Food and Beverage

Standards of grooming and behaviour of the staff in the Food and Beverage Department.
Planning and organization of service for different types of meals – breakfast, buffet, a la carte and service during the different events.
Quality service and guests satisfaction.
Building sales skills and promoting restaurant products.
Rules for combining food and drink.
Distribution of the tasks and organization of the working process.
Control and monitoring of the activities of the unit Service.
Building a proper communication between the Service unit and Kitchen as well as with the other departments.
Basic hygiene principles and norms.
Establishing the hygiene habits and practices in work process.
Selection criteria’s, acceptance and storage of raw materials and products.
Primary treatment and preparation of raw materials and products.
Organization of the work process in the kitchen.
Preparation and implementation of different types of meals.
Optimization of the quantities of the food for the buffets.