Role of Catering establishments in Travel/Tourism Industry : The Hotel and Catering Industry
Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves. The ancients Greeks are credited with making catering a trade by offering free services at their inns and hostels which continued […]
Attributes of a waiter : Departmental Organisation and Staffing
The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a price. The restaurant staff should be extremely well groomed projecting high standards of hygiene, sanitation, professionalism and style while handling clients. With combination of soft skills (verbal and non verbal) the […]
Food Pick up Area : Food Service Areas ( Ancillary Departments)
Food Pick up Area is the area that connects the Kitchen to the Restaurant from the back-side. This area is an inter link between the Kitchen staff and Service staff and requires proper management for smoothly functioning of the Restaurant. A Chef often referred to as ‘Barker’ is responsible for shouting the orders that are […]