The Hospitality and Catering Song

+ Show full styles

Let’s start with the Structure, the "Levels" of the trade,
The different ways that the profit is made.
You’ve got the Commercial—the pubs and the planes,
Where making a "Margin" is the goal in their veins.
And the Non-commercial—the hospitals and schools,
Where "Meeting the Need" is the top of the rules.
Look at the Job Roles, the "Chef" to the "Host,"
And who in the hierarchy matters the most.

Now hit the Safety, the "Laws" of the heat,
Making sure that the "Output" is safe for to eat.
You’ve got H-A-C-C-P, the plan for the "Flow,"
Identifying the "Critical Limits" you know.
Check the Food Safety Act, the "Hygiene" and "Trace,"
To keep the bacteria out of the place.
From the "Delivery" dock to the "Storage" and "Prep,"
You’ve got to be careful at every single step.

Now look at the Nutrition, the "Menu" design,
Making sure that the "Balance" is perfectly fine.
You’ve got to adapt for the "Specific" demand,
For the "Diets" and "Ailments" across the whole land.
Is it Lactose Intolerant? Vegan? Celiac?
You need a "Substitution" that doesn’t feel weak.
Understand the "Method" of cooking the food,
Does "Steaming" or "Frying" fit the healthy-heart mood?

Then talk 'bout the Operation, the "Front" and the "Back,"
Keeping the "Communication" on the right track.
The Front of House is the "Experience" and "Smile,"
The "Service" and "Ambience" and "Tabletop" style.
The Back of House is the "Production" and "Speed,"
Delivering the "Orders" at the pace that they need.
If the "Kitchen" and "Server" aren't working as one,
The reputation of the business is basically done.

Finally, the Environment, the "Waste" and the "Cost,"
And making sure that the planet isn't the one that is lost.
Look at the Sustainability, the "Local" and "Fresh,"
Avoiding the "Packaging" tangled in a mesh.
Manage the Food Waste, the "Portion Control,"
Because "Efficiency" is the industry’s soul.
Hospitality is the "Art" of the "Stay,"

2232/7500

Welcome to the industry that never really sleeps, Where the pressure is high and the schedule is for keeps. It’s not just "waiting tables" or "tossing a salad," It’s a synchronized dance, a culinary ballad. From the five-star hotel to the roadside cafe, It’s the science of service that carries the day. Let’s start with the Structure, the "Levels" of the trade, The different ways that the profit is made. You’ve got the Commercial—the pubs and the planes, Where making a "Margin" is the goal in their veins. And the Non-commercial—the hospitals and schools, Where "Meeting the Need" is the top of the rules. Look at the Job Roles, the "Chef" to the "Host," And who in the hierarchy matters the most. Now hit the Safety, the "Laws" of the heat, Making sure that the "Output" is safe for to eat. You’ve got H-A-C-C-P, the plan for the "Flow," Identifying the "Critical Limits" you know. Check the Food Safety Act, the "Hygiene" and "Trace," To keep the bacteria out of the place. From the "Delivery" dock to the "Storage" and "Prep," You’ve got to be careful at every single step. Now look at the Nutrition, the "Menu" design, Making sure that the "Balance" is perfectly fine. You’ve got to adapt for the "Specific" demand, For the "Diets" and "Ailments" across the whole land. Is it Lactose Intolerant? Vegan? Celiac? You need a "Substitution" that doesn’t feel weak. Understand the "Method" of cooking the food, Does "Steaming" or "Frying" fit the healthy-heart mood? Then talk 'bout the Operation, the "Front" and the "Back," Keeping the "Communication" on the right track. The Front of House is the "Experience" and "Smile," The "Service" and "Ambience" and "Tabletop" style. The Back of House is the "Production" and "Speed," Delivering the "Orders" at the pace that they need. If the "Kitchen" and "Server" aren't working as one, The reputation of the business is basically done. Finally, the Environment, the "Waste" and the "Cost," And making sure that the planet isn't the one that is lost. Look at the Sustainability, the "Local" and "Fresh," Avoiding the "Packaging" tangled in a mesh. Manage the Food Waste, the "Portion Control," Because "Efficiency" is the industry’s soul. Hospitality is the "Art" of the "Stay,"

0/500