M O T E I.

Buffet Lunch/ Afternoon Procedure

Timings : Buffet Lunch Service : 12.30 till 14.00 hrs.

Afternoon Teas t- ~S · 14.00 till 17.00 hrs

Days: Monday to Friday

Price: Buffet Lunch at 25 Euro per person/ Afternoon Tea at 12.50 per person.

Note: If clients wish to order by 1 they can. It is highly recommendable if they order for 2 persons as
it will look nicer to sell and charged 25 Euro not 12.50 Euro.

Brief

Lunches & Afternoon Teas to commence 1st. December with Menu 3. Food to be delivered daily for
30 covers. Order will be increased according to demand.

Bookings are recommended and should be kept at the Reception. Dario to inform front office staff to
create an Excel Sheet for daily bookings.

Buffet Lunch and Afternoon Tea Key is to be made in the Room Master by Aleksandra.

Kitchen / Purchasing

W.e o_eed to m d_er ~asta, Frje,s andzeotato Croquettes.liupplier-will 0nly..prnvide,.tbe.SauGeScfoi;.pa_sta

_em i;i.t for the..b.aked.pastas.,_

Buffet Lunch to consist of the following in 3 chaving dishes:

~ gan
Pasta
---
Meat Poultry wL
Third
<?.,Q!i,on
Third
~PlY.. -
Option
YS- PJ!latoe§...
Half Half
*Empty Option can be used for Rice shoul clb.e..~ime.Q.Y.,_

£)..esserts.t0;be;clisway.eckona:bi lled::co.u nter..wlle.Ee;:twi.t::is::ser:ve-u:ifo-r-4 JFe:akfash ,

-fo (€D.J.II.. i _ 'f k_

Water, Sof:Ldrinks and,Local WinejpcJud.ed,with_Luncb,- to be discussed and agreed upon.

Options either served from the bar individually or having the items in the buffet and the clients

;•I~ To J-~ or,\ & <>lo {)~ k

Afternoon Teas

Afternoon to be served on 3 tier stands consisting of the following for 2 persons;

Top Plate will consist of ~ bite B,cea d Slices cut in 4 filled wit bJ;.ar,maJ;larrund.,GrJ?_enxl:ea'lles~ ,.
2 Bro2w.D,-Bread Slices cut in 4fiJled wjtb Salmon,and.Cucuw.es and 2 Bread Rolls with Cheese and
Tomato gg;.en,lea!ie:§ would be re_guired to garnish plate.

Middle Plate will be for the savouries consisting of 2 Scopes,with 2 Jam ja,c and ~ e.b:p0.Etiog.s, <2--
..=

-
Peg__Cake~ nd 2,QuichesLflans,

Bottom Plate will have 6 Assorted French Pastries

Afternoon for 1 person:

Top Plate will consist of 1 White Bread Slices cut in 2 filled with Parma Ham and Green Leaves Salad,
1 Brown Bread Slices cut in 2 filled with Salmon and Cucumber and 1 Bread Roll with Cheese and
Tomato green leaves would be required to garnish plate.

Middle Plate will be for the savouries consisting of 1 Scone with a Jam jar and butter portion, Pea
Cake and a Quiche/Flans

Bottom Plate will have 3 Assorted French Pastries

Hot Beverages

Assorted Teas and Coffees (Cappaccino, Latte, America no, Expresso) from the bar to order.

Payment

Payment is to be affected at the reception prior to proceeding to the Restaurant. Buffet Lunch and
Afternoon keys have been set up in Room Master. Reception are to provide clients with a voucher as
proof of payment. Client must present voucher to the duty Restaurant Supervisor who check and
direct guests to the table.

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