Heritage Institute Of Hotel & Tourism
Here are the Sub departments of Food Production
- Main Kitchen: This is the large kitchen area where food is prepared for different restaurants or F&B service outlets. 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. The pantry operates 24*7*365 days.
- Bakery & Confectionery: All bakery items like cakes, pastries, chocolates, Muffins are made in this section.
- Butchery: It is a section where all the raw meat supplies such as chicken, mutton, fish, prawns, lobsters, etc are received and cleaned, properly wrapped for further storage.
- Banquet Kitchen: Bulk cooking for function happens in this section.
- Chefs area: Executive chef sits here and a lot of planning takes place inside this area.
- Garde Manager: It is also known as salad house our Factory outlet for salad preparation in bulk. Here cold salads are prepared for Banquet parties and coffee shop buffet.
- Commissary: It is a place or section where we store all the green vegetables in bulk.
- Walkins: Depending upon the size of the hotel there is a minimum of 2/3 walk-in refrigerators. One is kept especially at -18 to store meat.
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Heritage Institute Of Hotel & Tourism
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