Tray service
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The document provides instructions for setting up a tray with dishes and flatware for serving a meal. It recommends placing a mat on the tray to prevent sliding, laying out only the flatware needed for the main course, tucking the napkin under the plate or flatware, using short tumblers or cups without saucers for beverages, including small plates or bowls if serving bread, butter, or salads, serving the main course on the smallest plate that will fit it, and allowing dessert to also be placed on the tray.
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We direct import and distribution route catering to the Horeca segment, retail, Corporate gifting, hyper retail and online retail.We also provide customized products as per the requirement.We take immense pleasure introducing ourselves as is a leading importer, exporters, distributor and corporate suppliers of major international brands in Asian market with customized solutions of Home Décor, Crockery, Table Ware, Glass Ware, Cutlery, Bar Accessories, Decorative Items, Gift Items, Handy Crafts, Corporate Gifts, Wedding Gifts, Clay Craft, Antiques, Fashion Jewellery, Designer Garments, Fashion Accessories, Cosmetic, Beauty Care, Skin Care, Spa Products, Aroma & Floating Candles, Surgical Products, Medical Equipment, Electronics, IT Product and other wide range of products.
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The document outlines the basic principles of table setting including the three components of a place setting (dinnerware, flatware, and glassware). It describes how to properly arrange each item according to 6 rules for dinnerware and 4 rules for flatware placement. Glassware should be placed at the tip of the knife blade or slightly forward. The napkin can be placed in various positions so as not to disturb other items. Following basic table setting and serving techniques can enhance relationships and create a pleasant atmosphere for communication at the table.
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3) The catering process is described from meal planning and production to assembly of trays and trolleys and loading onto aircraft just before departure. Technology systems help coordinate schedules and demand forecasting between the various stakeholders.
Housekeeping management book
This document is the index for a book on hotel housekeeping management written by Gajanan Shirke. The index outlines 12 chapters that will cover topics such as the role of the housekeeping department, cleaning procedures, linen management, interior design considerations, stain removal techniques, flower arrangements, key control systems, budgeting, and department operations. The book provides a comprehensive reference for hotel housekeeping professionals.
Cafeteria Procedures
The document outlines cafeteria procedures and rules for fifth grade students at Nicholas Elementary. It details expectations for lining up, getting food, eating, cleaning up, and dismissal. Specific rules include using good manners, keeping the area clean, getting all items in one trip through the line, and being silent. Following the rules will allow students to enjoy their meal quickly and get outside for recess more promptly.
Issues Facing The World Today
The document outlines several major issues facing the world today including terrorism, defiant countries like North Korea, unstable regions such as Israel/Palestine, ongoing wars in Afghanistan and genocide in Darfur. It also discusses poverty and hunger with 25,000 people dying daily of hunger-related causes. Finally, the top 10 environmental issues are listed as climate change, energy, water, land use, chemicals, air pollution, waste management, the ozone layer, oceans, and deforestation.
Food and bevarage sections in hotels
This document summarizes the various food and beverage sections found in hotels, including: the coffee shop, which operates 24/7 and serves breakfast, lunch, dinner and snacks; restaurants, which serve meals and offer entertainment; room service, which provides in-room dining around the clock; banquets, which cater to large groups; bars; roof top bars; outdoor catering; lounges; specialty restaurants with theme-based menus; discotheques; and night clubs/pubs. The coffee shop handles the highest volume of guests, especially at breakfast, while maintaining rapid table turnover. Room service involves taking food orders by phone and delivering meals to guests' rooms.
Hospital housekeeping
This document provides an overview of cleaning techniques and hospital housekeeping. It discusses the importance of housekeeping for hygiene, aesthetics, maintenance and safety. Proper cleaning methods and the use of appropriate cleaning agents and equipment are outlined. Special considerations for hospital housekeeping are also covered, including cleaning different risk areas and ensuring infection control. The document emphasizes the need for thorough cleaning, disinfection and maintaining a clean and hygienic environment in hospitals.
Global issues
This document discusses several global issues including malnutrition and famine, illiteracy, poverty, and the work of charities to address these issues. It notes that over 850 million people go to bed hungry each night despite there being enough global food production. It also states that 776 million adults have no secure literacy skills, with 75 million children not attending school. Poverty is examined in Africa where harsh conditions exacerbate poverty. Several charities are profiled including Oxfam, Book Aid International, and Doctors Without Borders that provide aid for issues like access to food, water, healthcare, and education.
In flight catering
This document discusses in-flight catering and is an assignment for a training course. It provides an introduction to in-flight catering, acknowledging the guidance received from the instructor. It then discusses the processes involved in in-flight catering, including ordering, food preparation, packaging, storage, and serving. It also discusses innovation in the industry and guidelines for flight kitchens. It concludes by thanking the instructor for the knowledge gained through the course.
Dining room service
This document outlines different styles of table service in food and beverage settings including French, Russian, Butler, English, American, and buffet service. It discusses key aspects of each style such as appropriate settings, roles of servers, advantages and disadvantages. It also covers standards for dining room organization, greeting guests at the front door, setting up for service, serving guests including beverage and wine service standards.
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Tray service
- 6. 1. Place a mat of some kind on the tray to keep dishes from sliding. 2. Lay only the flatware required for the main course. 3. Tuck the napkin partially under the main plate or flatware.
- 7. 4. Use the short tumblers. Cups without saucers may be used for beverages. 5. Bread and butter plates or small bowls for salads may be used. 6. Serve the main course on the smallest plate that will accommodate it. 7. Dessert may be included in the tray.