The catering sector should take into account the specifics of working with foreign tourists. The types of services provided by them account for approximately 25-30% of the total cost, for example, an educational tour. Catering for foreign tourists is carried out mainly by restaurants and bars of "luxury", "superior" and "first" classes, which can function both as part of the hotel and independently. Travel agencies conclude appropriate agreements with restaurant enterprises and submit monthly or ten-day schedules for the stay of foreign tourists in advance, indicating the class of service and nationality of tourists, and no later than a day in advance - orders for servicing each group of tourists.
Catering for foreign tourists has certain features. First of all, it is necessary to take into account the nationality of the guests. Travelers have long been interested in the peculiarities of the cuisine of the country to which they arrived. On the other hand, a manifestation of true hospitality and high respect is the ability of the hosts to feed the guest with their usual dishes. With this gesture, they make the guest understand that they do not want him to feel like in a foreign land. And in the tourist, he generates gratitude and kindness, a long memory of a visit to a foreign country. But it should be borne in mind that cooking the dishes of the tourists' native cuisine requires great skill of the cook, otherwise you can achieve the opposite effect and offend the patriotic feelings of the guest.
When organizing the food of foreign tourists with dishes of domestic and other common cuisines (French, Italian, Chinese), it must be remembered that the formation of dietary habits in different countries, the geography of food is influenced by a number of factors, including the main ones: or another country, due to geographical location, ethical and religious norms, specific historical destinies of peoples, the level of achieved development of countries. In each country, people of different nationalities have inherent tastes in the choice of food, cooking, using various methods and technological methods of thermal processing of products, the use of spices and seasonings. There are also certain dietary restrictions. For example, Americans drink coffee before breakfast and drink clear ice water before lunch. In the European tradition, breakfast, lunch and dinner with mineral or fruit water, and in the Eastern tradition, do not use mineral water at all. Danes, Norwegians, Czechs and Romanians do not like mutton. The British should not offer boiled sausages, flour sauces, jellied fish, pancakes and dumplings. Europeans and Americans do not like hot spices, while people from Asia, Central and South America do the opposite. Italians, Czechs, Bulgarians, Romanians, Arabs do not eat black bread. It is better to offer coffee to Germans, Austrians, Swiss, French, Italians, Greeks, Arabs, Turks, and tea to Chinese, Japanese, Indians, Koreans. The Japanese and Koreans don't drink milk. Romanians do not use sauces, and Koreans do not accept broths.
Special attention should be paid to the organization of food for believers. So, on certain days and periods, Orthodox and Catholics do not eat food of animal origin (except honey). Hindus do not drink milk or eat beef. Muslims do not consume pork and alcoholic beverages. Believing Jews in the preparation and consumption of food adhere to the laws of kosher - the rules that must be observed when preparing not only festive, but also daily food. For example, it is forbidden to mix dairy and meat foods, eat meat from animals that do not chew gum and do not have a cloven hoof, as well as meat of predatory animals and birds, reptiles and fish that do not have fins and scales (in particular mollusks), as well as all products derived from these animals. Food for Jewish believers in restaurants should be prepared in the presence of a rabbi.
It is also necessary to take into account the peculiarities in the diet of people from different countries, which are characterized by the time of eating, its calorie content at different times of the day. The British, French, Americans call the second meal lunch. It coincides in time with our lunch. There are no first courses on the lunch menu, there are appetizers, second courses, sweet dishes and coffee or tea. Lunch - equal in time to our dinner - consists of an appetizer, first and second courses, dessert, tea or coffee. A sign of increased attention to English guests will be the organization of five o'clock tea for them. For catering for tourists, the following approximate intervals are recommended: breakfast - from 8 to 10:00 (during the tourist season - from 7 to 10:00) lunch - from 12 to 15 hours; dinner - from 5:30 pm up to 20 hours.
Consideration of national food traditions should be displayed in the menu. It should be varied by day of the week. The menu should include at least five to six specialties and dishes to order. The best option is to create a menu that would include dishes of the national cuisine of the host country, dishes of European cuisines and dishes of national cuisines of the guests. At the request of tourists, catering enterprises are obliged to replace dishes, taking into account the availability of raw materials at the enterprise, including providing dietary and vegetarian dishes. Children from two to twelve years old, traveling as part of groups of foreign tourists or with families, are provided with meals according to a special menu within 50% of the cost of meals of the corresponding class of service.
For tourists staying in hotels, the daily restaurant service starts with breakfast. The further mood of the guests depends on its organization. Very often it is included in the cost of hotel services, so much attention is paid to the organization of the morning meal. There are many options for breakfast, the choice of which depends on the consumer population.
1. Morning tea (6.0-7.0). May be offered to guests in the UK and continental Europe. Served in the room. Usually consists of one serving of iced milk or whipped cream tea, several muffins and biscuits.
2. Simple breakfast (6.0-10.0). It is offered to guests from France and the Mediterranean countries, the USA. Consists of one cup of pre-breakfast beverage (mainly coffee, but can also include tea, cocoa, chocolate or milk), one roll or bagel (a croissant is almost always served in France and Italy).
3. Complex breakfast (6.0-10.0). Classic breakfast. Consists of a drink (coffee, tea, cocoa, chocolate or milk), butter, marmalade or honey, biscuits.
4. Additional breakfast (6.0-10.0). In addition to a complex breakfast, add one glass of fruit or vegetable juice, a tray of sausage or cheese, an egg dish (scrambled eggs or scrambled eggs, boiled egg), as well as yogurt, oatmeal, cheese.
5. Extended breakfast (6.0-10.0). The menu includes fruit and vegetable juices, ham, cheese, sausage, egg dish, cheese, yoghurts, cornflakes with milk. Some of the dishes are prepared according to individual orders of consumers.
6. Breakfast with champagne (10.0 - 11.0). Consists of a hot drink, an alcoholic drink (champagne, wine), cold snacks and hot dishes, dessert. Submitted if there is some reason, for example, the birthday of one of the mewards.
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