Design food & Baverage
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Food production department is a operational department of hotel , located in back of the house , where varieties of food items are prepared ,processed , cooked and served . Different cuisines are prepared and served in specific area . Food production follows a several steps . It commences with purchasing , selection of material , storing and processing. Food production department is very important department of hotel and also important source of Revenue earning. Huge amount of income is generated by this department and this department is lead by Executive chef with team of chef.

The commercial kitchen is Responsible for production of right quantity and quality of food by following cost - control procedures without compromising on quality.



 ORGANIZATION CHART OF KITCHEN 



                              Executive chef

                                         |

                              Executive sous chef

                                          |

  1. Larder/Garde manger 
  2. saucier,Rotisserie,Grillandin,poissonaire
  3. Entremetier ,potager, legumer
  4. Patisserie (pastry and Bakery) 

SECONDARY PLANNING CONSIDERATION



  1. Types of menu
  2. Type of meals 
  3. customer expected
  4. Food service offered
  5. Number of course to be served.

 

Also several other factors needed to be planned like , changing rooms , rest room ,staff dining area , office , location of different equipment, central kitchen and cold kitchen

 

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