Sentences with phrase «regards to the food served»

Not exact matches

Per serving it has 33 calories, which is almost unheard of in regards to low calorie foods.

I know there are many out there who regard the lifting of these caps with suspicion, but three school food experts whom I greatly respect (Justin Gagnon, Dana Woldow and «Wilma,» my anonymous school food professional) all guest blogged here to explain that the caps were impeding schools» ability to serve healthful and more creative meals.

In fact, I would recommend Lunch Money to parents precisely because it serves as an excellent tutorial regarding the many challenges — financial, cultural and regulatory — faced by most school food programs.

Again the «pendulum of change» is swinging back to a previous time regarding foods made and served in school kitchens.

I'm actually finishing a piece for another online publication specifically regarding the food served in daycare centers and your story is eerily similar to the ones I heard from other parents - right down to the vanilla wafers!

Children adopted from institutions or other places where they were served extremely bland food may display pickiness with regard to their food selections.

A school is supposed to be teaching kids to be whole kids which means if you offer health as subject then teach it and the school behaviors regarding any food served during school should support what is being taught.

This is how schools and commodity processors are able to serve food that «meets guidelines» — they first engineer it to meet the standards, and then find ways to make it resemble what our kids have been taught to regard as «food».

In this regard, however, it will be important to know, though grains are rich in fiber content, are not the ideal foods to be served to the pets as it can trigger adverse reactions on the health of the dog.

Hi Most hotels which have all - inclusive would serve a mixture of food, ie pasta, chips, meats, salads, cheese, fruit, I would suggest that you contact the hotel directly just to make sure what they are serving Regards

If human population dynamics is essentially common to the propulation dynamics of other species and, consequently, if food supply is the independent not the dependent variable in the relationship between food and population, then a lot of what has been reported could be distractions that serve to dismiss rather than disclose vital but unwelcome science of what could somehow be real regarding the human population and, more importantly, why our behavior is so utterly destructive of everything we claim to be protecting and preserving.

Follow procedure to ensure compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

Served as Food District Manager, provided training to management personnel regarding sales, profit and Food Safety.

Pescatore Restaurant — Stafford, VA May 2015 — Present Waitress • Greet guests and accompany them to their tables • Present menus and respond to any questions regarding menu items • Serve food and beverages • Check regularly with guests to make sure that they are enjoying their meals • Take necessary action to resolve any complaints • Prepare and serve specialty dishes at tServe food and beverages • Check regularly with guests to make sure that they are enjoying their meals • Take necessary action to resolve any complaints • Prepare and serve specialty dishes at tserve specialty dishes at tables

• Greet customers as they arrive and present them with menus • Provide information regarding the day's specials and any discounts available on meals • Assist customers in choosing items of the menu by providing them with food complementing information • Inquire if customers would like to dine in or take their orders with them • Take orders for food and beverage items and attempt to upsell sidelines • Punch orders in the POS system, process cash or credit card transactions and tender change • Prepare food items according to recipe standards in a prompt and accurate manner • Place food items on trays or pack them in paper bags for customers to take with them • Ascertain that condiments and napkins are included with both types of orders • Serve dine - in customers on their tables and ask if they would like anything extra • Ascertain the cleanliness of the restaurant area and make sure that counter are constantly tidied

InterContinental Hotel, New York, NY 5/2014 to Present Restaurant Hostess • Welcome patron as they enter the restaurants and ask if they have reservations • Verify reservations and make them comfortable in the waiting area until their tables are free • Lead customers to reserved tables and provide them with menus • Provide customers with information on special dishes and the chef's special of the day • Respond to questions asked regarding menu items, ingredients and preparation times • Take and repeat food and beverage orders to ensure accuracy • Relay orders to the kitchen area and instruct servers to serve water and beverages • Follow up on orders, ensure portion control and deliver orders to tables • Assist servers in serving food platters to customers • Ascertain that customers are served their orders accurately • Provide customers with bills and assist them through the payment procedure • Ascertain that tables are cleaned and serviced once customers have left • Keep record of supplies and condiments inventory

Stocked supplies in serving stations, cupboards, refrigerators, and salad bars Stored clean equipment and utensils Supervised and coordinated activities of cooks and workers engaged in food preparation Took beverage orders from serving staff or directly from patrons Transferred supplies and equipment between storage and work areas Took orders from patrons for food or beverages Used all food handling standards Wrote patrons \» food orders on order slips, memorized orders, and entered orders into computers for transmittal to kitchen staff Communicated with customers regarding orders, comments, and complaints Complied with scheduled kitchen sanitation and ensured all standards and practices were met Made and served drinks to guests and cocktail servers following established guidelines, procedures, and policies Maintained contact with kitchen staff, management, serving staff, and customers Facilitated prompt and accurate seating and service of all guests.

Assisted in maintaining preparation and service areas in a sanitary condition.Cleaned and organized eating, service and kitchen areas.Filled beverage and ice dispensers.Greeted each customer with friendly eye contact.Helped with preparation, set - up, and service for catering events.Kept dining room and kitchen area clean by performing cleaning and laundry duties.Kept ice bins full.Loaded trays with accessories.Placed clean dishes, utensils and cooking equipment in storage areas.Placed food trays over food warmers for immediate service.Planned menus according to employers» needs and diet restrictions.Portioned, arranged, and garnished food, and served food to waiters or patronsPrepared and served cold drinks, frozen milk drinks and desserts using drink - dispensing, milkshake or frozen custard machines.Prepared food items.Prepared food trays for both general and therapeutic diets, maintaining proper temperatures for hot and cold foods.Trained new employees.Wiped tables and seats with dampened cloths and replaced dirty tablecloths.Communicated with customers regarding orders, comments and complaints.Observed diners to anticipate any additional needs and respond to requests.Notified kitchen personnel of shortages or special orders.Packaged take - out foods and served food to customers.Served meals and snacks to employing families and their guests.Served residents and guests during meal times with speed and efficiency.Set up banquet tables.