The English abbreviation of Catering Department

The abbreviation of the Food & Beverage Department is F&B, which refers to one of the departments in the hotel. The relevant knowledge of catering culture is as follows:

1. Catering culture refers to the sum of values, behaviors and customs formed around food and catering during the development process of human beings. It is not only a personal consumption behavior of people, but also a personal lifestyle.

2. In catering culture, frugality is a traditional virtue. However, with the development of society and the enrichment of material life, some people's frugal ideas have changed greatly and they have begun to pursue luxury and waste. For example, some people may pay exorbitant prices for rare and wild foods, viewing their consumption as a symbol of status, status, and privilege.

3. In addition to frugality and luxury, catering culture also includes many other aspects. For example, the cooking skills and taste of food, the catering characteristics of different regions and ethnic groups, as well as people's etiquette, behavior and traditional customs in catering, etc.

4. In the development process of catering culture, many vocabulary and expressions related to catering have also been formed. For example, the term "foodie" is often used to describe someone who has a strong interest in food, while "foodie" refers to an expert with high appreciation and expertise in cooking and dining.

5. Catering culture is a rich and colorful cultural phenomenon, which involves all aspects of human life and is an indispensable part of people's lives.

Different regions and ethnic groups in catering culture have various catering characteristics. Here are some examples:

1. Sichuan cuisine is a classic cuisine in Sichuan, with spicy, spicy and sour flavors. Spicy and other flavors are the main ones, with strong local characteristics. Representative dishes include boiled fish, spicy hotpot, hot pot, etc. Chili pepper is one of the commonly used seasonings in Sichuan cuisine, which gives Sichuan cuisine a unique spicy taste.

2. Cantonese cuisine is a traditional cuisine in Guangdong, famous for its lightness, deliciousness, fineness and variety. Representative dishes include roast pork, Buddha jumping over the wall, plain-cut chicken, etc. Inheriting the Central Plains food style advocated by Confucius that "you never tire of fine food and never tire of fine food", Cantonese cuisine is more complex and delicate in cooking.

3. Shandong cuisine is a classic cuisine in Shandong, famous for its fresh, rich and authentic flavor. Representative dishes include braised pork, stir-fried kidney, sweet and sour carp, etc. It is one of the four earliest cuisines in China. It originated from the cooking culture of the Yellow River Basin and is an important part of Chinese food culture.

4. Jiangsu Cuisine: Traditional cuisine in Jiangsu region, famous for its light, sweet, fresh and delicate cuisine. Representative dishes include squirrel mandarin fish, crab meat dumplings, sweet and sour pork ribs, etc. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of “Southern Food”. Jiangsu cuisine is good at stewing, stewing, steaming, and stir-frying, and attaches great importance to soup preparation.

5. Hunan cuisine is a classic cuisine in Hunan, famous for its spicy, cured and smoky flavors. Representative dishes include fish head with chopped pepper, stir-fried dried tofu with bacon, stinky tofu, etc. Hunan cuisine is carefully prepared, uses a wide range of ingredients, has varied tastes, and has a wide variety of dishes.