Hotels and restaurants determine and evaluate menu cost for all menu items on a regular basis to ensure that all menu items are “costed” and priced correctly to maintain the desired food cost. To analyze the “mix” of sales and …
10 Popular Napkin Folding The objective of the napkin folding is to ensure that napkins are set according to standard. Napkin Folding Procedure There are 4 basic ways to fold napkins at the outlets: • The boat style • The …
17 Course of French Classical Menu Here in this article we will discuss detailed 17 Course of French Classical Menu and their servings. 01. HORS D’ OEUVRE The first course of French Classical Menu to be served at a meal …
Hotels provide Employee’s Cafeteria facility to serve a variety of food and beverages that are fresh, wholesome and attractively presented in a pleasant environment. Learn how to define minimum food, beverage, equipment and service requirements for all Trust employee cafeterias. …
How to lay Table Cloth It is a responsibility of Food Servers (Waiter/Waitress) and F&B Runners to insure that a clean and well ironed table cloth is always used in all outlets. The objective of this procedure is to ensure …
All hotels are required to adhere to minimum requirements of hours of operation and menu items for breakfast. Any deviation from this must have the written approval of the Executive Vice President of Operations. Following is a checklist to assist …
Taking Orders in Restaurant The objective of Taking Orders in Restaurant is to ensure that all orders taken in the outlets are clear and contain the correct information. • This procedure will ensure that all guests receive the correct order, and …
Champagne Champagnes are sparkling white wine made in the delimited region of Champagne in France by following the méthode champenoise. The Romans were the first inhabitants who planted vineyards at the Champagne region. The name comes from the Latin campania …
Food and Beverage Service Briefing (Pre-shift) The objective of Food and Beverage Service Briefing is to provide and update information for all F&B associates commencing the shift. It is the policy of the F&B Department; a service briefing is conducted …
Meals The types of meals and the applicable menus vary as per the tendency of food service customers to eat when hungry. Meals are taken at times and in a style, which do not fully accord with “traditional” ones. Following …
