Penne with Cheese and Basil

Penne with cheese and basil is a healthier and delicious tomato basil and spinach penne with gluten free pasta. A simple and beautiful recipe to make. Lets learn how to make Penne with cheese and basil, find out the ingredients used in Penne with cheese and basil, and step by step Methods of preparation.

BNG Standard Recipe No: 2026
RECIPE TYPE : Main Course
CUISINE : Italian
PREP TIME :  35 mins
TOTAL TIME :  40 mins
SERVES :  2-3

INGREDIENTS of Penne with cheese and basil:

Butter: 2tbsp
Cheese: 50 gm
Milk: 120ml
Cream: 50ml
Basil: 2-3 leaves
Nut meg: a pinch
Seasoning: to taste

INSTRUCTIONS / METHODS of making Penne with cheese and basil:

1. Heat butter add cheese and milk cook until thick.
2. Add cream , nutmeg cook for 5 min.
3. Add boiled penne ,chopped basil  and cheese.
4. Correct the seasoning,serve hot

Lets have a look at another tasty Tomato Basil Penne Pasta Recipe by Allrecipes.com

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Salsa Pomodoro Alla Napoletana

Salsa Pomodoro Alla Napoletana is a rich Spaghetti recipe with tomato sauce. lets learn how to make Salsa Pomodoro Alla Napoletana, ingredients of Salsa Pomodoro Alla Napoletana, and step by step methods .

The tomato sauce to the Neapolitan is accomplished by cleaning the tomatoes and depriving them of seeds and skins and then cook them in an earthenware dish with oil in which we fried a few cloves of garlic, leaving them dry. At the end add the basil into small pieces and the other emulsifying oil.

RECIPE TYPE : Main Course
CUISINE : Italian
PREP TIME :  35 mins
TOTAL TIME :  40 mins
SERVES :  2-3

INGREDIENTS for making Salsa Pomodoro Alla Napoletana:

Spaghetti: 100gm
Butter: 25g
Tomato sauce: 250ml
Tomato concasse: 100gm
Salt,mill papper: to taste
Cheese: grated

INSTRUCTIONS / METHODS of Salsa Pomodoro Alla Napoletana:

1. Plunge spaghetti into a saucepan containing plenty of salted  boiling water ,allow to boil gently .
2. Cook approx 15 mins.
3. Drain well in a colander and return to a clean dry pan
4. Heat butter add tomato sauce ,tomato concasse and check the seasoning.
5. Place in a serving dish and sprinkle on top with grated cheese.

Find more on Salsa di pomodoro alla napoletana Recipe by buonissimo.org.. Click

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Culinary Terms E

#Eclair : Choux pastry filled with custard or creamand coated with chocolate.
#EMINCE : Cut fine.
#Entree : A dish served in the first part of a dinner, usually a less formal meal.
#Entremets : Hot or cold sweets. Culinary Terms E X15
#EPIGRAMME : Breast of lamb with bone.
#Escalopes : Thin slices of meat dipped in egg and breadcrumbs and then fried
#Espagnole : A rich brown sauce.
#ESSENCE : An extract or concentrate obtained from a plant or other matter and used for flavouring or scent.
#Estoutfade : Brown stock.

#Éclair – A finger-shaped bun made by piping lengths of choux pastry onto greased baking trays and baking them until crisp. The cooked pastry is split open and filled with cream or custard and topped with chocolate or coffee icing (frosting). Culinary Terms E s23

#Egg – A roundish reproductive body enclosed in a protective shell. Most commonly eaten by humans is the egg of the domestic hen, but duck, goose, quail, pheasant, guinea fowl, partridge, plover, ostrich, and emu eggs are also used. In some parts of the world the fish-flavoured, soft-skinned egg of the sea turtle is an important food. The egg is a highly nutritious and well-balanced package: two eggs provide half of the body’s total daily protein and vitamin needs. The yolk, about 30% of the total weight of the egg, contains more than 80% of its protein.

Most eggs are from hens caged in large, temperature – controlled and artificially lit sheds. Free-range eggs are from birds with access to outside runs and are reckoned by many to have a better flavour.

Eggs are best used as fresh as possible. Two simple, age-old methods of testing freshness are based on the fact that the little weight and moisture lost each day by evaporation through the porous shell is replaced by air in the sac at the round end of the egg. To assess the freshness of egg either put it in a bowl of water (a fresh egg will sink to the bottom) or hold it up to a strong light (the larger the air sac the older the egg). Alternatively, a fresh egg broken onto a plate will have a well-rounded yolk centered in a thick, sticky white; in an older egg the white is runny and the yolk flattened.

Other eggs besides that of the hen are also used. The more richly flavoured duck egg is eaten in England, Holland, and Belgium and in parts of Asia. The famous ‘thousand-year’ or hundred-years’ eggs of China are usually raw duck eggs, kept for several months buried in a mixture of salt, lime, ash and tea leaves until the shell is marbled black, the white firm and pale brown, and the yolk-veined with a texture of creamy cheese.

The Egyptians ate both ostrich (a single ostrich egg, about twenty times the size of a hen egg, can make an omelette for ten people) and pelican eggs. Peahen eggs were eaten in ancient Rome. In modern time’s pheasant, quail, partridge and plover eggs are used hard-boiled in salads, pickled in brine or preserved in aspic.

Many rites are associated with the egg. From the time of ancient Rome eggshells were crushed to prevent evil spirits from hiding in them. The egg has long been a symbol of fertility and renewal. The brightly wrapped Easter egg of modern times has its origins in the coloured eggs that were a feature of spring festivals of medieval Europe.

#Empanada – A pie or pastry shell filled with meat or fish. The dish originated in Spain where empanadas are now usually made with flaky pastry and are often eaten cold. The dish is now also popular in parts of Central and South America, where it often features spicy meat filling and is served hot as an appetizer.

#EnglishMuffin – A round, flat, unsweetened yeast bun served split and toasted, buttered and spread with jam or honey or a savoury topping.

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Hotel Guest Complaints

Listen - Empathize - Apologize - Take action - Follow up - that's all and you are on your way to get a return guest. - Here in this article we are going to discuss all about the biggest topic for hotel industry "guest satisfaction" or "guest complaints".  Guest complaints hamper the reputation and working condition of the hotel. So to improve the standard of the hotel, the operational staff as well as managers should handle complaints very tactfully. Guest complaints are generally handled by Junior Executives, Hosts or Guest Relation Executives (GRE). But always keep this thing in mind that guests complaint only when they are not happy with the service only but the service for which he or she is complaining is very important to him / her at that moment.

The complaint handling thing is not a easy job so if you are not experienced with it or dont have any detail knowledge of the problem its better to refer someone may be your senior so the guest feel that the complaint is taken seriously.

But this doesn't mean that you escape the problem all the time but try to stay with the guest and help him / her to your best so that the problems may get solved. Here in this article you will learn so many about guest complaint so next time you may at-least try to solve some of them without referring to your senior.

The top 5 Guest complaints in the Hotel industry now a days are very well related to:

1. Wi-Fi
2. Attitudes and behavior of the staff
3. Cancellations and refund
4. Dissatisfaction is due to a misrepresentation
5. Extra charges

Few basic Tips on how to handle Guest Complaints:

A Step by Step process that works most of the time.

• Listen - concern - empathy.
• Isolate
• Stay calm - Don't argue
• Show personal interest
• Give undivided attention - Concentrate on problem - Don't blame - Don't  Insult
• Take notes
• Offer choices - No false promise & don't exceed authority
• Plan corrective actions - Be specific - Set duration
• Monitor the progress
• Follow up

Lets sum up - Few steps in detail.

1. Listen with concern and attention to the guest.

   

2. Isolate the guest if possible so that the other guests are not affected.
3. Stay calm and do not argue with the guest.
4. Be aware of the guest self esteem and show a personal interest in the problem. Use the guest’s name frequently and take the complaint seriously.
5. Give the guest your undivided attention.
6. Concentrate on the problem and do not blame or insult the guest.
7. Writing down the points saves time, especially if someone else must get involved. Also the guest will slow down to help in writing. Moreover the fact that the staff is concerned enough to write down the problem re-assures the guest.
8. Tell the guest what can be done and offer choices. Do not promise the impossible, and do not exceed your authority.
9. Set an approximate time for completion of corrective actions. Be specific but do not underestimate the amount of time it will take to resolve the problem.
10. Monitor the progress of the corrective action.
11. Follow up. Even if the complaint was resolved by someone else, contact the guest to ensure that the problem was resolved satisfactorily. Report the entire event, actions taken, and the conclusion of the incident.

Reference: Guidelines for Handling guest-complaints...

Guest Complaints are gifts from guests

Unhappy Guests often do not complain but never come back to the hotel and take other 250 approx guest with them.

Heres How... If you get a Complaint - About 25 others have had the same problem but say nothing.    - AND - An unhappy guest will tell approx 10 people about the problem.

Read some more about 4 steps to handling customer complaints..

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Tutti Frutti Recipe

TUTTI FRUTTI

Tutti Frutti is a Cold desert combination of two flavor pineapple and / or rose. It contains various other chopped & usually candied fruit items, or sometime an artificially created flavour that simulate a combined flavour of various  different types of fruits. The word Frutti explain a lot about the fruit contain of this popular desert. Its a very popular desert for all ages across the globe specially for the children's.

Here in this recipe post we will learn how to make Tutti Frutti Ice Cream, Ingredients used in making Tutti Frutti Ice Cream, Methods of preparing tutti frutti step by step.

RECIPE TYPE : Desert
CUISINE : World
PREP TIME : 5 mins
TOTAL TIME : 7 mins
SERVES : 1

INGREDIENTS of Making Tutti Frutti :

1. Vanilla Ice Cream - 2 Scoop
2. Nuts(Chopped) - 30gm
3. Pineapple Syrup - 60ml
4. Rose Syrup - 60ml
5. Cherry-1 Pic
6. Cocktail Umbrella-1 Pic

INSTRUCTIONS and METHODS of  Making Tutti Frutti :

1.    Scoop a portion of ice cream in a glass.
2.    Add mixed fruit.
3.    Add 30 ml of mixed syrup.
4.    Again scoop a portion of ice cream in a glass.
5.    Add mixed fruit.
6.    Add rest 30ml of mixed syrup.
7.    Garnish with some cherry & cocktail umbrella.

Find more on Tutti Fruity Ice-Cream Recipe by Niru Gupta at NDTV Food, Eat Well Live Well .. Click

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Mutton Rogan Josh

A fine delicacy form Kashmir which derives its name from red Kashmiri Chillies and literally means Red lamb. Mutton Rogan Josh is a delicious mutton curry and it is perhaps the most famous of all Kashmiri dishes. This
Kashmiri lamb curry, spiced with Kashmiri red chilli, cardamom, cinnamon and  slow cooked in cashewnut paste and tomato puree.

RECIPE TYPE : Main Course
CUISINE : Indian
PREP TIME : 40 mins
TOTAL TIME : 45 mins
SERVES : 2-3

INGREDIENTS for making Mutton Rogan Josh:

1. Leg of Mutton (Raan)-500 Gm
2. Tomato-115gm
3. Coriander Powder-10gm
4. Oil-30ml
5. Kashmiri Chilly Powder-15 Gm
6. Ginger-10gm
7. Nutmeg Powder-A Pinch
8. Saffron-A Pinch
9. Cumin Seeds-A Pinch
10. Mace Powder-A Pinch
11. Garlic -A Flakes
12. Onion-115gm
13. Ratan Jog-2gm
14. Salt-To Taste
15. Yakhni(Indian Stock)-200ml
16. Milk-60 Ml

INSTRUCTIONS / METHODS for making Mutton Rogan Josh:

1. Chop onions,grind ginger,cumin seeds & garlic
2. Heat fat,add onion & ground spices fry well.
3. Add chopped tomatoes & mutton pieces cook well.
4. Dilute saffron with milk, put it half to the mixture
5. Add stock,nutmeg,mace,salt & ratan jog
6. Cook till the meat is tender,correct the seasoning
7. Add rest of the diluted saffron.

Learn more with Sanjeev Kapoor exclusive recipe on Mutton Rogan Josh .

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Ten rules for good service

“When I don't get a good service in a restaurant, I don’t leave a tip, and I don’t feel guilty about it.”  There’s no reason to tip a server (the modern word for a waiter or waitress that solves the gender problem) just because he or she has managed to get the food to the table! Diners have the right to expect and receive good service. Unfortunately, most servers don’t know what good service is. So let’s see if we can help them. Here are the 10 Commandments of Good Service:

[caption id="attachment_8206" align="alignnone" width="1366"] Ten rules for good service by BNG Hotel Management Kolkata[/caption]

1. Always be prompt. There is no better way to lose a tip than to leave a guest sitting at the table for 10 minutes waiting for his/her drink, or to make him/her wait 15 minutes to get the check when they are ready to leave.

2. Be pleasant. Never be surly or arrogant is te golden rule for a good service.

3. Be neat and clean. Dirty or un-pressed uniforms are a sure sign of an uncaring, unprofessional server. Even worse are servers who need a bath or ones with hands that look like those of an auto mechanic.

4. Fill requests immediately. There is no such thing as a delayable request from a diner. A request for some mayonnaise to go with a hamburger cannot wait for minutes while another table is served. By that time the burger is cold and everyone else at the table is halfway through their meal.

5. For a good service, be attentive/ receptive. Servers should frequently be within sight of their tables so that guests can catch their eye if they need anything. Having to shout, “Waiter” halfway across a dining room should never be necessary.

6. Be knowledgeable about the menu specials and wine list. Be able to explain items accurately and to make recommendation can easily increase the tip.

7. Deliver the food to the person who ordered it and be vigilant enough to pace the meal so that the entrée doesn’t arrive before the soup is eaten.

8. Be attentive to condiments, bread and water, as well as flatware. Running out of water is not acceptable, as well as not having a spoon to stir the coffee, which was ordered with cream and sugar.

9. Know how to open and serve a bottle of wine properly.

10. Be able to handle unusual major disasters.

 

Servers should not look disgusted when a table of eight requests separate checks, even if they forget to tell the server until the end of the meal. And the server shouldn’t panic when he or she walks to the table and sees that most of a 4-year-old’s lunch has landed on the floor.

Everything doesn’t have to be perfect to feel that the service was good, but the meal does have to flow smoothly as a result of the server’s attention and guidance.

If the service is just OK, guests usually leave a 5 % tip. If the service is good, guests leave 10 %. But if the server has gone out of his or her way or a guest thinks the service was excellent, they will leave up to 20 % tip.

On the other hand, when the service is bad, guests do not tip and they intend to not complain to restaurant hostesses/Maitre’d or managers (or to the outside environment). Some express their dissatisfaction directly, by not leaving the tip. Next time, if they return to that restaurant, they will just ask for a different server. That is, if they ever return to that restaurant.

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