The document outlines the layout of a lecture which will cover several topics related to food and beverages in the hotel industry. It will discuss IATA codes, terms and concepts used in hotels, the activities involved with food and beverage procurement, storage, production, costing and serving. It will also cover the setup and organization of a main hotel kitchen, including different food preparation sections, and important food and beverage concepts.
Copyright:
Attribution Non-Commercial (BY-NC)
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Download as PPT, PDF, TXT or read online from Scribd
The document outlines the layout of a lecture which will cover several topics related to food and beverages in the hotel industry. It will discuss IATA codes, terms and concepts used in hotels, the activities involved with food and beverage procurement, storage, production, costing and serving. It will also cover the setup and organization of a main hotel kitchen, including different food preparation sections, and important food and beverage concepts.
The document outlines the layout of a lecture which will cover several topics related to food and beverages in the hotel industry. It will discuss IATA codes, terms and concepts used in hotels, the activities involved with food and beverage procurement, storage, production, costing and serving. It will also cover the setup and organization of a main hotel kitchen, including different food preparation sections, and important food and beverage concepts.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online from Scribd
The document outlines the layout of a lecture which will cover several topics related to food and beverages in the hotel industry. It will discuss IATA codes, terms and concepts used in hotels, the activities involved with food and beverage procurement, storage, production, costing and serving. It will also cover the setup and organization of a main hotel kitchen, including different food preparation sections, and important food and beverage concepts.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online from Scribd
Download as ppt, pdf, or txt
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Layout of Today's Lecture
• IATA Codes • International City Code
You will get the list via e mail
Terms and concepts Facilities Guest Amenities Guest History High (Peak) Season Low (Off Peak) Season Shoulder Season Mini bar Overbooking Point of Sale Registration Card Pre-register FOOD AND BEVERAGES The activities pertaining to : • Procurement • Storing • Issuing • Production • Costing and • Serving of food and beverages FOOD AND BEVERAGES
The largest department of Hotel
Considered the Back bone of Hotel FOOD AND BEVERAGES
• PRODUCTION (F&B Preparation)
• SERVICE (F&B Sales & Service) FOOD AND BEVERAGES
PRODUCTION (F & B Preparation)
(MAIN KITCHEN) Set up of main kitchen • Continental foods • Pakistani Kitchen • Fast Food • Cold Kitchen • Chinese Kitchen • Bakery shop • Butcher’s Shop • F&B Stewarding • Bar • Airlines counter Some Important Concepts • Garnishing • Fusion • Cooking Methods • Food Costing • F & B Stewarding • HACCP • Force Issue
