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Additional resources for CTH Food and Beverage Operations
Airline catering Cook-freeze & cook-chill Cook-freeze is the most effective method due to mass catering. Night room Sous-vide Sous-vide is a sensible option for room service night service in 5-star catering as it allows front desk porters and room service hotel waiters to offer quality food without chefs being on hand. Supermarket Central production (cook- ready to eat freeze) Minimal on-site kitchens. meals Industrial bakers Central production Allows for mass production and distribution to multiple establishments.
Another way of thinking about it is any area that has a point of sale register or till. Revenue centre Restaurant Coffee shop Bar Lounge C&B ? Front of house Back of house Kitchen Stores Purchasing Dispense Bar Stewarding ? 12: Hotel department matrix A C T I V I T Y 7 1 0 m i n u t e s Which other departments may fall into the areas with a question mark? 3 Indepen ndent resttaurants (small/m ( medium en nterprise – SME) Independentt restaurants make m up a huge part of the e food and bevverage industrry, almost 70% %, and are often dynam mic and varied.
The to otal food sales was 30 0,100. The food cosst is calculated d as: £10 0,200/£30,10 00 × 100 = 34% 3 In most larg ge hotels wherre there are se everal food ou utlets they nee ed to separate the food costt to accurately id dentify the foo od expenditure e in each area. The internal requisitioning g system assissts in keeping tracck of food conssumption for each e outlet.