French classical menu refers to a type of culinary tradition that originated in France and is characterized by its emphasis on high-quality ingredients, classical techniques, and a focus on presentation. The menu typically features dishes that are made with a variety of meats, seafood, and vegetables, as well as a range of sauces and condiments. […]
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KOT stand for Kitchen Order Ticket in Food and beverage. And it may be defined as KOT is a written document which is given to Kichen of any dish/item pick-up or exchange any dish from the kitchen. Now a days it is very important for running successfully business of restaurants, and avoiding any mistakes in
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Guest Cycle There are various stages or phases of interface between a guest and a hotel. All these phases are collectively called Guest Cycle. Guest Cycle in front office also represents a systematic approach to front office operations. In guest cycle there are 5 Stages includes we see one by one So first is the
The f&b department is the second major revenue producing department of the hotel. The success of any food service business depends to a great extent on the quality and behaviour of the staff working there. The quality of service staff in all establishment reflects the quality of the establishment itself. No matter how good the
