THE FOOD AND BEVERAGE DEPARTMENT
Most hotels have got some kind of food and beverage department. It includes a kitchen, a pantry, dining-halls, bars and cocktail lounges. If the hotel's kitchen has gained a reputation, it may increase the hotel's business. A hotel restaurant may serve individuals or groups. When a restaurant serves individuals it usually offers a la carte menus. When a hotel restaurant serves groups it provides table d'hote menus. A hotel restaurant may prepare light meals, such as a continental breakfast. A continental breakfast includes juice, rolls, butter, jam and tea or coffee. A hotel restaurant may prepare a full English breakfast. It is a meal of juice, cereals, bacon and eggs, toast and marmalade, tea or coffee. The rate, when the hotels offer accommodation and breakfast, has got the name of «bed & breakfast». A hotel restaurant may prepare both breakfast and one full meal: lunch or dinner. The rate, when the hotels offer accommodation, breakfast and one full meal, has got the name of «half board». A hotel restaurant may prepare breakfast, full lunch and full dinner. The rate, when the hotels offer accommodation and three meals, has got the name of «full board». A hotel restaurant may also serve bmnch and linner. Bmnch is late breakfast or early lunch. Linner is late lunch or early dinner. The terms «brunch» and «linner» have recently appeared. «Brunch» is made up of two words «breakfast» and «lunch» while «linner» is mtade up of «lunch» and «dinner. The food and beverage department is in charge of room service, too. When the hotel guests want to have their food and beverages in their rooms, the hotel provides this service.
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