Writing Feedback / Reaction paper (reaction to the hotel we just visited) [3]

Hi, please help me fix my essay. especially my grammar. thanks. i am really bad in writing so please bear with me. we were asked to write a reaction to the hotel we just visited. thanks!=D

Hotel Reaction Paper and Review

Great food, friendly staff, cozy and high tech rooms, complete facilities, nearby malls, and everything you would ask for in your second home is in the famous and first-class, The Peninsula, Manila. Even though I only got to experience the cheapest but also of high-class room, I enjoyed the glamour of the place and felt like a very important guest.

First to talk about is the food. "Wow!" I think this expression summarizes everything about the food in The Peninsula. First we had is their pastry, tea and coffee. The croissant was really delicious, the coffee was great and the cookies were perfect. I even learned from Tracy, one of the hotel's trainees (if I'm not mistaken), that their pastries were being purchased by other hotels and restaurants. At Nielsen's, we had our sumptuous breakfast. Almost every kind of breakfast food was served in the buffet. I was amazed by the Japanese food, delicious juices of every kind, and the unfamiliar fruits that taste so good, not to mention the excellent staff that assisted us. My stay at Nielsen's was really awesome and satisfying.

Next are the friendly employees. The moment I arrived at the hotel, I was very nervous and insecure of how I look and present myself because of the formal environment of The Peninsula. Thanks to one of the staff who opened the car's door and greeted me with a friendly voice that making me feel much better. He gave me a sense of belongingness and because he is smiling at me, I smiled back which made me feel more relaxed. Same goes with the employees whom I met along the beautifully designed corridors. Even when they carry heavy loads and busy meeting the guests' needs, they did not miss to greet and welcome me with a smile. When I was in the lobby and needed someone to take our pictures, one of the employees volunteered to do so. He took good pictures capturing the hotel's beauty and elegance. The hotel really chose only the best people for their guests.

Last, but definitely not the least, is the room and everything in it. The appliances and lightings, which could be modified to set the mood, were so easy to access. Everything, including the room service is just a button and a phone call away. For a night I felt that I was in control of everything. And the bathroom was brilliant. The bath tub, shower, toilet, and all I needed were there. I even listened to music inside while taking a bath. Extravagance is what I call it.

The Peninsula Manila is no wonder one of the most visited hotel in the country. With all the things I have mentioned above and a lot more that words can no longer explain, the hotel is indeed one of the best in giving the most important product of hospitality, good service. Not only have they taken good care of their guests but their employees as well. I had proven this when Tracy showed us the places behind the glamour and luxury of the hotel. I was so glad to meet welcoming staff who enjoy systematize facilities, clean and organize workplace. Because of this, the comfort experienced by the staff was reflected to the way they serve the guests, with sincerity and care. Even though the stay was a bit pricey, I am very glad to say that I was very satisfied with their service and the hotel was worth every penny. Nothing but the best remarks for The Peninsula, Manila.

Grammar, Usage / How to properly place the quotation which is referring to Enderun? [2]

I would just like to ask how can i properly place the quotation which is referring to Enderun.Thanks!

"A place where leaders of a global industry will be taught." (Prime Magazine) Enderun is located at the Wynsum Corporate Plaza in Ortigas. This hotel college offers bachelor's degree and non-degree courses in hotel administration and culinary arts. During my short but amazing stay in Enderun for an interview as part of the admission process, I was able to prove the magazine's statement.

Writing Feedback / Modern brigade de cuisine system.. [NEW]

I really think that writing is my weakness. Regarding this essay, I wanna explain the different kinds of chefs working in an upscale restaurant..I spent almost 24 hours thinking of how will I write this essay but still, I don't think I was able to accomplish a good essay..please help me revise this essay if necessary..I really need your help...

Modern Brigade de Cuisine Paper

Georges Auguste Escoffier is the proponent of the structured team system of hierarchy called brigade de cuisine which determines the responsibilities each chef has inside the kitchen. This system is similar to the military chain of commands where one has a higher position than the other. However, many simplified version of this systems emerged for the specific needs of every restaurant. And because each restaurant is unique, there is no precise version of the simplified Escoffier's brigade de cuisine system. However, each of them will have the four main titles of the chefs: the executive chef, the sous chef, the expenditer, and the chefs de partie or line cooks.

First in command is the executive chef or chef de cuisine. This title is what most aspiring chefs wanted to have. Just like the Commandant of a military chain of commands, an executive chef is responsible to lead the rest of the kitchen and renders the main command to the sous chef. He is very knowledgeable in cooking, but most of his daily works happens outside the kitchen. A great portion of his time is spent for managing. He usually supervises everyone in the kitchen by checking on them occasionally, plans the menus, ensures that the food quality meets the restaurant's standards, estimates the ingredients, and is also in charge of hiring kitchen staff. If a customer complains or wanted to praise the food he ordered, the executive chef is the one who faces him. Now you know that not all chefs do a lot of cooking.

Next to the chef de cuisine is the sous chef. The word "sous" means "under" which defines the sous chef. He is under the executive chef and takes orders from him. However, the sous chef is considered as the most important person in the kitchen because he does all the hands-on works, operates the kitchen and commands the staff of their tasks in accordance to the executive chef's orders. His daily works include demonstrating the new equipment and cooking techniques to the rest of the team, constantly watching over the staff, and also takes charge of the chef de cuisines or a line cook's position when one of them is not around.

Another main title in a kitchen team is the the line cook or the chef de partie. Generally, a kitchen is consists of many line cooks for each of them is assigned to a unique task in the kitchen. Chefs de partie are specialized cooks who actually do the hands-on cooking. They are classified, either by cooking technique, like grill and fry, or by type of food, like fish and meat.

The last kind of chefs most upscale restaurants have is expenditer, who is under the executive and sous chef. He serves as a liason between the dining room and the kitchen. He announces the customers' orders to the line cooks or chefs de partie, which will be discussed in the latter part of this essay. The expenditer makes sure that all orders reach the customers in time, therefore he must be very good in timing and coordination. And because he is the last one, among the chefs, who will handle the food, he makes the finishing touches needed before giving it to the waiter.

There are still a lot of people consisting the professional kitchen setting which uses a simplified version of the brigade de cuisine system that are not included in this essay. However, these four kinds of chefs are the ones who are generally present in the most of the kitchens. Once again, there is no precise version but this essay provides the basic structure of a modern brigade de cuisine.

Writing Feedback / Comparing Christine and Penny essay [NEW]

Hi! I'm a new member of this forum. Please help me with my essay. I really suck in writing so please bear with me. Thank you.

Comparing Christine and Penny

Penny from Dr. Horrible Sing Along Blog was somehow similar to Christine Daae, from The Phantom of the Opera. Though the themes and plots of the musical plays where they belong to were distinct, these two characters had some things in common.

Christine and Penny were both innocent. They were ignorant of how dangerous and harsh the world could be. For Christine, the world was full of sweet and great things because that was what his father showed him. Penny was so optimistic about his advocacy and believed that people on streets would help her give shelter to the homeless. Because of being very naive, Christine and Penny were easily fooled. Christine believed without a doubt that Eric, the phantom, was an angel of music. Just because Eric comforted her when she lost his father and eventually taught her how to sing, she became very loyal to someone she did not even met. Penny thought that Capt. Hammer actually saved her from getting hit by a car. Although Capt. Hammer actually hurt Penny when he apparently saved her life, she became his girlfriend. Also, both of them were harmed by the men who were obsessed about them. Christine was abducted by Eric, and Penny was killed by Dr. Horrible's "Death Ray".

Christine and Penny may seemed very different because The Phantom of the Opera was a serious type of musical, while Dr. Horrible Sing Along Blog was a funny film. However, their personality and the way they developed during the play were comparable to each other.