DRINK AND FOOD EVENT MANAGEMENT - Coggle Diagram
DRINK AND FOOD EVENT MANAGEMENT
Unit 4: event reservation system
All over the world there are people, companies or organizations that continually convene one-time or recurring events.
It is important that attendees reserve your site
The organizer also wants to accept payments from the participants, and in those cases an online appointment planner can be very useful, as people can pay at the time of booking.
It is the one who receives all reservation requests made to the hotel
The functions of this Department are:
Confirm all possible requests, and let the requester know of this confirmation
Receive all reservation requests made to the hotel.
Confirm the non-acceptance of the reservation in case of lack of availability
Considerations of a reservation system
It is very important that it is known that a confirmed reservation constitutes a client hotel commitment
In case of a reservation with special characteristics (VIP clients, familiarization groups, regulars, honeymoons, etc.)
It is necessary to emphasize that the taking of the reservation (data collection) can be done by the personnel that works in the area of the reception desk.
Once the reservation is confirmed, it is captured on the computer by the person in charge of reservations, and he does so with an access code or password that is given to him by the hotel's IT department, this is the exclusive knowledge of the person to whom it is given, so it cannot be used by anyone else.
Unit 5: Gastronomy
The gastronomy of each of the regions of the world is based on the fact that it tells us about the culture of each of the peoples to which it belongs; And it is that gastronomy, in addition to providing us with delicious flavors and unique dishes, can speak to us indirectly about customs and lifestyle
To understand this importance, it is necessary to understand that eating is one of the most important physiological needs of man.
Gastronomy is also important from a health point of view; and is that certain culinary traditions may be associated with the increase of some diseases, or may even be beneficial to reduce others.
Unit 6: beverage services
Food and beverage service is the culmination of planning and production processes
Focuses on the customer, more specifically, on providing a pleasant customer experience
Food and beverage service is a complex subject, encompassing a wide range of characteristics, activities, and procedures
Characteristics include such things as the type and size of the establishment, the type of service it offers, and the setting or atmosphere.
Activities include transferring food and beverage products from production staff to service staff, serving customers, cleaning tables, etc. Procedures for carrying out each activity should be standardized so that customer expectations can be met or exceeded time and time again.
types of facilities that offer food and beverage services within a hotel.
The cafeteria: it mainly provides the breakfast service and as its name indicates, the infusion and snack room service with a lunch for noon, where an informal, fast service of a certain quality is offered, with a simple menu for the different hours of service
The Snack Bar: is a service that is generally provided around the pool and beaches or recreational areas of the hotel facilities, with the aim of providing food service at lunchtime and between meal times.
The Room Service: it is the food service to the rooms that can be provided to the guests as long as the category and distribution of the hotel allows it.
Sequence of Service:
Offer cocktails, appetizers, etc.
Receive customers and accommodate them at your table
Present the menu and order snacks
Serve appetizers and present the wine list
March the command to the kitchen
Serve water and wine
Serve the starters
The Ancient Age begins with the emergence of the first civilizations and the appearance of writing, which marks the passage from Prehistory to History.
The basis of the diet in ancient Mesopotamia were vegetables, greens and legumes, as well as fruit, especially onions, garlic, turnips, cucumbers, radishes, lettuce and hearts of palm.
The Middle Ages ranges from the fall of the Western Roman Empire (476) to the 15th century, in which several significant events took place, such as the fall of Constantinople (1453) or the discovery of America (1492).
new agricultural products were developed, such as rice, sugar cane, pomegranate and aubergine
The Modern Age is the third of the historical periods into which universal history is conventionally divided, between the 15th and 18th centuries.
They ate fruits as entrances to the main course, and they decreased the use of spices, so that the flavor of the food was more natural.