‘Mise-en-place’ means ‘putting in place’ and
the term is attributed to the preparation of the restaurant for ultimate smooth
service. To ensure that the restaurant is ready for service, the waiter makes
sure that his station has been efficiently prepared for service. A ‘station’ is a section of a restaurant
which comprises of a given number of tables which are attended to by a specific
team of stewards/waiters. A ‘station’ is headed by a ‘Captain’.
A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
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