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Title:

THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL

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... Head chef Waiter Lemonade waiter Restauration collective Operations Inspector Manager ... LA SECTION HOTELLERIE DU LYCEE ... 11 PM Document presentation format: – PowerPoint PPT presentation

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Date added: 10 October 2019
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Title: THE DEPARTMENT OF CATERING AND HOTEL JACQUES COEUR SCHOOL


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
Wine and Enology The bar
Matching Food and Wine
Wine service
Wine tasting
Making cocktails
Wine knowledges
Grapes knowledges
18
Arts of table
19
Art of flowers
Fruits cascade
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 special meal served for 300 persons
27
JOBS IN CATERING AND HOTEL INDUSTRY
28
Traditional restaurants Traditional restaurants Traditional restaurants Traditional restaurants Traditional restaurants
Restaurant manager Assistant manager Banquet Manager Maître dhôtel Head chef
Barman Waiter Chef de partie Wine waiter Chef trancheur
Cashier Pastry chef Clerk of restaurant Busboy Crewmember
Groups of restaurants (chains) Groups of restaurants (chains) Groups of restaurants (chains) Groups of restaurants (chains) Groups of restaurants (chains)
Manager or Restaurant Manager Manager Assistant manager Crewmember Cashier
Hostess Head chef Waiter Lemonade waiter
Restauration collective Restauration collective Restauration collective Restauration collective Restauration collective
Operations Inspector Manager Responsible for central kitchen Logistics Manager Maître ouvrier
Qualified inspector Responsible for satellite kitchen Kitchen workers Service Agents
Métiers annexes Métiers annexes Métiers annexes Métiers annexes Métiers annexes
Wine seller Food Demonstrator restoration products Seller Cost controller Food and beverage manager
29
HOTEL AND FRONT OFFICE HOTEL AND FRONT OFFICE HOTEL AND FRONT OFFICE HOTEL AND FRONT OFFICE
Hotel manager Hotel director Front office manager Receptionist
Cashier Concierge Night auditor porter
Bellboy Voiturier Groom Room service manager
Governess Valet Laundress Internal trader
30
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
31
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
32
French gourmet meal
  • Since 2011, UNESCO recognized the importance of
    the french gourmet meal. It now belongs to the
    UNESCO World Heritage !

33
THANKS YOU FOR LISTENING US
We hope you enjoyed our interview
The french students in catering school
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