Food and Beverage Service Area

FOOD AND BEVERAGE SERVICE AREA IN A HOTEL

1. Restaurants:-

Speciality cuisine restaurant e.g. India Chinese , continental, multi cuisine restaurant. Restaurant serving various cuisine like Indian Chinese, continental etc under one roof oriental restaurant. Restaurant serving cuisine of different countries like Thai, Mexican, Italian, French, Japanese etc.

Restaurant in Hotel may be many in number depending upon the size of the Hotel. All the restaurants are generally based on them with very elaborate furnishing and décor. The restaurant operate from 11am to 3pm and 7pm to 11pm. The type of service usually French, English the food is generally high priced. High quality with a lot of attention paid to the presentation and guest service. Alcohol  is also served in the restaurant. Full time meal is served in the restaurant.

2. Coffee shop:-

This is a separate dining facility available in the hotel were light snacks beverages like tea, coffee etc are available 24 hours a day. The service is generally waiter assisted or table service of even self service. The décor and furnishing is well matched to the other food. Outlet no alcohol is served in the coffee shop.

3. Room Service:-

This is a separate Food and Beverage outlet attached to the kitchen which provides Food and Beverage in the guest room. It is open 24 hours a day or till late night starting very early in the morning 5am or 6 am. The menu is very elaborate providing all the foods snacks, Beverage, alcohol in the rooms. Separate personnel are recruit for room service the main job of room service is to provide the food and beverage orders to the guest room in the morning.

4. Bars:-

A very important Food and Beverage outlet in a hotel were all the alcoholic beverages are served. The bar operates generally from afternoon shift from 2pm to 11pm the service is at the table or counter service. The furnishing and décor is very elaborate based on some them as it show cases the facility of the hotel. The food may be varied from snacks to full meals.

5. Banquets:-

Another high revenue earning sub department of Food and Beverage service. Department it deal with the service of Food and Beverage far a large number of people for occasion like, mirage, conference, meeting, parties etc. the service is generally buffet service or assistant waiter service at the table all types of food of various cuisine and alcohol are served in the Banquets. Banquets operate according to function. The décor is generally according the standards of the Hotel.

6. Executive Lounges:-

Lounges service ranges from Breakfast, lunch, snacks, afternoon tea, dinner or late evening snacks as well alcoholic beverages. They operate from morning breakfast and late dinner. The furnishing and décor is very expansive and personised waiter service is given to the guest lounges are generally the front window of the establishment (Hotel). So the standards of service are very high. A good knowledge of food and Beverage is necessary for the lounges staff.

1. Grill room:-

It’s a restaurant which has a show kitchen preparing food in front of the guest. The service is generally pre-plated (American Service). The restaurant operates generally in evening 7 pm to 12midnight. The food served is generally grilled main course and snacks alcohol may be served in the grill room.

2. Business Center:-

These are the areas where a hotel sells some material like jewellery, clothes, gifts, handicraft etc. Other facility include documentation, Photostat, e-mail and computers it opens from 10 am to 5 pm. Generally.

Back Areas:-

1. Still Room:-

The function of still room is to provide items of food and beverage required for the service  of the meal and which not catered by the other major department in a hotel such as kitchen, passetre. A wide range of food items are available in still room.

For example:-

All beverages, fruits juices, milk and cream, sugars, preverses breads. Rolls taste, crackers, biscuit, breakfast cereals, sconces and tea, cakes paste cakes sandwich and eggs. Still room operate from morning to evening the service is generally is done by the waiters.

2. Wash up:-

This is a place were all the crockery, cutlery and table ware are washed. The waiter transport all the things to be washed to the washing areas.

3. Hot Plate:-

This is a place which may be in the kitchen or in the pantry or in the restaurant at the side station the Chef prepare the food and places it on the hot plate to keep it hot. The waiter pick up the food from the hot plate. The corporation between kitchen staff and service staff ensure that the dishes are served at right temperature and  attractively presented.

4. Plate Room or Silver Room:-

This is a area in the Food and Beverage department were all the cutlery and crockery and other items required for service are stacked plates, salvers, soup bowls, spoons, forks, side plates, ash trays, cruet sets, butter dishes, special equipment menu holdes etc  are stored in different rack and draws. Surplus stocks is kept in case of an emergency.

5. Kitchen Stewarding:-

This is the sub department of Kitchen it is responsible for pot wash, dish wash, cleaning of the Kitchen. It also clean the room service area the main link between Food and Beverage Service and Food and Production(Kitchen) is to Kitchen stewarding were all the soil dishes of the restaurants are washed.