Cafe Amadeo A right place were you can enjoy a European cozyoutlook with your friends and family, drinking local coffee from Caviteand other variety of coffee blends along with your choices of pastriesand desserts. La Costa SpaComfort and pamper your body from head to foot. Invigorate your body,mind and soul as you relax your body with our variety of spaamenities suchas aroma therapy bath, healing massage, sauna bath, andother relaxationtreats like Facial Care, Body Treatment, Hand Care,Detoxification and Hair careFacilitiesAside from the room amenities, Tagaytay Country Hotel offers thefollowing facilities to its guests.
Sports Facilities:? Tennis Court? Badminton Court? Swimming Pool ? Open Basketball Court? Indoor Basketball Court? Billiard and Table Tennis? DartOther Facilities:? Laundry shop? Spacious parking lot? Business center ? Safety deposit boxLOCATION MAPTagaytay Country Hotel is located within Olivarez PlazaalongAguinaldo Hi-way, the Business district of Tagaytay City 56 km travel fromManila to Tagaytay. The place is near view site at TagaytayRotonda, thehotel is beside Caltex at the right side of the map and acrosscaltex is jollibee. Mc Donalds is the easiest land mark to find Olivarez plaza and TagaytayCountry Hotel.
The left side of Emilio Aguinaldo highway leads to silang,dasmarinasand carmona,on the right side it leads you to rotonda anintersection thatleads to tagaytay highlands and batangas. olivarez plaza also have a short cut at the back side leading totagaytayhiglands. this place is also near a jeep ang van terminal, a few blocks away,across the street the plaza is also a bus stop going to silang,dasma and carmona. ORG. CHART DUTIES AND RESPONSIBILITIESManagers are responsible for keeping their establishments efficientand profitable. In a small establishment with a limited staff, the manager mayoversee all aspects of operations.
Criminal Court Visit Essay
Abstract The purpose of this paper is to highlight the different aspect of the Criminal Justice after visiting the criminal justice office(s). The visit is done during the last week of September 2010 and the visiting point was the United States District First Court of Appeal, the court located at 301 S. ML King Blvd. Tallahassee, Florida. In this paper the findings will be discussed that what ...
However, large hotels may employmany ofworkers, and the general manager usually is aided by a number of assistantmanagers assigned to the various departments of theoperation. In hotels ofevery size, managerial duties vary significantly by job title. TheGENERAL MANAGER , for example, has overall responsibilityforthe operation of the hotel. Within guidelines established by theowners of thehotel or executives of the hotel chain, the general manager sets room rates,allocates funds to departments, approves expenditures,and establishesexpected standards for guest service, decor,housekeeping, food quality, andbanquet operations.
Managers who work for chains also may organize andstaff a newly built hotel, refurbish anolder hotel, or reorganize a hotel or motelthat is not operatingsuccessfully. In order to fill low-paying service andclerical jobs inhotels, some managers attend career fairs. Assistant Manager,help run the day-to-day operations of the hotel. In hotels, they may be responsible for activities such as personnel,accounting,office administration, marketing and sales, purchasing,security, maintenance,and pool, spa, or recreational facilities. In smaller hotels, these duties may becombined into one position.
Some hotelsallow an assistant manager to makedecisions regarding hotel guestcharges when a manager is unavailable. Computers are used extensively by hotel managers and theirassistants tokeep track of the guest’s bill, reservations, room assignments,meetings,and special events. In addition, computers are used to order food,beverages, and supplies, as well as to prepare reports for hotelowners andtop-level managers. Managers work with computer specialists to ensure thatthe hotel’s computer system functions properly,managers must continue tomeet guests’ needs.
Computers are used extensively by hotel managers and theirassistants tokeep track of the guest’s bill, reservations, room assignments,meetings,and special events. In addition, computers are used to order food,beverages, and supplies, as well as to prepare reports for hotelowners andtop-level managers. Managers work with computer specialists to ensure thatthe hotel’s computer system functions properly,managers must continue tomeet guests’ needs.? Manage the hotel’s business plan or direction? Hire and train new staff ? Handle requests and complaints from guests?
The Essay on Hotel: the Guest
First of all we would like to introduce about the creative side of our hotel. Let us start from the entrance of the hotel which portrays the image and also the first impression of the guests towards our hotel. The hotel’s location at the mountain top will need the guests to take a cable car to reach the final station at our hotel, and it will cost them RM12 per ride. During this ride, afternoon ...
Keep records, plan budgets and deal with accounts ? Advertise the hotel and deal with tour operators? Supervise the day-to-day running of the hotel? Greet guests? Take bookings and allocate rooms? Devise the annual business plan for the hotel? Having final say in quality and cost controlResident Managerlives in hotels and is on call 24 hours a day to resolve problems or emergencies. In general, though, they typicallywork an8-hour day and oversee the day-to-day operations of the hotel. Inmanyhotels, the general manager also is the resident manager.
Executive Housekeeperensures that guest rooms, meeting and banquet rooms, and public areas are clean, orderly, and wellmaintained. They also train, schedule, and supervise the work of housekeepers; inspectrooms; and order cleaning supplies. Front Office Managerscoordinate reservations and room assignments, as well as train and direct the hotel’s front desk staff. Theyensure that guests are treated courteously, complaints and problemsareresolved, and requests for special services are carried out. Frontofficemanagers often have authorization to adjust charges posted on acustomer’s bill.
executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate foodconsumptionand requisition or purchase food; select and developrecipes; standardizeproduction recipes to ensure consistent quality;establish presentationtechnique and quality standards; plan and pricemenus; ensure properequipment operation/maintenance; and ensure proper safety and sanitation inkitchen. The executive chef may cook selected items or for select occasions. The executive chef may overseespecial catering events and may also offerculinary instruction and/or demonstrate culinary techniques.
The Essay on Edible Art Culinary Chef Food
Buffet catering emerged as result of foreign and local diners' demand for good meals commensurate to what they have to pay. Sumptuous meals has come to mean delectable not only to the taste but also to the eyes. Thus artistic food garnishes and elaborate table settings was introduced. This allowed the chef's artistic talents to flourish. Today we can only be amazed by the beauty, simplicity and ...
The executivechef directly superviseskitchen personnel with responsibility for hiring,discipline, performancereviews and initiating pay increases. Typically reportsto a food servicedirector. Sales & Marketing Managerdirects the actual distribution or movement of a product or service to the customer. Coordinatesalesdistribution by establishing sales territories, quotas, and goals andestablishtraining programs for sales representatives. Analyze salesstatistics gatheredby staff to determine sales potential and inventoryrequirements and monitorthe preferences of customers.
Chief Engineer,Manages all engineering/maintenance operations, including maintaining the building, grounds and physical plant with particularattention towards safety, security and asset protection. Accountable formanaging the budget, capital expenditure projects, preventative maintenanceand energy conservation. Responsible for maintaining regulatoryrequirements leads the emergency response teamfor all facility issues. Accounting Manager,will be responsible for the Accounting Department and its functions. Some of the duties include; cashmanagement,financial reporting, and creating budgets.?
Establish and enforce appropriate financial policies and procedures? Plan and forecast balance sheet and cash flow? Cash management? Create budget and re-forecastingHuman Resources Managerdirects and coordinates all duties related to the position of Human Resource Generalist; recruiting, employee benefits,wage and salary, job evaluations, personnel counseling,employee relationsand the creation and implementation of formalizedtraining programs for allpersonnel. Food & Beverage ProductionOrganizational ChartExecutive Chef The executive chef, sometimes called the head cook or the “chef decuisine”, is the one esponsible for running the food preparation in akitchen. He or she takes on much more of a management role thananyone else onthe kitchen staff. Executive chefs are usually employed by large restaurants,hotels, and private country clubs and even cruiselines. Most manage a staffof at least ten employees. DutiesThe executive chef is primarily responsible for assigningresponsibilitiesamong the kitchen staff to ensure that food preparation isefficient. Inaddition to overseeing all food production, the duties of theexecutivechef usually include the following:Manage food preparation and cooking.
The Term Paper on Managing Food Allergies and Intolerances in the Hospitality Sector
A food allergy is the response of the body to a food or protein the body perceives as injurious and therefore produces antibodies (Eigenmann, 2009). Highly popular are allergies towards nuts, eggs or seafood. The symptoms can vary from swelling of the throat or mouth, skin reactions, noxious feeling, breathing difficulties or even collapse (Busky, 2012). Intolerance on the other hand is the ...
Ensure that food qualitystandardsare met. /Cook food, either on a regular basis or for special unctions only. /Plan the menu and create new recipes. /Prepare the budget,including projections of annual food and labor costs. /Train thekitchen staff toensure the food is prepared according to budget andstandards. /Perform aregular inventory of food supplies and equipment. /Project future needs andplace orders to ensure that they are met. /Ensurethat the kitchen adheres tosanitation and safety laws. Sous Chef The term “sous” comes from French, and it means “under. A souschefranks directly below the executive chef. The sous chef is directly incharge ofday to day production in the kitchen. Because the executivechef must spendso much time in his or her office, tending to issuesrelated to business andlong-term planning for the restaurant, the souschef is generally given theresponsibility of ensuring the kitchenfunctions efficiently and effectively.? Supervising the kitchen staff ? Preparing and cooking meals to order ? Demonstrating cooking techniques and proper equipment usage to thekitchen staff ?
Some menu planning? Some ordering of food and kitchen suppliesChef De PartieA chef de partie, often called a “station chef” or a “line cook,”isresponsible for one particular area of food production in the kitchen. Thisposition is usually found in larger kitchens with a staff big enoughto allow forspecialization. Usually, each “station” in the kitchen has onlyone or twoworkers on duty at any given time. In a case where there¶smore than onechef de partie on duty, they¶re often divided into ahierarchy using titles like”first cook,” “second cook” and so forth.
CooksA chef is a person who cooks professionally. In a professionalkitchensetting, the term is used only for the one person in charge of everyone else inthe kitchen; the executive chef. They are the onesresponsible for foodpreparation and cooking. Pastry Chef Prepare baked goods, pastries and desserts. In larger establishments,the pastry chef often supervises a separate team in their own kitchenorseparate shop. Food & Beverage ServiceOrganizational ChartCaptain Waiter Oversees the service of the restaurant and reports to the departmentheads.
The Essay on Fast Food or Sit down Restaurants
Enjoying your food with warm cooked bread along with sweet butter to spread and an iced cold drink to top it all off, or Rushing to eat your food because you feel as if you have to scarf it down before it gets to cold. Sit down restaurant or fast food what would you prefer? Sitting down talking, ordering refills and desserts is my favorite while at a sit down restaurant but sometimes I am in a bit ...
Waiters & WaitressesGreeting Customers, in some restaurants, there is a host or hostesstogreet customers and take them to their tables. Other restaurants,however,require the waiter to greet and seat guests before serving them. Offering and Serving Beverages and Appetizers, upon the arrival of agroup of customers, the waiter should offer beverages and appetizers. Thewaiter should be knowledgeable about the various soft drinks, winesand spirits that the establishment offers, as well as the appetizers onthemenu. The waiter places the orders and delivers the drinks andappetizers tothe customers.
Taking and Serving Meal Orders, One of the waiter’s main dutiesistaking and delivering food orders. The waiter must be able to discussthe dailyspecials as well as the restaurant’s regular menu items. A waiter should beextremely familiar with the entire menu, including whichentrees come withside dishes. Continued Service After the meal has been delivered, the waiter paysattention to the needs of the table, re-filling drinks, taking awaysoiled dishesand offering napkins or other amenities offered by theestablishment. Delivering the Check and Accepting Payment, The waiter totals theguestcheck and takes it to the customer.
He also accepts payment when itisnot done by a cashier and must be aware of the accepted forms of payment. Waiters usually receive a tip of 18 percent to 20 percent of thetotal check. Whatever the tip may be, the waiter should accept itgraciously. ROOM SERVICEIf a guest has is in a room and would like to eat inside their room thereisa menu card just right beside the phone so the guest is freely tochoosefrom the wide variety of food selection that the hotel serves. Theycan call forroom service any time they want and be delivered in their respective room;they can use the phone that is provided in the room tocall for room service.