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The next step is to determine which meal options willbe served. You should take into account the demand for the particular type of meal, your own capacity, i.e. the labour available for cooking who possess the required skills, availability of ingredients, and their transport to your accommodation.
Depending on the meals served, you should set the schedule of your restaurant/kitchen. The guests need to know in advance which exactly food services are available at your place, within which hours, at which price class, etc. Breakfast, for instance, is usually served from 7 a.m. till 10 a.m., and sometimes it can be useful to remind of it to your guests upon their arrival, so they do not have an unpleasant surprise in the empty dining room next morning. If the guest checks out and leaves before the opening time of the kitchen, the reception shall be notified in the afternoon of the previous day to arrange a breakfast box for the departing guest early next morning. When you are making the schedule of service hours, it is recommended for your and guest’s convenience that you stipulate clearly to the clients you conditions in case of out-of-hours necessity.
Another important thing is to ask your guests at the arrival or by reservation if they are diabetic, vegetarian or allergic to some ingredients – this will facilitate your serving them with the first breakfast.
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9.3.1. Service type | 9.3.3. Price |
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