|
|
|
|
|
|
|
Generally, for tourists travelling to practice sports, preferable meal options are quite basic, the most important required meal being breakfast.
Lunch inside the accommodation tends to be skipped, since often tourists practicing outdoor activities cannot come back due to the distance. In this case, a lunch box can be highly appreciated. A boxed lunch should be nutritious and can include bread/rolls for sandwiches, cheese, ham or selection of cold meats or meatballs, salad, juice, fruit (or dried fruits), a pie or a sweet roll. Also, appreciated but more difficult to organize could be a thermos with a cold or hot drink, depending on the season.
You can also consider the typical winter après-skis or some typical summer drink at your accommodation. At 4 p.m., or most often later in the evening many tourists come back to appreciate a glass of Glühwein (hot red wine with cinnamon, cloves, sugar, apple) or a shot of Schnapps or a cup of tea with rum. If your facilities are open in the late afternoon hours, you might serve après-skis internationally-renown dishes such as raclette (kind of cheese fondue with cooked potatoes).Typical summer drinks are lemonade with ice cube or just mineral water with mint.
Besides, many entrepreneurs have discovered that their guests would like to have dinner in a relaxing atmosphere not far from their room. If you have a good cook, the preparation of dinners can be highly rewarding and dinner can become popular with your clients, personnel and your family. Also, if your guests are satisfied, it may open good perspectives for earning extra money.
Dinner typically consists of an appetizer, main course and desert, but, aside from this rule, there are many, many ways to prepare dinner. What shall be considered separately is the local specialties appreciated by all kinds of tourists. A regional dinner may include, for instance, freshly baked rolls with butter and herbs, house salad of goat’s cheese with sweet and sour onions or traditional chilled cucumber soup topped with yoghurt and dill, roasted rack of lamb, garlic-infused mashed potatoes, maple cake, tea/coffee, and water/juice. It is guaranteed that your tourists will venture to taste regional cuisine at least once, especially if combined with locally produced drinks.
For unusual/adventure accommodations some winter specialties for dinner can be considered. For instance, it makes sense to serve in an igloo the so-called pozas (boiled round-shaped pieces of dough filled with meat) – traditionally winter food that can be prepared, stored outside in the frozen state and easily cooked within a few minutes when needed.
To find out the secrets of outdoor catering, get acquainted with ideas and recipes of cooking over an open fire, learn how to comply with the requirements and provide high-quality food service. See the AURORA 1 Module “Outdoor Catering”. If it is raining or snowing, the AMBER Module “Tasty Bits – A Tapas Idea” is giving you some hints to organize an evening full of dining and pleasure at your accommodation.
|
|
9.4.1. Breakfast | Questions to Section 9: Preparing and Serving Meals |
|