Menu Engineering & Cost Control:
o
All menus items have been cost-valued and the price level has been
established according to the objectives set by the Management Team.
o
Therefore, it is very important to respect the different recipes
and instructions given by the executive Chef or his Assistant.
o
All set menus have been elaborated by the Executive Chef. They
have been carefully selected and are a balance between the different
ingredients, ways of preparing and presentations.
o
If requested, the guest can change some of the menu items. In this
case, the hotel computer/data processing system allows the Catering Sales
Manager to change a dish with another one while checking the price level.
o
However, one shall be careful to ensure the amended menu is still
balanced: therefore, it is recommended to consult the Executive Chef or one of
her/his assistants if an alternative suggestion is made by the guest.
o
The Cost Control Department will verify and register the use of
all food & beverage ingredients in the different kitchens and outlets.
o
The cost control report will issue a monthly report informing the
Management Team of any discrepancies within the operational results.
Buffet control:
o
The size of a recipe must be adapted to the number of people and
to the selected menu choice.
o
It is preferable to replenish the buffet more frequently to avoid
the unnecessary waste of food.
o
The food items on the buffet must be replenished whenever
necessary. The kitchen staff will stand by to do so.
o
After the function is over, all food left on the buffet must be
returned to the kitchen.
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