Restaurant And Bar - Top Private University in Kolkata

Restaurant and Bar Reception

Description: It is positioned at the entrance of the restaurants/Bar, used by the hostess or the reception head waiter to receive guest and escorts them towards bar counter or restaurants.

BAR

Description: Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc.

Training Restaurant

Description: Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc.

Equipment Name: Glass Washing Machine

Description: It is a machine for cleaning glassware automatically. Unlike manual glass washing, which relies largely on physical scrubbing to remove soiling, the mechanical glass washer cleans by spraying hot water. Manual cleaning of glasses are always a very difficult task, we may not be able to clean the glasses properly. The glass washing machine helps us in so many ways like nicely cleaned and spotless glassware always gives an eye appealing and attractive looks.

Equipment Name: Gueridon Trolley

Description: This trolley is meant to perform various styles of services like carving. Flambéing, cooking salad preparation and all. In this style of service, dishes are prepared, carved, dressed or flambéed on the Guéridon trolley in the presence of the customers near to their table. It has various equipments attached with it(i.e. Flare lamp, gas stove, Chafing dish, suzette pan, carving board etc) which helps the f&b personnel to exhibit their culinary, carving and service skills

Equipment Name: ICE Cube Machine

Description: This is a stand-alone appliance for making ice on a large scale. The ice generator is the part of the ice machine that actually produces the ice. This ice machine only requires a power supply and the water supply. It is having a dispenser along with it. It fits under the bar counter. It helps our students in during the practical of bar.

Equipment Name: Plate Warmer 50 Plate Capacity

Description: It keeps the restaurant’s plate warm. It is very essential equipment of the restaurant. Hot plates help to keep the food hot. If you put hot food onto a cold plate, the plate will lower the temperature of the food immediately. It is electric operated machine on which we can put number of plates at a time under a controlled or desired temperature. It leads us towards the customer satisfaction.

Equipment Name: Under counter Refrigerator

Description: This works same like the normal refrigerator. It Increases the work flow of a bar man because it is situated just under the bar counter where we can keep all the ingredients which is required during the operation. Refrigeration is an essential food storage technique all across the world. This helps us in preserving f&b items. This maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5֯ c and here this does the same. Now a day it is very essential at every place.