|
Restaurant Standards
|
|
|
 Hostesses should always ensure that the table selected is to the guests satisfaction before beginning to seat them.
It is far too common that we are escorted to our tables by hostesses who, once at the table, set our menus on the table, invite us to enjoy our dinner and then simply turn and walk away often before we are even seated. Hostesses need to devote time to each guest they seat in providing a very welcoming and service-oriented introduction to the restaurant which they serve.
|
Read full article |
Cocktail Garnishes
|
|
|
|
| Limes:
When a lime garnish is to be used for a drink on the rocks, we will present two overlapping lime wheels on the top of the ice.
When a lime garnish is to be used for an up drink, we will present two lime wheels in the cocktail.
When a lime twist is to be used, we will cut the twist fresh from a lime, release the oils around the entire rim of the glass, release the oils over the cocktail, and drop it in the cocktail. We can save all limes for juicing.
|
|
Read full article |
Classification of Alcoholic Drinks
|
|
|
|
| TYPES OF SPIRITS:
Vodka
Currently the most popular spirit throughout the world
Originated in Russia and Poland
Made from any carbohydrate, but usually produced by grains such as rye, corn, or wheat. Also made from produce such as potatoes or beets (beetroot)
A neutral spirit: mostly colorless and tasteless
Usually between 80 and 110 proof, but most vodkas are 80 proof
Flavored vodkas: vodka with additional ingredients added after distillation. Some popular flavored vodkas are citrus, vanilla, chocolate, pepper, and berry.
|
|
Read full article |
Hotel Lease Agreement
|
|
|
|
| Under hotel lease agreements, the company will lease a hotel building from a property owner or other partner and are entitled to the benefits of, and carry the risks associated with, operating the hotel. They derive revenue primarily from room sales and food and beverage sales in restaurants, bars and banqueting.
|
|
Read full article |
|
Random Pick |
|
Chefs Standards - AM First Shift - each day
1. Record Refridgeration temperatures. Any break downs must be reported immediately & spoilages recorded
2. If Stocks need to be changed or skimmed or topped up, please do this immediately. |
|
|
|
Statistics |
| » Total Articles |
93
|
| » Total Authors |
11
|
| » Total Views |
8345
|
| » Total categories |
55
|
|
