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Breakfast (Section seven- South India)

A typical breakfast in India varies depending on region, but is often quite similar to a lunch or dinner. A breakfast plate in India might include roti (flatbread), dosas (thin crepes made of lentils) or idlis (steamed rice-dough pancakes), and different dips and chutneys, as well as spiced potatoes.

Create: May 15, 2019 Edit: May 16, 2019 Cookies

Breakfast (Section three- Iran)

Fresh bread is ready every day. There are different kinds of flatbread, which is popular for breakfast in Iran: noon-e barbari, a long, oval shaped bread with doughy ends; noon-e sangak, wheat flatbread baked on rocks; and noon-e taftoon, a round, white flatbread. One cannot ignore the delicious savior of feta cheese and walnut with sangak bread or the great taste of fruit jam or honey with butter on barbari bread. Sometimes sliced cucumber and tomato are also served during an Iranian breakfast as well. Tea is the most important drink amongst Iranian. They drink tea all through the day but they serve tea with sugar during breakfast time.

Create: May 15, 2019 Edit: May 16, 2019 Cookies

How to be a good Waiter/Waitress

Don't rush your guests! One of the thing that we really don't like is to rush the gusts. Follow the situation and at what stage the tables are. If you see empty plate don't just assume that the person finished the meal. Observe. Give every guest 1-2 minutes after they stop chewing before you clear the table. We all know the restaurants are busy but never show that tou your guests. Keep calm at all time.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Types of Table Service (section two- French Service )

Typical specialties that may be served in the French style are La Salade C´esar (Caesar salad), Le Tournedos au Poivre (pepper steak), and Les Crˆepes Suzettes (crˆepes in orange sauce). French service employs two servers working together to serve the meal and may include a captain to seat guests and a wine steward to serve wine. The principal server is the chef de rang (or experienced server), who seats the guests when a captain is not present, takes the order, serves the drinks, prepares some of the food with flourish at the guests’ table, and presents the check for payment. The assistant is the commis de rang, who takes the order from the chef de rang to the kitchen, picks up the food and carries it to the dining room, serves the plates as dished up by the chef de rang, clears the dishes, and stands ready to assist whenever necessary. All food is served and cleared from the right of the guests except for butter, bread, and salad, which should be placed to the left side of the guests.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Types of Establishments (section two)

Traits of one style of restaurant overlap with traits of another, creating a unique identity. For our purposes here, we could say that types of establishments form somewhat of a continuum. On one end of the continuum would be restaurants with minimum service, no covers or simple placemats, a quick pace, fast foods prepared easily, and a general informality to the entire operation. The other end of the continuum would be the establishments with luxurious surroundings; table linens; silver serviceware; china; crystal glassware; flowers; soft music; an unhurried pace; skilled servers, and expensive, well-prepared, and well-presented foods and wines. Family-style restaurants, diners, and some chain restaurants would be on one end of the continuum; trattoria, bistros, and supper clubs in the middle; and classic gourmet, upscale, and fine-dining restaurants on the other. No matter which combination of amenities make up the whole, the guest has every right to expect a smile, that his or her order be correctly taken and delivered, and that the check is presented promptly and for the correct amount regardless of the setting. Good service is still the key to running any successful operation.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Teamwork with Coworkers and Supervisors (section two)

Give coworkers assistance when they need help and you are not busy. For example, help them carry trays of food when they are serving an especially large party. If a guest in a coworker’s station asks you for service, either cheerfully render the service or inform the guest’s server. As a member of the team, the coworker should return the favor when you are busy. Refrain from chatting or gossiping with coworkers in the dining room. Your responsibility lies with your guests when you are on duty. If you have spare time, use it productively to check your station, clean and fill condiment containers, fold napkins, and replenish the sidestand. If you are ill, notify your supervisor as soon as possible. Absenteeism without proper notification may mean that a coworker must assume double duty if a replacement is unobtainable. If even one member of your restaurant’s team falls short of his or her duties, it creates a ripple effect and puts pressure on everyone. The outcome affects the entire operation.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Your Role in the Restaurant Organization (Section two)

The organization or arrangement of jobs in a restaurant diagrammed on paper is known as the organization chart. Knowing how you fit into the organization chart helps you function in your job. In the dining room organizational structure, bussers and servers report to their immediate supervisor, who may be a head server. The head server reports to the host or maˆıtre d’hˆotel, who reports to the dining roommanager. The dining room manager reports to management. In small restaurants, one person may assume several of these positions. For instance, your immediate supervisor may be a maˆıtre d’hˆotel or host who also assumes the head server’s job. In large restaurants, additional staff, such as an expeditor, may help the server bring food from the kitchen. To avoid causing problems within the organization, follow the organizational structure. When you have questions or problems concerning the rules, regulations, or policies, talk to your immediate supervisor. Your supervisor has more experience and is in a position to solve certain problems.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Your Role in the Restaurant Organization (Section one)

The goals of a restaurant organization are to satisfy the guests and make a profit. To reach these goals, employees should work together in a united effort. Employees are expected to perform their jobs and to support coworkers in a team approach. This bonding of efforts will give the guests the best service. Employees are given a job description and assigned activities so that no work is duplicated or omitted. A server’s job is to assist management by giving good service, being efficient, avoiding waste, attending to safety and sanitation, and following the rules and regulations set by management. Remember, everyone will have job longevity if the restaurant employees work as a team to please the guests and guests return time after time.

Create: May 15, 2019 Edit: May 16, 2019 Waiter

Canopy by Hilton Venice City Centre Announced for 2021

Hilton is set to introduce its upscale lifestyle brand, Canopy by Hilton, to Italy with the arrival of a new hotel planned in Venice. The news follows a management agreement between Hilton and Marseglia Group, owners of Hilton Molino Stucky Venice. Patrick Fitzgibbon, Senior Vice President, Development, EMEA, Hilton, said, "Hilton has enjoyed a presence in Venice for more than a decade with Hilton Molino Stucky Venice. During that time, we have been focused on delivering exceptional guest experiences, creating meaningful employment and making a sustainable contribution to the local economy - a legacy that is set to continue with the arrival of Canopy by Hilton. The new hotel will contribute to the ongoing urban regeneration of the local neighbourhood of Cannaregio and create a vibrant meeting place for guests and local residents alike." Gary Steffen, Global Head, Canopy by Hilton, Hilton, said, "Canopy by Hilton is rooted in the local neighbourhood, and we're particularly excited to incorporate and celebrate the unique cultural, culinary and artistic influences of Cannaregio area in Venice. Canopy by Hilton Venice City Centre will be a stunning addition to our growing lifestyle portfolio in Europe, which already includes trading hotels in Reykjavik and Zagreb." Leonardo Marseglia, President of Marseglia Group said, "This is an important project for the relaunch of the historical city centre of Venice, revitalising a part of the city currently in a state of neglect and degradation and unlocking a new and vibrant neighbourhood where local residents and visitors can enjoy the best of Venetian hospitality in the new Botanical Gardens. We are proud to be continuing our partnership with Hilton on this spectacular new project." Canopy by Hilton Venice City Centre will join more than 30 Hilton hotels trading or under development across Italy when it opens in 2021. The hotel will be incorporated within the redevelopment of the existing buildings of the Venetian Botanical Gardens which date back to the 19th century. Canopy by Hilton hotels are thoughtfully curated to appeal to travellers seeking a locally inspired experience, with unique interiors that are influenced by the culture and history of the neighbourhood. Guests are welcomed by friendly Enthusiasts with expert local knowledge and recommendations and are invited to immerse themselves with local food and drink tastings and use of the complimentary Canopy by Hilton bicycles to explore the city. The introduction of Canopy by Hilton in Italy follows plans announced earlier this year to welcome guests at two new hotels in France, in Bordeaux and Paris. The new Canopy hotels join spectacular European properties in Reykjavik and Zagreb, with a further hotel under construction in London.

Create: May 13, 2019 Edit: May 14, 2019 International News

New DACH-focused conglomerate makes maiden hotel purchase in Hamburg

In a bid to create solid long-term investments, the Bayerische Versorgungskammer (BVK) has partnered with GBI AG, a German project development company, to invest in and manage hotel properties in Europe’s Germany (D), Austria (A), and Switzerland (CH) — or DACH — region via a fund created by Frankfurt-based Universal-Investment. The new fund’s strategy is to build a high-value, long-term portfolio. An initial investment of €500 million ($560 million) will go towards this goal. With about €77 billion ($98 billion) of managed funds, the BVK is one of Germany’s most important institutional investors. BUILDING A NEW PORTFOLIO The collaboration between GBI and BVK officially began in early 2019 when the purchase of the fund’s first hotel property, the Lindner Hotel Am Michel in Hamburg, was decided. “Set in a perfect downtown location in one of Germany’s most dynamic hospitality markets, this 4-star hotel is a fitting first step for the fund,” says Simon Behr, Director of Fund Management & Transaction at GBI AG. Opened in 2008, the 4-star hotel set in Neanderstreet has 259 modern rooms and comes with a large events and conference space with seven meeting rooms. After being run by Lloyd Fonds AG for over 10 years, it has now been sold to BVK’s new fund.

Create: May 12, 2019 Edit: May 14, 2019 International News

Five-star luxury hotel Lucknam Park invests £250k in six-week spa refresh

Luxury five-star country house hotel Lucknam Park has recently invested £250k into refreshing its spa facilities as part of a six-week project. The hotel has given its ESPA spa a facelift, relining and refurbishing the main pool and hydro pools, as well as introducing a new sauna featuring a Himalayan salt feature. The sauna and steam rooms within the changing rooms have been revamped and a new ice feature installed. The gym now boasts a new mural wall with an image of Lucknam Park’s driveway, to ‘bring the outdoors in’. In December, it was revealed that managing director Claire Randall was to leave her position as managing director to take up a role at The Idle Rocks and St Mawes Hotel in Truro in March. During her time at Lucknam Park, she was been an integral part of the property’s development and evolution, overseeing a £20m investment project and the launch of the spa in 2008. The 42-bedroom hotel is set in 500 acres of grounds and is home to the Michelin-star Restaurant Hywel Jones, the luxury ESPA spa and cookery school.

Create: May 12, 2019 Edit: May 14, 2019 International News

AB Hotels reclaims Crowne Plaza Colchester Hotel back as independent

AB Hotels, headed up the Bejerano family, has moved its Essex hotel back to independent status after seven years operating under the Crowne Plaza brand. The four-star Crowne Plaza Colchester Five Lakes hotel, which was acquired by AB Hotels in 1994, has also reclaimed its original name and will now be known as Five Lakes Resort. AB Hotels director, Rafi Bejerano said that the decision was made to ‘move away from the corporate approach of a branded hotel’ and restore the ‘personal touch and family feel’ associated with AB Hotels. “Being independent again gives us the opportunity to be more flexible, dynamic and respond quickly to the needs of the market,” he said. “The response has been tremendous so far and we are looking forward to re-establishing direct personal relationships with our agents, suppliers and loyal customers.” The news comes just a few months after the family decided to sell their London property, The Arch, to StayWell Holdings, a hotel and leisure company in Japan. AB Hotels also owns Sopwell House in St Albans, Hertfordshire.

Create: May 11, 2019 Edit: May 14, 2019 International News