This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
Basic things that one must know about their favorite beverage "Whiskey".
Details on Beverage, Introduction to whiskey, manufacturing process and basic ingredients, various types of whiskies and its service procedure.
"Love makes the world go round? Not at all. Whiskey makes it go round twice as fast." ~ Compton MacKenzie
(Data are collected through different sources which are listed in references)
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
Basic things that one must know about their favorite beverage "Whiskey".
Details on Beverage, Introduction to whiskey, manufacturing process and basic ingredients, various types of whiskies and its service procedure.
"Love makes the world go round? Not at all. Whiskey makes it go round twice as fast." ~ Compton MacKenzie
(Data are collected through different sources which are listed in references)
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
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
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
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.
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
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
2. DefinitionDefinition
• Beer is defined as a fermented,
alcoholic beverage made from barley,
wheat, rice etc. & flavoured with hops.
3. HistoryHistory
• There is evidence that brewing process was
established in Babylon in 6000 B.C.
• Egyptian improved upon the process & Roman
started for the commercial purpose.
• The Normans carried the process to England
when they conquered it
• The term beer covers drink like ale, lager, stout
etc. The addition of hops started in the middle
of 16th century.
• The beer gets it name from Anglo Saxon word
called “BEER” which means barley.
4. Cont…Cont…
• In England the beer drinking house (Pub)
originated. These house were represented
by sign boards of King Head or Red
Rooster .
• Interesting fact is that generally beer
making countries does not produces
quality wine and vice-verse.
6. BarleyBarley
• Mainly the barley (Botanical name- Hordium
Vulgare) is used but can be produced from
wheat, rice combination of grains.
• The small amount of grain added along with the
barley is termed as “ADJUNCTS”.
• Adjunct can be added up to 35% but higher the
adjunct, lower cost, body and flavour
• German beer are made from 100% barley and
production process is governed by law enacted
in year 1909 called REINHEITSGEBOT MEANS
PURITY COMMAND.
8. ReasonsReasons
• Cheaply available.
• Not used as staple diet.
• Low in protein content, excess might
cause cloudiness.
• It has protective sheath, which protect
grain from contamination.
• It has two enzymes CYSTASE – convert
the insoluble starch to soluble starch,
DIASTASE- convert the soluble starch to
sugar
9. HopsHops
• These are cone or flower, obtained from
perennial plant called Hop vine, 20 meter in
height, last for around 20 years.
• Botanical name is “HUMULUS LUPULUS”
derived from Roman word Lupus Sallctarius
which means that “ sheep among wolf”.
• Cone or flowers of female species is uses for
beer making because it contain a yellow thick
substance called “LUPULIN” which contain
alpha acid called “HUMULONES” which
contributes to flavour, antiseptic, and
preservative.
10. Cont..Cont..
• Cone is called STROBLLE & petals are
called BRACTS. Cones are light green in
colour having 60-80 % moisture content.
• They are dehydrated in chamber called
OAST HOUSE.
• Best hops are Bavarian hops comes from
Germany and Czecslovakia.
• In India they are produced in H.P.
16. YeastYeast
• Microorganism cause the
fermentation, only seen
when massed together.
• Discovered by Anton Van
Loeuwenhoeck in 1685
• In 1857 Louise Pasteur
explained the function of
yeast in detail.
18. TypesTypes
• Saccharomyces Cerevaciae – Top fermenting yeast
work at 15 –19 0C & settle at top of wort after doing the
fermentation. Hence top-fermenting beer is drunk at 15-
19 0C.
• Saccharomyces Carlsbergeneces – Bottom fermenting,
settle in bottom of wort after fermntation , work at 2-6 0C
hence these beers are taken at 4-5 0C.
• Emil Hansen developed this yeast in 1883 by isolating
the first single cell of yeast in Carlberg brewery of
Denmark
19. WaterWater
• The body of beer consist of 90% of water. The quality
and mineral content affect the character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate,
sodium, chloride, calcium, magnesium and sulphate.
• High level of carbonate will produce acidic mash,
which will reduce the extraction of sugar from malts
• Too much sulphar will give bitterness in brew.
• Magnesium is a essential ingredients for yeast.
20. SugarSugar
• To speed up the fermentation.
• To reduce the bitterness.
• To give colour in the form of caramel.
• To cause secondary fermentation.
21. UsesUses
• Steeping the Grain – to increase the
moisture content up to 40% for
germination. Stored grain has only 10%
of moisture.
• Flavour – Water of place has different
mineral content, which impart distinctive
flavour.
• Provide bulk & body
22. Production ProcessProduction Process
• STEEPING
• MALTING
• GERMINATION
• KILNING
• SIEVING
• GRINDING
• EXTRACTION OF
SUGAR
INFUSION
DECOCTION
• BREW KETTLE
HOP BACK
HOP EXTRACTION
• FERMENTATION
PARA FLOW
• LAGERING
• FINING
• CARBONATION
• BOTTLING
• PASTEURIZATION
23. STEEPINGSTEEPING
• The grains are soaked in huge tank of
water (six tonnes of barley and 6800 litres
of water) at 10 0C for 2 to 3 day.
• Some producer change water in between
to provide dry resting period & grain gets
the air also.
24. MALTINGMALTING
• Grains are taken to malt room, which is very
hard, grains are spread to depth of 15 – 30 c.m
to allow grain breath while sprouting.
• Grains are constantly stirred for uniform
breathing & to prevent sprout getting entwined.
• This process goes on for 6 – 15 days at 12 – 21
0C.
26. GERMINATIONGERMINATION
• During this process the insoluble starch gets
converted to maltose & dextrin & rootlets, known
as “ malts culms” appears.
• CYSTASE – convert the insoluble starch to
soluble starch,
• DIASTASE- convert the soluble starch to sugar.
• Grain is referred as Green malt.
28. KILNINGKILNING
• In this process the grains are spread on a
perforated, tilted floor with a furnace underneath.
Grains are dried & temp. maintained is 49 0C.
The extant to which grain should heated is
decided by the type of beer produced.
Types of Malts
• Pale malt- for light ale 65 0C
• Crystal malt- for pale ale 85 0C
• Chocolate malt- for dark beer 225 0C
32. Cont..Cont..
• SIEVING- It is done to remove malts
culms which sold as cattle feed.
• GRINDING- The grains are roughly
broken which are known as GRIST
through roller mill.
33. EXTARCTION OF SUGAREXTARCTION OF SUGAR
INFUSION- Huge tank called “MASH TUN”.
• Grist Added with Water
• The mixture is heated up to 63 0C for 2 hrs.
• The result in the formation of hot sweet liquid
called “ WORT’.
• Wort is filtered through finely slotted plate
35. Cont..Cont..
DECOCTION- Tanks are called LATEUR TUN”.
• The grist is heated up to 70C.
• Some amount of wash is taken out & cooled
then added back to tank.
• This is carried out for 4 to 5 times & takes out 4
to 5 hrs.
36. BREW KETTLEBREW KETTLE
• From the under back the wort is pumped into a
vessel called “BREW KETTLE” which is
pressurized.
• In this vessel hops (191-907 gms/100litre,
depending upon the type of beer)& sugar is
added.
• The mixture is boiled for 2 hrs. This will sterilize
mixture.
38. Removal of HopsRemoval of Hops
• HOP BACK- The wort along with hops is
transferred to vessel called hop back, which is
having slotted plates forming a filter bed. The
content is allowed to stand for 40 min. to allow
hops to make a filter bed.
• HOP EXTRACTOR- This is machine, which
rotates, due to centrifugal force the hops are
thrown to sides of wall of inside tank. Then
hops are taken out.
39. FermentationFermentation
• Fermentation is process which convert the
sugar into alcohol & CO2.
• CO2 is stored in a different tank.
• This process takes 7 – 14 days.
• During the fermentation a thick layer of
yeast is formed which protect the beer.
41. Lagering/ MaturationLagering/ Maturation
• Lagering takes place in stainless tank at 0
degree centigrade
• Beer is matured for few weeks to months
• Lagering matures beer & mallow its
flavour.
42. Cont..Cont..
• FINNING- It the process of clarification in
which protein like egg shell, ox blood, gall
bladder of sturgeon fish (Isinglass) is
added.
• Carbonation- Addition of Carbon di oxide
• Bottling/ Canning
43. PASTEURIZATIONPASTEURIZATION
• In this process the beer is heated up to
60-66 C for less than 20 min, which kill the
bacteria, & remaining yeast which may
allow further fermentation.
44. DRAUGHT (DRAFT)/ KEG BEER-DRAUGHT (DRAFT)/ KEG BEER-
• These beers are generally not pasteurized
• Many people thinks that pasteurization
kills authentic taste of beer.
• Stored at 2 to 3c away from the food store
area.
• Carbon di oxide tank should be stored into
different area and constant pressure
should be maintained.
47. StorageStorage
• Lager beer should be stored in dark place
at 4-5c & bottle should be kept in
horizontal position.
• Ale beer is stored at 10-12c
48. Life SpanLife Span
• Bottle beer – 6 months
• Canned beer- 1 year
• Draught beer – 48 hrs after being tapped.
49. Few termsFew terms
• DRY HOPING- From the racking back the
beer runs into wooden casks in which
small amount of hops already been
added. which gives beers delicate aroma,
flavour & assist in conditioning.
• PRIMINGS (sugar solution) are added to
take away extra dryness, bitterness &
promote secondary fermentation, which
gives sparkle to beer.
51. Bottom Fermenting BeerBottom Fermenting Beer
LAGER- The generic name for any bottom
fermenting beer.
• Lager came from German word “ LAGERN” (to
store) & applied to bottom fermenting beer.
• Lager was traditionally stored in cellars or caves
for completion of fermentation.
• They are bright gold to yellow in colour with a
light to medium body & are well carbonated
52.
53. PILSNERPILSNER
• The golden colour lager
from Czech republic, hops
emphasis on palate, aged in
wooden casks & alcoholic
strength is 5%v/v.
• Brands name- EB Special,
Jever, Pilsner Urquell.
55. DortmunderDortmunder
• A golden colour beer with
balancing flavour of
maltiness & hopiness with
5.2% v/v.
• Brands name-
DAB,Kronen,DUB
56. Dopple BockDopple Bock
• Dopple bock is separate
classification. The German
dopple bock has minimum
of 7.5% v/v alcoholic
strength.
• The strongest will go up to
13.2% v/v made by
Eisbeck method & there
name generally finished
with ator like salvator,
kulminator, maximator etc.
57. KulminatorKulminator
• STRONG BEER- The strongest beer in
world in KULMINNATOR (13.2% v/v from
Germany).
• Eis means ice indicating that beer is
frozen during production resulting in
freezing of water content of beer.
• Frozen water is removed thus increasing
beer alcoholic strength.
59. Steam BeerSteam Beer
• A highly carbonated beer, deep brown coloured
with aromatic flavour of cloves, prange peel,
peach & tangy bitter taste with dry finish.
• The name steam originated from final
“KRAUSENING” stage of fermentation in which
partially fermented wort is added to speed up the
fermentation which produce extra froth, termed
as steam.
• It has it origin in San Francisco & California
during gold rush.
60.
61. Top FermentingTop Fermenting
• ALE- Originally produced in
Britain with 4% v/v. Its has
darker colour than lager
beer with more hops, aroma
with less of carbonation. Ale
is usually bitter to taste with
slight tanginess. In Britain it
is referred as “Bitter”.
• Brands name -Natural,
Founder, Greenmantle.
62. Cream AleCream Ale
• A sweetish,
smooth golden
ale from US.
Beer which made
by blending of
little ale with
larger amount of
lager beer.
63. AltAlt
• German counter part of
ale. Alt means traditional
with bitter taste of old
time, golden colour with
4.5% v/v from Northern
Germany.
• Brands name- Diebels,
Schlooser, Uerige
64. PorterPorter
• A intense deep colour,
smoky or fruity bouquet
& persistent bitterness,
mild hops and alcohol
content. Ralph
Harwood in 1722, a
London brewer,
invented it who named
after the porter who
enjoyed drinking it.
65. StoutStout
• A strong version of
stout dark beer almost
black, with high
alcoholic content.
• It obtains its colour from
roast barley with less
carbonation.
66. TRAPPIST ABBEY BEERTRAPPIST ABBEY BEER
• Monastery brewery in trappist abbeys in Belgium and
across the Dutch boarder have established their own
stylistics tradition of the top fermenting beer which are
strong & fruity.
• These beers are conditioned in the Bottle.
• Six breweries produce a dozen beers, each different &
varying in alcoholic strength from about 5.7-12 %
vol/vol.,
• These beers have enough in common for the
designation trappist to have some meaning.
68. BIERE DE GRANDEBIERE DE GRANDE
• The regional style of Northern France
with 5.5-6% v/v. Medium to strong with
spicy flavour , sealed like a Champagne
wired corked.
• Brands name- Jenlain, Ch’ti
69.
70. LambicLambic
• A family of wheat beer into which
the brewer adds no yeast to
promote fermentation but allows
the micro flora of the atmosphere
to carry out the fermentation.
Beers made by this process have
been successfully produced only
in the valley of river Sienne, west
of Brussels.
• Brands name- Chapeau, Belle-
Vue
71. IPA- India Pale AleIPA- India Pale Ale
• This is strong heavily
hopped beer brewed in
Britain. The recipe was
designed to with stand
long sea voyages to
distant part of British
Empire like India
72. SakeSake
• Sake is an ancient fermented beverage known
to have been made since about the third century
A.D in china. But it was not until about 600 years
ago that sake, as we know it today was
produced.
• In ancient times, the making and serving was
entrusted to brewer called “Toji” who incidentally
has to be virgin.
• Sake is produced in Japan, part of Chine other
Asian countries & Hawaii, California. In Chine
the similar rice beer is called “Samshu” & Korea
“Suk”
73. ProductionProduction
• Rice polished to perfection, for in making sake
• Soaked in cold distilled water for 12- 18 hrs to moisture,
steamed for 45 minute in “KOSHIKI” (Rice containing
tub).
• Cooled then spread in room called “KOJI” where mold
“Aspergillus Oryzae”.
• Fermaentation for 15 to 20days with “Saccharomyces
Cerevisiae”.
• Matured in stainless steel casks for 90-100 days then it
pasteurized & bottled
74.
75. ServiceService
• The sake is traditionally
served warm at 100- 110
fhrenheit.
• At this temp. the heady
bouquet (12-17% alcohol )
of sake is released.
• To serve sake in
Japanese traditionally, it is
decant in ceramic pitcher
called “TOKUURRI” then
poured in small ceramic
cup called “
SAKAZUKI”(one ounce)
76. Thank You & Have CheersThank You & Have Cheers