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Extra info for CTH Food and Beverage Operations
The food cosst is calculated d as: £10 0,200/£30,10 00 × 100 = 34% 3 In most larg ge hotels wherre there are se everal food ou utlets they nee ed to separate the food costt to accurately id dentify the foo od expenditure e in each area. The internal requisitioning g system assissts in keeping tracck of food conssumption for each e outlet.
Support centre A support centre is a department that supports revenue generating areas, such as the kitchen and stores. Revenue centre A revenue centre is a department that generates revenue or sales directly, such as the restaurant or bar. Another way of thinking about it is any area that has a point of sale register or till. Revenue centre Restaurant Coffee shop Bar Lounge C&B ? Front of house Back of house Kitchen Stores Purchasing Dispense Bar Stewarding ? 12: Hotel department matrix A C T I V I T Y 7 1 0 m i n u t e s Which other departments may fall into the areas with a question mark?
Apart from cruise lines the main characteristics of at sea dining is that it is normally for large quantities in a short period of time. Food production areas can be limited. Air Meals provided on airlines can range from purchased snacks on budget airlines or gourmet set menus for first-class passengers on major operators. Most airlines feature a fixed, set menu served on a tray from an on-board trolley. The food is mass produced and prepared off-site and reheated on board the aircraft. The on-board catering is normally contracted out to a specialist caterer.