Viscount Catering
Hotel Trade

Food

The food allergies and intolerances are adverse food reactions attributable to ingestion, contact or inhalation of food or one of its components.

For The People

For the people affected, the only way to avoid these reactions is not to consume foods that cause them, since small amounts can trigger the allergic reaction.

Cold Dishes

The temperature of the plate is critical. As a general rule cold dishes are served in a chilled bowl and hot meals in a hot or tempered dish.

Management

The quality control department will analyze the food, and the administration area will be in charge of the management of the company.

The 19 Tips Of The Protocol Manual In The Hotel Trade

First the drink. Food should never be served without having served the customer something to drink. First, the alcohol is served and then the food. While the client looks at the letter, it is an excellent time to offer him something to drink or a particular recommendation. Help, in any case, to receive the diner with a bottle of fresh water already on the table.

5-. Drinks (water, champagne or champagne, etc.) are served on the right.

6-. The bread is served on the left of the diner. There is always a confusion among the customers about what is the food of each one. Preferably place the bread closest to the plate of the person to whom it belongs.

7-. Place the cutlery. Never cross your arm in front of the client when sitting at the table. They should be placed on the right (knives and spoons) and the left (forks).

8-. Be careful with the transport of glassware. It is essential not to put the fingers. In addition to the obvious, this is to place it, either to remove it. It is preferable to use a tray.

9- Do not overload the plate. Although we have to give more trips, it is preferable not to overload the tray.

10- The adjoining tables are not a temporary warehouse. If we are going to need support, it is preferable to have a portable table as in the service to the Russian.

What falls to the ground does not return to the table. No cover, napkin or any other object that falls to the customer to the floor should back to the table. It always has to be removed and changed by another.

11-. Beware of the blows of the pottery. The service should be done as quietly as possible. Do not make noise with plates, glasses, cutlery, trays, fountains.

12-. Be always aware More bread should be offered if we see that the customer has finished it. Same with the drink, mainly water.

13-. The water is served cold unless expressly requested by the client. This recommendation has been changing. In some regions of Spain, the most common is to ask in advance to be sure. Bezoya recommends serving water at 10º of temperature.

14-. The napkin should be changed after the use of laundries (which are placed to the right of the plate) and especially if the service has been seafood or a similar dish.

15-. Avoid putting ashtrays on the table by default. It is preferable to place an ashtray for every four people (if they require it).

16-.On postural hygiene, it is advisable not to bend excessively to help clients. It is preferable to maintain a position as upright as possible.

17-. Be careful when serving the dishes on the table. The plates should not be overfilled. Also, it is better to help in an orderly and elegant way the meals with more than one ingredient (meat with garnish and puree for example).

The temperature of the plate is critical. As a general rule cold dishes are served in a chilled bowl and hot meals in a hot or tempered dish. If we do not do it right, the temperature of the food can be modified in a brief time and lose the intention of the plate.

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The activity carried out by these companies focuses on making menus and preparing meals aimed at various groups, such as schools, cafeterias, residences, factories, businesses, hospitals, prisons, hotels, airlines, etc. They can develop their work in two different ways: either in the facilities of the center that has hired them or through a catering service, preparing the food in their kitchens and transferring it to the customers.

The First Steps

The requirements necessary to start up a company with these characteristics vary according to the work system that will be followed. If the business includes preparing meals at the facilities itself, it will be essential to have a sanitary authorization, both for the approval of the services and to be able to transport the food, in addition to meeting the requirements determined by the Ministry of Health of the corresponding Autonomous Community.

The selection of suppliers is essential, so it is necessary to know the food sector very well. All the required material, machinery, and personnel are usually hired when the agreement has already been reached with the client, depending on the needs to be met in each case.

Human Capital And Management

It is necessary to have a degree in Human Nutrition and Dietetics that elaborates the diets of the meals that are going to be prepared and a graduate in Biology or in Food Technology that controls the quality of the raw materials and the elaboration process. In each center, managers, cleaners, cooks, and assistants are needed.

The management can be divided into six areas. The purchasing department will be responsible for the selection of suppliers, the distribution of orders and the control of stocks. The human resources department will focus on the range and training of the staff that will work in each center. The commercial district will direct the search for new clients. The exploitation department will supervise the work that is done in each center-client. The quality control department will analyze the food, and the administration area will be in charge of the management of the company.

Allergies and food intolerances are adverse reactions to food, attributed to the intake, contact or inhalation of a meal, or any of its components.

The food allergies and intolerances are adverse food reactions attributable to ingestion, contact or inhalation of food or one of its components. They can cause mild results, such as itching or rashes on the skin, to more severe symptoms, such as asthma, diarrhea, colic and, in severe cases, can cause anaphylactic play that compromises the person’s life.

For the people affected, the only way to avoid these reactions is not to consume foods that cause them, since small amounts can trigger the allergic reaction. The advice given in this manual helps to follow the excellent handling practices necessary to prepare menus that are intended for allergic people.

For this, and to prevent errors that affect the safety of these foods, it is essential that we have trained and aware personnel on the importance of rigorously applying these tips.

This manual is addressed to all professionals working in the field of restoration with groups, i.e., schools, hospitals, residences, houses of colonies, prisons, dining halls, etc.