Restaurant Social Media
Contribute to the Evolution of Hospitality Education
Hi Everyone
Coming from the education industry in Singapore, I seek your contributions/comments on what or how you feel young,impressionable minds should view/approach Hospitality Education in terms of theory and practical components for current and future times.
Please feel free to share your knowledge, experiences and educational approach.
Currently I'm developing a F&B operations manual for Asian students in a small private school. I'm omitting passe topics like flambe items e.g. creppe suzette/cafe diable etc...,fruit carving (orange/mango etc..) and traditional French restaurants terms such as commis de rung etc... to incorporate current times and established ideas.
So please, feel free to contribute.....Thank you
Coming from the education industry in Singapore, I seek your contributions/comments on what or how you feel young,impressionable minds should view/approach Hospitality Education in terms of theory and practical components for current and future times.
Please feel free to share your knowledge, experiences and educational approach.
Currently I'm developing a F&B operations manual for Asian students in a small private school. I'm omitting passe topics like flambe items e.g. creppe suzette/cafe diable etc...,fruit carving (orange/mango etc..) and traditional French restaurants terms such as commis de rung etc... to incorporate current times and established ideas.
So please, feel free to contribute.....Thank you
Replies to This Discussion
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Permalink Reply by Matt Urdan on -
Isaac, that's a great question!
And I think the most important aspect of hospitality to understand and to teach is that there's a difference between great hospitality and great service. Service is what you do for a guest. Hospitality is how you make your guests feel. Create an environment that warm and welcoming for your guests, and they will forgive lapses in service or mistakes in the kitchen.
The best resource I can recommend to you for learning about this more fully is by referring you to Danny Meyer's book, "Setting the Table." Danny Meyer is the owner of the Union Square Care in New York City. His entire book is applicable to any business, but for those of is in the restaurant business there are so many examples and steps and illustrations of standards and criteria that you can apply them right now in any restaurant traning program.
I highly recommend you pick up a copy of his book and immerse yourself in it. I have already made notes of the book, and if you go to the Book Club Group on this site, you can download those notes in PDF format.
Cheers!
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Permalink Reply by Isaac Joshua on -
Hey Matt
Thank you for the suggestion and alternatives. Cheers
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Permalink Reply by Douglas Vaughan on -
Great suggestion Matt! "Setting the Table" is a great resource!
Good Luck!
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