Why kitchen co- ordinate with other department??? PART-1
COORDINATION OF KITCHEN WITH OTHER DEPARTMENTS As we all know, the kitchen is the heart of the hotel operations; but its mere existence is meaningless if it does not have good people who serve the food and more so when there are no customers who will eat the food. Also, chefs will not be able to cook until they have the ingredients, so it will be right to say that suppliers too are an integral part of kitchen operations. Everyone works as a team and so the coordination of the kitchen with rest of the departments in the hotel or with people outside the hotel is of utmost importance. The people outside the hotel, who directly or indirectly influence the business, are called 'external customers' and the departments inside the hotel are referred to as 'internal customers'. External Customers Usually the executive chef and the executive sous chef deal with the external customers and it is very important for the chefs to keep them happy. We are not only talking about guests...