- Quality of ingredients, hygiene, professional skills of the cooking personnel.
- Individual for each country.
- You can provide no meal service or only beverage service if you have cooking facilities
installed in each room, or serve only breakfast, brunch, lunch, dinner, combinations
of any or all of these, provide lunchbox, organize barbeques, etc.
- The minimum set of equipment for the kitchen serving only breakfasts includes a
boiler for hot water, conventional stove, microwave or conventional oven, toaster,
mixer, coffee maker, orange press, refrigerator, freezer, shelves for dry storage,
cupboard/racks, boxes, bags, containers and bottles, plates, saucers, cutlery, bowls,
coffee and tea cups, sharp knives and wooden bretts, pans and pots, breadbins, pepper
and salt sets, sugar, milk jugs, etc., napkins, waste bins. If you choose to serve
more meal options, you will need to purchase more items for your kitchen.
- Continental breakfast: natural coffee (tea/hot chocolate/juice), croissant, toast
with marmalade and butter. English breakfast: juice, cereal or muesli with yoghurt/milk,
eggs and bacon, sausages, tomato, toasts with jam, tea (coffee/hot chocolate/etc).
You can choose between these two most common types of breakfast and the traditional
breakfast in your region or oriental/any other national breakfast.
- The menu card presentation is usually determined by the style of the dining area
and accommodation itself. The only rule is that it should be attractive and state
all the courses and beverages with prices, in a clear and comprehensible manner.
An example of a dinner meal menu could be the following:
MENU AT WALNUT CREEK CHALET
Fixed Menu EUR 10.00
Soup of the day
Pasta Carbonara (with bacon, eggs, cheese, herbs)
Pancakes with jam
Entree
Bean soup, EUR 3.50
French onion soup, EUR 3.50
Goulash soup, EUR 4.00
Roasted eggplant with cracker bread, EUR 4.00
Main course
Pasta stew with pork, potatoes, cheese, herbs, EUR 6.00
Grilled chicken breast with beans, garlic and herbs, EUR 6.50
Roasted duck with sautéed apples and herbs, EUR 6.50
Vegetarian stew, EUR 7.00
Pork with roasted onions, potato garnish 7.00
Lamb with peppers and grilled bread, EUR 8.00
Dessert
Chocolatecake, EUR 3.00
Plum cake, EUR 3.00
Apple pie, EUR 2.50
Pancakes with jam, EUR 2.00
Cheese plate, EUR 5.50
Hot drinks
Mountain herbs tea, EUR 1.00
Black tea, EUR 1.00
Coffee, EUR 1.30
Cold drinks and Beverages
Milk, EUR 1.20
Mineral water (1l), EUR 1.50
Beer (selection), EUR 2.00
White wine, 200ml, EUR 2.50
Red wine, 200ml, EUR 2.50
Home-made rachia, 150ml, EUR 2.50
Most of our produce and meat comes from the nearby farms that practice ecologically
sound agriculture
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- Main service types: table service, counter service, cafeteria, buffet, room service.
- The most important factors for the dining area are good ventilation, cosy and practical
lighting, and ambience (including the theme, style, attitude of the personnel, and
presentation of food).
- Requirements to the cooking staff: professionalism in cooking and presentation of
meal courses, awareness of and compliance with safety and hygienic requirements.
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