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Restaurant Manager Checklist
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Check schedule and determine staffing Check covers forecast Check reservations for your shift and next shift Follow up on any large groups or VIPs Check house count and catering functions
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Hotel Guest Service
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- Restaurant Service - Warm smile and appropriate greeting upon guest arrival If guest has made reservation, guest name will be used and passed on to appropriate server Seat guest immediately, escorting them to the table If overcoats worn, offered to hang them up prior to escorting guest to table Advise guest of featured table d'hote - Dinner only Advise guest of buffet and describe featured items and price - Breakfast & Lunch only Pull out chair for eldest female
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Hotel Project and Construction Costs
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The cost of capital in making a hotel is the minimum rate of return expected by its investors. It is the weighted average cost of various sources of finances used by a hotel. The capital structure may be in the form of debt, preference capital, retained earnings and equity shares. A decision to invest in a particular hotel project depends on the cost of capital of the firm, and a fixed minimum rate of return expected on its investments, so as to maintain the market value of its share.
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Wine Glossary
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ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavour and is considered a major flaw. A related substance, contributes a nail polish-like smell
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Bed Making : Bed making is the technique of preparing different types of bed to make a guest comfortable or his/her position suitable for a particular condition. Learning the proper procedure for making a bed helps to ensure the guest’s comfort and sense of well-being. The bed is an important part of the guest’s hotel environment.

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