Eureka! Institutional Repository

This thesis was carried out to examine and present the food industry (Food & Beverage) in Luxury hotels, in terms of content as well as human resources surrounding it. We designed the areas of activity of F & B Management and the organization of this section. We also mention the relevant, which participating in the management of F & B and their influence on it. Additionally, we have emphasized the design of aims to create goals in F & B as well as their modes of action to achieve them. We presented examples of the composition and culinary management (menu), and the costing of materials and pricing. All the above summarized a number of conclusions and findings, thus giving a complete conclusion of the functioning of the food supply. This project lets through authoritative sources and results to present to the general public but even in business the modern form of gastronomy and ways of organization and management on it.