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Food Ordering Procedures for Food and Beverage Service Establishments Hotels and Restaurants follow established food ordering procedures as outlined in there policy to ensure and secure the right combination of […]
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Standard Room Service Tray Setup Following are the Standard Room Service Tray Setup for Breakfast [American, Continental & German], Soup & Main Course, Red Wine and White Wine. Breakfast Tray
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Practice French Conversation – French for Hospitality and Tourism Practice French Conversation for better communication and understanding of french used in hotel industry À l’hôtel – At the Hotel This
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes : Small pieces of toast, fried bread or pastry on
Inventory Turnover for Hotels and Restaurants Food Outlets Inventory Turnover is the responsibility of the Director of Food and Beverage and the Executive Chef to cause adherence to established turnover
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Serving and Clearing Beverage The objective of this procedure is to ensure that all associates have the correct knowledge of serving and Clearing Beverage during the service. Procedure of serving
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French Terms – French for Hospitality and Tourism Lets learn some popular french terms for hospitality industry. French Terms – Drinking Avec des glaçons: On the rocks La biére: Beer
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Happy Hours for Bars Happy Hours are basically to boost/optimize beverage revenue besides the peak-selling periods between lunch and dinner at the bar(s). Example of Daily happy hours timing Bar
