· To make all the vegetable items ready for next day meal. The vegetable for same day meal had already prepared on one day ahead.
· Commissary is responsible to receive all vegetable and fruit items.
· To make requisition list of vegetable and fruits according to the demand of outlets in a hotel.
· To supply vegetable and fruits inside the department and outside the department according to the requisition.
· To help inside the department if necessary.
· To prepare the amenities for VIP guests.
· Cleaning the foster on a regular interval of time where vegetable and fruit are kept.
To save the cost of hotel, it should prevent the wastage of food material.
A place for complete guide for hotel management students.
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