Page 61 - FUNDAMENTAL OF HOSPITALITY INDUSTRY

Fundamentals of Hospitality Industry

INTRODUCTION

In the hospitality industry, the
food and beverage division is led
by the director of food and
beverage. He/she reports to the
General Manager (GM) and is
responsible for the efficient and
effective operation of the
following departments:

kitchen/catering/banquet

restaurants/room
service/minibars
lounges/bars/ stewarding

A hotel kitchen is the
responsibility of the executive
chef, who is in charge of the
quality and quantity of food,
organization of the kitchen, sous
chefs, administrative duties and
careful calculation of financial
results.

A hotel usually has a formal and

casual restaurant, which are
either directly connected to the
hotel or operated separately.

PAGE I 54