This being said: there are some very generic “guidelines” inherent to different cultures of similar ethnic origins that can be taken as basis for establishing food & beverage related aspects. Whilst by no means exhaustive, these guidelines ought to be seen as a common discussion ground upon which you as a sales person can build a food & beverage product in line with the client’s preferences and request – ultimately creating the client’s unique “moment of (culinary) delight”!
I am focusing on Western (meaning “of European origin”) culinary habits and traditions in a hotel environment, broken up into sections on food, beverage and table manners. Over the following pages you will get a brief insight in each of these 3 sections.