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This template has been created for use in the season articles for Hell's Kitchen (American TV series). Its purpose is to ensure a consistent colour key across all season articles while complying with accessibility requirements. Wording for the template was chosen carefully so as to correctly apply to all seasons of the TV program.
To change this template's initial visibility, the |state= parameter may be used: {{My Kitchen Rules | state = collapsed}} will show the template collapsed, i.e. hidden apart from its title bar. {{My Kitchen Rules | state = expanded}} will show the template expanded, i.e. fully visible.
In general, a checklist is a quality management tool, an aid to completing a complex task correctly and completely. It is an aid to recall, provides a reminder of the correct sequence, and uses the operator's knowledge and skill efficiently to ensure that no critical steps are omitted, even when the operator is under stress or has degraded attention due to fatigue or other distractions, It ...
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
A home appliance, also referred to as a domestic appliance, an electric appliance or a household appliance, [1] is a machine which assists in household functions [2] such as cooking, cleaning and food preservation.
The Checklist Manifesto: How to Get Things Right is a December 2009 non-fiction book by Atul Gawande. It was released on December 22, 2009, through Metropolitan Books and focuses on the use of checklists in relation to several elements of daily and professional life. [ 1 ]
Preventive maintenance checks and services (PMCS) in the United States Army or preventive maintenance inspections (PMI) in the United States Air Force are the checks, services, and maintenance performed before, during, and after any type of movement or before the use of all types of military equipment.
Stock rotation is a way of mitigating stock loss. It is the practice, used in hospitality and retail, especially in food stores such as restaurants and supermarkets, of moving products with an earlier sell-by date to the front of a shelf (or in the cooler if the stored item is on repack so they get worked out before the new product), [1] so they get picked up and sold first, and of moving ...