1. JAZ Food & Beverage Bakery Manual

2. JAZ Food & Beverage Bakery Manual Introduction Cultural importance of bread as a foodstuff carries great historical and contemporary importance. In many cultures, i.e. in the West and near and Middle East, bread has a significance beyond mere nutrition. The Lord's Prayer, for example, contains the line "Give us today our daily bread"; here, "bread" is commonly understood to mean necessities in general. The cultural importance of "bread" goes beyond slang, however, to serve as a metaphor for basic necessities and living conditions in general. In the hotel industry and culinary roots, bread became one of the most essential part from the meal especially breakfast, as it’s the first taste of the first meal in the day. (A good day starts with a good breakfast )

3. Bakery Manual FF&E Bakery main equipment Dough KneaderRotary Oven Dough RollerDough Sheeter

4. Bakery Manual SOE Some Bakery utensils

5. JAZ Food & Beverage Bakery Manual Markets Bread served in Hotels What type of bread should be served in hotels? Each hotel should consider their clientele’s nationality and its own category before preparing their bread menu.  5* hotels with German speaking guests; such as Iberotel Makadi Beach, Iberotel Coraya, Jaz Makadi Star, Seminar Makadi should serve wide varieties of crisp white and brown bread selection including rye, vollkorn, dinkel, etc. The local bread should also be among the choices: flat soft or crisp with garlic.  5* hotels with a majority of Italian guests; such as Jaz Almaza, Crystal and Oriental, should serve wide varieties of white soft bread together with Italian specialties such as: Ciabatta, Focacia, Crisini and other typical Italian sorts. The local bread should also be among the choices: flat soft or crisp with garlic.  4* hotels with German guests, should provide on their menu a minimum of one German bread specialty which could be chosen from the recipe book attached. Same rule applies to those 4* hotels with Italian guests.  Hotels 5* or 4* with local guests should serve white soft bread selection. Freshly baked flat Arabic bread is always considered as popular choice as well.

6. JAZ Food & Beverage Bakery Manual Min. Standards Iberotel Four kinds of bread rolls, three kinds of bread loaves and two kinds of toast. Variety of white, rye and vollkorn should been represented. At least one kind of Arabic bread. Professional bread knife and proper cutting board should also be on the buffet. Jaz Resorts Five kinds of bead rolls, three kinds of bread loaves and two kinds of toast. Variety of white, rye and vollkorn should been represented. At least one kind of Arabic bread. Professional bread knife and proper cutting board should also be on the buffet. Sol y Mar 3 kinds of bread rolls, two kinds of bread loaves and toast. One kind of Arabic bread. Professional bread knife and proper cutting board should also be on the buffet. Sensimar Resorts Five kinds of bread rolls, three kinds of bread loaves and two kinds of toast. Variety of white, rye and vollkorn should been represented. At least one kind of Arabic bread. Professional bread knife and proper cutting board should also be on the buffet.

7. Bakery Manual Transportation  Bread transportation Bread should be arranged nicely while transporting in order to keep the shape, freshness and the appetizing appealing Croissant should be arranged properly while transporting in its baking trays in order to avoid damage, keep the shape, freshness, crispness and the appetizing appealing To avoid damage and to keep the shapes; croissants, Danish and pastries shouldn’t be loaded on top each other,

8. JAZ Food & Beverage Bakery Manual Transportation Danish, pastries with topping should be transported In baking trays flat to avoid missy presentation, damage glazing and topping, keeping the shape, All bakery and pastry items should be transported in trolleys.

9. Bakery Manual Presentation Bread presentation ideas The presentation should be chosen according to the buffet size, shape and layout; hotel’s category and the nationality of the clientele. Natural wide varieties Wide varieties displayed with leveling Sample breakfast

10. Bakery Manual Presentation For a small lunch buffet For the a’la carte restaurant. The guests can chose. For small dinner buffet or display

11. Bakery Manual Recipes

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