Puerto Plata, Sosua and Cabarete are on the North Coast of the Dominican Republic and offer hotels with the best facilities, and our friends and partners at e-planners provide the best packages in the area.

e-planners are experienced wedding planners that have extensive knowledge of the area, hotels, attractions, locations, service providers, legal procedures and all you need to know before your trip to the wedding day.

If you are interested either in a private ceremony with dinner and dancing, or in a big party with friends, we offer the right solution for all needs and budgets; choose from basic packages that include hotel rooms plus food and beverage, to the VIP ones that come with airport pick-up, private dinner, exclusive ceremony location, premium bar and much more.

For more information contact  info@e-planners-do.com we will be happy to assist you and make sure all your requirements are met.

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As in any industry, hospitality has its own language and is not as complicated as it seems to be, all you need is a guide to understand what the Accountant or the Head of Maintenance meant by that.

Get to know the most used terms and acronyms in tourism/hospitality and fit in those corporate meetings by understanding all the conversations.

I have created the glossary in a separate page since is too large to fit in a single post. I hope you find it useful, its free, and feel free to copy and paste into your Word or Excel document to manage it at will.

Glossary of Terms for Tourism/Hospitality

If you need other products or forms visit our Web Store.

Training Manuals must be practical, concise, comprehensive, detailed and easy to understand for staff. Consideration should be taken regarding the preparation level of those who will perform the tasks, specially in touristic resort locations where staff rotation is high and unfortunately some times managers just need to fill in positions to cover temporary operating needs and not always have the time to select the ideal person.

The Training Manual for Bartenders is specifically designed to provide that new staff all the needed information regarding their duties and responsibilities, and providing a broad company overview so integration is easier and the adaptation period shorter.

Included in the manual are the most important themes, such as Alcohol Awareness, Sanitation, Safety, Personal Appearance, Suggestive Selling, Taking the Order, Bar Station Setup, Serving Order Service System, Preparing Drink Orders, Delivering and Serving Drinks, Liquor Laws, Standardization of Beverage Orders, Preparing Drinks, Glassware, Ice, Drink Making Techniques, Garnishes, Closing Out a Table, Bar Cleanliness, etc.

The 74 pages document is to be used as guide only, you must review it with your management team to modify specific policies, procedures and practices of your company.

To view and purchase the Training Manual for Bartenders visit our Web Store.

If you are experiencing some inconsistencies in the service of coffee at your restaurant, the solution is far more simple than you think and it does not include hiring an expensive instructor.

The fix comes from training, and if you’re not a coffee expert no need to worry, the following presentation The Coffee Brewing Process is available for you to impress and train your staff so there will be no more excuses as to how coffee should be prepared.

A training staff training manual designed for those in charge of brewing coffee, maintain the equipment and serving your guests. A practical and comprehensive guide presented in 36 Power Point slides. Use it to properly train your staff and improve the quality and consistency of your coffee service.

The presentation has been used at large hotels and small restaurants with equal success; it explains in a simple and practical way the steps to prepare delicious coffee from the equipment setup to preparation to regular cleaning and maintenance.

You may modify the slides to adapt them to your specific operation.

The wines listed are the most interesting ones tasted by us so far in the year, even though we sipped a few more these are worth mentioning. Yes, I know a “year to date” list is not exactly industry standard, but who cares, so here it is.

Keep in mind that our comments and ratings are based on what you and I experience as regular human wine aficionados, value and overall experience considering the food pairing.

We don’t pretend to impress you or give sophisticated sommelier advice here, our goal is to share the experience and perhaps help you select the type of wine you will serve at the next family dinner or BBQ with friends, or add that wine to your cellar selection either at home or for your restaurant.

Oh, I almost forgot… the “tasting panel” consists of my beautiful and lovely wife Laura, myself, and dear friends present at every occasion. Even though both of us have been in the hospitality/food and beverage industries for over 40 years combined, and some of our friends are actually sommeliers, we all agreed on acting and give opinion as “normal” people during the dinners (eat, drink, enjoy, have fun) while keeping in mind that you will read this.

So, the list is simple and easy to read and follow, you can even copy and start your own if you wish. Wines are rated from 1 to 10, 1 being the least desirable note and 10 being exceptionally good, all based on the overall experience (aroma, body, taste, pleasure) and value.

The list is posted in our page The Wine Experience on this blog.

Enjoy it!

Jaime Basauri & Laura Arguelles – EVG Strategic Hospitality Solutions

30 positions are listed, sorted by area and fully described. You may wish to add some specific references to your SOP (Standard Operating Procedures), and a few to ServSafe, or local Health and Safety regulations.

The file is in Word, not password protected and is simply formatted so you can make the best out of it and make any needed changes.

Find the file at my Website

During a crisis all of us want to save and cut expenses as much as possible while trying to keep our service standards and some times even at the risk of reducing them; the balance needs to be found between cutting and providing your guests with the experience they paid for and expect.

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