REGOLAMENTO UE 1169/2011 (Obbligo di informare i consumatori sulla presenza di allergeni negli alimenti non pre-imballati) Posizione Confcommercio Veneto.
http://www.confcommercioveneto.it/allergeni/
This document provides an overview of Session III which covered the wines of France and Germany. For France, it discussed the 1855 Bordeaux classification, Appellation d'Origine Controlee system, French wine regions including Alsace, Bordeaux, Burgundy, Beaujolais, Champagne, and Loire Valley. It also covered French grape varieties, terminology, and how to read French wine labels. For Germany, it briefly mentioned classifications of German wines and reading German wine labels.
2011 Foundation Wine Course 2: The Wines of FranceLynn Wilkinson
The document summarizes a wine course covering the wines of France. It discusses French wine regions, classifications, grape varieties and styles. Specific sections cover Champagne production, Burgundy, Bordeaux classifications and estates, and the dessert wine Sauternes. Tasting notes are provided for 7 French wines covering regions like Champagne, Pouilly-Fumé, Beaujolais, Chateauneuf-du-Pape, St Julien, and Sauternes. The summary concludes with exercises asking students to identify a wine based on aroma and determine the best value selection.
The document outlines the hierarchy and organizational structure of different roles in restaurant management. It provides examples of hierarchies for general restaurant management, American restaurants, French restaurants, English restaurants, banquet services, and room service. The restaurant hierarchies list managerial roles in descending order of authority, from general manager down to staff-level positions like busboy or steward.
The document provides an overview of French wines, discussing the history and geography of major wine regions in France including Bordeaux, Burgundy, Rhone Valley, Champagne, and Loire Valley. It describes the climates, soils, grape varieties, and classification systems of these regions. Maps and diagrams are included to illustrate appellation areas and hierarchies within the French wine classification system.
The document provides guidance for waiters on how to properly serve customers at a restaurant. It outlines that waiters should greet customers with a smile and by introducing themselves. They should take customers' drink and food orders, then promptly bring the items to the table. Before leaving, waiters remind customers to call if anything else is needed and thank them for dining while providing their name.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
This document lists 40 etiquette guidelines for waiters, including maintaining a smiling face, avoiding close contact with guests, giving preference to young people and ladies, not chewing or smoking in the restaurant, standing erect and avoiding unnecessary gestures, speaking respectfully of others, and always apologizing if a guest is unhappy. Waiters should also avoid lengthy conversations or familiarity with guests, interruptions, eavesdropping, and giving an impression of being hurried.
This document provides an overview of Session III which covered the wines of France and Germany. For France, it discussed the 1855 Bordeaux classification, Appellation d'Origine Controlee system, French wine regions including Alsace, Bordeaux, Burgundy, Beaujolais, Champagne, and Loire Valley. It also covered French grape varieties, terminology, and how to read French wine labels. For Germany, it briefly mentioned classifications of German wines and reading German wine labels.
2011 Foundation Wine Course 2: The Wines of FranceLynn Wilkinson
The document summarizes a wine course covering the wines of France. It discusses French wine regions, classifications, grape varieties and styles. Specific sections cover Champagne production, Burgundy, Bordeaux classifications and estates, and the dessert wine Sauternes. Tasting notes are provided for 7 French wines covering regions like Champagne, Pouilly-Fumé, Beaujolais, Chateauneuf-du-Pape, St Julien, and Sauternes. The summary concludes with exercises asking students to identify a wine based on aroma and determine the best value selection.
The document outlines the hierarchy and organizational structure of different roles in restaurant management. It provides examples of hierarchies for general restaurant management, American restaurants, French restaurants, English restaurants, banquet services, and room service. The restaurant hierarchies list managerial roles in descending order of authority, from general manager down to staff-level positions like busboy or steward.
The document provides an overview of French wines, discussing the history and geography of major wine regions in France including Bordeaux, Burgundy, Rhone Valley, Champagne, and Loire Valley. It describes the climates, soils, grape varieties, and classification systems of these regions. Maps and diagrams are included to illustrate appellation areas and hierarchies within the French wine classification system.
The document provides guidance for waiters on how to properly serve customers at a restaurant. It outlines that waiters should greet customers with a smile and by introducing themselves. They should take customers' drink and food orders, then promptly bring the items to the table. Before leaving, waiters remind customers to call if anything else is needed and thank them for dining while providing their name.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
This document lists 40 etiquette guidelines for waiters, including maintaining a smiling face, avoiding close contact with guests, giving preference to young people and ladies, not chewing or smoking in the restaurant, standing erect and avoiding unnecessary gestures, speaking respectfully of others, and always apologizing if a guest is unhappy. Waiters should also avoid lengthy conversations or familiarity with guests, interruptions, eavesdropping, and giving an impression of being hurried.
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
This document outlines a training module on food and beverage operations. It includes a description of the module's aims to provide an understanding of operational and supervisory aspects of running food and beverage establishments. The learning outcomes cover key areas of food and beverage operations. The syllabus details the topics that will be covered in each of the 8 chapters, including food production, purchasing, menu planning, and banqueting. Learners will be assessed through a 2.5 hour exam covering short and long answer questions.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
FUTURISMO?
TURISMO: NUOVE SFIDE E OPPORTUNITA’ PER CRESCERE
Convegno a Venezia, Stazione Marittima, Terminal 103, 30 ottobre 2015
Saluto Presidente del Consiglio Regionale del Veneto
Roberto Ciambetti
Da sabato 13 dicembre 2014 tutte le imprese della filiera alimentare ( dai produttori, ai commercianti, agli esercenti) dovranno informare i clienti che ne facciano richiesta della eventuale presenza di allergeni nel cibo venduto o somministrato.
Confcommercio Veneto (CCV) insieme alle Ascom territoriali ha messo a punto una tabella di marcia perché le imprese associate possano rispettare l’impegno in assoluta serenità, offrendo alla propria clientela un’informazione accurata ed esauriente su una materia delicata come è quella della salute di tutti noi.
http://www.confcommercioveneto.it/allergeni/
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
This document outlines a training module on food and beverage operations. It includes a description of the module's aims to provide an understanding of operational and supervisory aspects of running food and beverage establishments. The learning outcomes cover key areas of food and beverage operations. The syllabus details the topics that will be covered in each of the 8 chapters, including food production, purchasing, menu planning, and banqueting. Learners will be assessed through a 2.5 hour exam covering short and long answer questions.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
FUTURISMO?
TURISMO: NUOVE SFIDE E OPPORTUNITA’ PER CRESCERE
Convegno a Venezia, Stazione Marittima, Terminal 103, 30 ottobre 2015
Saluto Presidente del Consiglio Regionale del Veneto
Roberto Ciambetti
Da sabato 13 dicembre 2014 tutte le imprese della filiera alimentare ( dai produttori, ai commercianti, agli esercenti) dovranno informare i clienti che ne facciano richiesta della eventuale presenza di allergeni nel cibo venduto o somministrato.
Confcommercio Veneto (CCV) insieme alle Ascom territoriali ha messo a punto una tabella di marcia perché le imprese associate possano rispettare l’impegno in assoluta serenità, offrendo alla propria clientela un’informazione accurata ed esauriente su una materia delicata come è quella della salute di tutti noi.
http://www.confcommercioveneto.it/allergeni/
1. REGOLAMENTO UE 1169/2011
(Obbligo di informare i consumatori sulla presenza di allergeni negli
alimenti non pre-imballati)
Posizione Confcommercio Veneto
PREMESSO CHE
- Il 13 dicembre entrerà in vigore un nuovo Regolamento europeo che
impone l’obbligo a tutti gli operatori della filiera alimentare di
indicare sui prodotti l’eventuale presenza di allergeni;
- è un sacrosanto diritto del consumatore disporre di tutte le
informazioni utili per acquisti consapevoli soprattutto quando,
come nel caso delle allergie e delle intolleranza alimentari, una
scelta sbagliata potrebbe creare gravi danni alla salute;
- ben venga allora l’obbligo di informare il consumatore sulla
presenza di ingredienti allergenici nei cibi e nelle bevande e ben
felici di adempiervi;
- per un produttore di alimenti preimballati per il consumo (una
industria alimentare), il Regolamento è chiaro ed esaustivo e
impone un’unica modalità : l’informazione va data in modo scritto
su apposite etichette o direttamente sull’imballo. Il Regolamento
dedica ben 54 dei suoi 55 articoli per fornire istruzioni operative
vincolanti per gli operatori del settore;
- per un produttore di alimenti non preimballati (300.000 imprese di
ristorazione, bar, pasticcere, panetterie, gastronomie, macellerie,
pizzerie, mense, catering, hotel anche con sola colazione,
agriturismi, ecc.) il Regolamento riserva un solo articolo con cui
prescrive l’obbligo di informazione e rimanda le indicazioni
operative a future “disposizioni nazionali”, da assumersi,
evidentemente, prima della sua applicabilità prevista per tutti i
Paesi europei, appunto il 13 dicembre 2014;
- a ben tre anni dall’approvazione del Regolamento e a meno di tre
settimane dalla sua entrata in vigore non è dato di sapere quali
siano le modalità stabilite per informare il consumatore, in quanto :
2. nessuno dei ministeri e degli enti competenti ha ancora
emanato alcuna circolare né altra comunicazione ufficiale,
indispensabili per orientare, sulla base di una interpretazione
ufficiale e non di parte, sulle modalità di applicazione dei nuovi
obblighi;
non risulta ancora approvato alcun decreto che stabilisca quali
siano le sanzioni per gli operatori che omettono l’informazione
al consumatore (unico riferimento è l’art. 18 del Decreto
legislativo n. 109/92 emanato in un contesto di obblighi riferiti
alla etichettatura dei soli prodotti alimentari preimballati),
facendo venir meno la certezza del diritto;
non risulta essere stata intrapresa dai Governi italiani
succedutisi dal novembre 2011 ad oggi alcuna azione formale
tesa, per quanto riguarda l’informazione da dare al
consumatore sugli allergeni presenti nei cibi non preimballati,
all’adozione “di disposizioni nazionali concernenti i mezzi con i
quali le indicazioni o loro elementi…devono essere resi
disponibili e, eventualmente, la loro forma di espressione e
presentazione”, così come previsto dall’art. 44, paragrafo 2
del Regolamento europeo;
- risulta, invece, che molti Paesi europei ( dalla Gran Bretagna, alla
Germania, alla Francia, all’Olanda, alla Danimarca, al Belgio,
all’Austria, alla Grecia, alla Slovenia, alla Croazia e ad altri), dopo
aver comunicato e ottenuto dalla Commissione europea
l’autorizzazione, hanno introdotto norme specifiche sulla materia
consentendo di fatto agli operatori di scegliere come informare il
consumatore tra due opzioni:
a) informazione scritta
b) informazione orale a richiesta del consumatore;
- riscontrato con ampie sperimentazioni sul campo che gli operatori
rappresentati non sono assolutamente in grado di ottemperare con
immediatezza e con piena certezza del dirittto, a partire dal 13
dicembre p.v, ai nuovi obblighi in quanto è di fatto impossibile
3. garantire una corretta e sempre aggiornata informazione al cliente
attraverso informazione scritta ( sui menu o sui listini prezzi),
TUTTO CIO’ PREMESSO
CONFCOMMERCIO VENETO
CHIEDE
- al Governo e al suo Presidente dott. Matteo Renzi:
a) di concordare con la massima urgenza con la Commissione
procedure di informazione in materia di allergeni per i prodotti
non pre-imballati secondo due opzioni (scritta od orale) a
scelta delle singole imprese, in funzione della loro struttura e
capacità organizzativa, così come hanno già fatto numerosi
Paesi membri, anche al fine di meglio salvaguardare i giusti
diritti di informazione del consumatore europee;
b) di aggiornare, in conseguenza, il sistema di sanzioni per le
violazioni a tale obbligo, tenendo conto sia della specificità dei
settori interessati ( enogastronomia e ristorazione) che della
diversità di impatto sui consumatori rispetto ai produttori
(industriali) di beni preimballati;
c) di concedere alle 300.000 imprese del settore un rinvio
dell’applicazione formale dell’obbligo di comunicazione fino a
compimento degli atti di cui alle precedenti lettere a) e b);
- al Presidente della Regione Veneto dott. Luca Zaia:
a) di sostenere con forza queste richieste finalizzate alla tutela
della grandi tradizioni alimentari ed enogastronomiche venete
e nazionali, anche in vista dell’ormai prossimo avvio di
EXPO2015 che si terrà oltre che a Milano anche a Venezia,
sollecitando il Governo ad assumere con la massima celerità
le azioni e gli atti necessari a ristabilire equilibri
comportamentali per le imprese del settore rispetto a quelle
degli altri Paesi europei;
4. b) di porre subito in atto proprie iniziative di collaborazione con
Confcommercio Veneto per rendere facilmente disponibili
modalità formative per gli operatori alimentari del Veneto,
oggi possibili grazie a procedure di e-learning,
- alle Associazioni dei Consumatori:
a) di condividere la posizione di Confcommercio Veneto favorevole
a una doverosa, corretta ed ampia comunicazione al
consumatore per consentirgli acquisti e consumi alimentari più
consapevoli e più rispettosi della sua salute, possibile soltanto se
l’obbligo normativo potrà essere rispettato con “altrettanta”
consapevolezza, possibile soltanto se si introdurrà la modalità di
informazione orale, debitamente supportata da personale
appositamente preparato,
-
SI IMPEGNA
- per venire incontro al condiviso senso di responsabilità delle
imprese rappresentate nei confronti del diritto di informazione del
consumatore, a supportarle anche con idonei percorsi formativi
affinchè, nelle more del compimento degli atti proposti, a partire sin
dal 13 dicembre p.v., possano fornire adeguata informazione al
cliente ( con modalità scritta od orale) circa la presenza eventuale di
allergeni nei piatti/prodotti somministrati e/o venduti,
AUSPICA
- che, a differenza di quanto avvenuto fino ad oggi, le azioni richieste
al Governo vengano attuate previa costante collaborazione con le
Associazioni nazionali Confcommercio_Imprese per l’Italia e Fipe-
Confcommercio Imprese per l’Italia.