Client Profile:
Hotel group with 6 different hotels in Cambodia.
Tasks:
- Development of the Food & Beverage department
- Creation of a new à la carte menu and recipes, including calculations for all the hotels
- Implementation of a solid cost control instrument
- Training for service, kitchen and management
Results:
- Creation of a new à la carte menu including Food & Beverages and 55 food recipes in English
- Calculations, lists for all the products, lists for the mise en place, ordering lists, orders for production
- Practical test cooking of all the recipes
- Training of the management (calculation of a selling price, introduction of cost control, portion control, quality control, etc.)
- Finalization of all the prices for the new F&B Menu
- Training in F&B organisation at the working place
- Printing and corrections of the new à la carte menu
- Practical training of the chefs and waiters
