Tétel 10 Flashcards
Marketing in hospitality business
Hospitality marketing helps advertisers in travel, restaurants, and consumer services bring awareness and consideration of their products and services to consumers. Hospitality marketing strategies can play an important role in helping brands drive customer engagement and stay top-of-mind.
Italian gastronomy
History
The Romans loved to experience life in excess. The Roman upper class valued extravagant parties and long nights of drinking wine and gorging on fine foods. The Roman culinary style was a fusion of many different flavours. Romans enjoyed incorporating new spices and ingredients from the lands they conquered into their cooking. Mediterranean seafood, spices from the Middle East, grains from Northern Africa and various meats were popular in traditional Roman dishes. With its wide availability, wines, grains, and olive oil became three staples of Roman cooking. As the Roman Empire waned, invading northern tribes also brought butter and beer into the north part of what is now Italy. This process led to a distinct northern Italian cuisine. With the Renaissance - Dishes become works of art. The kitchens were run by a proper manager called ‘Scalco’ who took care of every detail. Important collections of recipes from the time testify to this creative period for Italian cuisine. As international trade expanded by sea so the use of spices from distant lands became popular. American continent was discovered and the classic products we know arrived: tomatoes, beans, potatoes, cocoa, corn, hot pepper, turkey, aubergines. 19th century saw the rise of what could be described as a middle-class cuisine, not rich, not poor, gourmand perhaps. The art of coffee making comes from this time as well as the chocolate, ice cream and sorbets.
Italian gastronomy
Regions
- Tuscan beef is an item belonging to the north
- black truffles originated in the Marches
- The south is credited for producing mozzarella cheese and provolone along with a rich growth of citrus fruits
- breads and pastas with the southern part of Italy preferring hard boiled spaghetti, the northern regions being more akin to consuming soft egg noodles.
- Pizza originated from Naples
- tortellini from Bologna and Milan is famous for risotto.
Italian gastronomy
Food
Pasta, Lasagna, Pizza, Tiramisu
Italian gastronomy
Drinks
- Prosecco: sparkling wine
- Grappa: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent
- Vermouth: fortified wine that is flavoured with a variety of herbs and spices
Rack rate
The standard or default rate for a room, before any discounts (for example, advance purchase discounts) are applied.
Signiture dish
a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting.
Mystery guest
an individual hired by a company to pose as a customer in order to evaluate the quality of its service.
