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.
Suggestive selling in restaurant is an art -but so many servers only list the ingredients, a master server uses taste words, texture, history and has guests mouth\'s watering. I use this document to train servers in a masterclass of suggestive selling.
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.
Suggestive selling in restaurant is an art -but so many servers only list the ingredients, a master server uses taste words, texture, history and has guests mouth\'s watering. I use this document to train servers in a masterclass of suggestive selling.
Wine Clubs and Recurring eCommerce: the times a-changingBruce McGechan
This presentation was from a workshop series done in New Zealand in Q1 2015. It covered:
- why traditional eCommerce and email marketing has failed to increase direct-to-consumer sales
- how to grow your wine club and successfully sell it at the cellar door
- how to calculate wine club profitability
- how to structure a wine club, including schedules, quantities and prices
Note a wine club is not a newsletter rather it is a "subscription" agreement. The wine consumer gives the winery their credit card details and agrees to periodically buy wine. This credit card subscription is the fundamental difference between selling multiple bottles over time rather than a single bottle at the cellar door.
Indeed 83% of wineries in the US have this sort of wine club and the Australian wine industry has started to notice and now the likes of Brown Brothers, McWilliams, De Bortoli and many more have moved to subscription-type wine clubs.
Bruce McGechan is a wine digital media expert, the author of "Wine Marketing Online: How to Use the Newest Tools of Marketing to Boost Profits and Build Brands", and head M&P a specialist wine ad agency.
How food and wine can leverage country branding: Wendy Perrin: Savour Austral...Ben Moroney
Presented by keynote speaker Wendy Perrin, Condé Nast Traveller's Director of Consumer News and Digital Community, courtesy of Tourism Australia, this session focussed on the importance of food and wine to a country’s international image, reputation and branding and how food and wine defines the perception of a country’s culture.
Wendy explored the relevance of food and wine in prompting travel to and within a particular country and encouraging consumption in market. This session laid the foundations for discussion about how Australian wine can play a greater role in ‘brand Australia’ and how the Australian wine industry can transition wine into the lifestyle space to better reach consumers
Content Marketing for the Wine IndustryJoe Pulizzi
Presentation given by Joe Pulizzi, Junta42 for the National Wine Marketing conference in Geneva, Ohio. Presentation discusses how the new marketing for wineries is actually publishing, and gives 10+ ideas for wineries to steal as part of their own content marketing program.
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
Here's a Visual Merchandising booklet from Visplay for both the young student and the "old pro".
Excellent guide to either refresh your knowledge or to spark your creativity.
Enjoy.
Wine’s long history of accompaniment to food will take on a new meaning as you learn the basics of wine and meal pairing. Impress your friends by discovering the ideal combination for your holiday feast.
Social Media Marketing for the Wine Industry - Silicon Valley Business JournalEarthsite
The wine industry has been one of the slowest industries to adopt internet-based technologies. There is a big opportunity for wine brands to engage directly with those who drink the wine. Relationships sell wine!
Cooking a scrumptious meal is only part of the job done in a wine and dining setting. A large part of making your wine and dine experience special goes in the wines you select with the food served. The Grand Store has nearly 500 options of wines for you to choose from and shop wines online. You will find wines suited for all kinds of food, right from the appetizer to the main course and the desserts. So, how should you go about wine selection? Which wines are best paired with which wines? Come, let us help you make the task of wine selection easier.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
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
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
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.
3. Wine & Food Combination
• The Food and Wine combinations that most of
us grew up with were the “Red wine with beef”
and “White wine with fish or poultry” rules.
• Since then, we've heard "any wine as long as
you like it".
• A person can differentiate (on average) about
9,000 different aromas.
• Even those of us with a poor sense of smell
can identify more than 3000 aromas.
• One can taste only four things: Sweetness,
Acidity, Bitterness and Saltiness.
5. White wines with high acid
• Sauvignon Blanc
• Riesling
• White Bordeaux
• All sparkling wines
• These wines usually pair well with most
seafood.
6. Red Wines with high acid levels
• Pinot Noir (including Red Burgundies)
• Sangiovese (including Chiantis)
• Gamay (including Beaujolais)
• These wines are usually very good
pairings with grilled seafood and with most
red sauces (tomato based).
7. White wines that have an amount
of sweetness
• Most German wines
• Vouvray
• Chenin Blanc
• Asti Spumante
• Rieslings.
• White Zinfandel has sweetness and high
acidity.
8. Red wines with an amount of
sweetness
• Lambrusco
• Port (very sweet)
9. Red wines with bitterness
• Cabernet Sauvignon
• Merlot
• Red Bordeaux
• Zinfandel.
10. Appetizers
Asparagus with hollandaise Pouilly fuisse , Pouilly Fume, Soave
Melon Vouvray, Moscato d alba
Tomato Stuffed with Sea Food Silvaner, dry Riesling Wines
Fish Dry White Burgundies
Quiche Lorraine Beaujolais, Light fruity Wines
Shell Fish Chablis
Lobster Muscadet , Dry White Wines
Coquilles St. Jacques Petit Chablis
11. Soups
Thin Soups Dry Sherries
Fish Soups Dry French Or Spanish Wines
Vegetable Soups Tocai, Soave, Dry White Wines
Turtle or Rich
Soups
Dry Madeira
12. Fish
Cod (baked & fried) Muscadet from Loire, White
Italian wine
Fried or grilled fish Chablis
Poached white fishes
with sauce
Pouilly Fuisse, White Alsatian
wines, Dry Rhine or Mosel
wines
Salmon(poached,
grilled or baked)
Dry White Burgundies
Poached sole Rieslings, Sylvaners from Alsace
13. Chicken
Capon ala crème White Burgundies
Fried Beajoulais Red wines
Roast Chicken Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite
14. Veal
Braised Pouilly fume, Sancerre light red wines
Escalope Red Beaujolais
Roast Red Beaujolais, Meursault
16. Lamb
Braised Lamb Beaujolais, Light Red Bordeaux
wines
Leg of Lamb
provençale
Heavy Red Wines ( Chateau Neuf
du Pape, Hermitage)
Grilled Chops Velvety Red Wines
Saddle of lamb
roasted
Red Bordeaux i.e. Chateau Latour,
Chateaux Margaux, Chateau Lafite
17. Pork
Grilled chops Chateau Neuf Du-Pape
Roast Great Beaujolais
Tenderloins with prunes Sancerre earthy light dry white
wines
18. Beef
Beef Steaks Chianti, Well balanced dry red
wines
Broiled Red Bordeaux, Red burgundy
wines
Braised Chateau Margaux
Braised provençal Chateau Neuf Du-Pape, Italian Red
Wines
Braised with red
wines
Light red wines
Braised fillet chasseur Nuit St Georges, Rich Red Wines
20. Turkey
Roast Light Red Wines, Cantenac
Cold with Ham Beaujolais, White Rioja, Dry white
wines
21. Cheese
Brie Medoc Red Wines, Red
Burgundies
Danish Blue or Roquefort Chateau Neuf- du- Pape
Edam Mosel Wines, Soave,
Cheddar St. Emilion, Italian Red
Wines
Gorgonzola Barbaresco, Chianti
Stilton Port
Gruyere Sancerre, Beaujolais