Greeting seating presenting menu to the guest

Greeting seating presenting menu to the guest

https://youtu.be/tM-t_3UQ0Lw

My YouTube Channel:

https://www.youtube.com/channel/UCtEmIqoo7SW9iqEG1nM1s6w

How to take orders in a Restaurant

Check out this new YouTube video Channel "FnB Classes" for hospitality students as well as the entry-level F&B Staff


https://youtu.be/QrQ5ZINSUoQ

Heritage Food Diary

Hello Friends,

Enjoy this Royal Potato Curry

Heritage Food Diary

Hello Friends.


Check this 100 years old royal recipe of "Chandrakala Sweet".

Palak Ke Gatte by Heritage Food Diary

Dear All,

Check out the new Royal Recipe of "Palak Ke Gatte" by Heritage Food Diary/

HERITAGE FOOD DIARY

Check the decades-old royal recipes on HERITAGE FOOD DIARY. Keep visiting the blog for further updates.

HERITAGE FOOD DIARY

Facility Planning - Principles of Kitchen Design

•The kitchen is the heart of any foodservice business.

•Like a human heart, its job is to pump and circulate life, in the form of food, through the rest of the operation. Therefore, kitchen placement affects the quality of the food, the number of people who can dine at any particular time of day, the roles and workload of the kitchen employees and servers, utility costs, and even the atmosphere of the front-of-house space.

Design refers to overall space planning; it defines the size, shape, style, and decoration of space and equipment in the kitchen.

Layout is the detailed arrangement of the kitchen floor and workspace—where each piece of equipment will be located and where each workstation will be.

Work center is an area in which workers perform a specific task, such as tossing salads or garnishing plates. When several work centers are grouped together by nature of the work being done, the whole area is referred to as a  work section. Eg: cooking section, baking section, etc.