Food and Beverages Department
Basically, this department is divided into tow sections kitchen and restaurant/bar services. The main functions performed by the department are – presentation of food, preparation and service food and breverages involving kitchen, bat and baker.

Overall incharge of kitchen is known as Chef de Cuisine, the one who supervises and coordinates the work of chef de pras is known as sous-Chef. The incharge of section is called Chef de parties and the one who cooks food is known as cook, the person who is overall incharge of dining hall is called maitre de hotel, captain incharge of part of dining hall is known as Chef de Range, one who serves food is Demi Chef de Range or Steward. Drinks are served by bartender