- The participant will learn the host company history, its position in the market, core values, policies and standard operating procedures. Become independent, adapt to the new environment, and practice professionalism towards team members. Attentiveness, listening, and communication skills will be essential to absorb all the information provided in the orientation.

- The participant will: - Learn high standards of quality at a successful hotel and how to ensure associates are meeting those standards. - Learn how to understand the systems and processes required to take an event from a sales contracted status to the execution of the event. - Learn how to plan high quality buffets. - Learn about the management, direction, presentation, service, and evaluation of special events. - Learn how to interact with event planning regarding special meal and cuisine requests. - Learn how to develop a clear and concise budget and allocating the correct staffing - Learn how to create BEO- Banquet Event Orders - Follow up with guest and seeking re-visit

- The participant will begin to understand the systems and processes required to execute the operations of a three meal a day restaurant. - The participant will take an event from a sales contracted status to the execution of the event in a private dining setting. - The participant will learn supervisory techniques and skills as it relates to the food and beverage department at the hotel. - The participant will develop and refine guest service skills in a fast-paced environment. Standards that the participant will need to follow are: - Be yourself and always be sincere. Guests can feel it when interactions are genuine and that is the kind of service that makes every dining experience memorable - Always clear table of any unnecessary items (Once cleared do not stop at multiple tables and proceed to dish to drop used items and immediately wash hands before heading back to dining room. Repeat this step EVERYTIME anything is cleared) - Be ready when Expo calls for Hands at all times – Ensure you are in constant communication with your server to ensure spacing between fire times and courses is understood

- Learn to become familiar with the systems and processes of the various outlets to understand the role of the department within the hotel Learn to further enhance customer service and service recovery skills Participants will: - Be yourself and always be sincere. Guests can feel it when interactions are genuine and that is the kind of service that makes every dining experience memorable. Great service can make a bad meal great and poor service can make a great meal bad. - Before clocking in for your shift, you are required to be dressed in proper uniform with a tidy and presentable appearance. Your name tag must always be visible, MASK ON and you are expected to maintain all health code standards and steps of service throughout your shift. - Learn the floor plan for the day.

- Reading of recipes and being able to execute them. Working of prep-lists Review Event Orders Review Outlet requisitions Learning basic batter preparations Ice cream and sorbet making Preparing and executing breakfast Plated desserts for the restaurant Using modern techniques: - pacojet - cryovac / compression / sous vide - molecular techniques Working with chocolate - tempering Participating in plate ups and preparing pastries for buffets Walk-in maintenance and rotation on food using FIFO principals and proper food labeling. Maintaining clean containers and food service areas in walk in Writing readable food requisitions and maintaining proper pars through ordering Learning VIP amenities and presentations Maintaining par stock of batch prep items such as ice creams, sorbets, ganaches Maintaining proper cold food holding temperatures based on the Fahrenheit system. Station Set-up, Special Preparation, Rotation and mise en place set up. Menu development

Hyatt Regency DFW International Airport Hotel

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