Volume, pace and widely varying expectations: breakfast concentrates many challenges into a short space of time. A short, operational collection for dining room and buffet teams, whether new to the job or already experienced.
Twelve years in luxury hospitality in Asia
A graduate of LYFE (Institut Paul Bocuse) in international hospitality and restaurant management, Léa spent 12 years in Asia with major international hotel groups, rising to Director of Food & Beverage at Hyatt. Drawing on this operational experience, she co-founded Tutoreca to offer hospitality professionals training grounded in the realities of the field. She also teaches in higher education, notably at LYFE and Ferrandi Paris.
The first meal of the day, often the last memory before departure: breakfast weighs heavily in the guest's review. Offer, set-up, welcome, service and billing: the right reflexes for smooth service, even at peak times.
30 minutes to discover Tutoreca Academy and discuss your needs.
A few figures about your team, and your results appear instantly.
