View with images and charts Report On Food & Beverage Service Data and Data Sources: Data Collection instruments used is questionnaires. Data has been collected through these questionnaires, which contain both structured and unstructured questions. Mainly, Data is collected from two sources: 1. Primary source of data; Direct interviews with relevant personnel Expert opinion Official records of this division 2. Secondary source of data: Web directory Other manual information Desk related report Company profile About Long Beach Hotel The Long Beach Hotel is the luxurious Hotel in Cox’s Bazar of Bangladesh. Our Hotel is situated just minutes away from Cox’s Bazar, the longest sea beach in the world. The Hotel is a haven of tranquil elegance amidst the vibrant of the longest sea beach. Long Beach Hotel provides an unparalleled experience of elegant, contemporary luxury. Corporate The Long Beach Hotel is full equipped for hosting corporate meeting & conference offering a variety of areas & function rooms. For corporate events the hotel also offers the latest in audiovisual equipments & simultaneous interpretation system through the local provider. Target Markets- Consumer •
Now visitors traveling to the area
Middle-and upper income bracket
Returning visitors to the area
Businesses needing to hold small overnight planning and strategy sessions
Regional foregone guest
Promotion Strategy Promotion strategy will very depending on the target market segments of word –of –mouth referrals among all market segment when choosing a gateway hotel or small business meeting location , our efforts are designed to create awareness and build referrals. A cost effective campaign- focused on direct marketing, publicity, our frequent guest reward program, and advertising is being proposed. A direct marketing (direct mail) package consisting of a tri-fold brochure, letter of introduction, and replay card send to a list of potential guests. The brochure and letter introduces Long Beach Hotel, stresses the importance of having a good in comfortable surrounding, provides information on our resort services, and describes what sets us apart from other area hotel and lounge properties. The initial mailing may contain a promotional offer. Features & Facilities • • • • • • • • • • • • • • • • • • • • • • • •
Individual Remote Controlled Air-conditioned rooms. LCD TV IDD Telephone Mini Fridge El-Safe Hot & Cold water Shower Enclosure All the necessary Guest Supplies produces from overseas Laundry Service 24Hours Front Desk 24 Hours Room Service Breakfast, Launch & Dinner are served in the restaurant Bar Smoke Detectors are fitted all over the Hotel-connected to modern fire prevention control system Fully computerized Hotel Billing System Swimming pool GYM Sauna Steam Bath Jacuzzi Limousine service Gift Shop Billiard Doctor on call
Internet facilities in the room
Complementary Service: •
Breakfast: American, Continental, and Bangladeshi
Daily Local Newspaper
Hot & cold water
Internet facilities in the room
Corporate head office: Long Beach Hotel 14, kalatoli Road, Hotel-Motel Zone, Cox’s Bazar, Bangladesh, Tel: +88 034151843-6 Fax: + 88 034151062 E-mail: email@example.com Web-site: www.longbeachhotelbd.com Dhaka Reservation Office: Alam Tower (6th floor) 12DIT Extension Avenue (Est.) Motijheel C/A, Dhaka-1000, Bangladesh Tel: + 88 029557545, Fax: + 88 027169656 E-mail: firstname.lastname@example.org Company Profile: Name of the company Formation of the company Status of the company Chairman Managing Director
: Long Beach Hotel : Personal : Nationalized : Mr. Alam : Mr. Abul Kalam Azad
Director (Operation) Auditor Legal Advisor
: Mr. Sayum Miyah : Mr.Hossain : Mr.Huda
Introductory Food service may be defined as the phase of the food flow mainly concerned with the delivery and presentation of the food to the customer, after the completion of the food production. In some situations food service may include an element of transportation due to the separation of the food service facilities from the food production, for example of a centralized cook-freeze operation saving peripheral units. Beverage service may be defined as that phase of the beverage flow wholly concerned with presentation of the beverage of the customer after the completion of beverage production. In beverage service there may be little or no element of transportation as the beverage production and service facilities are rarely separated by any real distance. Food & beverage production there are a number of food and beverage service method. It should be remembered, however, that unlike food and beverage production, food and beverage service is that part of the catering operation seen by the customer, and it is often, there force, this aspect of restaurant that can make or mar an establishment reputation. The critical point at which customers tempers fray in food service operations, is at the service counter or table. If the food and beverage service is to be successful here must therefore be a clear understanding of the problems that occur at the food service point and hence the basic requirements that should be met by any food service are: The system chosen must be in keeping with the total concept of the catering facility and be perceived as value for money by the customer. Ensure good standards of hygiene and safety are maintained. Offer good quality control. Provide an efficient service. If dining in a high class restaurant, the customer usually has more time available to consume his meal. These basic requirements should be met by any food service operations, regardless of the simplicity or elaborateness of the service. Other more specific requirements related to particular food & Beverage service are discussed under the various services. Restaurant A restaurant is a retail establishment that serves prepares food to customers. Service is generally for eating on premises, through the term has been used to include take-out establishments and food delivery services. The term covers many types of venues and a diversity of styles of cuisine and service. Restaurant is sometimes a feature of a larger complex, typically a hot, where the dining amenities are provided for the convenience of the residents and of course, for the hotel with a singular objective to maximize their potential revenue. Such restaurants are often also open to non-residents.
Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food and fixed menu served in simple setting at low prices, to expensive establishments serving expensive specialty food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In class or porches restaurants there will be a host or hostess or even a mature dâ€™Hotel to welcome customers and to seat them. Other staffâ€™s waiting on customers include busboys and sommeliers. Restaurant manager Restaurant manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. The restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager reports directly to the food and beverage manager and has overall responsibility for the organization and administration of a particular outlet or a section of the food and beverage service department. The restaurant managerâ€™s job includes: 1. Setting and monitoring the standards of service in the outlets. 2. Administrative duties such as setting duty charts, granting leave, monitoring staff position, recommending staff promotions and handling issues relating to discipline. 3. Training the staff by conducting a daily briefing in the outlet. 4. Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. 5. Formulating the sales and expenditure budget for the outlet. 6. Planning food festivals to increase the revenue and organizing advertisement campaign of the outlet along with the chef and the food and beverage manager. Cozy restaurant Appetizer: Chicken corn soup Mixed clear vegetable soup Thai soup Tomato soup Mushroom soup Mixed green salad
Taka 150 130 140 120 130 150
Chinese salad Chicken cashew-nut-salad
Sandwich-Burger: Fisherman sandwich Chicken sandwich Club sandwich Egg sandwich BBQ chicken Burger Beef chilly Burger Mexican Beef Burger
150 110 150 110 120 120 130
All the sandwich & Burger are served with French fries. Main food (Ala-carte menu) Mixed sea food Cowmen Grilled king prawn 2pcs Lobster thermidor 400gm Prawn sweet &sour Shrimps Laguna Thai grilled prawn Fish& Chips Grilled Betky Betky meuniere Pomfret grilled or fried Pomfret dopiaza Chicken shaslick BBQ chicken Chicken provencle Chicken chili Chicken cutlet Chicken fried Beef chili Chicken curry Beef Curry Beef stronogoff New Zealand (Served with French fries) Fillet steak Australian (Served with French fries) T-bone steak Australian (served with French fries) Grilled lambs chop New Zealand sizzling (Served with French fries & vegetables)
Taka 350 250 300 2000 275 275 275 225 250 250 300 300 250 250 275 250 240 250 260 250 260 275 Grilled lambs chops 1500 2000 2100 1700
Fillet steak New Zealand sizzling Sirloin steak Australian sizzling (Served with French fries)
Potato (mash\jacket\boiled) French Fries Mixed Vegetable (curry) Special nan Fried rice Kashmiri nan Steam rice Parota
Taka 40 60 60 40 90 50 60 35
Desserts: Sliced fresh fruit platter Fruit salad ice cream Cream caramel Banana cream pie Chocolate gateaux Plain cake Fruit cake Assorted ice cream
110 110 60 60 175 70 90 150
Beverage Tea Cappuccino Espresso Lemon tea Coffee Water (500ml) Water (1.5ml) Perrier (600ml) Coke- Pepsi (local) Diet coke cans Mango juice Pineapple juice Papaya juice
30 60 70 30 50 25 40 190 35 135 90 90 90
Classification of food service For the purpose of these report, the following classification of food service is used: self service, waiter service, and special service arrangement as the majority of identifiable food service methods may be easily classified in to these categories with very few overlaps.
Self service Self service methods may be described as those operations in which the service staff do not come to the table and serve customers their meals, customers in fact select their own food, cutlery etc. and carry them to a dining area themselves. The buffet is a method of food service which is a modification of true self service. It is a food service arrangement in which foods are displayed attractively on one, or a series of tables, and presentation is an all important factor. Customers in collect a plate from one end of the table and move along it helping themselves to the food of their choice. Buffets may be a Buffets may be used in conjunction with a restaurant style operation customers pay fixed prize for fixed prize for the buffet and for this price are able to return as many times to the buffet table as they like . Buffets are used very successfully by some hotels and restaurants for featuring special weeks. Buffet service also enables a facility to feed large number of people in a given time with less staff requirements. Compared with other types of food service, however, the bullet method can have higher food cost, this is because good displays of food must be given which often involve presenting fairly large quantities of the items, and because it is time consuming to prepare and garnish all the buffet food in order to achieve a good display. The food and labor cost in the kitchen may, however, be offset by a lower restaurant labor cost as few service personnel are required. Take-away or take-out service The take away, or take-out service as it is more commonly know in the us, is s method of food service exploits to the full the concept of fast foods. The products offered by these establishments are highly standardized, as are most of the features of the operations service. These operations aim to achieve volume sales by offering low- to medium- priced foods and they have become a popular segment of the catering market because they fill a need for a quick snack or meal. The time between customer placing orders and receiving their meals, aims to be faster than any other method yet discussed, some operations aim for thirty second service time. The customer may either take the food out of the take away to eat, or it may be consumed on the premises, a large number of so called take away outlet now provide very extensive seating areas, often for more than several hundred. Because take-away outlets aim for a high rate of customer turnover, their situation in relation to their market is crucial, they are usually found in high streets and main shopping centers where they have a high percentage of passing trade. Although the average spending power of customers in take-away may be considerably lower than for some of the other food service, this is compensated by their high rate of customer throughput. Self service therefore a method of food service in which customers collect their own food from some from service counter, in return for which they pay a lower price for the meal than they would, for example in operations offering a waiter service. In self service operations payment for the meal is made either before the meal, for example vending operations, or after the meal as in some cafeterias. In the welfare sector this utilitarian method of food service is also used extensively, leaving the more leisurely dining to the part of the day which is not associated with work.
Waiter service Waiter service involve the transportations and service of food to the customer- weather at a table, counter or bar-rather than customerâ€™s colleting their own food. This method of food service has also been termed aided or personalized service. In terms of customer throughput the traditional waiter service to a customer seated at table is a much slower method of food service than the self service methods. However, with waiter service speed and price are no longer necessarily the most important factors governing the selection the food service. Other factors now become more elaborate service, ore leisurely dining facilities, a wider variety in menu choice, etc. This method of food service is an appropriate example to illustrate the transition between self service and waiter service, as it offers the informality of the self service, and yet also combines that degree of extra service given to the customer commensurate with waiter service. In bar service customers sit on stools or chairs at a counter, the shape of which may be a straight line, or as is more usual, u-shaped. The letter shape allows the waiter to serve a considerable volume of trade single-handed. The average sized u-shaped counter accommodates between ten to fourteen customers, served by one member of staff, larger counters catering for between twenty to twenty-eight customers may be managed by two staff. This type of food service is not designed for large group of people arriving numbers being the average size of the party, the seat turnover using a counter arrangement may be considerable. The covers are laid up and cleared in front of the customer by the waiter behind the counter. Orders are taken by waiter and dispatched to the kitchen, here the food is plated, which is then brought to the counter and placed before the customer. The distance between the food production area and the counter is usually minimal which facilities easy handling of the food and hence speed of service to the customer. This enables the waiters to serve the customers very rapidly, offers a good display of foods which may encourage impulse buys, and leave the kitchen staff only the main courses to prepare to order, this last factor has a particular advantage if the kitchen is servicing not only the counter arrangements, but also other restaurant facilities. Table Service Table service is a method of food service in which the waiter brings customers food to the table and places it in front of them, either pre-plated or if it is silver service, served with a customers. Table service is the most leisurely of the service methods so far discussed, customers may still take as little as half of three-quarters of an hour to it their meal, but are more likely to take between one and a half to two hours, often depending on the size of the party. There are basically two types of menu available in table service from which customers may select their meal. The first is the a la carte menu in which all the times on the menu are individually priced and customers select and combine dishes according to their choice. The other is the table hot menu which consists of a number of items combined together to produce a set meal, at set price. A set table menu may, for example, include a choice of two
appetizers, three or four entrees including vegetables, and a choice two or three sweets, a beverage, for example coffee, may also be included in the price. The use of the item table is today frequently replaced by the term fixed prize menu. A number of different styles of table service American service: American service, in which the guest’s meal is portioned and plated in the kitchen, brought in to the restaurant by waiter and placed in front of the customer. This is usually called “plate service” because the food is already placed in the kitchen ready to be served to the Guest’s. This type of service is used in coffee shops where there is a Demand for quick and simple service. It requires minimal training for Novice waiters and waitresses. American service, in which the guest’s meal is portioned and plated in the kitchen, brought of his restaurant by waiter and placed in front of the customer. Advantages: 1. It is a fast and simple service. 2. It is inexpensive. One waiter or waitress can serve many guests and no Special service equipment is necessary. 3. It does not require highly trained technical staff that demands for higher pay. French service : French service ,which is the most elaborate of the table service method ,involves preparing the guests food in kitchen arranging it on silver salvers which are then brought in to the dinning room and placed on a small cart called a guerdon .on this guerdon is small heater called a reached ,used for heating or flaming the guests food ,which is then server salves on to the guest’s plate and placed in front of the guests? A guerdon or flambé trolley is a small mobile trolley that be placed alongside the guests table .It consists of one or two burners a gas cylinder and a work and storage space for plates and cooking equipments. Using this trolley, the food is flambéed at the guest’s table. Only skilled and well rained waiters are allowed to handle this service as there is the risk of spoiling food by overcooking it, and of the flame causing a fire in the premises. Russian service: The Russian style of service illustrates the food service method commonly referred to as silver service, the food is prepared portioned in the kitchen and placed on to silver service which is then taken in to the restaurant. A dinner plate is placed in front of the guest and the food served on the guest’s plate. English service: English service, which is the least common of all the table service methods described and is usually only used for private functions. The food is prepared in the kitchen, but not portioned; instead the complete joint of meat, for example a whole turkey, is presented to the guests before curving. The host or one of the service personnel then carves and portions the meat and places it on to a plate with the vegetables and plate is then placed in front of the guest.
These are the four main traditional methods of table service, although variations do of course occur within the different styles. Service carts, for example, are not used exclusively in the French style of service; they may be used in a number of the other service styles, although not perhaps to the same extent. Some of the following food service methods are also, in the strict sense of the word, table service, but they have been included here by the titles under which they are more commonly known, as within these following service methods different types of table of table service may be used. Banquet Service Banquet Service is usually associated with large hotels although today many food service operations are employing this type food service as a profitable sideline, for example hospitals, colleges and universities and small restaurants. The variety of table arrangements used in banqueting service are numerous, using either round, square, rectangular and other interlocking-shaped tables, if there is a top table on which sit the host and the most important guests these table is usually served first. The number of people that may be catered for in banqueting service can be as small as six to eight for a private dinner party, to a large convention of several thousand people. The food served to the customer may either be pre-plated in the kitchen (American service) or portioned on to the plates in front of customers (Russian service). A further service method is to use on of these types of service for the meat or fish main course and to allow customers to help themselves to the vegetables and accompaniments placed on the table in service dishes with the necessary serving equipment. The advantages of food service method are that the number to be catered for is known well in advance, and a set menu for set price is established. This enables the service of large numbers of people to be undertaken by a comparatively small number of service personnel, usually one waiter serving between ten and twelve customers. Room and lounge service Room service is a method of food service which, like banqueting, is most commonly associated with the large hotels although some motels and smaller hotels to do also offer degree of room service .Today however, even in the larger hotels it is not a method of service that is as common as it was in former years. From the customers point of view, hotel guest do not usually choose to eat their meals in their rooms they prefer either to use the hotels restaurant facilities, or to dine outside the hotel .The high cost of providing a floor service includes the basic problem of a fluctuating demand with the need to have staff always available to provide the service, the lifts to transport the food from the kitchen, as well as the need for trolleys table tray, heating plates etc. Today, the provision of lounge service is almost exclusively confined to up market hotels and to resort â€“type establishment .With many of the larger middle market hotels offering day long coffee shop service ,they need for hotels to offer food and beverage refreshments in the lounge areas has been reduced .Like room service ,the provision of lounge is highly labor intensive ,distance from the production area may be considerable , and demand uptake by the customer can fluctuate greatly .
Service techniques Serving of food with one hand This service technique is used only for platter service and involves the so-called long grip. In the long grip, the utensils are held in the right hand. Hold the spoon between the index and middle fingers and the fork between the index finger and the thumb. The curves of the spoon and fork should align. Gently slide the spoon under the item to be served, so that it is held between the fork and spoon. Remove your index finger, apply light pressure to the fork, and lift. Serving of food with both hands This technique is used when working at a side table or a buffet. When serving with both hands, hold the spoon in your fight hand and the fork in your left hand. If the food is prepared in a sauce, always scrape the bottom of the spoon with the fork, to prevent drips and to keep the plate you are preparing clean and neat. Arranging food on the plates To the uninitiated, it might seem very simply to arrange food nicely on a plate. Actually, in a refined service, food is arranged according to particular rules that are followed the world over. Meat is always placed at the lower part of the plate. Sauces are served separately in a sauce boat, or they are served to the left of the meat or fish. When a dish is cooked in a sauce, such as a curry or stews, the sauce is served over the meat. Compound, or flavored, butters, such as dhoti butter or herb butter, are placed directly on the meat. Side dishes are arranged to achieve color harmony. A piece of cake or pie should be served with the point facing toward the guest. Plates with a logo or other graphic decoration should be arranged so that the decoration is placed in front of the guest. Plates should never appear overloaded; the rims must always be free of food and without drip smears. Hot food is always served on hot plates; cold food, on cold plates. Waiter Waiting staff, wait staff, or wait staff are those who work at a restaurant or a bar attending customers-supplying them with food and drink as requested promptly and pleasantly. The waiter is popularly know as a steward or commis-de-rang. A female who waits on tables is often called a waitress. The gender-neutral server and collection wait staff can also be used. Some people prefer to use gender- neutral language, using waiter indiscriminately for males and females, waitperson, server, or waiter. Serving drink and food, and cleaning up before, during and after servings in a restaurant. He must have knowledge of proper rules of etiquette in order to furnish working service in either a formal or informal sitting. Other task of a waiter includes reports to senior captain\captain to receive necessary instruction for the shift and for any menu changes. Personal hygiene and appearance All members of the staff should be well-groomed and clean at times, as this gives them a sense of well being and confidence to do their job efficiently.
The hands of the waiting staff should be given special attention, as they are constantly under the scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with one’s hair and face should be avoided. Chewing gum should be avoided in all public areas of the hotel. Minimum jeweler should be worn by the service staff. A wrist watch, finger ring and plain earring (for girls only) should be permitted. If an employee has a skin problem, a doctor should be consulted immediately. Uniform should be clean and well-pressed. Shoes should be properly polished and wellfitting. General Rules to Be Observed While Serving 1. Women are usually served first. If it is as honorary dinner, of course, the guest of honor is served first. Otherwise, age and status of the guest determine the sequence, with older or more distinguished guests served first. The host is always served after his or her guests. When children are present at the table, serve them as quickly as possible to maintain peace. 2. Place and remove all food from the left of the guest. 3. Place and remove all beverages, including water, from the right of the guest. 4. Use the left hand to place and remove dishes when working at the left side of the guest and the right hand when working side of the guest. This will provide free arm action for the server and avoids the danger of bumping against the guest’s arm. 5. Place each dish on the table with the four fingers of the hand under the lower edge and the thumb on the upper edge. RESTAURANT OPERATING EQUIPMENTS CONTENTS 0. Aims and objectives 1. Introduction 2. Service Equipments 3. Glassware 4. Chinaware 5. Tableware 6. Table and Chairs 7. Side station / Dummy Waiter 8. Trolleys 9. Linen 10. Table cloths 11. Slip cloths or Naperones 12. Napkins or Serviettes 13. Buffet cloths 14. Trolley cloths and side board cloths 15. Waiter’s cloths or service cloths 16. Equipment Handling 17. Measures to Avoid Breakages 18. Do’s and don’t of equipment handling 19. Sanitation standards in handling service equipment
20. Let us sum Up 21. Lesson end activity 22. Key words 23. Questions for discussion ORDER OF SERVICE MEAL Breakfast Many customers at the breakfast hour are in hurry .now a days, bed tea become is very famous business people. A positive and cheerful attitude displayed from the server in combination with prompt and efficient service might help to normalize in most situations 1 .when afresh fruit or fruit juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast and coffee. 2. When customers order a combination of cooked food, toast and coffee, they may ask to have the whole order served at once. Place the fruit dish, set on an underline, in the center of the cover, the plate of toast at the left of the forks, and the coffee at the right of the teaspoons. 3. When the breakfast order includes a cereal and a hot dish, the service procedure may be as follows: A. places the fruit course in the center of the cover. B. removes the fruit course. C. places the breakfast plate of eggs, meat, or other hot food in the center of the cover. Place the plate of toast at the left of the forks. Place the coffee service at the right of the spoons. D. removes the breakfast plate and the bread plate. E. place the finger bowl filled one-third full of warm water. At time the finger bowl is placed after the fruit course, when fruits which may soil the fingers have been served. F. place the sales cheek, face down, at the right of the cover or present it on clean change tray. The following are some of the basic types of breakfast: 1. continental breakfast 2. English breakfast 3. American breakfast Continental breakfast Continental breakfast is an institutional meal plan based on lighter Mediterranean breakfast traditions. It is a light meal to satisfy breakfaster until lunch. A typical continental breakfast consists of the following: juice mango juice, pineapple juice, tomato juice, orange juice or grapefruit juice bread toast (white bread\ brown bread) rolls, croissant, brioche, muffins,
doughnuts, Danish pastry served with preserves, jam, and honey, marmalade, and butter beverage hot beverages such as tea or coffee. On the other hand, if the gust exclusively takes tea alone then it is know as the simple. The current trend in the continental breakfast menu includes a wide variety of choice of food items as detailed below: Juice Mango, pineapple, orange, apple fresh, stewed fruit, strawberries, lychees, water-melon, grapefruit,Cereals cornflakes, weetabix, special k, alpen, muesli, bran flakes, rice crispies, porridge. Yoghurts natural or fruit, regular or low fat. Eggs fried, poached, scrambled, boiled, plain or savory filled omelette, ggs benedict. Meats bacon in various styles, various sausages, Potatoes and vegetables hash browns, sauté potatoes, home fries, mushrooms, baked beans fresh or frilled tomato.Pancakes and waffes Regular pancakes or waffles, with maple syrup or other topping, blueberry pancakes, Cold buffet hams, tongue, chicken, smoked cold meats,Bread items: Toast , rolls, croissants, brioches, crisp breads, plain sliced white or brown bread, Danish pastries, American muffins, English muffins, spiced scones, tea cakes. Preserves Jams, marmalade, honey Beverages Tea, Coffee(including decaffeinated), chocolate, beverages, milk, mineral waters ,The Continental breakfast concept is not limited to Europe, as evidence by the numerous hotel chains that offer this service worldwide. English Breakfast or Full Breakfast Somerset Maugham once said, “The only way to eat well in English is to have breakfast three times a day”. An English breakfast is an elaborate breakfast quite substantial in size and variety. The traditional English breakfast comprises of ten courses. Juice Chilled fruite juices-Pineapple, Orange, Apple, and Grapefruit. Stewed Fruits: Apples, Prunes, Figs, Pears etc. ate cut into small pieces and cooked in sugar syrup flavoured with clove cinnamon. Conclusion Food & Beverage service is a never center for any class of hotel which gives the important impression to the guest regarding the hotel as well as service and facilities. In Bangladesh Food & Beverage service always dominate other department in to hotel but this domination for positive sense and welcome revenue for other department. This outlet among the others especially in the 5 star standard hotels Bibliography
Davis, B and Lookwood, A and stone, s (2005) Food & Beverage Management, Elsevier, a division of reed Elesever India Private Limited. Axler,B. H. Food service: A Managerial Approach. Lexington MA: DC Heath. Census vend inform .