The Food and Beverage Department is comprised of a number of smaller departments, which are involved either in the production, or service of food and beverages. The Department is responsible for providing guests with an enjoyable dining or drinking experience in a professional manner.
RESTAURANT: A RESTAURANT IS A COMMERCIAL ESTABLISHMENT COMMITTED TO SALE OF FOOD AND BEVERAGE. A RESTAURANT MAY BE A LICENSED PART OF A HOTEL OPERATION, WHERE BY THE SALES OF THE RESTAURANT CONTRIBUTE TO THE SALES PERFORMANCE OF THE HOTEL AS A WHOLE. RESTAURANTS MAY ALSO BE INDEPENDENT BUSISINESS ENTITIES UNDER INDVIDUAL AND MANAGEMENT. BASICALLY, RESTAURANTS PROVIDE TABLES AND CHAIRS FOR PEOPLE TO SIT AND EAT WHICH MAY VARY IN QUALITY ACCORDING TO THE STANDARD OF THE RESTAURANT, WHICH IS DETERMINED BY ITS DÉCOR, INDEPENDENT BAR, ENTERTAINMENT FACILITIES AND ABOVE ALL, THE QUALITY OF SERVICE
SPECIALTY RESTAURANT: THE ENTIRE ATMOSPHERE AND DÉCOR ARE GEARED TO A PARTICULAR TYPE OF FOOD OR THEME. THUS RESTAURANTS WHICH OFFER CHINESE, JAPANESE, AND INDIAN AND POLYNESIAN CUISINE WOULD BE TERMED “SPECIALTY RESTAURANTS”. THE SERVICE IS BASED MORE OR LESS ON THE STYLE OF THE COUNTRY FROM WHICH THE PARTICULAR CUISINE ORIGINATES.
BANQUETS: BANQUETS ARE SPECIAL FUNCTIONS ORGANISED FOR PROFESSIONAL, SOCIAL OR STATE OCCASIONS. BANQUETING IS THE SERVICE FOR THESE FUNCTIONS AND IS DIFFERENT FROM THE USUAL SERVICE OFFERED IN RESTAURANTS.THE TYPES OF FUNCTIONS NORMALLY ARE:
- BOARD MEETINGS
- PRESS MEETING
- SEMINARS
- COCKTAIL PARTIES
- COMPANY ANNUAL DAYS
- RECEPTION OR BIRTHAY PARTIES
- MARRIAGES
FLOOR OR ROOM SERVICE:
FLOOR OR ROOM SERVICE is one of the key functions within the Food and Beverage operation. It varies from basic ‘in room’ tea and coffee making facilities as well as mini-bars, to vending machines on floors, or to the service of a variety of meals in rooms. Depending on the nature of establishment, the extent of service in guest will vary.
FLOOR OR ROOM SERVICE is one of the key functions within the Food and Beverage operation. It varies from basic ‘in room’ tea and coffee making facilities as well as mini-bars, to vending machines on floors, or to the service of a variety of meals in rooms. Depending on the nature of establishment, the extent of service in guest will vary.
BAR:
A RETAIL OUTLET FOR DRINKS, WHICH ARE GENERALLY CONSUMED STANDING UP (OR SITTING ON A BAR STOOL) IN FRONT OF A COUNTER WHICH MAY BE FITTED WITH A COPPER OR WOODEN BAR AS A FOOT REST (HENCE THE NAME). THE WORD APPEARED IN THE FRENCH LANGUAGE IN 1837 AND ALSO APPLIES TO THE COUNTER ITSELF.
as the other hotel executives.
A RETAIL OUTLET FOR DRINKS, WHICH ARE GENERALLY CONSUMED STANDING UP (OR SITTING ON A BAR STOOL) IN FRONT OF A COUNTER WHICH MAY BE FITTED WITH A COPPER OR WOODEN BAR AS A FOOT REST (HENCE THE NAME). THE WORD APPEARED IN THE FRENCH LANGUAGE IN 1837 AND ALSO APPLIES TO THE COUNTER ITSELF.
as the other hotel executives.