Outlets of food and beverage department

Restaurant is a public place where meals and drinks can be bought and consumed simultaneously. Restaurant in a hotel can be found in different cuising and service style. the restaurant dining with attach kitchen is fully eqipped with cutlery, crockery, glassware. holloware,linen and other appointment.Speciality restaurant not only provide excellent food and beverage service but also offer high standardeqipment, food decor and other amenities for customer's satisfaction.
Bar is a place where beverage are prepared and serve to the customer. It is a selling point and comsumption area in liscened permises to generate revenue in hospitality industry. It provides alcoholic and non alcoholic beverages to the customers.
Bouquet is special function organized for professional, social or state occassion. Bouqueting is the for those function and is different from the usual service offered in restaurant. normally such function are organized when the number of people involved are 15 or more. It is concerned with the various function that usually intened to generate maximum revenue from the sales of space, food, beverage and particular function. in the large firstclass hotel, all event takes place within the bouqueting halls and conference halls that are under the administrative control of F$B department in a large hotel. In small hotels these function normally take place in room set aside for the this purpose.