Importance Of Hotel Food And Service Operations
Ritz-Carlton Hotel’s Lounge (SF) is open 24 hours a day and 7 days a week, which mean they are operating every day. Thus, they can satisfy customers’ needs and wants more fully. The Window Lounge in Four Seasons Hotel (LA) has two working hours. From Monday to Saturday, the lounge starts at 11am to 1:30 pm. However, on Sunday, it only begins at 5pm to 12:30am. Mandarin Oriental Bangkok’s Author Lounge only opens for business from Monday to Saturday at 11am to 8 …show more content…
By using the right equipment in preparing, cooking, and serving food, employee will guarantee that everything is clean, everything is safe, and there is no mistake that can lead to foodborne illness.
B. Equipment Needed to Produce and Serve
Our lounge’s menu items are quite simple to make so the equipment we need to produce these recipes is simple as well. Most of our recipes require similar equipment such as cutting board, skillet, wire whip, etc. Those are all the basic equipment needed in any kitchen to make food. Here is the list of all the equipment we need to use for food and beverage in lounge:
It is the basic item needed in any kitchen. We need this item for our outlet because we cut most of our ingredients into slices or dice the ingredients for mixing later on.
This item is used to cut all the ingredients we have on our menu item as we explained before that all ingredients will be cut into slices and small pieces. It is good to use this type of knife because it is best for cutting ingredients into small pieces.
We need this item in the kitchen in order to make sure that the food is cooked and none of our customer will get food poison from eating our food.
Large …show more content…
All we have to do in the kitchen before the serving the food are preparing the food and cook it according to orders. Mostly, we need to mix the ingredients, to make sauce, and to cook ingredients until it is all done. So, we will prepare all the ingredients we have and keep it in a refrigerator and cook the food when there’s an order. For dessert like macaroons, we would make it before our operation hour and hold it in an appropriate temperature before serving. In our opinion, the cooking method we have is appropriate for our outlet since it fit with our goal for food and beverage which are simple, easy to make and does not take too much time making