Tingnan ang lahat ng mga set ng pag-aaral

Hospitality Management - Exam 2

Pataasin ang iyong marka sa homework at exams ngayon gamit ang Quizwiz!

Restaurant/general managers make

$55000 t0 $150000

Chefs at high-end restaurants make ______.

$58000 to $100000

Military Foodservice Sales

$6 billion per year

Average cost for in flight meal on United Airlines

$6.08

Average cost for in flight meal on American Airlines

$6.43

Carnival Cruise Line Rates

$60-$800 per night

Regional manager/directors make

$60000 to $175000

Vice Presidents make

$75000 to $300000

U.S. restaurants have sales of ______

$782.7 billion

KFC

-15000 units -5000 units in China -372 units in India -$16 billion in sales -Some units offer home delivery -Sister restaurant to Taco Bell

Popeye's Louisiana Kitchen

-1600 units -New Orleans inspired

Church's Chicken

-1660 stores -Southern style chicken -Low cost and fastest in the market

Star Cruises fleet consists of:

-19 ships -200 destinations

Theme restaurants most popular categories:

-1950's -Dinner house

Chic Fil A

-2000 units -Slightly higher than other fast food chicken brands but they specialize in high quality chicken -The A in Chic Fil A stands for grade A chicken

LSG Sky Chefs

-300 plus international airline partners in the air -201 service centers on the ground -At its main production center in Frankfurt Germany can produce 130000 meals in just 16 hours

Au Bon Pain of Boston

-3000 restaurants in U.S. and abroad -Always new lines of seasonal menu offerings

According to Oceana, cruise ships produce the following amount of pollution every day:

-30000 gallons of sewage from toilets -255,000 gallons of sewage from sinks, galleys, and showers -7 tons of garbage and solid waste -15 gallons of toxic chemicals -7000 gallons of oily bilge water -Smokestack and exhaust emissions equivalent to 120000 cars.

According to CLIA, the average cruise passenger is:

-46 years old -Married -Has no children in the household -Has a household income of $90000

Royal Caribbean fleet consists of:

-48 ships -280 destinations

Nonalcoholic Beverages

-A beverage without alcohol -Increasing in popularity -People have become more cautious about the consumption of alcohol -Overall consumption of alcohol has increased over the years

Production Control Sheets

-A checklist/sheet itemizing information -Used to help control production in a kitchen -Count the products on hand for each station, then the amount of product required to reach the level for each recipe is decided, then the sheets are handed to the cooks -Par levels should be changed weekly according to sales and trends

Proof

-A figure representing liquor's alcohol content -Twice the percentage of alcohol in the beverage

Trends in the Cruise Industry

-A rapid expansion in the number of cruise ships -New accommodations and entertainment to distinguish themselves from other cruises -An increase in the number of North American ports -An increase in the number of embarkations, destinations, and itineraries offered through North American ports -Expansion of the passengers within the cruise market -Continual development in the different types of cruises offered -A sizable growth in the number of job opportunities in the cruise industry -An increase in actions taken toward making cruises more sustainable

Food/Beverage Cost Percentage

-A ratio comparing eat cost of food sold to food sales -Calculated by dividing the cost of the food sold during a given period by food sales during the same period. -A food cost of 24% shows us that $0.24 of each $1.00 is spent on the cost of food prepared

Restaurant or Bar's Liability When Serving Alcohol

-A restaurant or bar may be liable if alcohol is served to a minor or intoxicated guest -Under dram shop legislation, bars, restaurants, servers, owners, managers, and bartenders may be liable to legal actin including severe penalties if they are found to have served an underage or intoxicated guest

Mitigating Risks (Sport Venue Management)

-A systematic reduction in the extent of exposer to a risk and/or the likelihood of its occurrence -Also called risk reduction

Sanitation and Safety (Operations Management, Restaurant)

-Accompany local officials on health inspections on premises -Administer first aid to employees and customers -Submit accident, incident, and OSHA reports -Report incidents to police -Observe employee behavior and establishment conditions for compliance with safety and security procedures

Financial Management Responsibilities (Restaurant)

-Accounting -Cost control

Forms of Sponsorship

-Advertising -Promotional opportunities tied to the sport venue -Naming rights -Selling signage (scoreboard, marquees, playing surface, facility concourse, turnstiles, game programs)

Managed Services consists of:

-Airlines -Military -Elementary and secondary schools -Colleges and universities -Health care facilities -Business and industry -Leisure and recreation -Seniors -Conference centers -Airports -Travel plazas -National parks

Popular themes in restaurants:

-Airplane -Railway -Dining car -Rock & roll -1960's nostalgia

Three Types of Beer:

-Ale -Lager -Stout

Medium Roasts

-All purpose roast that most people prefer -Snappy, acidic qualities, but flavor tends to be flat

Food Trucks

-Alternative to main stream restaurants -Much cheaper than buying/starting a restaurant -Some cities have designated areas for food trucks, some business owners dislike them but some encourage them.

Purchase Order

-An order to purchase a certain quantity of an item at a certain price -Comes as a result of the product specification

American Culinary Federation (ACF)

-An organisation based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. Culinary leader in offering educational resources, training, apprenticeship, and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, operates the most comprehensive certification program for chefs in the United States

Corporate Events

-Annual meetings, sales meetings, new product launches, training meetings and workshops, management meetings, press meetings, incentive meetings, and awards ceremonies -About 80% of event market

Special Events

-Are planned -Arouse expectations -Motivated by reason for celebration

Why is the Caribbean such a popular cruise destination?

-Array of ports -Many of the world's greatest beaches -Duty (tax) free shopping -Most choices for itineraries and cruise lengths

Other parts of the world where wine is notably produced:

-Australia -France -Germany -Italy -New Zealand -Chile -Argentina -South Africa

Accounting (Financial Management, Restaurants)

-Authorize payment on vendor invoices -Verify payroll -Count cash drawers -Prepare bank deposits -Assist in establishment of audits by management or outside auditors -Balance cash at end of shift -Analyze profit and loss reports for establishment

The Secrets to a Good Cocktail:

-Balance of the ingredients -Quality of ingredients (cocktails should be made from a maximum of three ingredients) -Skill of the bartender (bartender's knowledge, experience, and inspiration are key factors in a perfect cocktail)

Radisson Seven Seas Cruises

-Based in Ft. Lauderdale, Florida -Includes the Explorer, Voyager, Mariner, and Navigator (particularly suited for its sailing areas. "The most deluxe ship to ever sail the South Seas."

How are alcoholic beverages categorized?

-Beer -Wine -Spirits

Nonalcoholic Beer

-Beer products that have the same appearance as regular beer, but have a lower calorie content and approximately 95 to 99 percent of the alcohol removed either after processing or after fermentation

Most famous wine producing areas in France

-Bordeaux -Burgundy

Recent trends in military foodservice

-Call for services such as officers' clubs to be contracted out to foodservice management companies -This has reduced military costs because many of 3the officers' clubs lost money.

Rum

-Can be light or dark in color -Light rum is distilled from fermented juice of sugarcane -Dark rum is distilled from molasses -Comes daily from Barbados, Puerto Rico, and Jamaica -Mostly used in frozen and specialty drinks

Ethic Restaurant Examples

-Cantina Latina -Panda Express

Who are the key staff aboard the ship?

-Captain -Hotel manager -Food & beverage manager -Chief purser -Staff captain -Cruise director

Carnival Corporation includes:

-Carnival Cruise Lines -Holland America Line -AIDA Cruises -P&O Cruises UK -P&O Cruises Australia -Cunard Line -Princess Cruises -Seaborn Cruise Line -Costa Cruises

Top Three Players in the cruise industry:

-Carnival Cruise Lines -Royal Caribbean Cruises -Norwegian Cruise Line

Coach

-Carry on doggie bags -Any meal served with plastic knives, forks, and spoons

CMP

-Certified Meeting Professional - A certification offered by the Convention Industry Council (CIC). -Represents the standard of excellence in today's meetings, conventions and exhibitions industry.

Varietal White Wines in the United States

-Chardonnay -Sauvignon blanc -Riesling -Chenin blanc

Why is chicken such a popular menu item?

-Cheap to produce -Readily available -Adaptable to a variety of preparations -Perceived as healthier alternative to hamburgers

ACF School Lunch Challenge

-Chefs from around the country participated -Given 80-cent limit on the cost of raw ingredients placed on 11 finalists -Innovation and taste, as well as healthfulness were the main criteria used to evaluate the winning entry -Winning entry was turkey taco salad, sausage pizza bagel, and stuffed potatoes.

Universal Free Meals (Secondary and Elementary Schools)

-Children who are better nourished have a greater attention span, are less likely to be absent from school, and will stay in school longer -Removes poor kid stigma from lunch -People who disagree say throwing money at the problem is not always the answer

Where different types of tea originate:

-China: Oolong, Orange pekoe -India: Darjeeling, Assams, Dooars -Indonesia: Java, Sumatra

Different wine plants thrive on:

-Clay -Chalky -Gravelly -Sandy

Next Table (POS)

-Cloud based reservation and table management system for ipad -Can manage table and restaurant operations

Oracle (POS)

-Cloud based reservation system that enables guests to see time and availability and request reservations from a restaurant's website -Guests can see current availability and reservation times

Shopkeep (POS)

-Cloud based system for ipads -Can tailor menus, monitor inventory, manage employees, market to guests, and analyze data

Communication (Administrative Management Responsibilities, Restaurant)

-Communicate with. management team by reading and making entries in daily communication log -Prepare written reports on cleanliness, food quality, personnel, inventory, sales, food, waste, labor costs, etc -Review reports prepared by other establishment managers -Review memos, reports, and letters from company headquarters/main office -Inform district manager/supervisor of problems or development that affect operation and performance of the establishment -Initiate and answer correspondence with company, vendors, etc -File correspondence, reports, personal records, etc

Why are traditional wine rules not as valid anymore?

-Complexity of multi-ethnic fusion cuisines -Wide ranges of flavors -Corresponding wide range of wines from around the world that are now readily available to everyone -More than one wine may be served with every meal

Enlightened Hospitality

-Concept by Danny Meyer -Awards all staff $600/year ($50/month) to eat the the restaurant and bring back critiques -Based on belief that treating your own employees first is the key to running a meaningful sustainable business

Orientation/Training (Human Resources Development, Restaurants)

-Conduct on-site orientation for new employees -Explain employee benefits and compensation programs -Plan training programs for employees -Conduct on site training for employees -Evaluate progress of employees during training -Supervise on site training of employees that is conducted by someone else -Conduct payroll signup -Complete reports or other written documentation on successful completion of training by employees

Facility Maintenance (Operations Management, Restaurant)

-Conduct routine maintenance checks on facility and equipment -Direct routine maintenance checks on facility and equipment -Repair or supervise the repair of equipment -Review establishment evaluations with district manager/supervisor -Authorize the repair of equipment by outside contractor -Recommend upgrades in facility and equipment

Starbucks Relations with Companies that Support Coffee Production

-Conservation International -CARE -Save the Children -African Wildlife Foundation -United States Agency for International Development -Conservation International

Quick Service Restaurants (QSR)

-Consist of operating facilities whose slogan is "quick food." -Offer limited menu items -Customers often order their food at a counter and are encouraged to clear their own trays. -Increased popularity because of their location strategies.

Main Cruise Market

-Consists of people with incomes from 30000-60000 -Discounts are common -Average cost of $60-$250 per day -Carnival Cruise Line, Disney Cruises, Princess Cruises, Norwegian Cruise Lines, Royal Caribbean

Middle Cruise Market

-Consists of people with incomes from 60000-80000 -Average cost of $250-$500 per day -Better meals & service than mass cruise market options -Each vessel has its own personality that caters to a variety of different guests. -Accommodate 750-2000 passengers -Holland America Lines, Windstar Cruises, Cunard Lines, Celebrity Cruises

Luxury Cruise Market

-Consists of people with incomes higher than 150000 -Average cost upwards of $500 per day -Ship tends to be smaller (700 passengers) with superior appointments and service. -Cater to top 5% of North American income groups. -Odyssey, Sojourn, Quest, Encore, or any of the eight Silversea's ships. -Sophisticated cuisine excellent service, far-reaching and imaginative itineraries.

Important terms in Business & Industry food service:

-Contractors -Self operators -Liaison personnel

Special Events Include:

-Corporate Seminars -Workshops -Conventions -Trade shows -Charity balls -Fundraisers -Fairs & festivals -Social functions (weddings and holiday parties)

Classifications of the Special Events Industry

-Corporate events (seminars, workshops, meetings, conferences) -Association events (conventions, trade shows, meetings) -Charity balls and fund-raising events -Social functions (weddings, engagement parties, holiday functions) -Fairs and festivals -Concerts and sporting events

Family Restaurant Examples

-Cracker Barrel -Bob Evans

The Hawaii Tourism Industry is authorized to:

-Create a vision and develop a long range plan for tourism -Develop, coordinate, and implement state policies and directions for tourism and related activities -Maintain a permanent, strong focus on marketing and promotion -Coordinate the development of new product lines with public and private sectors

Marketing Management (Administrative Management Responsibilities, Restaurant)

-Create and execute local establishment marketing activities -Develop opportunities for the establishment to provide community services -Carry out special product promotions

No-Tip Restaurants

-Created with the intention of evening out pay across all employees. -Increased menu items by 15-20% and servers receive $15 an hour and commission for food sales.

Six Steps of Wine Making

-Crushing -Fermenting -Racking -Maturing -Filtering -Bottling

Planning (Event Planner)

-Determining the event budget -Selecting the event site -Selecting the hotel accommodations -Arranging transportation -Negotiating contracts -Arranging catering -Arranging speakers, entertainment, music -Organizing audiovisual needs -Creating a marketing plan for the event -Preparing invitations or event packets

Planning (Administrative Management Responsibilities, Restaurant)

-Develop and implement action plans to meet financial goals -Attend off-site workshops and training sessions

Food and Beverage Operations Management (Operations Management, Restaurant)

-Direct activities for opening establishment. -Direct activities for closing establishment. -Talk with other managers at beginning and end of shift to relay information about ongoing problems and activities. -Count, verify, and report inventory. -Receive, inspect, and verify vendor deliveries. -Check stock levels and submit orders as necessary. -Talk with vendors concerning quality of product delivered. -Interview vendors who wish to sell products to establishment. -Check finished product quality and act to correct problems. -Work as expediter to get meals served effectively. -Inspect dining area, kitchen, rest rooms, food lockers, storage, and parking lot. -Check daily reports for indications of internal theft. -Instruct employees regarding the control of waste, portion sizes, and so on. -Prepare forecast for daily or shift food preparation.

In flight food service requires:

-Discipline -Fantastic production processes -Dedicated employees -A vision for culinary excellence

Cost Control (Financial Management, Restaurants)

-Discuss factors that impact profitability with district manager/supervisor -Check establishment figures for sales, labor costs, waste, inventory, and so on.

Spirit Liquor

-Distilled drinks -Made from a liquid that has been fermented and distilled

Tequila

-Distilled from agave tequila (mezcal) -Official Mexican regulations require that tequila be made in the arena around the town of Tequila because the soil contains volcanic ash, which is especially suitable for growing the blue agave cactus -May be white, silver, or golden in color -White is shipped unaged -Silver is aged up to three years -Golden is aged in oak from two to four years -Mainly used in margarita or tequila sunrise

Brandy

-Distilled from wine and served as an after dinner beverage or mixed in cocktails -American brandy comes primarily from California -Christian Brothers, Ernest, Julio Gallo -Brandies labeled VSOP must be aged at least four years, aged in wood at least five years

Aperitif Wine Examples

-Dubonnet red (sweet) -Dubonnet white (dry) -Vermouth red (sweet) -Vermouth white (dry) -Byrrh (sweet) -Lillet (sweet) -Punt e Mes (dry) -St. Raphael Red (sweet) -St. Raphael White (dry)

Advantages of FIFO

-Easy to understand -Universally accepted and trusted -Follows natural flow inventory -Makes bookkeeping easier with less chance of mistakes

Categories of Service on an Aircraft

-Economy/coach -Business -First class

Safety Administration Responsibilities

-Equipment training/orientation -Controlling workers' compensation -Monthly inspections/audits (federal/state/OSHA requirements/Senate Bill 198)

Scheduling/Coordinating (Administrative Management Responsibilities, Restaurant)

-Establish objectives for shift based on needs of establishment -Coordinate work performed by different shifts -Complete special projects assigned by district manager/supervisor -Complete shift readiness checklist

Order Specification

-Established standards for each product to be ordered

Advantages of Contract Management from a Client Perspective

-Experience in size and types of operations -Use contracted department as a model for the rest of institution -Variety of services -Resource and support available -Hold contractor to a higher level of performance

Chains in Elementary and Secondary School Food Service

-Extremely eager to penetrate into elementary and secondary school food markets -Decrease in revenue for company, but they believe it is worth it -Believes that it is beneficial to introduce their food to your people very early (create brand loyalty) -Many adults argue that adding food chains to elementary and secondary school lunches is not a good example for children of what proper nutrition should be.

Food Safety

-Extremely important in all restaurants -Contamination issues & outbreaks can cause short term and long term harm to a business

Operations Management Responsibilities (Restaurant)

-Facility Maintenance -Food and Beverage Operations Management -Service -Sanitation and Safety

Reasons a company or organization might contract its food service operations or other services:

-Financial -Quality of program -Recruitment of management and staff -Expertise in management and service operations -Resources available -People, programs, management systems, information systems -Labor relations and other support -Outsourcing of administrative functions

Gin

-First known as Geneva -Neutral spirit made from juniper berries -Drunk by the poor, made/distilled quickly -Widely produced in the U.S. during prohibition -Mixing something else with gin during prohibition led to the creation of the cocktail

Bitters

-First used for medicinal purposes to settle the stomach and to aid the digestive process -More recently, small batch bitters are blended form everything to produce distinctive flavors that add to the essence of the craft cocktail

The Titanic

-First voyage on April 10, 1912 -Collided with iceburg -705 out of 2225 passengers survived

Organizations Starbucks Contributes To

-Food Share -Veterans programs -AIDS research -Child welfare -Environmental awareness -Literacy -The Arts

In Flight Food Service Logistics

-Food must be able to tolerate the conditions of an extended hot or cold period from the time it is prepared unit the time it is served -If a food item is to be served hot, it must be alb etc re thermalize well on the plate -Meals need to look appealing, be tasty, fit on the tray, and be microwavable -All food and beverage items must be delivered on time and correctly to each departing aircraft

Aramark Operations

-Food, leisure, and support services -Health services -Education services -Business and industry services -Uniform services

Sanitation/FBI Prevention Responsibilities

-Food-borne illness prevention -Sanitation/cleaning schedule -Proper food handling/storage -Daily prevention/monitoring -Monthly inspection -Health department compliance

Most notable European wine producing country

-France -Also produces finest champagne and cognac

River Cruises

-Friendly and international atmosphere -Lacking in size and luxury -Like small hotel (public rooms, large dining room, 3-4 decks, etc.) -Small but comfortable cabins -Found in Europe, Russia, China (Yangtze), Egypt (River Murray)

Back of the House (Restaurant)

-Generally run by kitchen manager -Refers to all the areas with which guests do not normally come in contact -Purchasing, receiving, storing/issuing, food production, stewarding, budgeting, accounting, and control

Main European wine producing countries:

-Germany -Italy -Spain -Portugal -France

Current Era

-Gillette Stadium/Patriot Place/AT&T Stadium/National Park -2001 to present

Most common white spirits

-Gin -Rum -Vodka -Tequila

Small Changes to Make a Restaurant More Sustainable

-Go local -Take your team to visit a farmer -Know your seafood -Not all bottled water is created equal -Ditch the styrofoam -Support organic biodynamic viniculture -Support organic bar products -Even your kitchen and bar mats can be responsible -Devote one morning per quarter or one morning per month to community service -The kitchen equipment of the future is green -Shut down the computer and POS systems when you leave at night -Check the seals on your walk in -CFL bulbs use 75 percent less energy than incandescent bulbs -Consider wind power -Look into solar thermal panels to heat your water -Green your cleaning routine -Use nontoxic pest control -Consider purchasing locally built furniture -Recycle your fryer oil -Cut down on shipping materials -Trade in white toilet paper, c folds, and restroom paper towels -Replace toilets -Compost garbage -Recycle -Cut down on linens -Ice=water + energy -If you're a small restaurant or cafe, without huge needs or storage space, look into joining a local co-op for purchasing green items -Educate yourself -Educate your staff

Square (POS)

-Good for quick service restaurants or cafes -Comes with a square stand that transforms the iPad into a simple cash register

Steps to Take in Table Service (7 Steps of Service)

-Greet the guests -Introduce and suggestively sell beverages -Suggest appetizers -Take orders -Check to see that everything is to the guests' liking within two bites of the entrees -Ask if the guests would like another drink -Bring out dessert tray and suggest after dinner drinks and coffee

Indicators of Sustainable Coffee

-Grown in the shade -Certified as bird friendly by the Smithsonian Migratory Bird Center and it is grown under the most stringent environmental standards of any certification system -Has organic certification by USDA -Certified by rainforest alliance

Two components of restaurant forecasting

-Guest counts -Average guest check

Two components of forecasting sales (restaurant)

-Guest counts/cover -Average guest check

Scotch

-Has been distilled in Scotland for centuries -Distinctive part of Scot's way of life -Popular and international drink -Became popular in U.S. during prohibition, when it was smuggled into U.S. from Canada -Produced like other whiskeys accept the malt is dried in special kilns that give it a smokey flavor -Chivas Regal, Johnnie Walker

Translations of Aloha

-Hello -Goodbye -I love you

Green Technology (Sport Venue Management)

-High efficiency lighting -Special parking for fuel efficient automobiles -Low flow plumbing fixtures -Solar panels -Recycled construction materials

Health care services are provided to:

-Hospital patients -Long term care and assisted-living residents -Visitors -Employees

Most popular cruise ports

-Nassau -Bahamas -Private island in Bahamas -Grand Cayman -St. Maarten -Cozumel -Charlotte Amalie -St. Thomas -U.S. Virgin Islands

Other major wine producing states:

-New York -Oregon -Washington

Sail Cruises

-No rigid structure -Two types of sail-cruise vessels -Cruises that rely on their sails at least part of the time

California Viticulture Divisions

-North and central coast region -Great Central Valley region -Southern California region

Flavors in wine that are perceived in the nose:

-Nuts -Oak -Fruits -Herbs -Spices

Supervision and Employee Development (Human Resources Development, Restaurants)

-Observe employees and give immediate feedback on unsatisfactory employee performance. -Observe employees and give immediate feedback on satisfactory employee performance. -Discuss unsatisfactory performance with an employee. -Develop and deliver incentive for above-satisfactory performance of employees. -Observe employee behavior for compliance with safety and security. -Counsel employees on work-related problems. -Counsel employees on nonwork-related problems. -Talk with employees who have frequent absences. -Observe employees to ensure compliance with fair labor standards and equal opportunity guidelines. -Discipline employees by issuing oral and/or written warnings for poor performance. -Conduct employee and staff meetings. -Identify and develop candidates for management programs. -Put results of observation of employee performance in writing. -Develop action plans for employees to help them in their performance. -Authorize promotion and/or wage increases for staff. -Terminate employment of an employee for unsatisfactory performance.

Daily Events

-Occur spontaneously -Do not arouse expectations -Usually occur without reason

White Star Cruiseline Ships

-Olympic -Titanic

Ancient Greece

-Olympic Stadium -331 BC

Mega Special Events

-Olympics -World Cup -Super Bowl

No Wait (POS)

-On demand mobile app that helps bring guests into a restaurant and aids in their seating

Staff Training/Development Responsibilities

-On the job vs. structured -Safety/sanitation/food handling etc -Food preparation/presentation

5 Rules of Control for Running a Kitchen

-Order it well -Receive it well -Store it well -Make it to the recipe -Don't let it die in the window

Purchasing/Recruiting Responsibilities

-Ordering/receiving/storage -Food and beverage specifications/quality -Inventory control -Vendor relation/problems

Prepurchase Functions (Back of House)

-Plan menus -Determine quality and quantity needed to produce menu items -Write specifications and develop market orders for purchases -Determine inventory stock levels -Identify items to purchase by subtracting stock levels from the quantity required to produce menus

In Flight Food Service Management Operator Responsibilities

-Plan menus -Develop product specifications -Arrange and purchase contracts

Managerial Functions (Sport Venue Management)

-Planning -Leading -Implementing -Controlling

Violence in Sport and Entertainment

-Post 9/11 challenges -Spectator safety initiatives -Attractive terrorist targets (Olympics, FIFA World Cup, The Super Bowl) -Stadium attack could result in 10-15 times the fatalities at the World Trade Center -Are fail safe solutions possible for event and facility management?

Code of Sustainable Winegrowing Practices

-Prepared by the California Association of Wine Grape Growers -490 page voluntary self assessment workbook -Covers everything from pest management to wine quality, to water conservation to environmental stewardship -Allows growers and vintners to gauge how they are doing, then design and implement their own action plans.

Naming Rights

-Primary: Naming of the entire facility -Secondary: Part of a facility (club level, hospitality suites)

Irish Whiskey

-Produced form malted or unsalted barley, corn, rye, and other grains -Malt is not dried like scotch, giving it a milder character -Old Bushmill, Jameson

Canadian Whiskey

-Produced mainly from corn -Characterized by delicate flavor that nonetheless pleases the palate -Must be at least four years old before it can be bottled and marketed -Distilled at 70-90 percent alcohol by volume -Seagram's, Canadian Club

Bourbon

-Produced mainly from corn, other grains are used but are of secondary importance -Charred barrels provide bourbon with its distinctive taste -May be aged up to six years to improve its mellowness -Jack Daniels, Makers Mark, George Dickle

Nutrition Education Programs

-Programs ensuring that food served in school cafeterias follows the nutritional standards established by the government. -Now a required part of the nations school lunch program -Children learn to improve their eating habits in the hopes that they will continue through the rest of their lives

Financial/Budgeting Responsibilities

-Project budgets -Actual vs. budget monitoring (weekly) -Controlling food cost, labor, expenses, etc. -Record keeping requirements/audit -Monitoring accounts payable/receivable -Billing/collecting -Compliance to contracts -Cash procedures/banking

Benefits of Franchising a Restaurant:

-Proven and unlikely to fail -Less risk than an independent restaurant -Franchise owners receive help marketing and preopening help -Franchise owners receive assistance with procedures and training.

The making of good wine is dependent on:

-Quality of the grape -Type of soil -Climate -Preparation of vineyards -Method of wine making

Preventative vs. Reactive

-Reactive procedures, not preventative measures -Staff decisions save lives and mitigate facility damage

Service (Operations Management, Restaurant)

-Receive and record table reservations. -Greet familiar customers by name. -Seat customers. -Talk with customers while they are dining. -Monitor service times and procedures in the dining area. -Observe customers being served in order to correct problems. -Ask customers about quality of service. -Ask customers about quality of the food product. -Listen to and resolve customer complaints. -Authorize complementary meals or beverages. -Write letters in response to customer complaints. -Telephone customers in response to customer complaints. -Secure and return items left by customers.

Recruiting/Training (Human Resource Development, Restaurants)

-Recruit new employees by seeking referrals -Recruit new employees by advertising -Recruit new employees by seeking help from a district manager/supervisor -Interview applicants for employment

Human Resource Management Responsibilities (Restaurants)

-Recruiting/training -Orientation/training -Scheduling for shifts -Supervision and employee development

Human Resource Management Responsibilities

-Recruitment/training/evaluating -Wage/salary administration -Benefits administration -Compliance with federal/state laws/EEO/Senate Bill 198 -Harassment/OSHA -Disciplinary actions/terminations -Unemployment/wrongful disclosure

Grape Wine Classification by Color

-Red -White -Rose

Late Middle Ages

-Religious and military facilities -1300s to 1800s

Table Agent (POS)

-Restaurant reservation system app in cloud that offers restaurants alternatives to paid systems -Texts guests when their table is ready

Scheduling for Shifts (Human Resources Development, Restaurants)

-Review employee work schedule for shift -Determine staffing needs for each shift -Make work assignments for dining room, kitchen staff, and maintenance persons -Make changes to employee work schedule -Assign employees to work stations to optimize employee effectiveness -Call in, reassign, or send him employees in reaction to sales and other needs -Approve requests for schedule changes, vacation, days off, etc.

Midscale Restaurant Examples

-Romano's Macaroni Grill -Olive Garden

Administrative Management Responsibilities (Restaurants)

-Scheduling/Coordinating -Planning -Communication -Marketing Management

The Seabourn Cruise Line

-Seabourn ships only host 200 guests in 100 suites -Steel mesh pool allows guests to swim directly in the ocean -Fly the Norwegian flag -Several excursions -One crew member for every 1.51 passengers -$800 per day

First American cruise ship?

-Set sail in 1867 -Called the Quaker City -Left in New York City and travelled to Europe and Middle East.

Types of Fortified Wines

-Sherries -Ports -Madeiras -Marsalas

Cost Saving Measures in Military Food Service

-Shifted emphasis from fine dining to casual -Contracting out officers' clubs to foodservice companies -Menu management (single menu for lunch and dinner)

Airlines with the best food and beverage services

-Singapore Airlines -Emerits -Elihad -Qatar

Late Contemporary Era

-Single use and intimate stadium -1980's to 2000

Potential Risks (Sport Venue Management)

-Slips and falls -Inadequate insurance -Defective equipment -Poor planning -Poor supervision -Inadequately trained staff -Intoxicated spectators

Barges

-Smaller than river cruise ships -Cruise in Europe's inland waterways and canals. -April-November (weather permitting) -Close knit, personal, informal atmosphere -Largest vessels take up to 24 people

Cruise Shore Excursions may include:

-Snorkeling -Scuba Diving -Swimming with dolphins -Tubing and rafting -Tours -Canoeing -Hiking/climbing -Nature walks -Shopping -Flightseeing

Starbucks Addresses (Sustainability):

-Sourcing the coffee, tea, and paper -Transportation of people and products -Design and operations

Champagne

-Sparkling wine made in the Champagne district of France -Unique sparkling quality due to second fermentation in the bottle itself -By law can only come from the Champagne region of France

Public and Private Sectors of Hawaii Tourism

-Sports -Culture -Health -Education -Business -Ecotourism

Leisure and Recreation food service operations include:

-Stadiums -Arenas -Theme parks -National parks -State parks -Zoos -Aquariums -Other venues where food and beverage are provided for large numbers of people.

Main Considerations in Efficiently Operating the Back of the House

-Staffing -Scheduling -Training -Food cost analysis -Production -Management -Involvement -Management follow up -Employee recognition

Restaurant operators set up purchasing systems that determine the following:

-Standards for each item (product specification) -Systems that minimize effort and maximize control of loss from within the restaurant -The amount of each item that should be on hand -Who will do the buying and keep the purchasing system in motion -Who will do the recieving, storage, and issuing of items

PDQ

-Stands for pretty darn quick -Chicken sandwich and salad chain -Started by Bob Basham (co-founder fo Outback Steakhouse)

What are some skills 21st century chefs would need?

-Strong culinary foundation -Passion -Training in everything from accounting to marketing

Restaurant Reservation System Apps

-Table Agent -Dine Time -Cake -Quora

Chains in Elementary and Secondary School Food Service (Numbers)

-Taco Bell 3000 -Pizza Hut 4500 -Subway 650 -Dominos, McDonals, and Arbys among others are also in elementary and secondary school food markets.

Employee Relations Responsibilities

-Team Development -Rewards/recognition -Drug alcohol abuse/prevention -Positive work environment -Coaching/facilitating vs. directing

What challenges do event planners face?

-Technology -Finances -Time -Human resources

Violence Examples (Sport Venue Management)

-Terrorist attacks -Bomb detonation -Fans entering playing surface

Menu Labeling

-The FDA has published requirements for menu labeling that apply to restaurants if they are part of a chain of 20 or more locations -Intended to allow customers to make informed decisions about what they are eating -Restaurants are also required to provide written nutrition information on their menu items.

What events caused America to gain culinary legacy from France?

-The French Revolution: Many good chefs lost employment in France and came to North America -Thomas Jefferson: Brought a French chef to the Whitehouse

Average Guest Check

-The average amount each group spends, used primarily in a restaurant setting -Calculated by dividing total sales by the number of guests -The number of guests forecast for each day is multiplied by the amount of the average food and beverage check for each meal to calculate the total forecast sales

Receiving (Restaurant)

-The back of the house area devoted to receiving goods -To ensure that the quantity, quality, and price are exactly as ordered.

Trends in the Beverage Industry

-The comeback of cocktails. The art of mixing, infusing, and pairing liquors with a number of other ingredients is constantly evolving to new experimental and even scientific heights. -Designer bottled water -Microbreweries -More wine consumption -Increase in coffeehouses and coffee intake -Increased awareness and action to avoid irresponsible alcoholic beverage consumption. -Increase in nonalcoholic beverages including specialty coffee drinks, craft sodas, and trendy tea houses. -Infusing liquors (vodka, gin, whiskey, rum) with fruits, vegetables, herbs, spices, and imaginative flavors. Reducing the amount of added sugar and replacing it with fresh squeezed juices. -Mixologists are introducing and reinventing craft cocktails by combining upscale and small-batch liquors with homemade mixers using old-school techniques in order to create premier cocktails full of flavor, balance, and aesthetic appeal.

Cognac

-The finest brandy only made in the Cognac region of France -Most aged in oak casks from two to four years or more. -No age allowed on the label because cognacs are made from brandies of various ages, instead letters signify age and quality -75% shipped to Canada and U.S. are produced by Courvoisier, Hennessy, Martell, and Remy Martin

Russian Service

-The food is cooked in the kitchen, cut, placed onto a serving dish, and beautifully garnished. The dish is then presented to the guest and served individually by lifting the food onto the guests plate with a serving spoon and fork. -Can be used at a formal restaurant where servers use white gloves -Often used at very formal restaurants -Difficult to keep food hot, get it to guests quickly, and keep the food priced reasonably -Costs much more than American service

Starbucks

-The leading retailer, roaster, and brand of specialty coffee in North America -Thousands of retail locations, supplies find dining food service travel and hotel accounts with coffee and coffee making equipment, operates a national mail order division -Mission is to inspire and nurture the human spirit one person, one cup, and one neighborhood at a time -25000 locations in all 50 states and 75 countries -More than 30 varieties of the world's finest Arabica coffee beans

Tray Line

-The lineup of trays on which all the food for hospital patients is placed. -The main focus of hospital food service

National School Lunch Program (NSLP)

-The program that provides free lunches to students from a certain income level -Most schools that participate receive federal funding of about $2.76 per meal per student. -Pays in excess of $13 billion per year for the meals given or sold at a discount to school children -Huge potential market for fast food chains

Examples of Back to Basics cooking

-Thickening soups and sauces by processing and using the food item's natural starches instead of traditional thickening methods -Redefining the basic mother sauces to omit the béchamel and egg-based sauces and add or replace with coulis, salsas, or chutneys -Pursuing cultural culinary fusion to develop bold and aggressive flavors -Experimenting with sweet and hot flavors -Taking advantage of the shrinking globe and the disappearance of national borders to bring new ideas and flavors to restaurants -Evaluating recipes and substituting ingredients for better flavor; that is, flavored liquid instead of water, infused oils and vinegars instead of non-flavored oils and vinegars -Substituting herbs and spices for salt -Returning to one-pot cooking to capture flavors

Nutrition Information Required on Menus:

-Total fat -Calories from fat -Saturated fat -Trans fat -Cholesterol -Sodium -Total carbohydrates -Dietary fibers -Sugars -Protein

Health care services are given by:

-Tray -Cafeteria -Dining room -Coffee shop -Catering -Vending

Feeding military personnel includes:

-Troops -Officers in clubs -Dining halls -Military hospitals -In the field

Carbonated Soft Drinks

-Typically contains carbonated water, flavorings, sweetness fruit juice, and a sugar substitute in diet drinks -Fizz comes from carbon dioxide added to the beverage

How did WWI change the ship travel industry?

-U.S. changes in immigration policies -New attraction that Europe held for Americans -Cruising became fashionable

Early Modern Era

-Union Groups -1862

Advantages of Leisure and Recreation

-Unique opportunity to see professionalisms and amateur sporting events -Opportunity to be in rural scenic areas -Opportunity to provide a diverse set of services for guests or fans -Having a set work schedule

National School Lunch Act of 1946

-United States government enacted in response to concern about malnourishment in military recruits -If students received good meals, the military would have healthier recruits -Make use of the surplus of food that farmers produced -30.5 million children are fed breakfast, lunch, or both each day in about 98000 schools, for about $13 billion annually

French Service

-Used in very formal restaurants -Food is arranged on platters in the kitchen and brought to the table by servers and presented to guests -Preparation of the food is completed to a guerdon table beside the guests seat. -Rarely used because food can be cold by the time guests eat and hiring people that can perform French service is expensive and difficult

Cocktails

-Usually made by mixing two or more ingredients resulting in a blend that is pleasant to the palate, no single ingredient overpowering others. -Mixed by stirring, shaking, or blending -Divided into short drinks (3.5 ounces) and tall drinks (8.5 ounces)

First/Business Class

-Usually receive free beverages and upgraded meal items and service -Meals usually consists of items like fresh salmon or filet mignon

Disadvantages of Leisure and Recreation

-Very large crowds of people to serve in a short time -A work schedule of weekends, holidays, and nights -Impersonal service -Less creativity with food -Seasonal employees -On season/off season work schedule

Good example of sustainable wine making:

-Viansa Winery in California -Natural anti-pest team of bats, barn owls, and insectaries to keep bug populations under control -Uses organic fungicide and has eliminated all herbicides

Trends in the Restaurant Business

-Wages -Health -Alternative Outlets -Continued diversification within various dining segments -More twin and multiple locations -More points of service -Sustainability -Locally sourced food -Healthful kids meals

Green Restaurant Association (GRA) Certification 4.0 Standards "Seven Environmental Categories"

-Water efficiency -Waste reduction and recycling -Sustainable furnishings and building materials -Sustainable food -Energy -Disposables -Chemical and pollution reduction

Three cruising regions one may choose from in the Caribbean:

-Western -Southern -Eastern

Green Facilities (Sport Venue Management)

-What is sustainability? -Aimed at reducing energy expenditures -Environmental impact of modern facility design -How do sustainable facilities effect an organizations bottom line? -U.S. Green Building Council (USGBC) building standards -Leadership in Energy and Environmental Design (LEED) building certification -Washington Nationals stadium (First LEED certified, save 21% energy costs)

Standardized Recipes

-When one deviates from the recipe in a service kitchen, quality goes down, consistency is lost, and food costs go up. -Developed for each menu item to maintain consistency and minimize waste

New Wine Tradition

-When serving more than one wine at a meal, it's best to serve lighter wines before full-bodied ones. The dryer wines should be served before sweeter wines. The exception is if a sweet flavored food is served early in the meal. Serve wines with lower alcohol content before wines with higher alcohol content. -Pair light-bodied wines with lighter food and fuller-bodied wines with heavier or richer food. -Match flavors. A pinot noir goes well with duck, prosciutto, and mushrooms and gewürztraminer is a well-suited accompaniment for ham, sausage, curry, and Thai and Indian food. Beware of pairing a wine with food that is sweeter than the wine. Most people agree that chocolate is the one exception: it seems to go with almost anything. -Delicately flavored foods that are poached or steamed should be paired with delicate wines. -Match regional wines with regional foods; they have been developed together and have a natural affinity for each other. -The red sauces of Tuscany and the Chianti wines of the Tuscany region in Italy are an unbeatable combination. -Soft cheeses like Camembert and Brie pair well with a variety of red wines, including cabernet sauvignon, zinfandel, and red burgundy. Cabernet sauvignon also goes well with sharp, aged cheddar cheese. Pungent and intensely flavored cheeses, such as a blue cheese, are better with the sweeter eiswein or late-harvest dessert wines. Sheep and goat cheeses pair well with dry white wines, while red wine with fruit flavors goes best with milder cheeses.

The first stage of event planning is to answer these simple questions:

-Why should a special event be held? -Who should hold it? -Where should it be held? -What should the focus of the event be? -What outcomes are expected?

Wine Apps

-Wine Spectator -Cellar Tracker -Wine Searcher -Hello Vino -Vivino -Selectable Wines

Aromatic Wines

-Wines that are fortified and flavored with herbs, roots, flowers, and barks. -Can be sweet or dry -AKA aperitifs

Safety Budget Responsibilities

-Work on the expensive injuries

Starbucks Awards

-World Environment Center's Gold Medal for Corporate Achievement in Sustainable Development -Fortune has named Starbucks the third most admired company in the world and first in the foodservice industry

Late Modern Era

-Yale Stadium/Fenway/Yankee Stadium -1912 to 1930

Restaurant managers work schedules

12-15 hours per day, 6-7 days per week

When combined, the sales mix may have an average pouring cost of _______. (Average beverage cost percent)

16-24%

The Compass Group Annual Revenue

19.9 billion pounds of sterling

When did the Olympic make its first voyage?

1911

When did Carnival Cruise Lines begin?

1972

The remaining ________ of B&I is self operated.

20 percent

______ of McDonalds restaurants are outside of the U.S.

22266

Labor costs range from ______ to _____ percent of sales.

24, 30

The cruising industry carries almost _________ passengers.

25 million

Beverages typically account for _____ of total sales

25-30 percent

Each meal created produces ______ pounds of waste per day, according to the GRA

275

McDonalds has a potential audience of _______ people.

3.2 billion

The Special Association of America estimates that there are more than ______ coffee cafes nationwide.

30000

The cruise business is a ______ industry.

36.9 billion dollar

In restaurant, weekends provide up to ______ percent of revenue

Average length of cruise trip:

7 days or less

The very first records about wine making date back about ______ years.

7000

Contractors have about ______ of the B&I market.

80 percent

Event Planning

A general term that refers to a career path in the growing field of special events. Its forecast includes a growing demand for current and future employment opportunities.

Focus Groups

A group of people questioned together about their opinions of a service or product.

Methode Champenoise

A second fermentation in the bottle in itself that occurs in Champagne

Organic (Wine)

A term given to environmentally friendly methods that use no chemicals or pesticides.

Gueridon

A trolley like table with a gas burner for table side cooking

Education Services (Aramark)

ARAMARK specializes in providing early childhood and school-age education services. It partners with more than 1,400 educational institutions to provide services to more than 7 million students.

Utilize Renewable Energy Technologies

Beer is made with hops, grain, water, and yeast. What could be a more natural way to complement these natural ingredients than using sun or wind to power the beer-brewing process? Renewable energy sources include geothermal, syngas, or biogas. When sized correctly, these technologies greatly reduce purchased electricity and fuel and can have very attractive payback periods.

Spirits are traditionally enjoyed _____ or ______ a meal.

Before, after

Trends in Managed Services

Bill Rigan, foodservice center manager at Oklahoma State University, Stillwater, pointed out two main challenges: a reduction of revenues from board-plan sales combined with increased costs, such as food and utilities. He dealt with these challenges by recognizing that, inasmuch as he could not change the utilities or hourly rates for employees, he would have to maximize purchasing potential. He also made optimal usage of "from scratch" cooking, convenience foods, and more efficient labor scheduling. Martha Willis, foodservice director at Tennessee Technological University, Cookesville, sees declining enrollment and a reduction in state funding as challenges. This translates to a cutback in services and more pressure to produce a bigger bottom line. She intends to achieve this by filling vacant full-time positions with part-time and student employees. The savings made by not paying full-time employee benefits can amount to 30 percent of a person's wage. Fresh healthy dining. Exhibition-style cooking. Count your calories partnering with a fitness program. Healthy life programs. Nutrition news information given to consumers. Healthy snacking programs. Sustainability efforts like reusable to-go containers and cups to reduce Styrofoam waste from landfills. In K-12 foodservice the trend is for school districts to employ professional operators. For senior care the trend is to expand services by offering healthy lifestyles, wellness programs, activities, and concierge services. Increased use of campus cards (declining balance or debit cards). Increased use of food-to-go, for instance, before sporting events. Increased use of carts at vantage points. Dueling demands for foodservice managers—from students who want more freshly prepared foods in convenient locations and from administrators who want more revenue from existing sources. Twenty-four-hour foodservice. Increased business in health care and nursing homes. Proliferation of branded concepts in all segments of managed services, including military, school and college, business and industry, health care, and airport. Development of home meal replacement options in each segment of the managed services sector, as a way to increase revenue. Increasing use of fresh product. Health care foodservices are making a push toward implementing guest service standards that are in line with hotel food and beverage guest service standards.

How is alcohol gauged in the United States?

By its proof content

According to the 10 largest self operated hospitals, the ______ is generating the biggest revenue producing opportunities.

Cafeteria

Sustainability & Technology at Washington State University

Campus dining uses Facebook and Twitter to highlight limited time offerings, pace changes, ongoing monthly promotional series, and Culinary Adventure Cuisine.

Richard Melman

Chairman of the Board and Founder, Lettuce Entertain You Enterprises, Inc., a Chicago based corporation that owns and licenses nearly 50 restaurants nationwide and in Japan.

Each airline has a representative who:

Checks the quality, quantity, and delivery times of all food and beverages

The word "whiskey"

Comes from Celtic work "visgebaugh" meaning "water or life"

Contractors (B&I)

Companies that operate food-service for the client on a contractual basis. Most corporations contract with managed services companies because they are in manufacturing or some other service industry. Therefore, they engage professional managed services corporations to run their employee dining facilities.

Self Operators (B&I)

Companies that operate their own foodservice operations. In some cases, this is done because it is easier to control one's own operation; for example, it is easier to make changes to comply with special nutritional or other dietary requests.

The Compass Group

Compass Group is a leading foodservice company "that envisions the future of foodservice to be a holistic experience where customers and clients find it easy to live well and thrive."Compass develops and delivers original food and service solutions to the workplace, convention facilities, race tracks, stadiums and arenas, schools and colleges, and hospitals; and to people at leisure, on the move, or in remote environments.

World Cruise Ships must be:

Completely self-sufficient.

Front of the House

Comprises all areas with which guests come in contact, including the lobby, corridors, elevators, guest rooms, restaurants and bars, meeting rooms, and restrooms. Also refers to employees who staff these areas.

Sustainability (Wine)

Defined as a holistic approach to growing food production that respects the environment, the ecosystem, and even society.

Recapture CO2 During Fermentation

Fermentation releases CO2. Savvy breweries can capture this CO2 and use it (instead of purchased CO2) in the bottling process to carbonate their beer. This reduces both CO2 released to the air and CO2 purchasing costs.

Meals Ready to Eat (MRE)

Field troops eat food portions in plastic and fold pouches called MREs. They are heated in boiling water.

Military foodservice has shifted emphasis from ______ to a more ______ approach.

Fine dining, casual (with family appeal)

White wines are often served with:

Fish and poultry

Fortified vs. Aromatic Wines

Fortified wines have had brandy added to them, while aromatic wines have been fortified and flavored with roots, herbs, barks, and flowers.

North America gained most of its culinary legacy from:

France

Subway Franchising

Franchise owners pay 4.5 percent of sales for an advertising fee and 8 percent of weekly sales for a royalty fee.

Star Cruises concept:

Freestyle cruising

Community Wide Practices

Full Sail purchases 140 blocks of Pacific Power Blue Sky renewable energy per month. This practice results in the reduction of 168 tons of carbon dioxide emissions, the equivalent of planting 33,000 trees. Full Sail was a founding member of the Hood River Chamber of Commerce's "Green Smart" program, an initiative that helps businesses and organizations within the Hood River watershed increase their productivity and profitability by improving resource efficiency and by reducing waste and pollution.

Reduce-Reuse-Recycle

Full Sail uses 100 percent recycled paperboard on all its packaging. Everything from office paper to glass to stretch wrap to wooden pallets is recycled. Even dairy cows are beneficiaries of brewery waste: 4,160 tons of spent grain and 1,248 tons of spent yeast are sent back to farmers every year to use as feed for cows.

Aperitifs

Generally consumed before meals as digestive stimulants

Light Roasts

Generally used in canned and institutional roasts

KFC History

Harland Sanders had been running restaurants for years, but at the age of 65, he was broke. He got his first social security check for $105 and took to the road and drove to restaurants to share what he thought was a great chicken recipe. He shook hands with restaurant owners that liked the recipe to give him a nickel for each piece of chicken sold. He received hundreds of "no's" before someone agreed, but now Colonel Sanders has over 600 franchises selling his chicken. He sold his company for $2 million but remained a spokesperson.

The craft brewing industry:

Has been steadily emerging over ht last few decades even while the traditional brewing industry has been experiencing stagnated sales growth. The craft brewing industry can be very collaborative, with local breweries helping to market and distribute each other's products.

Still wines

Have no carbonation

Sports events are ______, ________, and _________.

Highly publicized, revenue producing, potentially dangerous

People on Mediterranean cruises are generally interested in:

History, and have experience with a variety of cultures.

Neat, Clean, and Organized (NCO)

How servers in a restaurant are expected to be.

What is the most important task and responsibility between the person placing the order and the person receiving the goods?

Identifying who will do the buying.

Back to Basics Cooking

Infusing modern technology and science into classical cooking methods to create healthy and flavorful dishes

IFMA

International Facility Management Association

Largest Airline Catering Company

LSG Sky Chefs

What is the highest cost in operating a restaurant?

Labor

Variable Speed Fans or Motors

Many brewery processes have variable loads that are more efficiently served by variable-speed motors, fans, and drives. Where applicable, an upgrade in a brewery's fans and motors can offer substantial savings and have favorable pay back periods. Savings are only observed if loads vary.

_______ and _______ are credited with being founders of classical cuisine.

Marie Antoine Careme, Auguste Escoffier

Peak for wine drinking

May be a few or even several years later

The only type of cruise that puts passengers within just a few hours' sailing of another country/continent:

Mediterranean

Medium Beans

Medium brown in color, surface is dry

Largest College Sport Venue

Michigan

Cafe Au Lait/Caffe Latte

Milk is steamed until it becomes frothy and is poured into the cup together with the coffee.

Ecotourism in Hawaii

Molokai Ranch is an ecologically responsible resort on an island still rooted in nature.

History of the word "restaurant"

Monsieur Boulanger set up what many believe to be the first European restaurant in 1765. He placed a sign above his restaurant saying "Boulanger sells restoratives fit for the gods." One of his dishes caught the attention of the Caterers Guild and they took him to court (at the time only members of the guild had the right to sell whole pieces of meat). But parliament decided in Boulanger's favor.

More Twin and Multiple Locations (Trends in Restaurant Business)

More points of service mean more convenience for guests and opportunities for expansion for operators.

Healthful Kids Meals (Trends in Restaurant Business)

Moving away from traditional children's fare of fried chicken fingers and fries, today's menu items are more likely to include a combination of lean protein, colorful fruits and vegetables, whole grains, and light marinades & sauces.

Optimize Thermal Resources Within Brewing Process

Much of the brewing process consists of thermal processes: boiling and cooling liquids. Auditing the entire process can reveal ways to capture thermal resources and apply them to other brewing processes, thereby reducing energy and fuel costs of heating and cooling.

Best known areas within the north and central coastal region

Napa and Sonoma Valleys

Peak restaurant times

Nights and weekends

Coastal Cruises

Offered in Northern Europe, the U.S., and Mexico. Significantly smaller than the average floating resort, they sail closer to land, seeking out areas not accessible to larger ships.

Specialty and Theme Cruises

Often culture-rick, off-the-beaten-path itineraries built around passengers' special interests and hobbies, high on enrichment and adventure. The target customers are the experienced cruisers who are looking for something more than the conventional cruise experience.

As many as ______ of passengers on a cruise are repeat guests.

One half

There are more than ______ restaurants in the U.S.

One million

Business & Industry (B&I)

One of the most dynamic segments of the managed services industry. Food service may be provided by contractors, self-operators, or liaison personnel.

WAG (Week at a Glance) Meeting

One of the most important meetings at the convention center because it provides an opportunity to avoid problems, like two event groups arriving at the same time or additional security for concerts or politicians.

Americans eat _____ of they calories away from home.

One third

The tourism industry accounts for _____ of all jobs in Hawaii.

One third

Commercial Foodservice

Operations that compete for customers in the open market.

Germany is noted for (Wine):

Outstanding Riesling wines from the Rhine and Moselle river valleys.

Air-Cruise Packages

Packages that include air and cruise travel in one price.

Chief Purser

Part of the hotel operations department on a cruise ship responsible for supervising all other departments on board, with the exception of deck and engine.

Continued Diversification Within the Various Dining Segments (Trends in Restaurant Business)

People want better but still quick service food. More chain and independent restaurants are likely to open up to satisfy the market demands.

Spotters

People who sit in a bar or restaurant and watch everything that goes on, often used to prevent employee theft

Food and Beverage Manager

Person in charge of all areas that serve food on the ship. They are also in charge of food costs and the overall quality of the food and beverage on board the ship.

Hotel Manager

Person in charge of all hotel operations on board the ship, which consist of Administration, Cruise Staff, Entertainment, Food & Beverage, Dining Room, & Housekeeping. The hotel manager is also in charge of training the hotel staff and financial operations.

Full/Viennese Roast

Preferred by specialty stores, fancy rich flavor

What is the challenge of health care managed services?

Providing many special meal requirements to patients with very specific dietary requirements.

Sustainable Brew Process

Pure water literally flows from the peaks that surround the brewery, so Full Sail takes care to conserve this precious resource. While average breweries consume six to eight gallons of water for every gallon of beer produced, Full Sail has reduced its consumption to a mere 3.45 gallons, and operates its own on-site wastewater treatment facility. Local farms supply the other essential ingredients for award-winning brews: 85 percent of hops and 95 percent of barley come straight from Northwest farms.

The largest stadium in the world is located in?

Pyongyang, North Korea

How is Disney Cruise Line taking part in sustainability?

Recycling cooking oil used on vessels as fuel for vehicles on their island.

Red wine gains its color during fermentation from the _______.

Red grape skins

Casual Dining

Relaxed dining; includes restaurants form several classifications

Decaffeinating coffee

Removes the caffeine with either a solvent or water process

What does an officer of the watch do on a cruise ship?

Reports to the staff captain, serves and 8 hour shift on the bridge and oversees the Quartermasters

Regional Cruises

Represents the most popular of cruises. They sail in the Caribbean, Mediterranean, and to a lesser extent, the Baltic Sea and other small seas. The majority of cruise lines offer regional cruises, and many specialize in one area such as the Caribbean or switch between the Mediterranean during summer and the Caribbean during winter.

86'ed

Restaurant term for a menu item that is not available for customers

Locally Sourced Food (Trends in Restaurant Business)

Restaurants are more frequently purchasing from local farmers and fishermen, which helps to increase sustainability. Many independent restaurants are practicing hyper-local sourcing by planting their own restaurant gardens.

Second Largest cruise line:

Royal Caribbean Cruises

Royal Caribbean operates under:

Royal Caribbean International and Celebrity Cruises

Elementary and secondary school foodservice faces the challenge of balancing ______ with ________.

Salability, good nutrition

Suggestive Selling

Servers in a restaurant increase sales by suggesting appropriate additional items to customers. For example, a server may suggest a Monday fumee blanc to complement a fish dish.

Gate Gourmet International

Serves more than 350 million passengers a year form almost 100 airports

Managed Services

Services that can be leased to professional management companies

Younger cruisers prefer _______ trips, while older ones prefer ______ ones.

Shorter, longer (2-3 weeks)

What key skills must a person planning charity balls possess?

Should be a great negotiator, must be able to plan the event on a budget and stay within the budget, and must be able to maintain a pleasant demeanor in all situations.

______ has the contract for the United States Marine Corps

Sodexo

What steps have been enacted to reduce potential liability (liquor)

Some states have changed laws to only focus on establishments that serve alcohol to minors. Other steps that have been enacted to reduce liability include increased awareness of fake ID's, implementation of designated driver programs, and server training using programs such as ServSafe and TIPS

Wine Experts

Sommeliers

Western Mediterranean cruises travel to:

Southern Europe -Naples -Italy -France -Spain

Perpetual Cruisers

Spend 3-5 months aboard cruise ships each year with average incomes of $200000+, sometimes they take world cruises. Likely to be repeat travelers.

What cruise line received the Leading Cruise Line in Asia-Pacific award?

Star Cruises

Who operates Norwegian Cruise Lines?

Star Cruises

Third largest cruise line:

Star Cruises (Norwegian Cruise Line)

The process of brewing beer:

Start with the main ingredients, the grain is added to these ingredients until fermentation occurs. After fermentation, mashing happens followed by filtering and then finally brewing.

White, red or rose table wines are:

Still

Aloha History

Sugar plantation workers in the 1800's and early 1900's had a rich blend of Pacific Basin nationalities.

Alaska cruises are only offered in the ________

Summer months (May-September)

Optimize Refrigeration, Lighting, Construction, and Other Building Controls

Sustainable building is potentially one of the largest opportunities for a brewery to reduce energy consumption and curtail demand spikes (thereby minimizing fines). Management systems can be installed to green the lighting of spaces, maximize building functions, optimize chill systems, and stagger cooling loads.

Liquid Natural Gas (LNG)

Switching from marine diesel to LNG means zero sulphur dioxide emissions, a 95-100% reduction in particulate matter, an 85% reduction in nitrogen oxides, and a 25% reduction in carbon emissions.

Who is recognized as the inventor of cruising?

The Peninsula and Oriental Steam Navigation Company (P&O)

Food, Leisure, and Support Services (Aramark)

The company provides food, specialized refreshments, dietary services, and operation support to businesses, educational facilities, government, and medical institutions. ARAMARK also manages food, lodging, hospitality, and support services at national parks and other recreational facilities that serve the general public.

Batch Cooking

The cooking of food in quantities for consumption throughout a meal period. Used in noncommercial foodservice to avoid putting out all the food at 11:30 and having it spoil.

Espresso

The darkest of all roasts

Hops

The dried, conical fruit of a special vine that imparts bitterness in beer.

Product Specification

The establishment of standards for each product, determined by the purchaser. For example, when ordering meat, the product specification includes the cut, weight, size, percentage of fat content and so forth.

French Paradox

The fact that despite eating a cuisine that's rich in fat, French people have low obesity rates and relatively long lifespans. A 60 Minutes episode said that this could be due to their red wine consumption. Sales of red wine in particular dramatically increased in the U.S.

Starbucks is named after:

The first mate in Herman Melvilles Moby Dick

Sustainability (Trends in Restaurant Business)

The greening of restaurants is increasing more as guests and restauranteurs realize the importance of sustainability and the fact that it helps improve bottom lines.

Captain

The highest ranking position on a cruise ship, receiving most of the perks. The captain also makes virtually every executive decision dealing with the ship.

Guest Counts/Covers

The number of guests dining in a restaurant over a given time period

Fining

The process by which the wine that has matured is filtered to help stabilize it and remove any sold particles still in the wine.

Coordination (Event Planning)

The process of coordination can be compared to a director leading a band. The band may have rehearsed a piece of music countless times, and yet during a concert the director still has the ability to "direct" or control the number being performed. Similarly, the event manager coordinates the event as it unfolds. This may be a stressful time, due to unforeseen problems that occur, or it may be a truly rewarding time, with a flawless execution. Regardless, coordination of the event may require the planner's decision-making skills and abilities as the event progresses.

Restaurant Forecasting

The process of estimating future events in the restaurant

What came out of the Titanic's sinking?

The realization of the need for increased safety regulations, particularly lifeboats.

Design (Event Planning)

The second stage in the event planning process can be both exciting and challenging—at the same time. It is the area that allows freedom in creativity and the implementation of new ideas that support the objectives of the special event. The design process is a time when an event manager or team can brainstorm new innovative ideas or develop adaptations to previous events to make them better, grander, and more exciting for the attendees. The design process seeks to obtain original and fresh ideas that will create an event worth investing in. The event may be a corporate meeting or it may be a beachside wedding, yet the design of the event will have a lasting impression on those who attend it.

First In First Out (FIFO)

The supplies that are ordered first are used first

What is curbside appeal?

The way a business looks, important because it is a first impression and can bring in guests or turn them away.

Alternative Outlets (Trends in Restaurant Business)

There will be increased competition from convenience stores and home meal replacement outlets. Due to our busy schedules, there will be continued increased use of alternative outlets.

Beer is the ____ most consumed beverage in the world.

Third

What is the goal of a garnish?

To achieve the eye appeal that makes customers desire the cocktail before they taste or smell it.

Why is wine served in stemware with large openings?

To improve the smell and taste of the wine

Why do wine tasters often swirl wine?

To increase the aromas entering the nose.

Why are some cruise lines employing gas turbines?

To reduce nitrogen and sulfur emissions.

When are the majority of large association conventions planned?

Two to five years in advance of the convention

Quartermasters

Usually six of them onboard, steer the ship under instructions from the officer of the watch.

Doctors & Nurses (Cruises)

Usually two doctors and three nurses to care for guest and staff.

What started air-cruise packages?

When aviation became popular, cruise lines started losing business to them, but then they came together. They used airplanes to get passengers to their ports.

Fortified Wines

Wine to which brandy or other spirits have been added to stop further fermentation or to raise its alcoholic content. -Increases alcohol content by 20% -Sweeter with different tastes and aromas than regular wines

Airlines regard in flight foodservice as:

an expense that needs to be controlled

Crossings

implies sailing across the Northern Atlantic Ocean either to or from the Americas, although it can take place in any ocean.

Teamwork in the back of the house is like:

"A relay race; we can't afford to drop the baton"

Sustainability at University of Indianapolis

"Green Team" recommended going trayless, a move that has saved thousands of gallons of water a day, installed purified water fountains so students can refill water bottles, two cafeterias switched to bioplastic containers and compostable drink cups and takeout containers.

Where does the word "restaurant" come from?

A French word meaning "restore."

Deluxe Cruising

Focused around food and eating, very special care is taken by chefs and other workers to ensure the best food possible.

American Service

Food is prepared and appealingly placed onto plates in the kitchen, carried into the dining room, and served to guests. American service is a less formal, yet professional, approach that is preferred by todays restaurant guests.

________ and _____ are natural accompaniments and enhance the flavor and enjoyment of each other.

Food, wine

Food-Borne Illness (FBI)

Disease caused by an infectious organism in food

Fast-food restaurant

Fast service from a limited menu and inexpensive choices

Beer is a brewed and fermented beverage made from ________ and flavored with ________.

Malted barley, starchy cereals; hops

Cultural Tourism in Hawaii

Native Hawaiian traditions still endure and are fun for visitors to experience and learn about.

Sailors

Usually 20 aboard, paint and maintain the ship.

Most important wine making grape:

Vitis vinifera

Wages (Trends in Restaurant Business)

Wage hikes pose a challenge for restaurant operators

Water Use Reduction Methods

Water is one of the largest inputs in brewing. A brewery can conserve water by reducing lost steam, increasing the efficiency of wort production, increasing the life of water in boiler systems, and altogether preventing waste.

JT Watters

Cruise Director, Holland America Line, Inc.

Ancient Rome

-Circus Maximus -6 BC

Wines are best drunk at their:

Peak

Disadvantages of Contract Management from Client Perspective

-Some segments perceived as institutionalized -Potential for lost contracts

Yeast

Converts sugar into ethyl alcohol

Vodka

-Can be made from barley, corn, wheat, rye, or potatoes -Lacks color, odor, and flavor -Generally combined with juices or other mixers whose flavors will predominate.

Sparkling Wine Types

-Champagne -Sparkling wine -Sparkling rose wine

Classical Antiquity Era

-Stadiums -776 BC

There are about ______ soldiers, sailors, and pilot in active duty in the United States.

1.5 million

McDonalds has roughly ______ restaurants.

36615

Malt

Germinated barley

Full/Viennese Beans

Shiny, oily surfaces

Vintage

The year in which a wine's grapes were harvested.

Best Canadian Wineries

-British Columbia's Okanagan Valley -Southern Ontario's Niagara peninsula

Vitis vinifera yields:

-Cabernet sauvignon -Gamay -Pinot noir -Pinot chardonnay -Riesling

Varietal Red Wines in the United States

-Cabernet sauvignon -Pinot noir -Merlot -Syrah -Zinfandel

Specialty Coffe Sales

$4 billion+

Aramark's Business Purpse

"We are a professional services organization dedicated to excellence" -We develop and sustain our leadership position by engaging and supporting our most valuable differentiated asset; the competence, commitment, and creativity of our people. -We provide world-class experiences, environments, and outcomes for our clients and customers by developing relationships based on service excellence, partnership, and mutual understanding. -We enable our clients to realize their core mission, and we will anticipate the needs and exceed the expectations of customers by dedicating our skills in professional services hospitality, food, facilities, and uniforms to the goals and priorities of their institution. -We create long-term value and capture the greatest opportunity for all ARAMARK shareholders our people, clients, customers, communities, and shareholders by delivering sustainable profitable growth in sales, earnings, and cash flow in a global company built on pride, integrity, and respect.

Eastern Mediterranean cruises travel to:

-Turkey -Greece -The Nile

Merits of each wine growing district and awards merit points on a scale of:

1 to 10

As a society, we spend _____ percent of our food dollar away from home.

Good craft cocktails can range in cost from _______ dollars.

10-15

Aramark has annual revenues of:

11 billion

There are about _____ wineries in Australia.

1120

McDonalds is in ______ countries.

118

U.S. restaurants employ ________ employees

14.4 million

A fine dining restaurant usually offers at least _______ different entrees that are cooked to order.

When was P&O's first cruise?

1844 around the Mediterranean

More than ____ percent of McDonalds total profits come from outside the U.S.

There are more than _______ in retirement/soon to retire.

40 million

Americans eat out up to ______ times per week

The Compass Group Employees

500,000 employees in more than 50 countries

Health care food service labor accounts for _______ of operating dollars.

55-66%

Australia has about _____ wine growing regions, mostly in the ______ part of the continent.

60, southeastern

A large stadium/arena can serve upwards of _______ fans.

60000-70000

According to National Restaurant Association research, _______ percent of adults said they would likely choose a restaurant based on its environmental friendliness.

62 percent

According to Zagat's America's Top Restaurants _______ percent of surveyors said they would pay more for food that has been sustainably raised or procured.

65 percent

Restaurant forecasting accounting periods are broken down into ______ day periods

Beer

A brewed and fermented beverage made form water, barley malt, yeast, and other starchy cereals and flavored with hops.

Steam Boating

A concept unique to the U.S. Takes you along the Mississippi River, as well as other major rivers, offering passengers a unique chance to see America's Heartland.

Highball

A distilled spirit and a mixer according to the International Bartenders Association

World Cruise

A cruise around the world which lasts 3-6 months and is very expensive.

Whiskey is made from"

A fermented mash of grain to which malt, in the form of barley, is added.

Liaison Personnel (B&I)

A liaison is responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that he or she abides by the terms of the contract.

Cruise Lines International Association (CLIA)

A marketing and training organization composed of the major cruise lines.

Standardized Recipe

A recipe that specifically describes the exact, measurable amount of ingredients and the method of preparation need to consistently produce a product.

Ensure a Regular Maintenance Regimen

A regular maintenance regimen is a great way to cut down on energy inefficiencies. Regularly scheduled maintenance allows breweries to catch problems sooner and address them before excess energy is wasted. Also, keeping a system tuned up means that motors and pumps run at optimum speeds, controls are set properly, and control systems are turned on.

Theme Restaurant

A restaurant distinguished by its combination of decor, atmosphere, and menu

Independent Restaurants (Indies)

A restaurant that is not part of a franchise and is privately owned.

Freestyle Cruising

All passengers are allowed to dress as they wish, and eat when and where they like.

Uniform Services (Aramark)

ARAMARK is America's largest provider of uniform services and work apparel for virtually all types of institutions. At least 3 million customers use uniforms and work clothing services by ARAMARK.

Health Services (Aramark)

ARAMARK provides specialized management services for hospitals and medical services. It maintains hospital equipment valued at $5 billion and services 1,300 hospitals and senior living centers with 400,000 beds.

Business and Industry Services (Aramark)

ARAMARK services thousands of industry accounts, including office refreshments for 50,000 locations.

How many people die each year in the United States as a result of alcohol related auto accidents?

About 10000

What is the target market of Carnival Cruise Lines?

Adults between the ages of 25 and 54

How is wine named in France?

After the village in which the wine is produced, in recent years the name of the grape variety is also used, the name of the wine grower is important (quality, reputation)

Demographics (Trends in Restaurant Business)

Almost one third of the American population, the 78 million baby boomers, are beginning to retire, many of whom are wealthy.

Sustainable Travel International (STI)

An international nongovernmental organization dedicated to improving the lives of people and protecting places. Driving social and environmental impact through the power of tourism.

International Festival & Events Association (IFEA)

An organization that provides an opportunity for event managers from around the world to network and exchange ideas on how other festivals excel in sponsorship, marketing, fundraising, operations, volunteer coordination, and management. They also provide fundraising and modern developmental ideas the the special events industry.

Airlines demand:

Better food at low prices

It often costs _____ to open a major brand fast food restaurant.

Between 1 and 2 million dollars.

What is Carnival Cruise Lines largest source of income aside from the fair itself?

Beverage services with casinos at a close second.

Sustainability at Michigan State University

Carla Iansati developed a program to source more than 66 percent of food from local purveyors and to institute rayless dining and food and water waste reduction

Most financially successful cruise line:

Carnival Cruise Lines

Who was the first cruise line to advertise on network TV?

Carnival Cruise Lines

Celebrity Owned Restaurant

Celebrity restaurants generally have a winning combination of design, atmosphere, food, and perhaps the thrill of an occasional visit by the owner(s).

Best known sparkling whine

Champagne

Italy is noted for (Wine):

Chianti

First destination to receive a certification from STI:

CocoCay

Fusion (Restaurant)

Combining usually widely differing ethnic or regional ingredients, styles, or techniques

Table Wines

Come from a variety of growing regions in the world.

Barley

Contains enzyme called diastase that converts starch to sugars.

The Rail

Contains the least expensive brands of liquors

The trend in food service operations is to be _________.

Contracted out

Growth in the pizza market is fueled by:

Convenience of delivery

Adventure Cruises

Cruises that explore a number of adventurous areas, including Alaska, the Amazon River, the Orinoco River, Antarctica, Greenland, the Galapagos Islands, the South Pacific, and the Northwest Passage.

Expeditions and Natural Cruises

Cruises that visit exotic and exciting places. Passengers play an active part in every aspect of the trip, which tends to be oriented toward visiting interesting destinations, exploring, and studying nature. These cruise lines hire special lecturers, naturalists, and historians.

Airline food is:

Either provided by their own in flight business or provided by a contractor

Evaluation (Event Planning)

Evaluation should take place during each stage of the event planning process; as a final step, it measures the success of the event in meeting goals and objectives. The event planning process is continuous.

In the United States, premium wines are named after the

Grape variety

Smiling People Greeter (SPG)

Greets guests appropriately and, if seating in the restaurant is available, escorts them to a table. If there is a wait, the hostess will take the guests' names and ask for their table preference.

Cruise Director

In charge of all on-board entertainment and activities, and acts as a master of ceremonies at all social activities and evening shows.

Staff Captain

In charge of navigation and has first, second, and third officers reporting to them.

Wort

In the making of beer, the liquid obtained after the mashing process.

Mashing

In the making of beer, the process of grinding the malt and screening out of bits of dirt.

Cruise lines are spending billions on cruise ships to:

Increase capacity

Health (Trends in Restaurant Business)

Increased emphasis on healthy eating

IVAM

International Association of Venue Managers, Inc

A _______ is a factor of hiring in the Hawaii hospitality industry.

Japanese-English bilingual speaking ability

Sodexo

Leading North American food and facilities management services company

The most popular meal eaten away from home is:

Lunch (brings in 50% of sales)

Cappuccino

Made by adding steamed and frothed hot milk to an espresso, it may then be sprinkled with cinnamon, chocolate, or nutmeg for extra flavor

What was Carnival Cruise Lines first ship?

Mardi Gras

First Sport Management Program

Ohio University 1966

Education Tourism in Hawaii

People often travel to Hawaii for post high school education in an array of different interests/majors.

Popup Restaurants

Pop up in buildings that can temporarily lend themselves to food service.

Red wines are served with:

Red meat

Event Planner

Responsible for planning the event from start to finish. This includes setting the date and location, advertising the event, providing refreshments or arranging catering services, and speakers or entertainment.

Curbside Appeal

Restaurant operations begins with keeping the restaurant looking attractive and welcoming

Chain Restaurant

Restaurant that is one of a chain of restaurants.

Health Tourism in Hawaii

The Big Island of Hawaii is home to world-class health and wellness facilities.

Project Management

The act of completing the projects on time and within a budget.

Efficient Brewhouse

The brewery is as sustainable and efficient as possible, starting with the parts of the building that were reclaimed and recycled when the Full Sail brewery first opened in the old Diamond Fruit cannery in Oregon. Full Sail utilizes measures such as energy-efficient lighting and air compressors, and compresses the work week into four very productive days, which helps reduce water and energy consumption by 20 percent.

What is the most important part of the kitchen layout?

The cooking line

Chief Steward (Director of Housekeeping)

The individual in a hotel, club, or foodservice operation who is responsible for the cleanliness of the back of the house and dishwashing areas, and for storage and control of china, glassware, and silverware.

What is the backbone of every service restaurant?

The kitchen

Par Stock

The level of stock that must be kept on hand at all times. If the stock on hand falls below this point, a. computerized reorder system automatically reorders a predetermined quantity of the stock.

Sports Tourism in Hawaii

The majority of sporting events are held during the winter months, televised events help boost tourism.

_______ is Hawaii's largest and most important industry.

Tourism

Fine Dining Restaurant

Upscale dining, usually with white tablecloths, a la carte menus, and table service

Sous Vide

Where food is prepared then vacuum sealed in a plastic pouch for later re-heating in a water bath

Sparkling Wine

Wine containing carbon dioxide, which provides effervescence when the wine is poured.

Clarified

Wine is clarified by adding either egg whites or bentonite

The majority of red wines are barrel aged in ______, enabling them to develop flavor and character.

Wood

Grapes are harvested in the________ after they have been scientifically tested for _________.

fall; maturity, acidity, sugar concentration

Red wines take ______ time to reach their peak than do white wines.

Much of the wine taste experience is perceived through the:

nose, 80%

Aramark

provides food service operations to businesses, recreation centers, sports stadiums, college and university campuses, health care facilities, convention centers, and gourmet restaurants

Hospitality Management - Exam 2

Kaugnay na mga set ng pag-aaral

Risk Frameworks

FIN 305: Exam 1

IDLA Geometry A terms

Polsci 440

Psychology Chapter 2

Nutrition Chapter 6

Chapter 4

Chapter 5 - Maximizing Your Memory & Mastering Tests Quiz

Economics chapter 10 test

Voltage Gated Ion Channels

International Business Exam 2

PN119 PrepU Chapter 10

MKT CH13 Terms

Ch 22

PATHO UNIT 8

Psych 2000 Exam 3

이재현국어_통합

Chapter 10

Theology: unit 3

AP EURO