Hospitality Buffet

Dryer temperature: Set the correct temperature for the dryer as per the linen used. Reduce heat if the synthetics linens are having wrinkles. Reduce heat down during the last few minutes of drying time. Remove linens before they are bone-dry. If the dryer heat is too high then the synthetic fabrics can look glazed or fused fibers. Learn the drying times and temperature for each fabric. Clean the filters on periodic bases to prevent any fire accidents. Loading dryers: Always follow the manufactures loading instructions. Load the dryer to their capacity, ie do not overload or under load. Load dryers by the optimum performance weight or by the piece count to save energy costs. It is also a good practice to sort linens and uniforms by their type before drying. When drying the pillow cases and bed sheets run them through a cool down cycle of three to five minutes this will help reduce wrinkles. Cool down cycles feature on the dryer can als...

86’d : When an item on the menu is unavailable for sale, it is referred to as 86’d. A drunk customer or even an exhausted colleague, is also deemed to be 86’d. À la, Au / Aux : French terms referring to the style or manner of cooking, or what the dish is served with. À la Carte : A type of menu where each item is separately listed, described and priced. À la Minut : Referring to a dish cooked to order. Al Dente : Literally means “to the teeth / to the bite”. The term is used when evaluating the correct degree of doneness of dishes, particularly vegetables and pasta. It is considered just right when biting into an item offers a slight resistance without being hard. Al Fresco : Literally translated “in the fresh air”, this term in the restaurant industry refers to outdoor dining spaces. American Service : American style food Service involves serving restaurant guests food that is pre-plated in the kitchen itself. Table sauces, Bread & Butter, Salads ...