Food & Beverage Production

Food and beverage department is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other related needs, from guests staying or not staying in the hotel and managed commercially and professionally.

Food and beverage department is a department that is absolutely necessary in the supply and service of food and beverages in their duty food and beverage department is divided into two
parts depend on each other and need to cooperate closely.
Two (2) sections are:
1. Food and beverage front (front service)
That is the part that directly relate to guests, consisting of a bar, restaurant, banquet and room service.
2. Food and beverage rear (back service)
 That is the part that does not directly relate to guests having to go through an intermediary waitress, consisting of kitchen, stewarding.
Food and beverage department objectives by Sukarno and Pendit (1998: 5) is:
1. Selling food and drink as much as possible with suitable prices.
2. To provide the best service to guests so that guests feel satisfied. This concerns the quality of service quality of the food and drinks, the attitude of the employees, the room decor and atmosphere around, the equipment used and sanitation.
3. Getting the maximum profit and to sustainability.

Food and beverage products to manage food ranging from appetizers to desserts.
Below is the definition of appetizers to desserts


1. Appetizer (appetizers)

Appetizer, in terms of Indonesian ie 'entrees'. While the term French call Hors d'oeuvre (starter). Appetizer is an appetizer before the main course (main course) were presented with the purpose of appetite or appetite. Another source gives the following definitions: Appetizer is a conductor for the main course, as an appetizer for unappetizing meal because it was a small portion with a sour taste, salty or spicy.

Appetizer should have a good taste (tastefull), lightweight (ligth), refreshing (usually slightly sour taste to stimulate the appetite), small (Biet size, finger food), and presented with an attractive appearance. Appetizer can be either a hot dish (canape, fritters, soup) or cold (salads, Chilled Fruit Cocktail, Shrimp Cocktail), and sometimes spicy taste.
Appetizer dish should be served with excellence, covering the taste, aroma, appearance, and compatibility with a serving tool in order to excite the taste buds and give the impression that the dishes that will be served afterwards will be better again.

chefs salad Smoked Chicken

Chef Salad
 To get the chef salad recipes can be found at


2. Soup
Liquid food made from boiled meat, chicken, or in vegetables and contain many nutrients and served as an appetizer, snack or as a supplement staple foods.

Soup / soup function as:
Appetizing meal: taste to be delicious, attractive appearance and high nutritional value
The soup was served after the appetizer (cold entrée) or before the entrée
At a luncheon to counteract the sharp taste of the appetizer to meet / before the next course
Several kinds of soup can be served as a main dish, especially in the form of nutrient-rich soup like, Hungarian Goulash Soup and Minestrone Soup. Below is an example soup:
                          Golden winter soup
     
  Chicken noodle soup

3. The Main Course
  The main meal (main course) is the staple dish of an arrangement full menu served at lunch time maupundinner, portion size is larger than the appetizer. The food was served consisting of side dishes that accompanied animal potatoes and vegetables.
 The main meal laid out in the dinner plate as a main staple food. The combination of main course with potatoes or vegetables as side dishes must be matched from the taste, color, and material side dishes are served accompanied by sauce or greavynya or frozen sauce called maitre de'hotel arranging side dishes in the middle of the bottom logo plate, while potatoes next right, and vegetables left.