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

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