reputed and popular hotel management colleges in kolkata support education loan facility.

Subhas Bose Institute of Hotel Management (SBIHM) School of Management, Kolkata (West Bengal)
University Road, Nilganj Kajibari, PO : Malikapur , Kolkata (Kolkata Dist.) - 700126

NIPS School of Hotel Management, Kolkata (West Bengal)
297, Mahishbathan , Sector-V, Salt Lake City , Kolkata (Kolkata Dist.) - 700102

Institute of Hotel and Restaurant Management (IHRM), Kolkata (West Bengal)
Tegharia, Sonargaon Park, Sonarpur , Kolkata (Kolkata Dist.) - 700150

Guru Nanak Institute of Hotel Management, Kolkata (West Bengal)
157/F, Nilgunj Road, Panihati , Kolkata (Kolkata Dist.) - 700114

IIAS School of Hotel and Tourism Management, Kolkata (West Bengal)
IIAS,ICMARD Bldg.,5th Floor,Block 14/2,C.I.T. Scheme VIII(M),Ultadanga , Kolkata (Kolkata Dist.) - 700067

BNG Hotel Management Kolkata, Kolkata (West Bengal)
K-515,JL-21,PO-Krishnapur,Tarulia , Kolkata (Kolkata Dist.) - 700102

Indian Institute of Hotel Management (IIHM), Kolkata (West Bengal)
EN 33, Salt Lake, Sector V, Opp Bank of Baroda , Kolkata (Kolkata Dist.) - 700091

Institute of Advanced Management (IAM), Kolkata (West Bengal)
AN 1, Nayapatti, Sector - V, Salt Lake , Kolkata (Kolkata Dist.) - 700102

International Institute of Hotel Management (IIHM), Kolkata (West Bengal)
X - 1, 8/3 Salt lake, Sector - 5, Salt Lake Electronic Complex , Kolkata (Kolkata Dist.) - 700091