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AN ITALIAN CLASSIC MENU


The menu meets the classical Italian style which is based on the division into different categories, arranged in the following order:
-appetizers (mostly cold: cold cuts, pickles or pickled vegetables, seafood, etc. Variety of lettuces )
-pasta dishes, or pasta (pasta, rice and risotto) and broth;
-the-course fish or meat (susseguentesi in that order if present), with vegetables;
-i cheese and fruit, more often than matched;
-sweet.
Each dish is a separate chapter on the Italian menu is actually the prototype of the "delicious menu, designed to satisfy the great appetiti.Il greedy short menu embodies the tradition of rich dish, rooted in the memory of gusto.Di usually are enough three-course meal plus dessert: the starter, main course and a second equipped with a side dish.
In this case it is the tradition that is in charge of selecting different kinds of dishes, tracing the route of a fixed course meal along tracks prestabiliti.Il places each dish in its place, in a sequence and reassuring without really sorprese.Ciò counts is the quality of delivery and the richness of the dishes considered separately: the appetite is focused on instant gratification. The sequence of wines
faithfully reflects the philosophy of the menu: the membership has more wine to a particular type that does not taste of its close relationship with the ingredients of piatto.Sono rather personal preferences of the drinker or vocation, regional recipes to choose this or Cuel wine within predetermined categories.
The traditional rule of pairing provides a limited number of wines, arranged in an ascending scale: the white light must necessarily precede the more structured white, rose red and so have to precede the via.Sul dessrt a sweet wine is a must .

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Your reasons

In the economy, between two companies located in the same area but there is one fundamental difference lies in uomini.L 'only difference are "TU." To achieve maximum results on balancing skills, abilities and motivazioni.Ripeto failure seen with a constructive attitude is nothing but the knowledge of how the thing should not be done is an opportunity for reflection and action on that activity. Each failed attempt
Thomas Edison said, "I discovered another way on how you can create a light bulb.
Walt Disney went bankrupt several times and was fired by a newspaper because he felt short of idee.Se considered as failures and setbacks as opportunities would not exist today Disneyland and Mickey Mouse.
Henry Ford remained in poverty five times and was forced to borrow money for ricominciare.Se had not did not exist today, General Motors, Ford and millions of jobs.
These people have found reasons to go ahead and load up the success by adding the technical knowledge of their role otherwise would have been more expensive and more knowledge difficile.Quindi more motivation is the right mix to achieve the results.

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This is the best website ever sweepstakes!
On the forum you can find many nice people to exchange a few words, winning many awards require Campania free and much more ....... then what are you waiting isciviti now!

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KAIZEN IN THE METHODOLOGY OF FOOD


The kaizen means continuous improvement in the lives persoonale, social and professional and when it is applied to the workplace, create an improvement that involves ownership, executives, managers and employees alike. The kaizen
be experienced not as a threat but as a challenge and not anticipating undergoing cambiamento.Per this reason, the organization of a company must now be shaped to address the constant change, to abandon systematically what is known, habitual, familiar, comfortable questioning certainties is the first step.
Kaizen means improvement, a gradual change leading to continuous improvement of themselves and their actions, necessary to undertake any adventure.

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Cute dolls

Just to break the ice when you return after a long time is always difficult, I present Tremolino.

It 's a bunny patch sewn by me according to the instructions in the book Cute Dolls.

This is the first to design, the easiest. It is not beautiful, but I find it very expressive came out so well I love him already!

Welcome back to all and a hug from Tremolino!

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And finally here we go again .... I thought we were gone, eh? Ihihih! Excuse me but when we are at Palermo we have always plenty to do and when you return to the little house .... is all dusty and you have two beautiful suitcase (at least ...) to be washed by robin, so alas I was too engaged! But you're there monellissimi forget that the day of expiry of Candy was my birthday, so prrrrrrrr: P we're even!
Ok, let's go ....
But you know you did a great job? You made me laugh with your own nursery rhymes and stories! Even some girls on feisbuc participated, although I did not have the means and / or time to see if you had linked all the candy, I put all the participants .... .... well, except one, leave a story was a rule of candy, not an option: P so I'm sorry for the person who was not included but it was fair to all the others!

Ok ok .... just let words speak photino ^ ^

Tattiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii !!!!!!!
Force biddazza, send me your address and tell me what is your favorite of the three and ... if you want some special modification!!
take this opportunity to thank you again for your beautiful design Puppy, I promise that everything will soon die (me poor wretch ... I wanted to do in Palermo, but weather ZERO!)
PS congratulations on the redesign of blogghino, fiiiiiiiiico !

THANKS TO ALL SMILES FOR WHICH WE GIVE YOU!

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MODERN DESIGN OF MENU '



Before you establish what to produce, what do you want to sell according to market research.

management and organizational aspects of planning menus requires knowledge of a number of assumptions:
user profile and preferences;
competition;
the type of restaurant and food service fittest;
the level of profit fixed costs and planned;
available resources. Draw these
issues pass to the design of the menu, which at the time means defining:
type of cuisine;
the categorization of flow rates and the number of plates to be inserted;
residence time of the dishes on the menu and the inclusion specials or menu of the day;
the look and feel, the kind of language, communication style

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The menu structure' AND PAPER


The term menu it refers to the detailed list and timeline of the term piatti.Col paper we refer to the list of dishes in which the diner is required to choose.
types of menus and paper: the tourist menu, menu choice, daily menus, menu the day with a choice, tasting menus, theme menus, banquet menus, lunches, paper, large paper, fixed-price menu.
alternative to the traditional menu that is enjoying success, particularly among customers who consume frequently midday meals outside the home, is the only dish that is nutritionally complete.

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"HIGHLANDS 2002" FELLUGA HONORED AS FIRST WINE WHITE WORLD

Dear users,
two nights ago I had the pleasure of serving the Sig.Felluga at my table, a great producer of wines of Friuli. In the company of Victor Knight and another employee have tasted the restaurant's specialties, of course "From Tuccino", combining first and foremost a wine from Puglia and then we opened a bottle of "Highlands," a product of Friuli Sauvignon from the same vintage Felluga 2006.Con Sig.Felluga great courtesy and kindness I offered a cup and taste the years that had that sauvignon does not show much, but just seemed to be much younger given the perceived freshness in the mouth and nose then expressed all the characteristics of the terra.Felicissimo have been participating in this experience was even more proud to have tasted that bottle when I was informed that the Highlands was named the 2002 first white man in the world even from the Montrachet French Felluga wish to go on the commitment and quality of work always pays off!

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Sanders' story

Colonel Sanders ran a kiosk, where vendeve fried chicken in a small gas station in a small town in Kentucky.Tanti we stopped only to eat its famous chicken dish fritto.Ricetta had inherited from her grandmother.
bene.Fin Everything was in 1950 when the opening of the motorway diverted the flow of automotive città.Sanders suddenly found himself without a single customer and was forced to withdraw in retirement.
At the age of 65 he found himself with a pension allowance of about a hundred dollars a month and without any activity, so he decided he had to do something.
Age does not allow him to present himself as an employee, then tried to capitalize on his knowledge and what possedeva.Ci thought about it and realized that the only thing in his possession was the famous fried chicken recipe, lodavano.Non dish that everyone was angry with the institutions that built the highway, even with the foresight to put that contributo.Quello he did was believe in himself.
He thought to bring the recipe to restaurants, to teach how to cook the chicken well that made him famous in the town of Corbin.Dall 'any increase in turnover of the restaurants that would have made use of his prescription could obtain a percentage.
He spent two years turning the United States far and wide, sleeping in the car and using the social security check to refuel and mangiare.Alcuni considered him crazy, others slams the door in his face, still others simply laughed back. After 1009
very negative responses, he found a restaurant that gave value to that recipe and accepted the offer. Not long after Colonel Sanders became the holder of the largest restaurant chain in the country, "Kentucky Fried Chicken." Using a simple "knowledge", a "know how" in a short time he found himself with no less than 600 points ristoro.Vendette his company twelve years later, in 1964 for two million dollars.

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types of neo-catering

Here are some important types of neo-self-service restaurant

free flow islands of appetizers, first, second and so on., To which the client accesses;

fast-food: Supply of sandwiches, chips, salads, desserts, sometimes pasta

snack bar, snack-room: sandwiches, sandwich, sandwiches, a few cold plate;

sandwich: wide selection of sandwiches,

spaghetti: spaghetti served in a variety of ways;

grill-room, steak house: everything on the grill all meat, usually grilled

take-away food: pizza fast, caterers take-away, possibly with delivery service;

themed restaurants including: vegetarian, organic, macrobiotic.

Restaurants

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The types of commercial catering

top: local distinguished by the quality of food, service and the wine list, the environment that are in the highest bracket of prices and qualifies for at least 2 / 3 of the highest scores awarded by the guidebooks (we practice creative cuisine or haute cuisine). Restaurants

business: the place to be on the higher end of prices, but they lack the characteristics that distinguish a top restaurant, although frequented by a clientele of very high status (usually creative cuisine).

hotel restaurant: they are characterized by being located within a hotel complex and may engage in a continuous or seasonal, can serve internal customers and / or external, can make food and celebratory banquet service in addition to PR (Cooking the mixture, of variable quality, for each category). Restaurants

entertainment: catering forms related to types of entertainment such as dance, music, comedy, videos, etc.. (Kitchen is often neglected)
Restaurants
traditional media are in the range of prices, often with a line of kitchen "style", with decent quality, rough or scandalous, as appropriate.

Theme Restaurants: single issue where menu: Fish, Game, mushrooms, truffles, herbs (cooking in general discrete, sometimes very good).

False taverns / inns or very rustic atmosphere typified, pretentiousness, familiaritàdella management imbalance the price / quality ratio (flat at times sought with the use of expensive ingredients, but not always of good quality).

Vere taverns / inns in danger of extinction, characterized by a few dishes on the menu, for the exclusive family prices at the lower end (cuina typical home setting, but generally good).

Restaurants-pizza: all hybrid forms by the bid in separate menu of different types of pizza.La type is given by the traditional restaurants have also added pizza and pizzerias that have also expanded their range of catering menu also understood in the broadest sense.

Fast-food: any form of fast food that meets the following criteria: instantaneous service, limited menu choices, standardized, affordable, quality products made with selected raw materials and semi-finished or finished, specialized equipment, suitable for implementing a program of centralized, non-specialized staff, all based on concept of chain, with or without a franchise.

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A bit of history the "tip" The neo

The word "tip" comes from the French "race" (sleeve), my sleeve and it was just that the lady gave to the chivalrous knight in ceremonies, and today is a recognition of the care received.

With the tip is rewarded those who have served with particular diligence and kindness, but if you absolutely must leave to do so and 'was the owner, and it' goes without saying that we should not feel obligated to do so if you have not 'been treated well.

E 'compensation voluntary but in practice almost compulsory for the waiters at the bar or restaurant, for the cloakroom, the guardians of the toilet, the hotel staff, personal care workers and taxi drivers.

The word "tip" is never uttered, the act must be discreet, veiled, and does not force you to reach out. At the restaurant a tip is left on the saucer of the account or directly to the cashier, and in the latter case, 'the case is premunira' to alert the waiter what it has received in his favor. At the bar, and 'just round off the amount, leaving small change of the rest on the saucer.


But if the tip in some countries, especially communist ideology, not 'not welcome, conversely, in others' even mandatory:

- in the United States' mandatory for the waiters of the restaurant (if on the menu 'is not specified that the service' inclusive) and taxi drivers, to the extent of 15% of the bill, and this 'and' motivated by the fact that wages for these categories of workers are very low and the tip and 'already' including in the calculation of the monthly salary: would not give it in a way to remove money from their paycheck! ... And no one escapes even paying with their credit card receipt which bears a signature space provided for the tip to fill (and attention, which otherwise might be to compile even a few dishonest!)

- Egypt tip ("bakshish") and 'request to anyone who pays a service or sell something and the amount' at the discretion of staff, but to tip waiters, drivers and guides is indispensable in order to ensure a good service ...;

- in France, from 'almost every time anyone pays a service, including employees at the pump and the guardians of the parking;

- in Finland and India will be rejected if the drivers possess a taximeter;

- China, Cuba and North Korea, the communist ideology considers humiliating;

- Japan and Polynesia and 'considered detrimental to the dignity' of the recipient;

- in Thailand and 'considered equal almsgiving.

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This sector includes those formulas catering to very different between them that are characterized by:
a fast, agile and flexible
;
a strong orientation towards the market demands. Any form of neo
food requires:
-a type of management more structured organizational scheme
-a well-defined
-a kitchen facility more compact and simple
-specific equipment and tools;
-child labor, labor
less skilled, being the work more simple and repetitive.

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catering commercial catering

the catering trade, the clientele is diverse and unrestricted access to the service category, there is no systematic way of commercial catering frequenza.La is one that requires:
-more personal, more skilled workforce
;
spaces wide;
more complex systems, and complete.

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I wonder why ............
everything revolves around the why, what is that why? Why
wrote a restaurant guide "have learned signs of instability, if not fall in the quality of products and in the care of the dishes," referring Tuccino from the restaurant?? I must point out that whoever wrote Codest phrases or has never had the experience of being from Tuccino or is there something behind; advice to the journalist to be a ride in the nearby restaurants and I will then judge and witness, where is the quality of fish products which are on Tuccino we can only justify by saying that only the draft of this restaurant that was, is and will be the pioneer of seafood Puglia number one undisputed and indisputable because they are good to copy all you have the courage to diversify and create new stuff is just a few things from Tuccini.
E'proprio what makes this restaurant Tuccino unusual, unique and lords over the top.Venghino venghino hooray hooray Tuccino Pasquale Centrone !!!!!!!!

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restaurant : Food & Industrial Catering Industrial

restaurant coaching: Food industry

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The main forms of food are indusrial:
catering company, catering
school and university
hospital catering, catering
military prison;
food assistance, food on
aircraft, ships and trains.
The primary purpose of the restaurant industry is meeting the food needs of users who have a relationship with the structure of riferimento.Gli key elements are: limiting user
that can use the service;
the systematic frequency by users of the service.

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restaurant coaching: The areas of The areas of food catering

restaurant coaching: The sectors of catering

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The different structures can be grouped into two areas: industrial catering
, not open to the public which is aimed at a particular group of people;
commercial catering, open to the public, where the customer pays the fee once his consumazione.Questo type of food can be divided into:
food traditional traditional restaurants, typical , theme, top, hotel, restaurants, taverns.
neo-catering: self-service free-flow, fast-food restaurants, snack bars, snack-room, sandwich, spaghetti, pizza fast, grill-room, steak-house.

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alternative

But how can this week to participate in the new issue of IOS with so well before the deadline?

The answer is simple: I recovered the influence for the fourth time since early this year.

And so I could prepare my atc using as the background for a flower stencil cut with Cuttlebug (I know, little, little imagination) with my two shades of glimmer mist, which are almost equal.

To recover I decided to make the petals of the flower of the shaker box (they call it?) Filled with the colorful dots that I bought to decorate my cupcakes.

What then so instead I decided to decorate in shades of pink

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Silhouette Stencil

I've tried and tried to bring out a beautiful silhouette, as suggested by Robert and Thurs of IOS spraying colors on plaster, but evidently the glimmer mist are not among my favorite tools, I still can not use them properly. In the end I opted
therefore 'to another technique, since even the image transfer ultimately makes me suffer. I took my scissors and zic zac, I cut out a silhouette of a newspaper and I stuck to the surface prepared with gesso acrylic, colored with alchol inks and stamped with the words. I finally sprayed
sull'ATC a spray applied to the cap and polished a piece of knotted sock and a red pebble.

To decorate the cover of this little booklet I followed the directions of Thurs which has now become a magician in the field of fabric painting.
For this job I was playing with gesso, alcohol, inks, acrylics. I was going to throw it away when I decided to give him one last hope of covering the cover with the cloth decorated. In
picture does not look so small, but the cover block measures just 7 x 5 cm.

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Sunday, June 6, 2010 from 10.00 to 19.00 about, Viale Bologna to Milano Marittima great event and meeting Ferrari Artists.
In collaboration with the Scuderia Ferrari Club Modena "Enzo Ferrari" will be presented the prestigious Ferrari cars combined with works by artists from all over Italy
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