Layout of Today's Lecture

• IATA Codes
• International City Code

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 Terms and concepts
 Facilities
 Guest Amenities
 Guest History
 High (Peak) Season
 Low (Off Peak) Season
 Shoulder Season
 Mini bar
 Overbooking
 Point of Sale
 Registration Card
 Pre-register
 FOOD AND BEVERAGES
The activities pertaining to :
• Procurement
• Storing
• Issuing
• Production
• Costing and
• Serving of food and beverages
 FOOD AND BEVERAGES

The largest department of Hotel

Considered the Back bone of Hotel
 FOOD AND BEVERAGES

• PRODUCTION (F&B Preparation)

• SERVICE (F&B Sales & Service)
 FOOD AND BEVERAGES

PRODUCTION (F & B Preparation)

(MAIN KITCHEN)
 Set up of main kitchen
• Continental foods
• Pakistani Kitchen
• Fast Food
• Cold Kitchen
• Chinese Kitchen
• Bakery shop
• Butcher’s Shop
• F&B Stewarding
• Bar
• Airlines counter
 Some Important Concepts
• Garnishing
• Fusion
• Cooking Methods
• Food Costing
• F & B Stewarding
• HACCP
• Force Issue