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THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL

THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL. PRESENTATION OF THE CATERING AND HOTEL DEPARTMENT. KITCHEN & PASTRY. The pleasure of preparing good food. THE RESTAURANT. The pleasure of serving fine and good food. Classic setting. Thematic setting. THE BAR.

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THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL

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  1. THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL

  2. PRESENTATION OF THE CATERING AND HOTEL DEPARTMENT

  3. KITCHEN & PASTRY The pleasure of preparing good food

  4. THE RESTAURANT The pleasure of serving fine and good food Classic setting Thematic setting

  5. THE BAR

  6. ACCOMODATION CLASSROOM Introduction to professional software Welcome the guest

  7. KITCHEN AND PASTRY TRAINING

  8. The expected qualifications Ability to work as a team Method Creativity Cleanliness Sense of responsibility Organisation

  9. Professional knowledges Knowledge products Mastering techniques

  10. Hygiene and safety Temperature control of food Personal cleanliness Respect the cold chain Using cutting and cooking equipment

  11. Artistic and aesthetic notions Flavors Colors Contrasts Volumes World food and world products like indian spices,

  12. RESTAURANT, BAR AND WINE TRAINING

  13. The expected qualifications Ability to work as a team Présentation Conviviality Listening the guest Organisation

  14. Technics of service Tray Service Plate service Gueridon service

  15. Marketing Contact and customer sales Presentation and ease

  16. Creating animation for theme services Champagne Evening French and foreign gastronomies Imagination and taste Indian theme

  17. Matching Food and Wine Wine and Enology– The bar Wine service Wine tasting Making cocktails Wine knowledges Grapes knowledges

  18. Arts of table

  19. Fruits cascade Art of flowers Modern bouquet Harmony of shapes and colors Fruit Art Table bouquet

  20. HOTEL TRAINING

  21. EXPECTED QUALIFICATIONS Ability to work as a team Listening the guest Présentation Organisation Adaptability

  22. Technical communication and hospitality Welcome the guests Tracking of receipts Answering the phone Schedule management Making reservation Using hotel software Mastering computer

  23. Rooms Using cleaning products Cleaning the rooms Laundry management Room control Materials knowledges Tracking welcome products

  24. SUPERVISING AND MANAGEMENT TRAINING

  25. Professional Responsibility Supervising Enrolling Food and beverage management Training Animating Creating menus Evaluating Promote the establishment Cost control

  26. A Movie of a specialmealserved for 300 persons

  27. JOBS IN CATERING AND HOTEL INDUSTRY

  28. JOBS ALL AROUND THE WORLD French cuisine and the french gourmet meal made part of the french identity.Pupills can work all around the world in high qualified jobs

  29. THE OPINIONS OF PROFESSIONALS « Impeccable presentation is very important. Politeness, thoroughness, punctuality, and patience are important qualities in this job. It also needs to be rigorous and conscientious» « Please our guest is the first quality» «Always be listening» «A quality that we will demand is the mastery of foreign languages» «Identify what the customer expects is the most difficult» «Psychology is a very important element to success»

  30. French gourmet meal • Since 2011, UNESCO recognized the importance of the french gourmet meal.It nowbelongs to the UNESCO World Heritage !

  31. THANKS YOU FOR LISTENING US We hope you enjoyed our interview The french students in catering school

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