Week 2: Stowe: Food and Beverage

This week I worked with the food and beverage department. I was sent up to the Cliff House restaurant. I met David Goodlin who is the manager and he told me a bit about what he does, what the restaurant does, and what I would be doing. The first day I worked as a hostess and sat people at there tables. The second day I was a food runner and just helped the waitresses as much as I could.

How did the department you worked with at your resort relate to the following?

1.     Sustainability-The Cliff House helps with financial sustainability. They are more of a fine dining establishment and create a lot of revenue.

2.     Service- They provide a good service with happy and professional staff, and serve delicious food.

3.     Safety-The food if fresh and local, and safely cooked.

How did the department you worked with support/benefit the following?

4.     The Consumer/Guest- They provide good food and a good experience.

5.     The Employee- It provides employment, and discounted prices for employees who eat there.

6.     The Owner-The good restaurant results in happy customers which creates more customers.