Food and Beverage Operation

Food and Bverge department

‡ Major operational areas -food and beverge service out let -restaurant -bar -room service -banquet

‡ Food prepartion out let

kitchen is thae basic and major part of F&B department which is designed for the pepation of food based on custmers orded. In Large hotels the kitchen may have different sections for the prepartion of a certain foods. -garemager -pantry -pastry and confectionery -bekery -hot range -vegtable room««.

‡ Service sections this sections are designed to make alinkage between prepartiona and service outlets
-still room -silver room -wash up area -hot pale room -spare linen room

Personels of food and beverge department

Organizational structure

Food and beverge manger