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Abstract
Bakery and confectionery is one of the important sections of kitchen department of a five star hotel which provides desserts & breads to all food outlets for the customers.
The aim of the study was to compare bakery & confectionery products prepared in five star hotels. The empirical research was conducted to compare controlled and standardized products. Purposive sampling method was used for collecting data. The outcome of the study is that standardized recipes are better than controlled recipes over all evaluating parameters.