Maintain hospitality industry knowledge
Kitchen/Catering department
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| Kitchen/Catering department Kitchen operations in hospitality establishments prepare and serve food to the restaurants, bistros, cafeterias and other outlets within a property. They also prepare room service food, banquets, functions and may provide onsite and offsite catering The kitchen prepares food for guests and staff. Food prepared is mainly consumed on the premises but maybe consumed off the premises where takeaway facilities are in place. The one property may have many kitchens, with one kitchen being nominated as its main kitchen – smaller kitchens may service smaller rooms such as function rooms, bistros or breakfast rooms. The style and type of food prepared can vary enormously – even within the one establishment the same kitchen may service a fine dining facility, a family bistro, public bar counter lunches as well as snacks, room service and a range of takeaway food. The kitchen will be open during the trading hours of the outlets it services, with additional hours worked as special functions dictate some kitchens will be open 24 hours-a-day, seven days per week. Element 1: Seek information on the hospitality industry 22 © ASEAN 2012 Trainee Manual Maintain hospitality industry knowledge Basic duties include Ordering of food from suppliers Storing of food according to its individual requirements – using dry goods store, refrigeration and/or freezers Preparing food – ready for cooking/further processing Cooking food – according to the requirements of individual menu items Plating of food – placing of food onto plates to the standards, and in the quantities, required by the venue. Kitchens also incorporate a pot wash and dishwashing area Menu items are expected to be well presented, and align with cost control and portion control requirements for the service area/venue. Safe food handling practices are expected to be implemented at all times. Front Office Front Office is also referred to as Reception. Front Office tasks include Taking guest reservations – processing requests for bookings face-to-face, via telephone, through email, from the fax, and/or from agents processing changes to bookings and cancellations Checking guests in and out – welcoming guests on arrival farewelling them and settling accounts on their departure and Organising portering services – arranging for guest luggage to betaken to or brought down from the rooms (and stored, where necessary) Giving information to guests on internal and external products, services and options – performing concierge functions Processing correspondence and messages – receiving and distributing mail, faxes, emails, messages delivered in person, flowers, tickets Preparing guest accounts – ensuring all items are charged for at the correct price, and ensuring any deposits are deducted Auditing/cashiering role – reconciling accounts, accepting payment for accounts, exchanging foreign currency (where applicable) and travellers cheques performing Night Auditor functions on a daily basis. Download 2.68 Mb. Share with your friends:
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