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Mr. Pachymanolis is a renowned Chef and Professor of Culinary Arts. He has served as Sous-Chef at the Athens Hilton, Chef at the Athens Imperial and the Divani Caravel. He has also worked as a culinary advisor to shipping companies, department stores and various hotel businesses.
Mr. Labropoulos is a renowned F&B Manager with long-time experience at the Athens Hilton, the Astir Palace Vouliagmeni, the Grecotel Athens Imperial and the Athenaeum Intercontinental. He is also an F&B Instructor with the Le Monde professional institute of hospitality.
This book concludes with a step-by-step guide to everything a Chief Steward should take into account in order to start up his department in a major hotel. A textbook for hotel businesses that was long in coming. It is a real aid for professionals in the field with a wealth of information and detailed accounts of operational procedure for this most crucial department of all hotels. Kostas Pachymanolis
Chef
The Stewarding Department is under-rated and possibly misunderstood by many hotel businesses. With his unique textbook, Tassos Kalatzis manages to present in a most succinct and graphic manner the role of this department in a modern hotel. He also provides in plain and comprehendible terms his argument on why the Stewarding Department is one of the most important sectors -when well organized- in effectively supporting the finances and operations of a hotel business. Such a textbook has not been available until now and is a must for anyone who wishes to embark on a professional career in the hotel business -and specifically- the F&B department. The Stewarding Department is thus the cornerstone of all departments that deal with food and drink. George S. Labropoulos Food & Beverage Manager ISBN 978-960-93-8102-4
Managing a Stewarding Department
George S. Labropoulos
The various chapters guide newcomers and professionals through the various procedures and requirements, from Staffing and Employment to Apparel and Protective Gear for each specialty of the department. It also covers the various requirements set out by international food and beverage associations and other regulatory bodies. The book also offers applied market input by listing the specifications of major suppliers for their cleaning materials and their proper use as well as that of major electrical appliance makers like professional grade dish-washing machines and refrigerators.
TA S S O S K A L AT Z I S
Kostas Pachymanolis
This book aims to help professionals aspiring to a career in the Stewarding or Food & Beverage Departments.
TA S S O S K A L AT Z I S
Managing a Stewarding Department
He graduated from the Ambeteios School of Cairo, continued with computer programming at the American University of Cairo following the Full Time Computer Science and the Advanced Full Time Computer Science. He has worked as a computer programmer for PRAXIS in Athens. He then moved on to the hotel industry and has worked at the following hotels: PULMAN, Amsterdam SAS ROYAL, Amsterdam CRETA STAR, Rethymno, Crete PORTO PAROS, Paros, Cyclades ATHENS HILTON, Athens ATHINAIS MULTICULTURAL CENTRE, Athens PLAZA RESORT, Anavyssos, Athens ASTIR PALACE VOULIAGMENI, Athens e-mail: ankalatzis@gmail.com
Vatatzi 55 str., 114 73 Athens, Greece ΤEL. : +30210 6431108 E-MAIL: ekdoseis.ocelotos@gmail.com www. ocelotos. gr
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