Food production is a major department in the hospitality industry in which candidates can excel by learning various aspects of food production such as preparation techniques, cooking methods, kitchen management, food cost control, etc. The chef is the backbone of the food and beverage department. The professional has the responsibility of preparing food for all specialty restaurants along with performing some other duties such as deciding the menu, maintaining the quality of food, supervising the kitchen, and so on.

The food and beverage service is part of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The members of the F&B Services team are required to perform a wide range of tasks which include preparation for service, greeting the guests, taking their orders, settling the bills, and performing various other tasks after the guests leave.

Housekeeping means performing all the duties towards cleaning, maintaining orderliness, and running a house or a business property. In case of hotels, the housekeeping duties involve maintaining the hotel to the best possible state in terms of cleanliness, and keeping it at highly desirable ambience.

It is the one of the many departments of the hotel business which directly interacts with the customers when they first arrive at the hotel. The staff of this department is very visible to the guests. Front office staff handles the transactions between the hotel and its guests. The staff receives the guests, handles their requests, and strikes the first impression about the hotel into their minds.