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    Culinary Arts Internship Report Essay

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    Easting Hotel Penman features 328 meticulously decorated guestrooms and equipped With modern amenities for the comfort and convenience of the discerning business and leisure traveler. Choose from a variety of room types: Deluxe, Club Deluxe, Easting Deluxe, and Family Suite, facing the verdant green hills or the shimmering blue sea and Pula Jerk, home to tropical rainforest’s that’s over 130 million years old or looking out onto an elegant landscaped gardens.

    After a busy day, you can relax by taking a dip in our sparkling clear pool, work- UT in the fully equipped gym, soothe your mind, body and soul at the spa or drop by Queensland Mall for a shopping spree, Guests who need to he constantly in touch can also log on to our complimentary internet at anytime tooth day or just lie down on the plush bed to enjoy your favorite programmer from our satellite television channels.

    The warm hospitality, impeccable service and care, is a rich tradition practiced at all levels of our staff to ensure your stay is a pleasant one Whether for business or leisure, Easting Hotel Penman is here to provide you a memorable experience o will treasure. All-day dining at Easting Hotel Penman is a culinary treat for even the most discerning palate, with its sumptuous buffet spread of international and local dishes.

    Alternatively, select from our carefully crafted Ia carte menu. For lighter moments, the Lobby Lounge is a networking retreat serving up a delicious assortment Of cakes, pastries, healthy juices and Other thirst quenching drinks. Cold Kitchen Cold kitchen is responsible for dishes that are served cold for the buffet services. As assigned to the day shift at cold kitchen for the first two week.

    Poor breakfast service, cold kitchen is responsible for the following: Fresh vegetable salad: consists Of S types Of greens, 4 types Of condiments (croutons, raisins, bacon shred, Parmesan shred), 5 types of dressings (Caesar, Thousand Island, Orange yogurt, Japanese Sesame Soy Sauce, Balsamic Oil) and 3 types Of pickles (caper, olive, pearl onion)Cold platter: Assorted cheese platter, assorted cold cuts (salami, pepperoni sausage, smoked ham)6 Assorted Fruits (watermelon, moneyed, orange etc)Dairy products: milk, soybean, yogurt, yogurt drinks.

    For lunch service, cold kitchen is responsible for the following: Fresh vegetable salad (same as breakfast service)Poached Seafood with Condiments: shrimp, scallops, mussel, squid. Amuse-Boucher: Smoked Salmon, Wine Chicken, Escargot etc Japanese Sobs Noodle: Sobs noodle, sesame soy sauce, condiments Assorted Fruits Normal operation of Cold Kitchen requires 3 morning shift crew and 2 evening shift crew, Besides from refilling buffet products provided at dining mom, the morning crew is responsible to restock ingredients to be stored at station from the commissary kitchen, The crew also needs to prepare sufficient supply for the next service.

    Cheat De Partier will assign daily to-do task accordingly. Feedback about Cold Kitchen The cold kitchen does not involve too much heat in preparing food, realizing me that heat is not necessity to prepare meals. 2 months in cold kitchen thought me the important of sanitation to prepare unheated food. Efficiency is important when it comes to mass production.

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    Culinary Arts Internship Report Essay. (2018, Dec 26). Retrieved from https://artscolumbia.org/culinary-arts-internship-report-48018/

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