The term kitchen is derived from the French word “Cuisine” which literally means Art of cooking or food preparation in the kitchen. But in the modern concept of catering the cuisine not only refers to Art of cooking foods in the kitchen, it also indicates the style of service offered to sere the food.
A kitchen where meals and food are prepared for sale.
food chain
Allergies.
food budget means a right way of spent money on food.
The flesh of an animal (especially a mammal) as food.
kitchen is the only department of a hotel responsible for the production of different types of healthy, safe, tasty and nutritious dishes(food and beverages) for its guests.
The different sections in the food production department ensures that the required standards are met.
makes the food more delicious and attractive by different styles of cooking method and of course to achive the goal or profit
"production" is the part of a company that produces what the company sells, and "marketing" is the part of a company that sells the product for the company. This is a very short explantion of your question. It can be much more complicated.
all the department in a hotel are interrelated to each other.
THERE ARE FOUR MOST IMPORTANT DEPARTMENTS IN A HOTEL WHICH ARE:- # FRONT OFFICE # HOUSE KEEPING # FOOD AND BEVERAGE PRODUCTION # FOOD AND BEVERAGE SERVICE * AND VARIOUS OTHER DEPARTMENTS LIKE:- # HOTEL SECURITY # ENGINEERING # LAUNDRY # H.R # GARDENING # MARKETING&SALES # F&B CONTROL & MANY MORE ACCORDING TO THE SIZE AND CAPACITY OF THE OWNERSHIP WHICH VARIES FROM HOTEL TO HOTEL AND PLACE TO PLACE.......!" *
is the food that a farmer sells
Food & beverage department is the department that takes care of the food and beverages for a business, such as a cruise ship, hotel, etc.
Room Service in a hotel is the department that brings food and other items to your room when you request it. They charge for the food and the service, and the person making the delivery expects a tip. The department that cleans your hotel room is called Housekeeping.
The function of Food and Beverage in a hotel, is to provide food and drinks, such as the bar, restaurant and room service.
The top of the food and beverage department is run by the operational manager. Directly under the operational manager is the assistant manager. These two collectively manage the restaurant manager and the banquet manager.
The Food and Beverage Manager