Some Important Topics of Hotel and Restaurants: Rareposthub
Some Important Topics of Hotel and Restaurants: Rareposthub
Here are some of the restaurant and hotel's extra points that are important for the restaurant, the hotel, and the F&B department if you are connected to the department of F&B, then you must be aware of the tops of the hotel and restaurant.
Main Topics
In this post, you are being given important topics for the Department of F&B which will help you increase your knowledge.
Kitchen (Food Production)
The kitchen is a part of the hotel and restaurant where food is cooked for guests coming to the hotel and restaurant.
Herbs
The boots contain mint leaves and coriander leaves which enhance the beauty of the hotel and the restaurant.
Spinach
In the department of F&B, all leafy vegetables are called spinach like cabbage, spinach, leaf cabbage, etc.
Seafood
By its name, you may have understood that this kind of food is the fish in the sea, such as sea-larvae, crab calf, etc.
Chops Needle
Chop needle word you probably would not have heard that there is a crisp and dry food which is made by chicken lobster & mutton. This food is called a chop needle.
Service Ware
Used in service such as service gear call service ware sauce spoon fork, chopsticks, soup spoon, dessert spoon, and teaspoon, etc.
Hard Drinks
Hard drinks include beer wine champagne etc.
Drinks
Coca-Cola Pepsi Sprite is called drink.
Fruit Drinks
As soon as the name suggests these fruit drinks include fruit-flavored drinks such as orange juice, apple juice, pineapple juice, lemon juice, etc.
Hotel vs Restaurant Rareposthub
Room Service Menu
This menu is set to deliver food in the room.
Fixed Menu
This manual does not change daily.
Critical Menu
This manual varies according to the days like Monday to Friday and repeats again.
Buffet Menu
In such a menu, many types of courses are given at a fixed price, which we call the buffet menu in common language.
Vegan
This means that he does not strictly eat vegan food.
Runner
Usually, the runner is called the F&B staff, which orders the kitchen from the tray table and side table.
Maitre D'Hotel
Maitre d'hotel is the supervisor of the F&B outlet and he handles them.
Liqueur
Liquor is a type of alcoholic beverage that contains different types of flavors, such as fruit herbs, flavors, etc.
The liqueur is always served with sweets or after.
Fact: The word licker is taken from the Latin LiquerFire, which means thaw or dissolve.
Liquor is usually less than 15 to 30 % of alcohol content compared to spirit, it contains the sweetener.
Cocktail
Liquor is sometimes added to the cocktail in flavor enhancement. National Liquor Day is celebrated on October 16th.
Baked
This is the method of cooking a meal that is made in the oven.
Mise-En-Scene
This means that F&B dining tables should be decorated before the service.
Mise-En-Place
It means that Putting in Palace.
Examples
A Steward makes sure that this station is efficiently ready for service.
Kot
This means kitchen order tickets.
A La Carte
This is a type of food menu that is based on different prices on one type of food and beverage items.
With these above points, you can increase your knowledge and you can be successful in your FNB business.
Friends hope that you would love this information and if you are affected by it then you will definitely tell us by comment and bookmark us to read such posters.
Here are some of the restaurant and hotel's extra points that are important for the restaurant, the hotel, and the F&B department if you are connected to the department of F&B, then you must be aware of the tops of the hotel and restaurant.
Main Topics
In this post, you are being given important topics for the Department of F&B which will help you increase your knowledge.
Kitchen (Food Production)
The kitchen is a part of the hotel and restaurant where food is cooked for guests coming to the hotel and restaurant.
Herbs
The boots contain mint leaves and coriander leaves which enhance the beauty of the hotel and the restaurant.
Spinach
In the department of F&B, all leafy vegetables are called spinach like cabbage, spinach, leaf cabbage, etc.
Seafood
By its name, you may have understood that this kind of food is the fish in the sea, such as sea-larvae, crab calf, etc.
Chops Needle
Chop needle word you probably would not have heard that there is a crisp and dry food which is made by chicken lobster & mutton. This food is called a chop needle.
Service Ware
Used in service such as service gear call service ware sauce spoon fork, chopsticks, soup spoon, dessert spoon, and teaspoon, etc.
Hard Drinks
Hard drinks include beer wine champagne etc.
Drinks
Coca-Cola Pepsi Sprite is called drink.
Fruit Drinks
As soon as the name suggests these fruit drinks include fruit-flavored drinks such as orange juice, apple juice, pineapple juice, lemon juice, etc.
Hotel vs Restaurant Rareposthub
Room Service Menu
This menu is set to deliver food in the room.
Fixed Menu
This manual does not change daily.
Critical Menu
This manual varies according to the days like Monday to Friday and repeats again.
Buffet Menu
In such a menu, many types of courses are given at a fixed price, which we call the buffet menu in common language.
Vegan
This means that he does not strictly eat vegan food.
Runner
Usually, the runner is called the F&B staff, which orders the kitchen from the tray table and side table.
Maitre D'Hotel
Maitre d'hotel is the supervisor of the F&B outlet and he handles them.
Liqueur
Liquor is a type of alcoholic beverage that contains different types of flavors, such as fruit herbs, flavors, etc.
The liqueur is always served with sweets or after.
Fact: The word licker is taken from the Latin LiquerFire, which means thaw or dissolve.
Liquor is usually less than 15 to 30 % of alcohol content compared to spirit, it contains the sweetener.
Cocktail
Liquor is sometimes added to the cocktail in flavor enhancement. National Liquor Day is celebrated on October 16th.
Baked
This is the method of cooking a meal that is made in the oven.
Mise-En-Scene
This means that F&B dining tables should be decorated before the service.
Mise-En-Place
It means that Putting in Palace.
Examples
A Steward makes sure that this station is efficiently ready for service.
Kot
This means kitchen order tickets.
A La Carte
This is a type of food menu that is based on different prices on one type of food and beverage items.
With these above points, you can increase your knowledge and you can be successful in your FNB business.
Friends hope that you would love this information and if you are affected by it then you will definitely tell us by comment and bookmark us to read such posters.
Post a Comment