Resto Operation Documentation
- 3. Intense Food and Beverage Preparations
- 5. Meticulous Table Set Up and Design
- 6. Developed camaraderie and teamwork
- 7. Clean and Sanitized Surroundings
- 8. Creative and Eye-catching Plating Designs
- 10. Perfect Blend of Flavors and Spices
- 11. Aromatic and Tasty Combinations
- 12. Quick yet effective preparations
- 13. Organized delegation of duties
- 15. Quality Food Handling and Cooking
- 18. KITCHEN SUPERVISORIron Chef Minami Sugaya
- 19. The Food
- 20. AppetizerCALAMARI WITH SWEET CHILI SAUCE
- 23. SOUPCRAB AND CORN SOUP
- 24. MAIN COURSESEARED FISH FILLET WITH PEPPERCORN SAUCE AND CHINESE CABBAGE WRAPPED RICE
- 26. DESSERTBLACK SAMBO WITH CHOCOLATE SYRUP
- 28. THE SERVICE
- 29. Exquisite table set up and centerpieces
- 30. Quality Service at it’s Best
- 31. Fun and friendly staff ready to serve you anytime
- 32. Prompt and Orderly Service of Food and Beverages
- 33. Fine dining at a low cost
- 34. Mr. Raymundo De los Reyes III, our head waiter of the event was given P50.00 tip from a generous customer because of his great service and his pleasing personality.Waiter of the Night!
- 36. Jojo from chasing sunsets band for the acoustic tunes
- 37. Mark anthonynabalitan of the wnu brass band for intermission numbers
- 38. The team
- 39. THE MANAGERSLYN S. GULMATICO
- 40. THE MANAGERSCYBILL MARIE JOYCE M. JUAREZ
- 43. R43 TEAM
- 48. HAPPY CUSTOMERS
- 54. Food and Beverage Mentors
- 57. R43 FILIPINO MARDIGRASWAS A SMASHING SUCCESS!!!CHEERS TO EVERYONE!
- 58. THE ENDPrepared by: Cybill Marie Joyce M. Juarez