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III. The food and beverage department
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| III. The food and beverage department
Most hotels have got some kind of food and beverage department. It includes a kitchen, a pantry, dining-halls, bars and cocktail lounges. If the hotel’s kitchen has gained a reputation, it may increase the hotel’s business. A hotel restaurant may serve individuals or groups. When a restaurant serves individuals it usually offers a la carte menus. When a hotel restaurant serves groups it provides table d’hote menus. A hotel restaurant may prepare light meals, such as a continental breakfast. A continental breakfast includes juice, rolls, butter, jam and tea or coffee. A hotel restaurant may prepare full English breakfast. It is a meal of juice, cereals, bacon and eggs, toast and marmalade, tea or coffee. The rate, when the hotels offer accommodation and breakfast, has got the name of “bed & breakfast”. A hotel restaurant may prepare both breakfast and one full meal: lunch or dinner. The rate, when the hotels offer accommodation, breakfast and one full meal, has got the name of “half board”. A hotel restaurant may prepare breakfast, full lunch and full dinner. The rate, when the hotels offer accommodation and three meals, has got the name of “full board”. A hotel restaurant may also serve brunch. It may be late breakfast or early lunch. The word “brunch” has recently appeared. It combines two words “breakfast”and “lunch”. The food and beverage department is in charge of room service, too. When the hotel guests want to have their food and beverages in their rooms, the hotel provides this service. The food and beverage staff At the head of the food and beverage department is the food and beverage manager. The kitchen supervisor is the head chef. He is in charge of specialist chefs, cooks and kitchen helpers. The cooks do the actual cooking of meals. The chefs supervise them. The kitchen helpers wash, peel and cut up the vegetables, wash and cut the meat. There is a pantry in the food and beverage department. It has got the dishes, china, glassware, napery, facilities for warming up the dishes. The storekeeper is in charge of the pantry. Her duties also include dispatching of food and beverages within the department. There is also a wine steward. After the customers have chosen dishes on the menu, he recommends and serves wine to them. The main person in the dining-hall is the maitre d’hotel. He is in charge of all restaurant services. He meets, greets and seats the customers. Often he takes the orders from the customers. Waiters and waitresses serve food to the customers. They take orders and bring food to the tables. The busboy cleans the tables, pours water and brings rolls for the customers. The bartender mixes and pours alcoholic drinks for customers at the bar. жүктеу/скачать 0,54 Mb. Достарыңызбен бөлісу:
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