Mr Essays (2196 words) - Buffet, Restaurant, Kitchen, Hotel Rating

Mr . 3, . . 058/ 65 56 22, 058/ 60 57 60 PROJECT CAREER IN TOURISM START WITH A STUDENT TRAINING PRACTICE REPORT of student training practice at Melia Grand Hermitage Hotel, Golden Sands resort from Boyan Antonov, student in HMA I, fac. 09054 Dobrich October 2009 The practice took place in hotel Melia Grand Hermitage from 31st August to 12th October. The hotel is 5 star rated and is the biggest 5 star in the Balkans. It is part of the Spanish chain Sol Melia. The chain has more than 300 hotels in 30 countries. The hotel is located in Golden sands resort and it is near to Varna city. The hotel has 728 rooms which are spread over nine floors and are suited with bath/WC, terrace, air-conditioning, cable TV and minibar, some with sea view and some with park view. The hotel had more than 90% occupancy during the initial period of work. The hotel offers 5 star facilities, amenities and services. It is located on a quiet hillside and is surrounded by lush green terraces leading down to the promenade and the beach. The hotel offers a big range of services like: SPA centre, Turkish bath, 2 swimming pools, different kinds of water sports and many others. It has many restaurants and bars that provide all-inclusive service. The Hermitage restaurant prov ides a buffet for both all inclusive and non-inclusive guests. It is the largest restaurant in the hotel and can occupy more than 300 seats, while being able to manage over 800 guests. The Hermitage restaurant. The restaurant serves international food for breakfast, lunch and dinner. The Level is part from the big restaurant where VIP guests can relax without the surrounding noise. Main departments in the hotel are: Front Office, Housekeeping, Food There is a General Manager that is responsible for all of the staff to do their work accurately. There are managers in every department that correspond to him. On the reception, part of the Front Office department, the staff work with Opera software which is their Property Management System (PMS). Reception Our practice involved working in 3 of the hotels departments: Food & Beverage, Kitchen and Housekeeping. Kitchen In the kitchen there is around 30 staff, the head Chef, 2 assistant head chefs, 5 cooks, and the remaining are assistants. Also in the pastry area, 5 people perform duties in a separate area, away from the main kitchen. The kitchen contains many parts. Cold kitchen, warm kitchen, wash area, breakfast area, pastry and store places. In cold kitchen the staff prepares the fruits, vegetables, different kinds of meat and many other kinds of food to be ready for the warm kitchen where the cooking of the food takes place. Cold kitchen is separated to several parts: pork meat preparations, chicken meat, vegetables, fruits and eggs. The meat preparations are separated because of the differences between the types of food, in order to not mix and contaminate. In the warm kitchen area the already prepared food from the initial preparation areas, is cooked and served on plates ready to be sent to the buffet. There are employees that are working in the buffet/restaurant area, who are responsible assist guests but also restock or remove unnecessary items. Also there are normally 2 or more employees who are on the show-cooking area on the buffet. There, preparation of food for breakfast and dinner, for example eggs (omelets), fish, meat including sausages, traditional items for Bulgaria- kebapcheta and meatballs. Also prepared or served are hamburgers, doner kebab, pork, chicken and lamb. On show-cooking area. The pastry area prepares the sweet dishes and the bread. There are several kinds of buns that are baked in the pastry: garlic, Italian with and without olives, regular white and black, corn and French bread. Also the area prepares and bakes pastries for coffee brakes in for conferences. When the buns are baked they are put in baskets and are served on the buffet. There should be at least 6 kinds of buns and 3 kinds of traditional bread on the buffet. In the