Food and Beverage Service Areas Food and Beverage Service areas includes several ancillary departments or sections with-in Food and Beverage Service department of a hotel or restaurant. Ancillary Departments Introduction:- These are service areas usually acting as the link between …
Food and Beverage Terminology Here in this article we will discuss various food and beverage terminology. We also have several articles on Culinary Terms . TERM DEFINITION Aspic Savoury jelly Assiette de Plate of Au bleu Method of cooking trout; …
Whisky – Ingredients, types and brand names. The 1870s and 1880s was an era of great confidence in Scotland for whisky. Between 1823 and 1825 the number of licensed distilleries in Scotland rose from 125 to 329.100 of these would …
Picking Up Food and Beverage Orders The objective of this procedure is to ensure that all Food & Beverage associates have the knowledge of how to pick-up food and beverage orders properly. Procedure of Picking Up Food and Beverage Orders …
How to clear Tables when Guests are around The objective of this procedure is to ensure that guests don’t get disturbed while items are being cleared at the table. To clear the table it is important to leave the table …
Room Service Standards Room Service is offered to provide dining convenience to in-house guests who wish to have their meals served in a private area. All equipment must be portable and durable to withstand constant movements. Associates have to be …
Food Ordering Procedures for Food and Beverage Service Establishments Hotels and Restaurants follow established food ordering procedures as outlined in there policy to ensure and secure the right combination of best price and specified quality while maintaining adequate and proper …
Standard Room Service Tray Setup Following are the Standard Room Service Tray Setup for Breakfast [American, Continental & German], Soup & Main Course, Red Wine and White Wine. Breakfast Tray Setup 2 PAX [American] AMERICAN SET with Coffee/ 1x Tea …
Inventory Turnover for Hotels and Restaurants Food Outlets Inventory Turnover is the responsibility of the Director of Food and Beverage and the Executive Chef to cause adherence to established turnover and inventory level goals. To establish a standard for food …
Serving and Clearing Beverage The objective of this procedure is to ensure that all associates have the correct knowledge of serving and Clearing Beverage during the service. Procedure of serving and Clearing Beverages Beverages are categorized in many sections, and …
