"Hi friends Merry Christmas and Happy new year too. Its been long we are calm.
I would love to know new things and discuss on that.
Thanks"
alok anand's Groups
alok anand's Discussions
Par Stock
Started this discussion. Last reply by Albert leung Mar 5, 2011. 5 Replies 0 Likes
Dear Friends and Senior,I would be helpful if u call can share the par stock formula. As i m aware its basically a ratio to maintain. But i m struck with my fellow worker who put imphesis on having…Continue
alok anand's Page
Latest Activity
Albert leung replied to alok anand's discussion 'Par Stock'
"There's no fixed ratio but all can be calculated based on capacity, be it Rooms or F&B. See attached a form that could help you to work out."
Haxton Sumayian replied to alok anand's discussion 'Par Stock'
"well par stock may not basically have a formula but this is the expectation 1 PAR in operations 1 Par in laundry and 1 Par in store but readily accessible incase need arises as when the laundry breaks down and the Par in laundry has niot been…"
Emad Eldin Moussa Ahmed Ibrahim replied to alok anand's discussion 'Par Stock'
"Good performance and accuracy of work"
younis replied to alok anand's discussion 'Par Stock'
"reserved stock that is enough to carry out the department operation"
patrick dwyer replied to alok anand's discussion 'Par Stock'
"There are computerised POS systems available such as Micros Product Management that facilitate par stock control.Basically this works by the operator entering the minimum par stock requirements for each inventory item.As the stock depletes through…"
alok anand commented on mohit kumar's blog post 'Beverage Enthusiast'
"Chill Filtration:
Chill filtration is an industrial process designed to remove esters in whisky which could form hazes and deposits when stored at low temperature.
Why Chill Filtering ?
A non- filtered whisky that is 46% ABV or lower will go cloudy…"
alok anand commented on mohit kumar's blog post 'Beverage Enthusiast'
"Hi Buddy, its been long we have not discussed any topic.
We need to keep on exchanging our view.
Lets start...."
alok anand replied to be Adamson's discussion 'Executive chef knowledge'
"Dear Chef,
I am not an Kitchen Guy, but i can look in this matter as i am hotelier and work with your best competitor hotel in Mumbai.
For Main Restaurant ( Buffet)= I think that you require 1 sous chef, 2 senior Cdp with 2 trainee chef. ( as its…"
DIAGO replied to alok anand's discussion 'Need Advice' in the group Smart chefs
"well in , advance look out for the ingredients, get your pallete use tothe authencity, menu's are abound , understand the culinary terms and the history, you will do well"
Sandra Krebs replied to alok anand's discussion 'Need Advice' in the group Smart chefs
"Dear Anand,
If you go to my personal web site at: https://sites.google.com/site/chefsandykrebs/home
Then go to my photos page, at the bottom of the photos page under “Attachments” (file name Chef Krebs Med Bar Menu) I put a copy of a…"
alok anand added a discussion to the group Smart chefs
Need Advice
Dear Chefs,We are planning to open a modern Mediterranean restaurant in Singapore. I need some suggestion regarding the innovative menu mainly concentrating the Morrocan, Turkish and middle eastern flavour more. The flow of guest is good as the corporate movement is good in lunch and in the evening its a famous hangout joint.For lunch i am basically planning wraps and some light and healthy meal and dinner will be ala carte.I need suggestion from u all senior, the idea and the decor to be kept…See More
alok anand replied to nampalli.siva prasad's discussion 'Menu Planing'
"Target Clientale
Location
Theme of outlet
Near By your competitor
What you are looking for( Thats main for me)
and above all the availability of yours supplies
Cheers"
alok anand replied to Latheesh Thacharodi's discussion 'How to calculate F&B Cost, Pls share ideas!!!'
"Opening stock + Indent - Closing Stock/ Total Sales multiply by 100 = food cost of day.
You have to take in account of Manager mealS, Spoilage and FOC.
AND THEN YOU CAN CALCULATE PER PAX."
alok anand commented on mohit kumar's blog post 'Beverage Enthusiast'
"Hey Buddy, lets Discuss on Tea?
I would appreciate the your inputs too.
Friend I am not aware why you call Cider? If you can tell us I will be grateful to know."
Profile Information
- Are you a Hospitality/Retail/Travel industry professional??
- Yes
- Current Employer/Company ?
- Indian Times Pte Ltd, Singapore
- Your Designation/Position?
- Operation Manager
- Maritial Status?
- Single
- Educational Qualifications
- Graduate Degree In Hotel Management
- Years of Work experience
- 9
- About yourself/Contact details
- Indian Times,
902,eastcoast parkway,
block b 01-05, Playground @ Bigsplash,
Singapore 449874
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