CATERING SERVICES IN HOSPITALITY. A HANDBOOK FOR HOTEL TECHNICIANS

Discover the fascinating world of catering services in hospitality with this comprehensive handbook! Perfect for students studying to become hotel technicians, this handbook offers a comprehensive introduction to the preparation and service of breakfast and other catering services in the hotel industry. Learn about the principles of healthy eating, food storage techniques, and the secrets to creating unforgettable culinary experiences for hotel guests.

• Principles of healthy eating: Learn how to compose balanced and tasty meals that meet the expectations of even the most demanding guests.
• Food storage: Master the techniques of safe and efficient food storage to ensure the freshness and quality of products.
• Linen and tableware: Learn how to care for linen and tableware to create an elegant and hygienic atmosphere in the hotel restaurant.
• Menu preparation: Learn how to create diverse and attractive menus that reflect the character of the hotel and the preferences of guests.
• Types of hotel breakfasts: Learn about the different types of hotel breakfasts, from classic buffets to sophisticated à la carte breakfasts.
• Ways of serving breakfast: Discover the secrets of professional breakfast service that will delight guests and make their stay at the hotel unforgettable.

This handbook is not only a source of theoretical knowledge, but also a practical guide that will help you acquire the necessary skills to work in the dynamic and demanding world of hospitality. Thanks to numerous examples, exercises and illustrations, learning becomes a pleasure, and the acquired knowledge is easy to apply in practice. Whether you dream of working in a luxury hotel, a boutique guesthouse or a modern hostel, this handbook will provide you with a solid foundation for your career in the hotel industry.

The handbook also provides detailed information on the principles of food storage, the necessary raw materials, as well as linen and tableware. You will learn how to prepare menus that will suit the different tastes and preferences of guests. In addition, you will learn about different types of hotel breakfasts and how to serve them to provide guests with an unforgettable culinary experience.

The theoretical knowledge contained in the handbook is supported by numerous examples, exercises and illustrations that show ways of practical application. Thanks to this, you will acquire not only knowledge, but also the skills necessary to work as a hotel technician. This handbook is the key to success in the dynamic world of catering services in the hotel industry.

The handbook is aimed at students studying to become hotel technicians and covers the content of part 2 of the T.12 qualification (Preparation and serving of breakfast). It presents knowledge and teaches the skills to follow the principles of healthy eating, food storage, the necessary raw materials, linen and tableware, the preparation of menus and the differentiation between hotel breakfasts and how to serve them.