Abstract:
A hotel may be described as a location where a genuine traveler can obtain food and lodging if he or she is in a financial position to pay for it and is in a fit state to receive it (According to British Act 1931). The word hotel may be defined as a hospitality service which major goal is to offer lodging and meals to those who are financially, intellectually, and physically capable of receiving it. Other properties in the hospitality industry include lodges, guest houses, rest houses, restaurants, hotels, motels, resorts, inns, and so on. However, the notion of a hotel is only considered when all of these activities are combined. This truly refers to meeting the guest's entire expectations and demands. There are several divisions in a hotel, and one of them is Food & Beverage. F&B is a venue where guests come for information and service during their stay, as well as food taste and food quality judgment. It is the department that creates the first and last impressions, as well as the nerve core of a hotel's visitor activities. The Food & Beverage department's job description includes welcoming visitors, taking orders, serving cuisine, receiving feedback on the food, and acting as a constant source of information for guests during their stay at the hotel. The service provided by F&B People accounts for the majority of the hotel's impression.
