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The Food and Beverage (F&B) facilities and services are the key to the success of the Hotel and have to support the marketing. The F&B Division interrelates to all the other divisions of the Hotel hence the logistic has to be well thought. F&B consists of F&B service and preparation. F&B service is headed by the F&B Manager and the food preparation and stewarding is headed by the Executive Chef. The Executive Chef shares with the Human Resources Department the responsibility to operate the staff cafeteria.

To be successful we have to have a good understanding of the market and know the expectations of the Hotel’s potential guests.