The Importance of a Well Organized Kitchen in Hospitality Management

hotel kitchen setting

Education in culinary arts enables future Hospitality Specialists to learn the importance of proper hotel kitchen settings in order to run a successful business in hospitality. Proper hotel kitchen setting is an important subject that is covered within the culinary arts programs and is significant to the hotel business since it has certain characteristics that differ from those of classic restaurant kitchens.

The basic difference between hotel kitchens and classic restaurant kitchens is primarily in the volume and variety of production. In the traditional restaurant setting, a la carte menu items are exclusive. However, a la carte cuisine is just a basic feature in a hotel’s restaurant. Other important features are the breakfast and banquet kitchens. Banquet cuisine entails a variety of production for many different events whether it is a reception with canapés comprised of hot and cold buffets, or standing receptions with major buffets, set menus, etc.

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Organization and Management In The Hotel

Catering as a business activity

Hospitality Training classes

Hospitality is in the field of social services.

It differs from other services because it provides catering services such as foods, drinks, and accommodations.

Highly trained and educated professionals in the field of Culinary arts affect the GDP of the country. In underdeveloped areas, catering acts as a tool for economic development, stimulates the production of public services such as transport and trade, and allows for the evaluation of natural resources. Continue reading

The Concepts of Hospitality in Restaurants

hospitality managment

Prior to enrolling into hospitality classes, regardless on which culinary arts college you decide to sign up for, you need to understand the concept of Hospitality. Hospitality is an integral part of the catering business, and is also essential to the existence and development of tourism.

Hospitality as an economic activity involves selling food and drinks as well as renting a furnished room for the night.

The working areas in the restaurants are separated into two sections: production and service. The production area is determined by the capacity of equipment and the kitchen area is measured by the number of servings.

Food and drinks are served in areas that are equipped for that purpose. The basic elements for serving food as well as drinks are tables and chairs. The capacity of a facility to serve food and drinks is measured by the number of tables and chairs.

When it comes to the catering business, or any sector that provides food and beverages, there are many terms that are used interchangeably with the word, restaurant. Therefore, it is not uncommon to hear about the existence of fast food, self- service, home cooking restaurants, etc. The catering business is distinguished by the technical and technological elements of the equipment, as well as the organizational and personnel staffing.
Hospitality is constantly under the influence of general social development; therefore, it undergoes stages of development, improvement and promotional activities. There are processes of specialization, related to the activity, that can significantly affect the type of bid or market niche they are a part of.

The classic restaurants are intended for the widest range of users as opposed to specialized restaurants which are characterized by a selective approach to portfolio deals that requires certain types of ingredients and preparation methods. Specialized restaurants are very diverse and include untraditional, national, seafood, vegetarian, etc. There is another type of restaurant that consists of consumer categories which are divided into family and business.

The hours of operations are the final category that restaurants are separated by. Restaurants can be divided into evening, day and weekend restaurants.