Culinary has never been more important in a hotel, as a point of differentiation and also as an additional revenue stream, attracting clientele who aren’t staying at the hotel as a guest.
Culinary encompasses all the tasks involved with preparing, cooking and presenting food; whether it’s for an a la carte menu, degustation, room service, event, buffet or high tea.
Culinary personnel are often responsible for:
- Menu planning and development
- Recipe creation
- Food and supply ordering
- Food preparation
- Maintaining quality assurance
- Coordination of kitchen staff