Course code: 421

Course Name: Catering, Food, Beverage and Bar Management

FOOD AND BEVERAGE INDUSTRY VISIT

EXPERIENCE

Submitted To:
Shakawath Hossain
Chief Executive Officer
Unique Hotel and Resort Ltd.

Submitted By:
Md. Tasnimul Islam
Id:70
Section: B
Batch:12th
Department of Tourism and Hospitality Management
University of Dhaka

Date of submission: 10 December,2023

Introduction
On the significant date of November 4, 2023, our class embarked on an enlightening excursion to
Sheraton Dhaka, a distinguished 5-star establishment in Bangladesh's hospitality landscape.
Facilitated by our esteemed course teacher, this invaluable opportunity immersed us in a
comprehensive exploration of the renowned hotel.
Attired in elegant formal clothing, our day commenced at 8:00 in the morning, courtesy of the
university bus. The warm reception upon arrival set a welcoming tone for our visit. In a designated
room, we received an introduction to Sheraton, delving into its rich history since its establishment
in 1937. The presentation highlighted the hotel's motives, goals, and the exceptional services it
offers, providing a holistic overview of the dynamic hospitality industry.
Encouragement and insights into the myriad opportunities within the industry were generously
shared, cultivating excitement and motivation among our class. Key figures within Sheraton,
including the HR head, finance head, senior catering manager, safety security officer, front office
head, and marketing head, were introduced. Each professional graciously shared their invaluable
experiences, delineating their roles and emphasizing crucial qualities such as dedication,
teamwork, honesty, transparency, composure under pressure, loyalty, relationship-building, and
effective leadership.
Armed with newfound knowledge, our class was then divided into four groups to explore various
facets of the hotel, encompassing food and beverage services, banquets, the bar ballroom, and
other integral areas. Sheraton's representatives guided us with utmost hospitality, ensuring a
memorable and insightful experience for each group.
In essence, the visit not only provided a glimpse into the operational intricacies of a renowned
hospitality establishment but also instilled a deeper appreciation for the values and principles that
underpin success in the vibrant food and beverage industry.

Garden Kitchen
Our exploration at Sheraton Dhaka's Garden Restaurant revealed an elegantly transformed
Halloween-themed haven with both outdoor and indoor seating, accommodating 400 people. The
Food and Beverage Manager provided insights into table setting, guest reception, and the
multifaceted nature of F&B management, encompassing seven distinct departments. Emphasis on
personal touches, breakage control measures, and the meticulous art of table setting highlighted
the commitment to seamless dining. The session covered the arrangement of eight cutleries, course
sequences, and efficiency in service through dedicated stations. Understanding menu types,
upselling techniques, and the artistry of recommending dishes showcased the depth of our
educational journey. The Garden Restaurant not only delighted our senses but also revealed the
meticulous orchestration behind impeccable hospitality.
Key Highlights:
Our visit to the restaurant area revealed an enchanting Halloween-themed ambiance, visually
appealing and impeccably clean, setting the stage for a delightful dining experience
Manager's Role:
The restaurant manager played a pivotal role, offering genuine warmth and acquainting us with
the intricacies of dining. From table setups to menu options, including à la carte and buffet, the
manager showcased a comprehensive understanding of the establishment.
Upselling and Service Nuances:
Guided us through the art of upselling, nuances of serving guests, and emphasized maintaining
cleanliness. Special attention to the proper use of glasses, plates, cutlery, spoons, knives, and
insightful reminders on inquiring about guest preferences during the dining experience.
Guest Interaction and Ambiance:
Manager underscored the significance of addressing guests by name, seamlessly incorporating
inquiries about reservations, and explained the meticulous process of assigning tables to preserve
a harmonious ambiance.
Garden Kitchen Setup:
Exploration extended to the enchanting garden kitchen setup, highlighting the meticulous sequence
of service, maintaining distance, and emphasizing hygiene practices, including touchless
procedures. Staff's warm smiles and impeccable behavior enhanced the positive impression.
Preplanning and Side Stations:
Noteworthy preplanning evident in the utilization of side stations showcased the restaurant's
commitment to ensuring a seamless dining experience.
Our visit provided valuable insights into the food and beverage industry intricacies, leaving us
appreciating the dedication and attention to detail that define a truly exceptional dining
establishment.

Ballroom
Our expedition at Sheraton Dhaka's largest ballroom unfolded a grand venue adaptable to diverse
events, hosted by the Banquet Operation Manager. The manager highlighted the dynamic nature
of banquets, distinct from à la carte dining, accommodating social, corporate, and government
events with a capacity for 900 people. Service styles, including Silver, Russian, American,
Guéridon, and French, revealed the precision and artistry underlying F&B service. The ballroom's
adaptability showcased layouts for round tables, theatre-style arrangements, and various setups for
training sessions. Outdoor options included lawn-long or tracer tables. Diverse banquet service
styles, from Buffet to Platter to Plate Silver Service and Guardian Service for VVIP guests,
showcased the ballroom's sophistication. Our exploration unveiled the sheer scale and
choreography behind each banquet, making it an ever-evolving canvas of hospitality excellence at
Sheraton Dhaka.
Key Highlights:
Our ballroom exploration unveiled a space seamlessly marrying opulence with functionality,
proudly claiming the title of the largest in Bangladesh.
Vibrant Energy: Amidst an ongoing CPD program, the ballroom manager served as a gracious
guide, unraveling the intricacies that make this space a focal point of sophistication and versatility.
Universal Adaptability: Insights into the banquet setup revealed its universal adaptability for any
event. The ballroom's daily transformation showcased flexibility tailored to specific needs,
emerging as a dynamic canvas for a diverse tapestry of occasions.
Service Diversity: A diverse array of services, from classic silver and American to the exclusivity
of Guéridon-VVIP service, highlighted the ballroom's hospitality brushstrokes. It transcends being
a space for large-scale events, hosting mass programs, MICE events, and a spectrum of social and
corporate gatherings.
Event Spectrum: Manager detailed a spectrum of events hosted, from weddings and engagements
to corporate activities like seminars, conferences, and exhibitions.
Setup Tailoring: Emphasis on tailoring setups to each event's nature, from round table
arrangements to boardroom setups and unique configurations like U-shape, V-shape, I-share, Holo
Square, played a crucial role in enhancing ambiance.
Intricate Tapestry of Event Management: Our visit wasn't merely spatial exploration; it
showcased meticulous planning to seamlessly accommodate diverse needs, portraying the
ballroom as a symbol of adaptability, sophistication, and versatility—embodying the dynamic food
and beverage industry's essence.

On the Rock
Our Sheraton Dhaka exploration led us to the vibrant "On the Rock" bar, where the Assistant
Restaurant Manager, a mixology virtuoso, curated delightful concoctions in a laid-back ambiance.
The journey through varieties of drinks included beers, spirits, highlighted by captivating whiskey
brands like Johnnie Walker, creatively infused vodka, diverse rum narratives, and unique chapters
of tequila and wines. An engaging demonstration of crafting the perfect margarita transformed the
bar experience into a vivacious journey through a spectrum of flavors and merriment. "On The
Rock" bar at Sheraton Dhaka emerged not just as a venue for drinks but as a delightful adventure
in a glass, making every sip a colorful tale of enjoyment.
Our insightful guide meticulously presented an array of sample bottles, showcasing the eloquence
and variety in wine, spirits, beer, and liqueurs. We delved into the intricate world of brands, each
with its unique story and identity.
Spirits:
Explored an assortment including whiskey, rum, gin, tequila, and vodka. Notably, the Al-bitter
beer's intriguing combination with other brews to craft a lighter hybrid variety left a lasting
impression.
Johnnie Walker's Collection: Highlighting 22 brands, including the esteemed Blue Label, Black
Label, Green Label, Red Label, and the robust Double Black. Discussed the aging process, ranging
from blended experiences of 5-6 years to the sophistication of 12-year single malt whiskies.
Vodka: Explored the evolution from potato-based to innovative fruit-infused varieties.
Rum: Distinguished between light and dark variants, sourced from Akher Gur and sugarcane.
Tequila: Explored golden aged and unaged silver variations, providing a taste of Mexico's rich
heritage.
Wines: Explored diverse classifications including fortified after dinner, sparkling, red, and
aromatized before dinner, exemplified by captivating Vermont. Explored Vermont's three distinct
categories and meticulous craftsmanship involving three types of grapes.
Brandy: Explored traditional grape-based varieties alongside innovative expressions crafted from
apples or cherries.
This journey through the bar area not only expanded our knowledge but also ignited a newfound
appreciation for the craftsmanship and artistry behind the delightful spectrum of beverages in the
Food and Beverage industry.

Banquet Kitchen
Our culinary journey at Sheraton Dhaka led us to the bustling Banquet Kitchen, guided by the
meticulous Banquet Chef. Equipped with head coverings for hygiene, we gained insights into the
comprehensive kitchen overview, detailed event sheets, and the rhythmic dance of culinary
craftsmanship. From receiving banquet orders to the hot production zone, where dishes were
meticulously crafted, our tour showcased the freshness and variety in the salad section. Cooking
well before the event, food tasting with key figures ensured highest standards. Insights into buffet
presentation, temperature management, and waste sustainability highlighted the kitchen's
commitment to excellence. The Banquet Kitchen wasn't just a place of cooking; it was a symphony
of planning, preparation, and presentation, crafting unforgettable culinary experiences at Sheraton
Dhaka.
Culinary Exploration in the Heart of Creativity:
During our visit to the Food and Beverage industry, the focal point of our experience was the
kitchen area. We were graciously welcomed by the head chef, setting the stage for a deep dive into
the intricate world of culinary craftsmanship
Art of Food Preparation:
Amidst the bustling kitchen, the head chef provided insights into the meticulous art of food
preparation. Each ingredient's significance was emphasized, highlighting the precision involved in
serving dishes.
Organized Chaos in Sections:
Different sections dedicated to various courses showcased the organized chaos inherent in a
professional kitchen. This delineation emphasized the specialized expertise required for each
culinary domain.
Hygiene and Operational Focus:
A paramount focus on hygiene permeated every facet of the kitchen's operation. The chef
underscored the importance of teamwork, efficiency, and meticulous planning.
Event Execution and Planning:
The intricate dance of executing an event order, starting three days prior, was unveiled. From
strategic orders like biryani to the meticulous selection of related vegetables a day in advance, the
kitchen operated seamlessly.
Morning Preparations and Artistry:
The event day began with early morning hustle, focusing on hot production, dessert pastries, and
bakery items. The salad section showcased the artistry behind crafting vibrant salads.
Precision in Tasting and Leadership Involvement:
The meticulous process of cooking before production was followed by a detailed food tasting
session involving key personnel, including the executive chef and venue in charge.
Documentation of Planning:
In a unique interlude, the chef presented three papers outlining meticulous planning details. These
papers covered maintaining cooking temperatures, ensuring a display temperature of 65 degrees
Celsius or higher, and effective waste management.
Culinary Symphony and Professionalism:
The culinary symphony reached its crescendo during the elegant buffet presentation. The seamless
transition from preparation to service, guided by meticulous planning, showcased the culinary
team's dedication and professionalism.
Our journey through the kitchen not only deepened our understanding of the culinary process but
also underscored the artistry and discipline integral to the Food and Beverage industry. In an
immersive exploration of the Food and Beverage industry, our visit to the bar area proved
captivating, leaving an indelible mark on our understanding of diverse libations.

Conclusion
During our enlightening visit to Sheraton Dhaka, we delved into the dynamic Food and Beverage
(F&B) sector. Guided by Md. Shakawath Hossain, we explored Sheraton's rich history dating back
to 1937, gaining insights into industry opportunities. Divided into groups, we explored various
facets of the hotel, learning from Sheraton's representatives about qualities crucial for success.
Beyond F&B, our journey extended to exclusive areas like the Presidential Suite. The day
concluded with a group photo, expressing gratitude for the invaluable experience. Thanks to Md.
Shakawath Hossain, our day was not only informative but also filled with enjoyment and lasting
memories.