Thursday, June 30, 2011

What's Your Favorite Hidden Mickey?

Tuesday, June 28, 2011

Must Do Disney 2010 [Hotel Room TV Show]

This is the TV show that is broadcast to the Disney World Resorts and other hotels in the area and provides guests with helpful tips for visiting WDW! The World Famous Hostess of the show is Stacy :-D

Sunday, June 26, 2011

Deep Dive - Epcot: Marine Biology

Disney's Dreamers explore the fascinating world under the sea with marine educators at Epcot The Living Seas with a behind-the-scenes adventure to learn more about the opportunities available in Biology and Marine Biology.

Monday, June 20, 2011

Second star to the right & Beyond the Laughing Sky [Lyrics]

Both are the same song, just different lyrics. The 1st one is from Peter Pan and the 2nd one, was made first for Alice in Wonderland but never used.

Saturday, June 18, 2011

The Grand Opening of Walt Disney World [Complete - Oct. 29, 1971]

Aired on October 29, 1971. This Tv special is a celebrity-filled look at the opening festivities for Walt Disney World in Florida.

On Friday October 1, 1971 - after seven years of planning - about 10,000 visitors converged near Orlando, Florida, to witness the grand opening of Walt Disney World. The Magic Kingdom (the only theme park at the time on Disney property) featured Adventureland, Fantasyland, Frontierland, Liberty Square, Tomorrowland, a Main Street USA, and about 5,500 Cast Members. The price of admission was $4.95!

The early morning found guests driving around the toll plaza over and over, trying to steer their way in to be the first visitors to the park. William Windsor, Jr. and his family were the first guests at the new park - they had slept in their car overnight!

Walt Disney World also debuted 2 property hotels, the 15-story Contemporary Resort and the Polynesian Village Resort - both built by U.S. Steel and both connected by a monorail system. The hotels were conceived by WED enterprises and the Los Angeles architectural firm of Welton Becket & Associates. U.S. Steel was to originally own the hotels, but just before opening, Roy Disney decided to buy out their interests and let Disney run the hotels themselves.

The Contemporary (originally to be called the Tempo Bay Hotel) featured something probably never seen before by vacationers ... a monorail running directly through the middle of the A-frame structure's 10-story atrium!

The Polynesian Village Resort (originally planned to be to be a 12- story high-rise hotel & at one time referred to as the "South Seas" resort) opened on the south shore of Seven Seas Lagoon.

The official grand opening celebrations of Disney's Contemporary and Polynesian Village Resorts took place on October 24. The Electrical Water Pageant and Fantasy in the Sky Spectacular also debuted that evening.

Thursday, June 16, 2011

Walt Disney World - Journey into Magic [Complete]

Walt Disney World's Journey Into Magic. Join many hosts and families as they try to conquer what makes Walt DIsney World so one of a kind. This was soon after Star Tours opened , having the Magic Kingdom, Epcot Center and the Disney-MGM Studios as the only Walt Disney World theme parks.

Saturday, June 4, 2011

One-of-a-Kind Disney Instruments: The Genie Bass Artwork

The Genie design is first, painted by Layout Artist Brian Kesinger. To finish it, Brian found inspiration in the strangest of places. See for yourself:

Thursday, June 2, 2011

What it Takes to Serve a Family of 500

Interview with Enache Popp, Operations Manager, Food & Beverage for
Disney’s Grand Californian Hotel & Spa

What is the largest single sitting that you have done?
Enache: Our largest party was 1,200 guests. It was a “plated” event meaning the event was served as a three-course meal, including appetizer salad, entrée and dessert.

How long does it take to make that many meals?
Enache: With the size of our kitchen staff we are able to produce food for a large group pretty quickly. We start the previous day making the sauces and salad dressing; cleaning and trimming vegetables; grating cheeses, etc. Event day always goes more smoothly when we have all these items ready to cook ahead of time. On the day of the event we “dish up” the salads first so they can be loaded onto carts and chilled before service. This process involves moving the plates along an assembly line adding each element along the way. When done, the plate is covered, stacked and loaded onto a cart and placed into a walk-in refrigerator. Entrées are created much the same way. For larger parties, we use multiple serving lines. An empty plate is transformed into a fully portioned plate complete with a lid in less than 4 seconds per plate. For the event with 1,200 guests, we used multiple lines which allowed us to plate in less than 50 minutes!

How are you able to serve so many meals so quickly?
Enache: For most events, guests need to be served quickly so they can return to their meetings after lunch. For a quicker turnaround, we pre-set the salad and dessert on the table at the last possible minute before the guests arrive. To serve the entrées quickly, two servers work together as a team and service four tables. This made it possible to serve all 1,200 guests in only 11 minutes.

What qualities does a Banquet Manager need to have?
Enache: An understanding of logistics and good organizational skills are needed for banquets. We use the information provided by the sales team to ensure the room is decorated and ready; we make sure the food is delicious and prepared on time, and, of course, after the event is over, we clear the tables and break down the room to prepare for the next event. It is our job to do this while providing world-class service.
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