Food safety does not stop at the kitchen door. For all front-of-house teams, this collection brings together the essential hygiene rules and the right reflexes for allergies and incidents, to protect guests every day.
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.
A guest with an allergy, a food incident, a poorly maintained fridge: front of house too, hygiene is your responsibility. The essential rules to apply every day to prevent risks and protect your guests.
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