Hospitality suite

On 4/19 we had a hospitality set-up in a suite on the fourth floor. The hospitality was in suite 420 for an expected 20 people. The hospitality included desserts, appetizers, and coffee station to be set in the room by 5:00pm and the party was to start at 5:30 pm. The appetizers were set in stainless steel serving dishes that are propped up on decorative bricks with a 4 oz. sterno on the bottom of each dish. The appetizers included bacon wrapped scallops and fondue with assorted cheese and meats. The desserts were set-up on multi-level glass shelves in order to provide the guest a clear view of each dessert while also adding to the decorative display. The desserts consisted of vanilla custard shots, truffles, white chocolate, dark chocolate, fondue, and a rich chocolate gonache cake. The coffee station was placed on the credenza opposite of the dessert display. The set allowed the guest access to all the appetizers, desserts and coffee in one trip around the table. The client was delighted to see the display of sweet desserts when they entered the room. Since the suite was an occupied sleeping room we had to clean up at 8:00pm and return the room to its original order. The party was simple and easy to set, preparation and efficient cleanup made the event run smoothly.

Exceptional service award

When I returned from the NY Hyatt I was recognized from the Hyatt for all the hard work and effort that has been put forth through my internship. I received the exceptional service award that is recognized for an individual excellent job performance and positive team effort. Ariadnie which is our catering manager nominated me for this occasion to reward me with the hard work and dedication that I served for her group. My name was announced as a distinguished member for supplying the guest with the up most satisfaction that the Hyatt is known for. I previously had hosted their event about a month ago, but was thrilled when their feed back came through and they mention my name. Along with mentioning, I received a thank you letter addressed directly to me for the hard work that I had put forth. The client was very happy and rewarded me with a subsidy check in my name. The recognition is proof that through client interaction that I can develop positive outcomes to large catering events based on the outcome of learning and observing that I have done.

Meeting involvment

Since meeting came this last week there are many changes to the in-room dining operation. Equipment pars had to be counted and brought up to the levels that are consumed on the busiest days. Since budgets are short, decisions on which items to invest in needed to be addressed and voted on. As a team we came to the conclusion that trays and new napkins would be the best investment at two times. A suggestion on investing smaller trays was made. I explained that purchasing the uniform trays we are investing in an item that can be used in occasions where a customer only orders one item as well as when a customer orders three meals. There is no point in purchasing equipment can do when our budget is already stretched. One thing that we did agree on is that all of the captains and servers head to be more consistent between each other and each shift. Consistency will prevent mistakes and assure that each of Hyatt’s standards are both met. The meetings are important to share ideas and give constructive feedback for these ideas. Meeting are great for feedback and communication and setting common goals for the outlet to achieve.