Beer is made through the centuries-old process of fermenting sugared water using barley, hops, yeast and water. It provides nutritional benefits and was important in history where water quality was poor. The main ingredients - barley, hops, yeast and water - each contribute different flavors and characteristics to beer. Barley provides body, malt flavors and color. Hops add bitterness, aroma and foam stability. Yeast is the microorganism that produces alcohol and carbon dioxide through fermentation. Water quality also influences beer flavors. There are many styles of beer divided into ales, which are top-fermenting, and lagers, which are bottom-fermenting. The craft beer market
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
Presented at Hofstra University on 3/9/12 in the Leo Guthart Cultural Center Theater. Topics discussed included the evolution of marketing, advertising, and how to best use social media for personal branding use.
History of beer
Beer is one of the world’s oldest beverages, with the history of beer dating back to the 6th millennium BC.
Beer may have been known in Neolithic Europe as far back as 3000 BC and was mainly brewed on a domestic scale.
During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture.
Today, the brewing industry is a global business
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Hispanic Millennial Project - Opinions on Food & BeveragesThinkNow
What are Hispanic & other Millennials' retail behavior with Food, Beverage & Alcohol?
Discover how they feel about craft, artisanal, and established brands,Learn exactly what influences their food choices,Find out how often they consume specific beverages.
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
3. What is Beer?
• century’s old process of converting sugared water to fermented liquid
• some of the oldest recipes ever found have been beer recipes
• beer was a necessity in ancient times
• poor water quality
• social and medical contributions
4. What’s in a Beer?
• BARLEY – the body & soul of beer
• YEAST – the life of beer
• HOPS – the spice of beer
• WATER – the integrity & purity of beer
• ADJUNCTS – Additive grains like rice or corn, fruit or spices
5. Barley – “Body & Soul”
Barleymalt givesbeer:
• NATURAL enzymes to covert starch to sugar needed for
fermentation
• MALTY sweet flavor
• COLOR
• FOAMY head
Two row & six row barley malt are used in the brewing process.
Variety of barley malts helps determine the color, texture and flavor of
beer.
6. Yeast – “Life of Beer”
Yeastis the catalyst of change:
• one cell micro-organism
• produces carbon dioxide and alcohol
Two types of yeast are used to produce beer:
• ALE – top fermenting
• LAGER – bottom fermenting
There are literally thousands of brewers yeast that create a variety beer
styles.
7. Hops – “Spice of Beer”
Hopflowersare usedto:
• MICROBIAL STABILIZATION hops have antiseptic qualities
• HOP AROMA fruity flowery characteristics
• BITTERNESS balances malt sweetness
• FOAM STABILIZATION enhances head properties
There are two primary hop styles:
• Aroma Hops – Saaz, Fuggle & Hallertua
• Bitter Hops – Brewer’s Gold & Unique
Hops are grown around the world between the 35th and 55th degrees
of latitude and harvested in fall.
8. Water – “Integrity & Purity”
Water’s rolein beer:
• water makes up 92% of beer
• through filtration or boiling; impurities, aromas & flavor differences
can be mitigated
Water styles can effect flavor:
• hard water – helps add crisp cleaness
• soft water – adds smoothness
9. Adjuncts – “The Wild Card”
Adjunctsadd to beer:
• adjuncts are added to change the flavor, character or profile of beer.
• used to supplement main starch source to provide better foam
retention, color or aroma
Adjuncts fall into two categories:
• Grains:
• corn, rice, wheat, oats or rye
• Specialty Ingredients:
• sweets – honey or maple
• fruits – raspberry, cherry or cranberry
• spices – cinnamon, coriander or clove
10. What is a Lager?
• lager means “to store”
• bottom fermenting yeasts
• ferment at lower temperatures (50°)
• lagered close to freezing for several weeks
• characterized by a crisp-tasting, lighter body and less-fruity aroma –
rounded, smooth beer
• over last 150 years or so lagers have become the predominate beers
12. What is an Ale?
• ale is synonymous for beer
• top fermenting yeasts
• ferment at higher temperatures (64° – 72 °)
• ferments less fully and less discriminately
• characterized by more-fruity flavors & aromas with a malty, full
bodied flavor
• prior to the 1800’s ales were almost universal
14. Why Beer?
• Beer is a $91.6 billion dollar category and accounts for over half of beverage alcohol dollar
sales.
• Beer has a 52% share of alcohol retail dollar sales and is 85% of alcohol consumption.
Shareof TotalBeverageAlcohol
RetailDollarSales
Wine
9%
Beer
85%
Liquor
6%
Shareof TotalBeverageAlcohol
Consumption(Gallons)
Wine
15%
Beer
52% Liquor
33%
16. Why Craft Beers?
• Micro and Craft Beers add interest and variety to your beer portfolio.
• Although small, the category is growing in sales and share of total
beer volume.
• Segment is fragmented with over 900 brands to choose from…select
carefully.
• Anheuser-Busch distributes many top selling / high growth micro /
craft beers to help you get the most from your valuable retail space.
17. Import Category Growth
• Import segment off-premise case sales have grown by nearly 12 million cases in 5 years!
• Import share of total beer category has grown 3% in 5 years!
6%3%4%
13%
15%
12%
47%
5%4%5%
11%
14%
15%
46%
Segment Share of Off-Premise Case Sales
2002 2006
18. What is a “Specialty/Craft” Beer?
• all Malt Brewing Process
• no “filler” adjuncts to lighten beer
• tend to be non-pasteurized, using additional filtration for clarity if
desired
• small Batch Production
• tend to produce beer in smaller vessels
• regional based
• between 15,000 and 2 million BE’s
19. What’s the Difference?
• Imports= brewer supplied products for outside USA
• import Companies or holding/distribution companies
• Crown Imports, Heineken USA, Anheuser-Busch, Inc.
• Craft /Specialtybeers = regional / national Brewers
• independent or regional distribution networks
• Sam Adams, Leinenkugel’s, Redhook
• Micro beers = Local/Regional Brewers
• independent distribution networks or self distribution
• Summit, Surly, Flat Earth Brewing. Co.
20. Why Import & Specialties?
• changing Consumers
• boomer market
• “gen X’ers” coming of age
• discretionary income
• evolving marketplace
• consumers are demanding broader selection, unique and
interesting products
• profitability
• higher perceived value
• higher margins / profit generators
21. Opportunities for you?
• profit generators
• higher margins
• incremental sales
• added ring totals
• impulse purchases
• selection
• value add for your consumers
• point of difference from competition
• become more of a destination
22. How should I do this?
• selection
• commitment to the category
• pricing
• be competitive but these are profit generators
• sampling
• awareness builders
• brewery sponsored / funded programs
• employee focus
• education
• dedicated people
23. Opportunity Selling?
• Food Pairings
• beer is an excellent complement to food
• Amber Ales – wild game, meats & cheeses
• Hefeweizens – salads, summer fair
• IPA – spicy foods (Mexican or Asian)
• Porters – deserts
• cooking with beer
• secret ingredient
• adds depth and flavor
• versatility
24. • Heat – cool temperatures
• Air - oxidation
• Light – low light conditions
2001 – A Space Odyssey
25. Bottle Beer – Do’s & Don’ts
• Always pour bottle beer into a glass
• drinking from the bottle traps carbonation and flavor which can
leave you feeling bloated
• pouring into a glass releases carbonation, flavor and aroma of the
beer
• pour beer down the center of glass to release carbonation and
flavor
• pouring down the side of the glass minimizes foam and traps
carbonation leaving the beer flat looking and gassy tasting.
26. Thank you.
How about a beer?
Chef Sunil Kumar
Research Scholar & Teaching Associate
IHTM MDU Rohtak and IHM Rohtak Haryana
124001 ph.no. 9996000499
Facebook id: ihmsunilkumar