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Отчет по практике в гостинице на английском языке
- 30 страниц
- 2013 год
- 483 просмотра
- 0 покупок
Гарантия сервиса Автор24
Уникальность не ниже 50%
Фрагменты работ
As an assistant of food and beverage managers I had to oversee all food ser-vice operations maintained by the hotel. I helped to coordinate menus with the Ex-ecutive Chef for the hotel’s restaurants, lounges, and room service operations. They supervise the ordering of food and supplies, direct service and maintenance contracts within the kitchens and dining areas, and manage food service budgets.
I supervised catering managers who arranged food service in a hotel’s meeting and convention rooms. I provided coordination menus and costs for banquets, parties, and events with meeting and convention planners or individual clients. I coordinated staffing needs and arranged schedules with kitchen personnel to ensure appropriate food service.
The administration of AST HOF established such system and style of manage-ment which correspond to the character of the enterprise most of all. It allows the administrators to choose various tactical receptions in compliance with situation.
AST HOF administration preaches style of flexible regulation and friendliness, complaints and problems of clients which can quite be solved in positive conditions. However, the sense of measure is extremely important in this case. If the liberal ap-proach displays in all that concerns operation of business, clients can think, that the management does not undertake sufficient measures in order to carry business prop-erly, and will prefer, according to negative impression, not to address any more to services of AST HOF.
During training course I had a chance to formulate possible innovations into the Food and Beverage sector.
Evidently, an introduction of service on type "buffet" can enrich possibili-ties of Food and Beverage department and may have a fine impact on the image of AST HOF.
The buffet in AST HOF HOTEL can offer both traditional or international dishes, and dishes of the Estonian cuisine. Days of national and European kitchen can alternate.
1 Hotel ast hof *** characteristics
2 Description of hotel ast hof product
3 Human resources and organizational structure of ast hof ***
4 Working environment
5 Duties
6 Offered innovations
7 The basic features of positioning of hotel ast hof ***
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