How To guides to improve your Culinary and Hospitality service
The Savoy’s guest relations manager Paula McMinn has the prestigious honour of being named the best receptionist in the world, but what can smaller or budget hotels do to make their welcome memorable? Rosalind Mullen reports
You may think that all that slurping the wine buffs do on the TV looks rather silly, but it does have a purpose. The more you taste, the more you’ll learn. It’s that simple.
Nobody expects to pay shop prices for a bottle of wine in a restaurant, just as nobody expects to be ripped off. With the public becoming increasingly wine savvy, it pays to evaluate your pricing structure.
Once you’ve got your desired list in place, you need to sell it, and the key to selling wine is training - if your staff know the list, they’ll get behind it. Nothing sells a wine more easily than an enthusiastic recommendation from the staff.
Creating a sound menu is one of the chef and restaurateurs’ most important jobs. It is usually the main means of selling food to customers and the main document that directs and controls the operation of the restaurant.
An efficiently run kitchen will prepare and cook the right amount of highest quality food for the required number of people, on time, by the most effective use of staff, ingredients and equipment.