The areas in a hotel where food and drink are sold to both internal and external visitors are known as food and beverage outlets. The following food and drink options are visible and may or may not be connected to hotels. These restaurants specialize in a particular cuisine, such as Chinese, Italian, French, etc. As a part of the massive industry of event management, let’s learn some important food and beverage elements in the hospitality industry:
A hotel catering business that serves a specific cuisine, such as Indian, Japanese, French, etc. These hotel results-cuisine restaurants serve the demands of international tourists, in-house guests, and a substantial local population. To attract a diverse range of customers, prices should range from relatively expensive to reasonable. The atmosphere should reflect the Culinary Region’s tradition and culture. It should reflect the flavor and ethnicity of the chosen place.
A multi-cuisine restaurant is one that serves a variety of continental dishes. Restaurants that serve Indian food, French, Italian, Chinese, and so on, will fall into this category. They will be classified as multi-cuisine restaurants. They could be fine dining or informal dining establishments.
These food and beverage establishments solely serve alcoholic beverages. They might be attached to a hotel or stand-alone. They have set operating hours, and the legislation strictly supervises the functioning. Their hours of operation, inventory, location, and clients to whom they should serve, etc are governed and regulated by the law-enforcing agency.
This food and beverage outlet is attached to a hotel and only serves the food and beverage needs of hotel guests. These F and B outlets cannot exist separately. Room service is always delivered on trays and trolleys. Room service is available 24 hours a day, seven days a week in a five-star hotel. Room service prices are often higher than coffee shop prices.
This establishment typically serves a sizable crowd of people that congregate in the banquet hall for occasions like weddings, birthdays, and other celebrations. seminars, conferences, etc. The program is typically from a buffet when many visitors are present and must be provided within a short period of time. These are the F and B that generates the most money. any commercial hotel’s outlet.
Coffee shop menus tend to be brief and straightforward. Sugar cubes, specialized sauces, mustard and creamer satchels, and other tableware are available. The only restaurant in a hotel that provides meals at all hours of the day and night when the other restaurants are closed is the coffee shop, which is open twenty-four hours a day. The majority of the time, hotels have coffee shops off the lobby or by the pool.
There is a pub that often operates independently and only serves beer. Most pubs feature a relatively casual sitting arrangement, which contributes to the pub’s normally highly informal feel. Like a bar, they are governed by the law and have set operating hours. According to government regulations, inventory and accounting records must be kept and produced upon request to the appropriate authorities. One of the main sources of income for the food and beverage service division in the hotel sector is a bar.
The commissions for the bakery and pastry section, often known as the patisserie, can range from creating a modest serving of Petit Fours for a room service order to creating a sizable multi-tiered wedding cake for a dessert buffet. The functions and responsibilities of the Patisserie tend to centre on making the customers’ deserts during the hotel’s restaurant’s operating hours (also known as sweets and puddings depending on location and culture). There is a huge variety of desserts that restaurants can offer their patrons, but you can think of deserts as either hot or cold to make categorizing them easier.
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