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Hotel Industry Experience

  • Date Submitted: 05/15/2014 07:02 AM
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Hotel Industry Dynamics Portfolio |
Hotel Industry Experience |
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Sara Betts |
                                                                                    343291 |

This portfolio contains the assignment 1.3 Hotel Industry Experience and HACCP Certificate. |

Index
Portfolio Assignment 1.3 Hotel Industry Experience3
Appendix11
HACCP Certificate11
Copy of the menu card12

Industry Experience – Portfolio assignment 1.3

Assignments:
  1. Study the menu card of the company
  a. Copy of the menu card can be found as an appendix.
  b. The menu for the Ace Restaurant of the Avantgarde Hotel, Levent was developed by Mr. Adıgüzel (General Manager and the Executive Chef).   Mr Adıgüzel was previously Food & Beverage Director of the Marriott Asia, Istanbul. The A La Carte menu offers   a wide selection (55 items) of the currently popular menu items among the 8 courses.
  * 4 Soups
  * 7 appetizers
  * 5 Sandwiches, Burgers and Wraps
  * 5 Salads
  * 10 Pasta dishes
  * 5 Pizzas
  * 10 Main courses including Fish
  * 9 Desserts

Vegetarian, Healthy Options, Chef Signature Dishes, and Spicy dishes are identified with symbols.

Monday through Friday, as the restaurant attracts a large number of customers from nearby businesses for Lunch a 3 course fixed menu is offered. Evenings and weekends the restaurant only offers the a la carte menu.

The menu is presented in a leather folder and the individual pages are printed onto pre-designed light card sheets which allows the hotel to update dish selection and prices on a regular basis.

c.   I agree on the number of dishes per course, because it gives the guests a good amount of variety food to choose from. Especially the symbols to indicate what kind of a dish it is, helps the guests better to pick what they want. Having the menu on a card sheet helps them to update their dish selection for this reason I like the choice they have made. The menu looks professional and...

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