The food production department, commonly called the Kitchen department, involves the preparation of food, while the delivery is done by the F&B department. The food production department consists of the main kitchen (hot & cold), banquet kitchen, soup section, pantry section, pastry section, baking & confectionery.

What are the departments in kitchen?

Hotel Kitchen Sections & Planning

• HOTEL KITCHEN LAYOUT.
• BASIC HOTEL KITCHEN LAYOUT – A SAMPLE.
• PREPARATION AREA section of hotel kitchen -THE MAIN KITCHEN :
• SAUCE section of hotel kitchen :
• ROAST section of hotel kitchen :
• FISH section of hotel kitchen :
• GARDE MANGER / LARDER / COLD KITCHEN :

How many types of kitchen are there?

How many types of kitchens are there? There are at least 6 different types of kitchens: one wall, L shape, U shape, galley, peninsula, and island. There are some other, lesser-known kitchen layouts, but these 6 are the most common.

What is the role of the kitchen in a hotel?

The role of the Food Production or Kitchen department is to prepare food for the guest. The guests who are staying in the hotel rooms and also for those who are walk-in guests and comes to the restaurants to enjoy meals. The Hotel Food production and sub-departments of the hotel kitchen is headed by Executive Chef.

What are the sub departments of hotel kitchen?

The food here is prepared for Coffee Shop, Room Service, & Snacks for Bar. The main kitchen has further sub-sections such as Indian Kitchen, Continental Kitchen, South Indian Section, Tandoor. Pantry – Most of the orders from the pantry section, such as tea/coffee, sandwiches, salads, raitas, etc. are serviced.

Who is in charge of the hotel kitchen?

The Hotel Food production and sub-departments of the hotel kitchen is headed by Executive Chef. Main Kitchen: This is the large kitchen area where food is prepared for different restaurants or F&B service outlets.

Where does the word kitchen come from in hotel management?

The word kitchen comes from the French word “Cousin”, which means art of cooking or food preparation in the kitchen. In modern hotel management cuisine refers to the art of cooking and style of service. Kitchen is the central point of activities in all restaurants and hotels where food is prepared.