Food & Beverage Preparation

Layout of Today's Lecture • IATA Codes • International City Code

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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