Page 58 - food 3-1

‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ‬

‫ﻗﻮاﺋﻢ طﻌﺎم ﺧﺪﻣﺔ اﻟﻐﺮف ‪Room Service Menu‬‬

‫ﺗﻘﻮم ادارة اﻟﻔﻨﺎدق ﻋﻠﻰ ﺗﺨﻄﯿﻂ ﻗﻮاﺋﻢ ﺧﺎﺻﺔ ﺑﻐﺮف اﻟﻨﺰﻻء ﺳﻮاء‬
‫ﻟﻼﻓﻄﺎر او ﻟﻠﻐﺬاء او ﻟﻠﻌﺸﺎء‪ ,‬و ﻓﻰ اﻟﻐﺎﻟﺐ ﺗﻜﻮن ﻗﺎﺋﻤﺔ ﻣﺤﺪدة او ﺑﺎﺧﺘﯿﺎرات‬
‫ﻗﻠﯿﻠﺔ ﺣﺘﻰ ﯾﻤﻜﻦ ﺗﻨﻔﯿﺬھﺎ ﺑﺴﮭﻮﻟﺔ و ﻓﻰ وﻗﺖ ﻗﺼﯿﺮ ﻣﻊ اﻟﺠﻮدة اﻟﻌﺎﻟﯿﺔ و ﯾﻀﺎف‬
‫ﻣﺒﻠﻎ ﻣﺎﻟﻰ ﻗﻠﯿﻞ ﻋﻠﻰ ﺳﺒﯿﻞ اﻟﺨﺪﻣﺔ ﻓﻰ اﻟﻐﺮف ‪ ,‬و ﯾﺮاﻋﻰ ﻓﯿﮭﺎ ان ﺗﻜﺘﺐ ﺑﺄﻛﺜﺮ‬
‫ﻣﻦ ﻟﻐﺔ ﻣﻊ وﺻﻒ و ﺷﺮح ﻟﻠﻄﺒﻖ ﻛﻤﺤﺘﻮى و طﺮﯾﻘﺔ ﺗﺴﻮﯾﺔ ﻣﻊ ﺗﻮﺿﯿﺢ اﻟﺴﻌﺮ‬
‫و اﻟﻜﻤﯿﺔ و ﺗﻮﺿﯿﺢ اﻟﻮﻗﺖ اﻟﻼزم ﻟﻼﻧﮭﺎء اﻟﻄﺒﻖ و ﺗﻮﺻﯿﻠﮫ ﻟﻠﻐﺮﻓﺔ اﻟﻰ ﺟﺎﻧﺐ‬
‫ﺑﺴﺎطﺔ و ﺳﺮﻋﺔ ﺗﺠﮭﯿﺰ اﻻطﺒﺎق ﻣﻊ ﻣﺮاﻋﺎة ﻛﯿﻔﯿﺔ ﻧﻘﻞ اﻟﻄﺒﻖ ﻟﻠﻐﺮﻓﺔ و اﺳﺘﺨﺪام‬
‫ادوات ﻟﺤﻔﻆ درﺟﺔ اﻟﺤﺮارة و اﻟﺸﻜﻞ اﻟﻌﺎم ﻟﻠﻄﺒﻖ‪ .‬وﯾﺘﻢ وﺿﻊ اﻟﻘﺎﺋﻤﺔ ﻋﺎدة‬

‫ﻣﻌﻠﻘﺔ ﺧﻠﻒ ﺑﺎب اﻟﻐﺮﻓﺔ ﻛﻰ ﯾﺨﺘﺎر ﻣﻨﮭﺎ اﻟﻌﻤﯿﻞ‪.‬‬

‫ﻣﺜﺎل ﻟﻘﺎﺋﻤﺔ طﻌﺎم ﺧﺪﻣﺔ اﻟﻐﺮف‬

‫‪Appetizers‬‬ ‫اﻟﻤﺸﮭﯿﺎت‬

‫‪Shrimp Cocktail‬‬ ‫‪40.00‬‬ ‫ﻛﻮﻛﺘﯿﻞ اﻟﺠﻤﺒﺮى‬

‫‪Cold Cuts Platter‬‬ ‫‪30.00‬‬ ‫طﺒﻖ اﻟﻠﺤﻮم اﻟﺒﺎرد‬

‫‪Chicken Liver‬‬ ‫‪17.00‬‬ ‫ﻛﺒﺪة ﻓﺮاخ اﺳﻜﻨﺪراﻧﻰ‬

‫‪Alexandria Style‬‬

‫‪Soups‬‬ ‫اﻟﺤﺴﺎء‬

‫‪Cream of Tomato‬‬ ‫‪9.00‬‬ ‫ﺣﺴﺎء اﻟﻄﻤﺎطﻢ‬

‫‪Soup‬‬

‫‪Cream of Chicken 10.00‬‬ ‫ﺣﺴﺎء اﻟﺪﺟﺎج ﺑﺎﻟﻜﺮﯾﻤﺔ‬

‫‪Soup‬‬

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