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management careers in lodging/food and beverage
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I enter an exquisite room welcomed by a benevolent host. I glance around and see dining tables strategically set as if the queen were to be expected. White flowers with silver sparkles adorn the tables to add a final touch. The lights are dimmed low and classical music plays in the background to create a placid atmosphere. A savory aroma fills the room making me crave the chef’s fine platter. The host leads my party to a table and offers us drinks. As we wait for dinner to begin, murmurs fill the room with general conversation. My family and I are at the Penta Career Center for the Outstanding Alumni banquet, where my father is being honored with an award. Here we are served a dinner by Penta’s Culinary Arts students, which is held …show more content…
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my …show more content…
The dining experience, however, was the most impressive part of the evening. The students and their instructors did an above excellent job at hosting the event and putting a meal together. Every part from the servers to the food was outstanding! If I personally had to give Penta’s Culinary Arts students a rating for the evening, I would give them a five star. It’s not very often families like mine get to dine in a five star restaurant, but this certainly was a treat. The food was fulfilling, the service was impeccable, and the setting was relaxing. I would enjoy attending an event like this
Imagine that you are a daughter from Noble family in the Roman Empire period. You are invited for a dinner with your friend and are going to your friend’s house. A servant in front of your friend’s house checks your name and allows you to go through a door. You look around the pool on the way to go to triclinium, a dining room (“Rome and the Roman Empire”, Gale World History in Context). . When you finally enter the triclinium, you can smell a intense smell of spices. You ask after your friends and lie on one of three couches around a banquet table. Food on the table is gorgeous. You would even see some food that you have never seen before. The food is from all over the empire. Looking at their banquet table would just be like looking at the
... I had never even seen most of the food displayed, I eagerly and respectfully tried each dish. After everyone in the room sat down at the massive table, the Rabbi picked up a glass of wine and made a prayer over it. Then, Rabbi Kanelsky passed around pieces of Challah bread to the entire table. This lunch festival was yet another ceremony dedicated to one of the member’s deceased relative. At the conclusion, the Rabbi said another prayer out loud for the deceased and the relative expressed his gratitude to everyone.
Within that minute, I was able to grasp my feel for the restaurant. The characteristics of the atmosphere included pleasant music, and soft lighting; but rather dark. We were finally seated in a big booth set for four in which the host took the initial plate ware as there was only three of us. In addition to the great ambiance, the menu was rather extensive, especially for being gluten-free and in an Italian restaurant. Our server was distinctively groomed, passionate and knowledgeable about the gluten-free options; and was even considerate enough to bring me out gluten free rolls. My dinner rolls arrived in a timely manner; they were fresh and light, served with a whipped butter. I ordered a pizza, “Trezo White”, which included: chicken, bacon, spinach, artichokes, roasted tomatoes, Alfredo, and fonzarella with gluten-free crust. Our food arrived in a timely manner, but the presentation was nothing absurd. My pizza appeared fresh and appealing, with effulgent colors from the roasted tomatoes, and
When you are at a wedding, you must be prepared to eat a feast fit for a king! The special dinner was planned carefully, full of exotic dishes and attractive a...
Cook Out is a restaurant that has been recently opened in the Hampton Roads area. This new business venture has embraced the approach of southern cooking in carrying out their operations. The approach has enabled the restaurant prevail in the restaurant industry in Kentucky, Tennessee, North Carolina, South Carolina and Georgia. Even though the restaurant has the potential to deliver better services, there have been little efforts to train the employees to realize their full potential. These employees are vital to the success of Cook Out restaurant as they are in constant contact with new customers.
This Thanksgiving, I attended a dinner that was put on by a local family for homeless, students who were not going home, and anyone else who did not have a place to go for their Thanksgiving meal. One of the hosts of the meal was a Hawaiian family that owns a local business, and they served traditional American Thanksgiving dishes, as well as some Hawaiian dishes. The meal took place at the Benton County Fairgrounds, and the hosts expected to have approximately one hundred fifty people to attend this dinner, so this was a relatively large gathering of people. Since they were expecting a large number of people, the food was served in a buffet style.
The warming atmosphere is one of a kind. Behind the counter are the caring faces of not just a worker, but a friend. Regular guests are called by name, sharing stories of families and the past week with the welcoming employees. Sitting all around in tables and booths are patrons from every category. Beside the window on a high table to the left is a lawyer, to the right is a mother and her two kids. In a booth in the back is a construction worker still covered slightly in concrete from a road job he had been working on back on 19th Street. All of these, enjoying a delicious meal of their special combination.
Good afternoon ladies and gentlemen. It’s surprising just how far some people are prepared to travel for a free lunch. It’s a good job the groom didn't choose the menu, otherwise we would have had penut-butter sandwiches washed down with beer.
There is a powerful connection between the foods we eat and psychological aspects of consuming food. While on the surface it might seem to be harmless, or maybe even beneficial, to have comfort foods, it can lead to obesity.
While Rosen Life held the event, Dr. Nancy Marshall – Assistant Vice President and Assistant Chief of Staff to UCF’s President Hitt – acted as the host for the evening, sharing her extensive knowledge of proper etiquette and dining
Our final main topic was discussing the types of food and cuisine that our participants ate and what they loved to have. It was amusing to hear that some of the
Everybody got their plate and lined up for the Ceviche. After the Ceviche was on my plate I headed over to the tortilla chips. The combination of Ceviche and tortilla chips was a great combination. Everybody agreed that the Ceviche and tortilla chips was a hit. It was not fine dining; but the combination of great food and company kept everybody satisfied. Another aspect of the room I observed while eating was the table and lighting. The shape of the table was circular and the lighting was natural. All the light that permeated throughout the room was sunlight. I thought the table being circular was a coincidence, but since this was a community event it seemed logical. Space is circular and encompasses everything around it. And this dimension of the room embodies that concept. The mood while everybody was eating seemed light-hearted. I got to learn more about everybody more than some classes I had for a whole semester. Some countries that have less than the United States get to experience this every day. My family that was born in the Philippines got to talk with their neighbors on a daily basis. Our society in the United States is accustomed to just saying greetings to each other. There are times where I have talked to somebody on the street for directions and got this weird reaction. It is like everybody is here for their selves. We are not as connected in this country compared to countries who are less fortunate. Being present in the environment around you at the moment is what being connected to me
wonderful quick meal right in front of you. They show you hands on how to prepare and cook
The ballroom at the Yacht Club was decorated with deep red roses and black ribbons, the perfect combination of colors for a winter wedding. Long, tall windows covered the walls to let all the guests experience the view of the nearby ocean. Each round table was decorated with a long black underskirt cloth, a shorter bright white tablecloth, with each placemat arranged around a beautiful vase full of red roses. The wooden dance floor, full of chairs for the ceremony, took up half of the room, while the other half was occupied with 15 round tables and one rectangular Head Table. As the guests walked up the stairs to our ballroom, they would see a guest book that was decorated with pictures and captions and ready for their signatures.
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.