Las Vegas‚ Nevada 89101 • yournextchef@myisp.com • 702.555.6185 ~ SOUS CHEF ~ Exceptionally innovative Sous Chef with more than nine years’ experience in operations for renowned restaurants preparing a wide variety of unique appetizers‚ soups‚ entrées‚ sauces‚ and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world‚ including France‚ Italy‚ Japan‚ Thailand‚ and Spain. Proven leadership skills with a track record
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concept into his operations (from concern about rising costs and increased competition) Eliminated the need for a conventional kitchen (keeping labor cost to 10-12% of gross sales and also increase the floor area proportion devoted to productive dining space) Less required back space compared to a normal restaurant (22% vs 30%) Only offering a few simple middle American entrees of steak‚ chicken‚ filet mignon‚ and shrimp (leading to virtually no waste and can cut food costs to between 30-35% of food
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Talking to waiter/waitress and taking customers’ orders Preparing customers’ orders Productivity and process improvement. Here I will review the productivity and process improvement at Heavenly Caribbean Restaurant in the Back Kitchen Area and the Front Dining Area. From the kitchen to the dining area‚ one key to productivity is to provide quality services to customers by visiting the table at least 9 times before presenting the bill and processing the payment. Another key is to generate as much gross
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experience. Sincerely‚ __Name of Caterer Owner/Manager___ __________________________ Signature Individual Cost Total Cost Menu Appetizers List of appetizers $$$/person or platter total $$$$ Entrees List of entrees $$$/person or platter total $$$$ Sides List of sides $$$/person or platter total $$$$ Desserts List of desserts $$$/person or platter total $$$$ Beverages Water Free of cost $0 Non-Alcoholic
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once again‚ this was something that we always had the pleasure of enjoying when it came to the guest service. After our appetizers were finished‚ that was when the whole experience changed. Around the corner we could all see our entrees coming our way. The entrees were served with happy faces all around the table. After our waitress made sure everything had come to the table‚ she went back to her other tables. Each of us began to cut into our steaks in front of us. Immediately you could see disappointment
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helped influence a creative and modern approach towards healthy eating in America. Puck achieved this by incorporating the use of fresh Californian produce and meats on his traditional French dishes and was able to create entrees that modernized traditional French nouvelle entrees into pieces of exhaustive gastronomic delights thought to be contemporary in society during the time. This essay will discuss two of Wolfgang Puck’s influential impacts on Californian gastronomy through his contributions
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Week 9 Notes: Product and Service Decisions 1. Product – Anything that can be offered to a market for attention‚ acquisition‚ use or consumption that might satisfy a need or want 2. Service – An activity or benefit that is INTANGIBLE (no ownership) Idea of EXPERIENCES are more commonly used to enhance products and services 3 Levels of Product Core benefit Actual product Associated services Classifying Products Consumer products Business products Consumer Products Convenience
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As the name implies‚ the conventional system has been used traditionally throughout the years. Menu items are prepared in a kitchen in the same facility where the meals are served and held a short time‚ either hot and cold‚ until serving time. In earlier years all preparation‚ as well as cooking‚ took place on the premise‚ and foods were prepared from basic ingredients. Kitchen included a butcher shop‚ bakery‚and vegetable preparation units. Over the year a modified conventional system has evolved
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S.No Contents Page No. 1. 2. 3. 4. 5. 6. 7. 8. INTRODUCTION………………………………………………………………... IMPORTANCE AND NEED OF BRAND EXTENSION……………………... ANSOFF’S GROWTH SHARE MATRIX……………………………………... TYPES OF BRAND EXTENSION……………………………………………… ADVANTAGES & DISADVATAGES OF BRAND EXTENSION…………… EXAMPLES FROM CORPORATE……………………………………………. CONCLUSION…………………………………………….................................. REFRENCES……………………………………………………………………… 3 4 5 7 9 14 16 17 INTRODUCTION
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the top five moderately priced Italian restaurants in the Brenthall area. Customer Services Casa Di Italia is more than an Italian restaurant and grocery. Sixty percent of the menu items will be low-fat‚ low-sodium entrees. At least two specials will be featured each day. All entrees can be personalized to meet the preferences of individual diners. Many of the pastas‚ cheeses‚ condiments‚ ingredients‚ and recipes used in the restaurant will be sold in the display area. The restaurant will open
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