Hospitality management

Food and Beverage

• - Pastry Chef (le patissier)
• All the sweets and pastries are made by the Pastry Chefs, as well as items required by other parties, such as vol-au-vents, bouchees, noodles etc., and also the coverings for meat and poultry dishes when pastry is required.
• - Assistant Cooks (les commis chefs)
• The Chefs de Partie are assisted by commis or assistants, the number varying with the amount of work done by the partie, e.g. the vegetable partie is larger than the fish partie due to the quantity of work to be prepared, so there are more assistants in that partie. The Assistant Cook is usually capable of taking over a great deal of responsibility, and in some cases will take charge of the partie when the Chef is off duty.

Food and Beverage

• - Apprentice (l’apprenti)
• The apprentice is learning the trade and rotates among the parties to gain knowledge of all the sections in the kitchen.
• Activity 5. Describe the role that an Executive Chef would have in a large hotel in Cyprus today. Use the criteria listed above and give six important functions that you think would be necessary for this position.

Conclusion

• A business approach toward hospitality industry:
• - be able to communicate with customers in the hospitality environment;
• - develop positive image and organisational reputation;
• - contribute to good customer service;
• - avoid misunderstandings and complaints;
• - follow organisational standards for personal presentation, etc.

THANK YOU FOR THE ATTENTION

• THANK YOU FOR THE ATTENTION