What's Service all about?

Please use the two attached links to read through "100 things Restaurant Staffers should never do". It's a neat article about the dos and don'ts of the restaurant business. 

DUE Friday

Please complete as double spaced printing.

Three Part Assignment

1. Write your own definition of SERVICE.
2. Pick  5 items from the articles below and list them on a piece of paper. Please explain a pro or con for each in regards to the guest experience.
3. Additionally, please relate the items you select to a personal dining or service experience (2 sentences)

You will be graded on three points - completeness of the assignment, the quality of your writing (grammar & spelling) and how well you explain point.

This will count for 5 points of your homework score!

100 things Restaurant Staffers should never do (part 1) New York Times

100 Things Restaurant Staffers Should Never Do (Part Deux) New York Times 

4030 WInter Break Assignment Due Tuesday the 4th of January

Please complete the assignment for our next lecture class. I think it will offer an alternative way to learn about Northern Italy, especially if your traveling.

Cheers and Happy Holidays!
Mr. D

handout

Welcome Second Segment Am & Pm 1325 Classes in View 211

Good Day Ladies and Gents,

Congratulations on finishing the 1^st  culinary lab of the tri! I want to welcome you to your next class – Essentials of Dining Room.  My name is Mr. DeMarchena and I look forward to meeting you on Thursday morning. I will be in the Room 211 in CCCE at 1:00 Pm and we will begin class at 1:30pm. Feel free to come into the room and get comfortable with your new classroom.

Please be sure that your dining room uniform is complete. Your shoes should be shined and your uniform should be well pressed. Your uniform should include the front of the house apron, a corkscrew, 2 pens and a small notepad for taking guest food orders. Please bring your “Service and the Art of Hospitality” textbook. I’ll give you some handouts tomorrow in class.

During the class, presentations and hand outs will be available to you on my “cloud”. Just click on the link and you can begin reviewing material or printing handouts. Our class information is in the 1325 Folder. Please print all handouts for day 1 (they have the number 1 at the beginning of their title)

https://public.me.com/madworks 

Please take a look at this site. It will be how all assignments will be relayed. Please leave a comment after you visit:

http://saltydogacademy.blogspot.com/

Cheers,

Mr. D

4030 Tuesday 12/7/2010 Assignment for Thursday

Good Day Ladies and Gents,

Based on our walk thought the eastern Mediterranean this afternoon, please complete a single page that the key points about the Ukraine, Romania, Bulgaria, Armenia and Georgia.

Key points may be important wine styles, grape varietals, appellations and any unique viticultural or vinicultural detail. Think of fit as you are completing research about what you might want to represent on your wine list from these countries.

 I'll see you on Thursday
Cheers,
Mr. D

1365 CE week 1 assignments

Wines tasted:

Maker   Vintage   Grape  Origin  Alcohol %

1. Main street winery   2008  sauvignon blanc  monterey county 13.5%
2. Sutter Home Family Vineyards 2008 White Zinfandel California 9.5%
3. Gallo Family Vineyards 2007 CABERNET SAUVIGNON Sonoma county 13.8%
4. Sutter Home Family Vinyards  2009 Moscato California 10%

It was a pleasure working with you this weekend. Please prepare the following items for next weeks class:

1. Complete the following Handouts:
       Coffee Break 2009
       Coffee Service
       Wine service pg 2


Prepare for Quiz on  coffee and espresso, wine service, wine tasting, the key components of quality wine.

Review wine service and how red service is different from white.
Please print the State maps handouts

Next weeks Agenda:

WIne service practice
WIne Sales
Wine service practice
Beer
WIne service practical

Welcome 4030 Classical European Wines & Spirits

Now that the Turkey is done.......



Good Day Ladies and Gents, 


Welcome to Classical European Wines cul4030!  I hope you had a great break and are looking forward to getting back to class. We will be meeting in room 405 in the CCCE Building on the Harborside Campus at 1:40. You'll need an ID to get into the building and feel free to use the north elevators on the 1st floor to get you to the 4th floor. 


I am including a link to my public folder (mobile me cloud not the JWU public folder). Please go to the 4030 folder to week one and print the 4 documents found inside (syllabus, icebreaker, trimester plan, project). Of course you can print these easily at the computer center in the HAC building directly across from CCCE. 


Public folder link: https://public.me.com/madworks


please see your JWU email for the password


We will also use a blog in class as a place to list wines tasted and stay up to date on assignments. It is called the Salty Dog Academy and can be found at this link: http://saltydogacademy.blogspot.com/ 


This site is shared with other classes I teach, so always look in the headings for your class number 4030!


My preferred contact method is by phone. Feel free to contact me with any questions or concerns you might have - 401 837 5522. I just think its faster and better serves you the customer! 


If you have never been to the Harborside campus give yourself some extra time to work out the parking and getting familiar with this campus. 




I'll look forward to meeting you tomorrow!


Cheers, Mr. D

Quiz on Wednesday

Please be ready for a quiz on the past two days of lecture and tasting. The key topic areas are: wine history, wine making, grape growing and sensory evaluation.







The labels from the wines tasted on day 2 are at the accompanying link

Day 2 Wines


My tasting notes can be downloaded from this link

Tasting Notes
Day 2 Wine Notes