PhiloDex.com - Unternehmensberatung

www.PhiloDex.com, Consulting, Unternehmensberatung für die Gastgewerbe Philosophy - Dexterity within the hospitality trade. Gastronomy, Hotel, Restaurant, Cafe, Bar, Pub Catering, Food and Beverage, Eating and Drinking. F&B Manager, large operations, Demel's (k.u.k. Hofzuckerbäcker Ch. Demel's Söhne Wien), Harrods, TUI very strong F&B - Food and Beverage - background, European trained, bearer of a hospitality master degree, have held positions as Managing Director, Operations Manager, Area Operations Manager, F&B Manager, Restaurant Manager, Properties Manager, and Butler. standard operating procedures SOP, coffee basics, coffee history, coffee plant, coffee roasting, as bariste you need 5 senses for coffee, clean groups, weekly cleaning, getting started , coffee cup, coffee ginder, steps of coffee making, milk, espresso general, single espresso, cappuccino, caffe latte, caffe macchiato, caffe mocha, flavoured latte, double espresso, americano iced coffee, iced mocha, irish coffee, babycino, miscellaneous, wine basics, wine jargon, beer summary, beer ingredients, beer mashing, beer boiling, beer fermenting, whisky evaluation, definition, flavours, region, age, sampling, storing, pairing clasics, cognac vintage, region, harvest, winemaking, distillation, ageing, assembly, tasting, indication of age, appelation, champagne unique territory, grapes, harvest, pressing, fermentation, blending, in-bottle fermentation, the ageing, riddling, disgorging, cork, label, bottle size, serve, rum description, rum fermentation, rum distillation, rum cooperage, rum ageing, rum blending, cigar origin, cigar components, cigar shapes & sizes, cigar flavor, cigar cut, cigar band, cigar smoke, cigar A-Z, full afternoon tea, afternoon tea service, high tea, buffet tea oysters, caviar, cheese, clotted cream, scone, water, tea, dispense bar, bar, under age, document style, f&b manager, restaurant manager, maître d'hôtel, chef the range, commis de range, sommerlier, head chef, sous chef, chef de partie, chef saucier, rôtisseur, poissonnier, entremettier, potager, garde-manger, pâtissier, butcher, baker, banqueting, dusty sofa restaurant, café tin mug, rusty spoon club, bent fork brasserie, uniform policy, dress code, men may wear, woman may wear, grooming standards, till system, till key, till - add an order, printing the bill, cash transaction, duties - general set up, duties - opening and closing, duties - external standards, duties - internal standards, mise en place, language, table reservation, reservations, serviette folds, equipment for waiter/ess, glassware, hand-over, laying the tablecloth, laying the table, carry plates, carry something, clearing dishes, clips, use clips, courses, cover, basic service rules, behaviour, order, payment, preparation, prices, quality check, take away, up-selling, margin oriented, productivity, profitability, smile, meeting & greeting, service, expressions book, telephone phrases, caterer, reception, counter service, self service, plate service, silver service, gueridon service, prepare a dish, butler service, procedure, drops of gravy, incident/accident - glass of water, incident/accident - dish is "off", incident/accident - wallet found, incident/accident - customer falls ill, incident/accident - drinking incident, incident/accident - customer appearance, incident/accident - advice , customer service, disabled customers - consider, disabled customers - language, disabled customers - conduct, disabled customers - hearing impaired, disabled customers - mobility impaired, disabled customers - sight impaired, disabled customers - payment, on a differend note, dinner for a fly, statement, organisation and responsibilities, h.a.c.c.p., HACCP, topical food, bse, salmonella, e. coli 0157, genetically modified, listeria, allergies, quality assurance, environmental health officers , personal hygiene, training, c.o.s.h.h, safe use of knives, operational precautions , protective clothing, reporting of illness, hand washing, disposable gloves, staff toilets and changing areas, cleaning-disinfection, food safety act 1990, first aid, wastes disposal, pest control, tasting procedures, delivery control, stock rotation, food storage, mechanical equipment breakdowns, contamination, storage, preparation, breakage/glass, thawing & handling of frozen food, frozen poultry, high risk foods, microbiological, shell eggs, scombroid fish, temperature control, fire procedure, a. food safety act 1990 food safety general food hygiene) regs 1995, food premises (registration) regs, 1991, food safety (temperature control) regs 1995, food labelling regs 1996, beef bones regs, 1997 (lifted on 17 december 1999 [uk]), health and safety at work act 1974, control of substances hazardous to health regs 1994(coshh), letter of acknowledgement, what exactly is "c.o.s.h.h."?, coshh policy, 10 coshh rules, what exactly is "h.a.c.c.p."?, what is needed, steps, why introduction day, contents of introduction day, coshh questionnaire, food and hygiene questionnaire, product knowledge, product knowledge food, product knowledge drink, product knowledge wine, what is an appraisal , appraisal purpose, appraisal benefits, appraisal conducting, appraisal efficiency, appraisal tips and tricks , recruitment, interview sheet, common mistakes, job reference, briefing, build a team/training, delegate, team tasting, competitor analysis, thinking, leadership, drive for result, working with people, implementation, investigate, conduct, verbal warning, standard letters, guidelines , what to start with, food safety forms, achieving future success, confidence and communication, customer service orientation, enhancing performance, flexibility & embracing change, leadership, negotiating and influencing, patience and endurance, planning and organising, quality standards, specialist knowledge, team working, thinking and decision making, temperature control, food storage, food handling personal hygiene, maintane structure, maintane equipment, coshh, cleaning, management duties , temperature control, food storage, food handling personal hygiene, maintane structure, maintane equipment, coshh, cleaning, management duties, telephone reservation, meeting & greeting, staff presentation, service, food, environment, introduction, supervision, technical, administrative, social, forecasting-planning, organising, commanding, co-ordinating, controlling, how to supervise, costing, bar control, ordering, receiving, issuing, cellar control, beverage control, stocktaking, good receiving book, ullage, gross profit, transfer book, cellar stock ledger, bin cards, requisition, overage - shortage, glass measures, mark up on wine, menu in general, kind of menu, kind of meal, establishment people, season, capability of kitchen, size and equipment of the kitchen, capability of service, size and equipment of the dining room, price of the menue, supplies, balance, repetition ingredients, repetition colour, repetition words, overall balance, texture, seasoning, sauces, garnishes, value, colour, wording, customer complaints, avoid, solve, apologize letter, why we are at risk, what can we do, pulling, pushing, introduction, net contribution, customer satisfaction, calculation, eligibility, payment, communication, variations, disputes