A hotel might or might not run a restaurant but the importance of the kitchen cannot be ruled out. It is now customary for hotels the world around of three-star status and above to offer a complimentary buffet breakfast. Even otherwise, a hotel kitchen has to cater to the room service orders round the clock. Cleanliness, hygiene, innovation in cuisine, and good cooking should be mandatory aspects of a hotel kitchen. Any extra improvements in the kitchen reflect on the overall service of the hotel. Hotel kitchens must employ chefs who are good at preparing the local cuisine. Any expertise with international cuisine is an added advantage.
- Hotel managers should go a step further than others in the hospitality industry by establishing energy-efficient kitchens. Take professional help for this.
- Establish a schedule in the kitchen where the staff themselves monitor energy consumption, switching on appliances only when required, cutting down time of or holding periods for the food at high temperatures, etc.
- Have regular review of kitchen functioning every month in order to promote good practices.
- Provide regular training sessions – particularly for the use of new appliances – for the kitchen staff and encourage cleanliness, hygiene and faster service.
More steps in the full edition of the BSC Toolkit for Hotel.