skills proficiency accommodation

                                                   At ssb

Certificate Food & BEVERAGE

              F&B

When working in the work place, there are a lot of responsibilities that you need to take care off. We started working in the restaurant with customers. It takes a lot of hard work and concentration to work with customers.

We learned how to set up for conferences. Everything must be Dun a 100% correct because Sondela is a 5 star resort. We also now how to prepare for a function and all the hard work that go’s in to it. There go’s a lot of preparation in when there is diner being served to allot of people. 

Friday, May 6, 2011

the reasons for cleaning

The first appearance is where in port ant.To exceed the customer expectations.To extend the life of the finisher

Posted by monique hospitality and managment at 1:34 AM 0 comments

working whit chemicals

                                               Working whit Chemicals

When working whit chemicals you sould be cherfule and a liret for enie aksedomtse to hapone. when clening eniewher you need equipment i.e. broom,mop bucket, vacuum.

Posted by monique hospitality and managment at 1:04 AM 0 comments

Monday, May 30, 2011

Chefing

my virs day in cheffing  i got my chefs uniform my apron and my Blake pans and my chefs jacket. I lind about ol the chemicals that is jousd. I ollsu Lind about oll the equipment that is being used. we had to iciest the chefs and help wear we coud. I had to sorty sam anons and sam peppers and sam tomato's. We had to skwies oll the jous out of the lemons sou that the jous kan bee used for lemon zest.

Posted by monique hospitality and managment at 11:04 PM 0 comments

Friday, March 11, 2011

samtams in the wirk plas ther will be problems that you soud be abel to have a selouson for. the ases ment went well i neew ma wirk. i hade mor nolige tan the qestons rekwaerd.the wirk gets isiere bat wit tame it gets more anderstandabel. we lind hou to mak koktaels and smoewes. we lirnd wat is the rate wy and the rong wy of sirwing klaentsat a restourant. we olso lir hou to tret difikalt kastemers wene you are in the wirkplas.

This was our first weak end in the work place. We went in to the bush on bicycle trails to trim trees and close holes, made by animals such as warthogs and ant-eaters.

MANAGEMENT FUNCTION
We are planing the hole function. We hafe a song that we are goieng to perfor .The theame country.That is goinge to be the night to impress the managerdebut at the same time to have fun and enjoy it.

17 February 2011

Just a few things i learned. 

SERVICES AND FACILITIES
The facilities of accommodation are all different. All tourist has different ideas of accommodation. The facilities of the accommodation differs from  vife star to one star.


RESTAURANT GROUPS
The food in all restaurants differs from one another. The service of each restaurant, because of their business plan differs from each other.

FSAE FOOD PREPARATION
You need to prepare food properly to prevent food poisoning. Businesses close because of staff not prepairing food highgeenicly.When preparing food there are different methods of preventing food poisoning.

CUSTOMER SERVICE
When having customers they expect a positive experience.When dealing with customers u should be friendly and help full.You should treat customers with respect, meet their needs and expectations. It is important to provide quality service to your customers.
 
18 February 2011

COMMUNICATING WITH CUSTOMERS
Communicating is very importrnt. The way you communicte with customer is the way they remember the serivice. Commuinicating kan be poseitive for the business. Customers is the bigest psrt of a business.The customor can give positive feedback or negative feedback whice can make or brake abusiness.

working at food and beverage

We work very hard in food and beverage , but I like doing hard work it kips me dedicate. We learned a lot about how to prepare for a conference and how to set everything up neatly. Watering is great,i lake speaking to the guests. There is a lot of work we need to know about F And B, and is it hard to remember everything, but our managers help us where they can. We only have 2 more week to go.

Posted by monique hospitality and managment at 2:34 AM 0 comments

 

Monday, February 14, 2011

We have seen the farm for the first week and the lay out of the farm.

                                                          FIRST AID AND FIRE FIGHTING

                                                            ALL THE DO NOT OF FIRE

 # Do not panic
 #Do not open doors and windows.
#Do not try to put the fire out on your own


 Fire is a big hazard in houses .Wen the is a fire you must kip low on the ground .

                                                          P.A.S.S

P-Pull
 A-Aim
 S-Squeeze
 S-Sweep

                                                       FIRST AID
Ethical Responsibilities
 * Make the patient needs a priority
 *Maintain skills
 *Always improve yourself
 *Prepare honest reports

 First aid is a big help in live. It helps wen you now  where to start on a person that has first aid needs.

 

ARRIVAL AT SONDELA
Arrival at sondela was probsbly the most nervous i have ever been in my life.

Our instructor showed us how to make cocktails. We learned all the different types of cocktails, so that we know how to make any cocktail that customers order and also how to decorate the glasses to fit each and every cocktail.

I got the opportunity to make a cocktail on my own to see if I am ready to manage on my own. This was fun, but u needs to concentrate on what you are doing at the same time.

We were tort how to make smoothies and what we can put in a

Posted by monique hospitality and managment at 1:56 AM 0 comments

Ate F&B

To make smoothies was a lot of fan.We were tort how to make smoothies and wat not. We were also tort how to decorate the smoothie glass to fit the smoothie.You can thous the smoothie wht iskiem or ys.

F&B

Lasthe week we hade a confrences from the department of labeur. They wire agroup of 67 people. Manday and tuesday morning they had brekfast. We came in earlyer to prepare the brekfast .We needed to prepare tee times and dinners. Iwork hard with the confrences now i now i what the corekt why is. 

Posted by monique hospitality and managment at 1:53 AM 0 comments

We were on our firefighting course. A fire was lighted and we had to extinguish the fire so that we know what to do when there is a fire. We also learned the procedures that we need to follow when using a fire extinguisher, in order for the extinguisher to work properly.