tag:blogger.com,1999:blog-39455970441844301962024-03-14T10:13:48.004+01:00Ospitalità
www.cipas.info e-mail: cipas@cipas.info
CIPAS™ nata nel 1991 è la società leader nella formazione di quadri per il settore turistico & alberghiero a carattere internazionale. Risanamento gestionale, ottimizzazione, start-up, budget & controllo di gestione, studi fattibilità. La pratica e lo studio ha creato negli anni metodologia formativa di altissima eccellenza raggiungendo traguardi di primissimo ordine.
Unknownnoreply@blogger.comBlogger406125tag:blogger.com,1999:blog-3945597044184430196.post-49079163593111381832023-06-16T16:55:00.003+02:002023-06-16T16:55:53.549+02:00COACH LEADERSHIP CIPAS GIANCARLO PASTORE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasFKf5xzldmblSxuIjWBmvaERwvcasLsd0adEOcF80mCN7xp0-d_NurrC-43ZpGa8EcMPniiALvGA68f7QXwsFLcvp3ZVg0n6JPSGfFUNm4OU9suld4w0FEybSVJXgHt7Y9JRzJC7tay5vG0-ck8GulfJpRz5MCYzzuLfpTixFIkb9UF2cQxixRnsMQ/s868/TRAINING%20COACH%20LEADERSHIP%20GIANCARLO%20PASTORE%20%20CIPAS1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="868" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasFKf5xzldmblSxuIjWBmvaERwvcasLsd0adEOcF80mCN7xp0-d_NurrC-43ZpGa8EcMPniiALvGA68f7QXwsFLcvp3ZVg0n6JPSGfFUNm4OU9suld4w0FEybSVJXgHt7Y9JRzJC7tay5vG0-ck8GulfJpRz5MCYzzuLfpTixFIkb9UF2cQxixRnsMQ/w400-h400/TRAINING%20COACH%20LEADERSHIP%20GIANCARLO%20PASTORE%20%20CIPAS1.jpg" width="400" /></a></div><br /><p></p><p><br /></p><p><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #444444; font-size: 13px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://www.cipas.info/trainingcoachleadership.asp?fbclid=IwAR1wbR5D5Vo1JihkachrYlCrmqS3Dp6YOPlmnM0JX6ZJnLMx3okvl60NHbw" rel="nofollow noreferrer" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; color: #3778cd; cursor: pointer; display: inline; font-family: inherit; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; white-space-collapse: preserve;" tabindex="0" target="_blank">https://www.cipas.info/trainingcoachleadership.asp</a></p><p style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"></p><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; overflow-wrap: break-word; white-space-collapse: preserve;"><div dir="auto" style="font-family: inherit;">info Training email: <a href="https://books-cipas.blogspot.com/cipas@cipas.info" style="color: #3778cd; text-decoration-line: none;" target="_blank">cipas@cipas.info </a> Giancarlo Pastore</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span face="Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif" style="color: #050505;"><span style="font-size: 14px; white-space-collapse: preserve;">Se vuoi qualcosa che non hai mai avuto, allora devi fare qualcosa che non hai mai fatto. Regalati la tua ricchezza AUTOSTIMA. Sviluppare la propria acuità sensoriale Il concetto di acuità sensoriale è fondamentale. Anche gli antichi lo riconoscevano e la sua importanza è riconosciuta anche dalle moderne neuroscienze. Poiché il 93% della comunicazione è non verbale, è importante poter valutare in ogni istante l'impatto che produciamo sul nostro interlocutore e poter così comprendere meglio certi aspetti chiave del suo comportamento non verbale. Imparare a capire che cosa è il tempo. Tre giorni intensi per un’intensa esperienza.
Coach organizzare se stesso per ottimizzare il proprio tempo
Comunicare in pubblico tecniche
Saper comunicare Competenze della relazione
Benchmarking Brainstorming Breakthrough
Carichi di Responsabilità e competenze
Il Linguaggio del corpo-atteggiamenti
Budget Labour-cost-Redditività & collaboratori
Manuali e compilazione-Comunicazione ai clienti e ai collaboratori
Redditività dei Collaboratori
Comunicazione attiva Procedure
Psicosomatica
Regole MNG Comunicazioni Competenze
Motivare, sensibilizzare, responsabilizzare lo staff
La funzione della coscienza
L’esperienza del senso di colpa, dell’innocenza e del senso di appartenenza
L’equilibrio tra il dare e l’avere
Counselling
L’approccio orientato alla soluzione Enneagramma
Saper comunicare Competenze della relazione
Impariamo a comunicare
Parliamo uno alla volta
Parlare e comprendere che la comunicazione sia stata recepita e fatta propria
Grado di comprensione
Indice di comprensione
Indice di successo
Indice di sviluppo
Indice delle aspettative
Indice di collaborazione
Indice di collaborazione
Indice di sensibilità</span></span></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-22764286024941058952023-01-31T07:57:00.004+01:002023-06-16T16:53:27.314+02:00GIANCARLO PASTORE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioahXK1IY8WApycSxvRIb6dWioi7ms-9zBbAvdYXMK0p217uck_NBhRrpCjqyQDEcFBmGB1ex8ExOpGhZQvxzzMiKzsL1mx8LerlPNFGsddnLBksPfa3Db-uVr_iuHAaukNG83dY7yALUwtvLZtPMuhqImmDpD8LxnDDccXuhX6gKGbzoM034RrB1Sqg/s2700/giancarlopastore_qr.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2700" data-original-width="2350" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioahXK1IY8WApycSxvRIb6dWioi7ms-9zBbAvdYXMK0p217uck_NBhRrpCjqyQDEcFBmGB1ex8ExOpGhZQvxzzMiKzsL1mx8LerlPNFGsddnLBksPfa3Db-uVr_iuHAaukNG83dY7yALUwtvLZtPMuhqImmDpD8LxnDDccXuhX6gKGbzoM034RrB1Sqg/w558-h640/giancarlopastore_qr.png" width="558" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-62684718483806657342023-01-19T06:54:00.001+01:002023-01-19T06:54:32.860+01:00MIND<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6UjiqZ8ZgJgAulVpdJwSd6dja5DcEyFq9AbXlScbj0hfburEr_F8i97L7ZxBf7FQ47pVeuJDocd3uTLdV-b4hKVTU9N6ut3sKwp90yfIjnsmOfo7A9NEt1bBCUx6C0m-RqVL22m3oCls9hKH0qvNXJfvworKfZxOyU94eK-tFRvgc8S3G3tkE2f6Zg/s1159/ARCHIVIO%20%20(214).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="1159" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6UjiqZ8ZgJgAulVpdJwSd6dja5DcEyFq9AbXlScbj0hfburEr_F8i97L7ZxBf7FQ47pVeuJDocd3uTLdV-b4hKVTU9N6ut3sKwp90yfIjnsmOfo7A9NEt1bBCUx6C0m-RqVL22m3oCls9hKH0qvNXJfvworKfZxOyU94eK-tFRvgc8S3G3tkE2f6Zg/w400-h283/ARCHIVIO%20%20(214).jpeg" width="400" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-39752365190982061292022-03-23T11:03:00.003+01:002022-03-23T11:03:36.033+01:00CIPAS TM HOTEL<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-GkIs4yiqal-9hGLZ_LPRFDFb3mGAg0R0tynll92vDTV0i69BBEintWcom4JbD_5I8Jxa5WNooy3KQZRk5_sLw0dWQ9ZMJ67TdC_cPzoehORoJkfdY0VpPTcDnjYF6J8MS1ocX5lQ-8lf3Bkt75NxRYbbyhsyXi_uatEW85FIFdXVfJd-__zHqN0rA/s2592/master%20food%20&%20beverage;giancarlopastore%20masterfood&beverage%20%20%20www.cipas.info.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="2592" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-GkIs4yiqal-9hGLZ_LPRFDFb3mGAg0R0tynll92vDTV0i69BBEintWcom4JbD_5I8Jxa5WNooy3KQZRk5_sLw0dWQ9ZMJ67TdC_cPzoehORoJkfdY0VpPTcDnjYF6J8MS1ocX5lQ-8lf3Bkt75NxRYbbyhsyXi_uatEW85FIFdXVfJd-__zHqN0rA/w400-h299/master%20food%20&%20beverage;giancarlopastore%20masterfood&beverage%20%20%20www.cipas.info.JPG" width="400" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-36075839012877777412021-11-07T08:31:00.004+01:002023-01-19T06:57:39.599+01:00F&B<p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://www.amazon.it/Giancarlo-Pastore/e/B00J9WC5XU">https://www.amazon.it/Giancarlo-Pastore/e/B00J9WC5XU</a></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gtZtLeAIBJ4/YYeAsbDbTDI/AAAAAAACA8M/42cWzAvEx2MSX6AbdzIYl11EpMskJMXVwCLcBGAsYHQ/s1463/Food%2526Beverage%2Bok.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="1013" height="640" src="https://1.bp.blogspot.com/-gtZtLeAIBJ4/YYeAsbDbTDI/AAAAAAACA8M/42cWzAvEx2MSX6AbdzIYl11EpMskJMXVwCLcBGAsYHQ/w444-h640/Food%2526Beverage%2Bok.jpg" width="444" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-56717121636416644682021-11-07T08:17:00.002+01:002021-11-07T08:17:29.397+01:00OUT<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UXG4wAC_Aeg/YYd9fLJvZaI/AAAAAAACA70/EwaNPmd3YsE0alPYRlJM5qLsyDOfdNuxwCLcBGAsYHQ/s1286/82960206_2715809965175167_1413102501615370240_1n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="907" height="640" src="https://1.bp.blogspot.com/-UXG4wAC_Aeg/YYd9fLJvZaI/AAAAAAACA70/EwaNPmd3YsE0alPYRlJM5qLsyDOfdNuxwCLcBGAsYHQ/w452-h640/82960206_2715809965175167_1413102501615370240_1n.jpg" width="452" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-32690705247084911512021-05-20T13:44:00.003+02:002021-05-20T13:50:11.936+02:00TESTIMONIANZE MASTER & TRAINING RESTAURANT HOTEL CIPAS TM GIANCARLO PASTORE<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cipas.info/masterfoodbeveragecontrollogestione15gg.asp#">https://www.cipas.info/masterfoodbeveragecontrollogestione15gg.asp#</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Non potendo rimanere indifferenti all’avvento di una nuova era nel settore ristorativo, oggi più che mai, nasce l’esigenza di creare vantaggi competitivi, attraverso una nuova concezione del rapporto con il cliente e la professionalità con cui gestirlo. E’ necessario tener presente che, in questa nuova ottica, l’importanza della qualità del servizio erogato è di gran lunga superiore a quella del prodotto venduto, anche se molto più difficile da raggiungere. Per fornire un servizio adeguato, occorre aver ben presente il significato stesso del termine che, a differenza del “ servire ” e quindi trovarsi in una posizione di inferiorità e sudditanza rispetto ad un altro individuo, ci pone in modo professionale come chi può offrire una soluzione, ad un problema o bisogno di cui il cliente necessiti. Sarà compito del management far si che tutti i collaboratori opereranno in tal senso senza sentirsi servitori ma, al contrario, professionalmente gratificati. Fornire un servizio significa essere utili agli altri nel modo più appropriato creando una situazione di benessere per chi lo offre e per chi lo riceve e che, quest’ultimo, se pienamente soddisfatto sarà portato a ritornare e moltiplicarsi. Viviamo in un periodo di rapido e totale cambiamento, dove il settore industriale con le sue continue innovazioni tecnologiche richiederà sempre meno mano d’opera mentre, quello dei servizi creerà nuove ed innumerevoli possibilità di occupazione. Lo sviluppo di un Ristorante è quindi il frutto di un duro e costante lavoro incentivato da nuove inventive, accorgimenti ed intuizioni che ne rendono possibile l’avanzamento. La qualità del servizio è determinata dalla capacità che lo stesso ha di soddisfare le aspettative dell’Ospite. La valutazione che il cliente sarà portato a trarre dal servizio dipenderà in modo inequivocabile, dalle sue esperienze & abitudini, dal grado di soddisfazione che otterrà rispetto alle proprie aspettative, ovviamente tanto più saranno elevate tanto più la valutazione risulterà positiva. Naturalmente le aspettative dell’Ospite sono fortemente influenzate dall’immagine esteriore del Ristorante ( il servizio che si aspetterà di ricevere in un Fast-food sarà decisamente diverso da quello di un grande ristorante). E’ essenziale quindi ricordarsi che le richieste non soddisfatte causano insoddisfazione, valutazione negativa, conducono alla determinazione del “ Cattivo servizio ” e del conseguente decadimento del star bene in quel Ristorante. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/VBT_KaoOw8E" width="320" youtube-src-id="VBT_KaoOw8E"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/IEiMKhlXQeU" width="320" youtube-src-id="IEiMKhlXQeU"></iframe></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_I0rwPYEnKo" width="320" youtube-src-id="_I0rwPYEnKo"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CVaiIVUjTj0" width="320" youtube-src-id="CVaiIVUjTj0"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cipas.info/masterfoodbeveragecontrollogestione15gg.asp#" target="_blank"><span style="font-size: medium;">info MASTER & TRAINING</span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"> A tutti gli allievi saranno regalate dispense e il nuovo libro</div><div class="separator" style="clear: both;">“ <a href="https://www.cipas.info/restaurantmanagement.asp" target="_blank">RESTAURANT MANAGEMENT</a> “</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Non potendo rimanere indifferenti all’avvento di una nuova era nel settore ristorativo, oggi più che mai, nasce l’esigenza di creare vantaggi competitivi, attraverso una nuova concezione del rapporto con il cliente e la professionalità con cui gestirlo. E’ necessario tener presente che, in questa nuova ottica, l’importanza della qualità del servizio erogato è di gran lunga superiore a quella del prodotto venduto, anche se molto più difficile da raggiungere. Per fornire un servizio adeguato, occorre aver ben presente il significato stesso del termine che, a differenza del “ servire ” e quindi trovarsi in una posizione di inferiorità e sudditanza rispetto ad un altro individuo, ci pone in modo professionale come chi può offrire una soluzione, ad un problema o bisogno di cui il cliente necessiti. Sarà compito del management far si che tutti i collaboratori opereranno in tal senso senza sentirsi servitori ma, al contrario, professionalmente gratificati. Fornire un servizio significa essere utili agli altri nel modo più appropriato creando una situazione di benessere per chi lo offre e per chi lo riceve e che, quest’ultimo, se pienamente soddisfatto sarà portato a ritornare e moltiplicarsi. Viviamo in un periodo di rapido e totale cambiamento, dove il settore industriale con le sue continue innovazioni tecnologiche richiederà sempre meno mano d’opera mentre, quello dei servizi creerà nuove ed innumerevoli possibilità di occupazione. Lo sviluppo di un Ristorante è quindi il frutto di un duro e costante lavoro incentivato da nuove inventive, accorgimenti ed intuizioni che ne rendono possibile l’avanzamento. La qualità del servizio è determinata dalla capacità che lo stesso ha di soddisfare le aspettative dell’Ospite. La valutazione che il cliente sarà portato a trarre dal servizio dipenderà in modo inequivocabile, dalle sue esperienze & abitudini, dal grado di soddisfazione che otterrà rispetto alle proprie aspettative, ovviamente tanto più saranno elevate tanto più la valutazione risulterà positiva. Naturalmente le aspettative dell’Ospite sono fortemente influenzate dall’immagine esteriore del Ristorante ( il servizio che si aspetterà di ricevere in un Fast-food sarà decisamente diverso da quello di un grande ristorante). E’ essenziale quindi ricordarsi che le richieste non soddisfatte causano insoddisfazione, valutazione negativa, conducono alla determinazione del “ Cattivo servizio ” e del conseguente decadimento del star bene in quel Ristorante. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">GCPastore</div></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-5931257634147962972021-05-04T19:23:00.004+02:002021-05-04T19:23:46.306+02:00HOSPITALITY BOOK<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cipas.info/hospitality.asp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="3429" data-original-width="2745" height="640" src="https://1.bp.blogspot.com/-xfkjafmXVoE/YJGC7TRiSLI/AAAAAAAB4zs/3YAjzWWIJFs164pfUsNbtSprQXj15NjagCLcBGAsYHQ/w512-h640/hospitality_cop1.jpg" width="512" /></a></div><br /><p></p><p>DESCRIZIONE LIBRO HOSPITALITY di Giancarlo Pastore ISBN 9788890464188</p><p>Acquistalo: https://www.cipas.info/hospitality.asp</p><p><br /></p><p>712 Pagine in formato A4 con 2.557.729 caratteri e 88.543 paragrafi arricchite da tabelle da consultare come linea guida per una corretta gestione nel mondo della ristorazione e ospitalità alberghiera. HOSPITALITY del Dr. Pastore è molto di più… E’ l’opera “omnia” dell’hôtellerie, unica nel suo genere. E’ un manuale non per tutti, ma solo per professionisti del settore che hanno fatto dell’universo dell’albergo e dell’ospitalità il loro mondo. Al suo interno, l’autore dettaglia e spiega approfonditamente con l’ausilio di tabelle e grafici esplicativi il funzionamento e la gestione di tutti i dipartimenti che compongono l’hotel. Si va dal dipartimento Food and Beverage con l’analisi gestionale dei suoi reparti (cucina, sala e bar), alla Room Divisions, al Marketing alla corretta gestione delle Risorse Umane, ai Manuali di Procedure necessari per la standardizzazione del servizio da erogare al nostro ospite. Viviamo in una fase storica che ci obbliga ad abbandonare l’atteggiamento conservativo. Per affrontare la crisi serve un modello evolutivo, funzionale ai cambiamenti che inevitabilmente ci saranno post emergenza. L’investire nel digitale e soprattutto nell’alta formazione, sono le leve che consentiranno di uscire dalla crisi e di affrontare le sfide del nuovo scenario del mercato dell’ospitalità. Proprio perché correlata ai processi di cambiamento, di trasformazione, di sviluppo dei sistemi sia aziendali che personali, la formazione deve mirare al miglioramento ed allo sviluppo della persona, della professione, delle competenze. Il libro HOSPITALITY del Dr Pastore, mirando a tutto questo, è senza dubbio un investimento che vale la pena fare! </p><p><br /></p><p>712 pages in A4 format with 2,557,729 characters and 88,543 paragraphs enriched with tables to be consulted as a guideline for a correct management in the world of catering and hotel hospitality. Dr. Pastore's HOSPITALITY is much more ... </p><p>It is the "omnia" work of the hôtellerie, one of a kind. It is a manual addressed not to everyone, but only to professionals in the sector who have made the hotel and hospitality their world. The author details and explains in depth with the help of explanatory tables and graphs the operation and management of all the departments that make up the hotel. They range from the Food and Beverage department with the management analysis of its subdepartments (kitchen, dining room and bar), to the Room Divisions, to Marketing to the correct management of Human Resources, to the Manuals of Procedures necessary for the standardization of the service to be provided to our guest. </p><p>We live in a historical phase that forces us to abandon the conservative attitude. To deal with the Covid 19 crisis, an evolutionary model is needed, functional to the changes that will inevitably occur post-emergency. </p><p>Investing in digital and above all in a higher education are the levers that will allow us to get out of the crisis and face the challenges of the new hospitality market scenario. </p><p>Precisely because it is related to the processes of change, transformation, development of both business and personal systems, training must aim at improving and developing the person, profession and skills. </p><p>Dr Pastore's HOSPITALITY book, aiming at all this, is undoubtedly an investment worth making! </p><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-36542335727689690312021-03-14T17:44:00.003+01:002021-03-14T17:44:30.481+01:00CIPAS TM BOOKS GIANCARLO PASTORE<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.amazon.it/~/e/B00J9WC5XU" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1573" data-original-width="1195" height="640" src="https://1.bp.blogspot.com/-ouldhxhjMMA/YE49Tka-4TI/AAAAAAAB35A/KMM3Izy76uIL44glJHca2gnU0pHIiKhMwCLcBGAsYHQ/w486-h640/GIANCARLO%2BPASTORE%253BCIPAS%253BBOOK%2BCIPAS.jpg" width="486" /></a></div><br /><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-33415767627365814712021-03-06T19:00:00.001+01:002021-03-06T19:00:05.373+01:00HOSPITALITY BOOK<p style="text-align: justify;"> </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X5CxkW2v-Xo/YEPDGpG0IgI/AAAAAAAB30Y/VC_4C864kRonjAlFHGDl9Z6dtrrJCkXHQCLcBGAsYHQ/s2796/Hospitaly%2B-%2BCopia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2796" data-original-width="1677" height="640" src="https://1.bp.blogspot.com/-X5CxkW2v-Xo/YEPDGpG0IgI/AAAAAAAB30Y/VC_4C864kRonjAlFHGDl9Z6dtrrJCkXHQCLcBGAsYHQ/w384-h640/Hospitaly%2B-%2BCopia.jpg" width="384" /></a></div><br />HOSPITALITY<p></p><p style="text-align: justify;">FOOD COST - KITCHEN - BUDGETING - ANALYSIS - REVENUE MANAGEMENT - FOOD & BEVERAGE - HÔTEL</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">CARATTERISTICHE DEL LIBRO</p><p style="text-align: justify;">Marzo 2021</p><p style="text-align: justify;">ISBN 9788890464188</p><p style="text-align: justify;">Formato : A4</p><p style="text-align: justify;">21 x 29,7</p><p style="text-align: justify;">Numero pagine a colori : 2</p><p style="text-align: justify;">Numero pagine BN : 712</p><p style="text-align: justify;">Carta per interno : 90 g Bianca</p><p style="text-align: justify;">Copertina cartonata rigida con sovra copertina </p><p style="text-align: justify;">Plastifica Copertina : Opaca</p><p style="text-align: justify;">Allestimento mediante brossura grecata e fresata con colle ad alta tenuta</p><p style="text-align: justify;">Capitello: Si</p><p style="text-align: justify;">Formato cartaceo 4°</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">DESCRIZIONE LIBRO HOSPITALITY di Giancarlo Pastore ISBN 9788890464188</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">712 Pagine in formato A4 con 2.557.729 caratteri e 88.543 paragrafi arricchite da tabelle da consultare come linea guida per una corretta gestione nel mondo della ristorazione e ospitalità alberghiera.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">“Work without love is slavery.” Il lavoro è quell’attività che occupa gran parte della nostra vita e che in qualche modo ci definisce. Infatti, quando conosciamo qualcuno ci viene abbastanza spontaneo chiedere che lavoro faccia, per conoscerlo meglio.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">La prima parte di 100 pagine è dedicata al dipartimento Rooms Division e tratta dei seguenti argomenti: professionisti ROOMS DIVISION + GESTIONE + METRICHE della GESTIONE + MAPPATURA HÔTEL (? + SUPERFICI & ARREDI + PIANO MARKETING e SEGMENTAZIONE MERCATO con DEFINIZIONI & TERMINI. </p><p style="text-align: justify;">Prosegue con INDICE DI CONCORRENZA + PRESENZE PER SEGMENTI DI MERCATO + TARIFFE PER SEGMENTI DI MERCATO + REPORT VENDITE + RICAVI APPARTAMENTO PER PRESENZE + INDICI DI REDDITIVITÀ + ESEMPIO ANALISI INDICI OCCUPAZIONE + CONTRATTI ALLOTMENT con REVENUE POTENZIALE + CONTRATTI W.E.B. con REVENUE POTENZIALE + BUDGET COSTI DIPARTIMENTO ROOMS DIVISION + PROIEZIONE BUDGET ESEMPIO SOCIETA' XXX + RESPONSABILITÀ dell'ALBERGATORE + FURTI in ALBERGO (?) + ANTISISMICO + DOCUMENTO VALUTAZIONE RISCHI + CONTRATTI: Affitto d’azienda - Management – Locazione – Franchising.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">La seconda parte di 50 pagine che riguardano lo “START-UP” di un HÔTEL esplodendo le seguenti tematiche:</p><p style="text-align: justify;">BUDGET GD HTL ROYAL della GESTIONE CARATTERISTICA + PROIEZIONI RICAVI + TERMINI MKTG + COSTI BUDGET ROOMS DIVISION GD HTL ROYAL + OPERATIVITA’ CASE HISTORY ROOMS DIVISION DPT.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Segue una parte dedicata alle “METRICHE E INDICI DI REDDITIVITÀ” imprenditoriali. Formule percentuali, sviluppi in excel, food cost, una serie di esercitazioni, Revpash, Revpar, Revpasf, Potential, tempistiche erogazione servizi, R.O.E., E.B.I.T., E.B.I.T.D.A., R.O.I., R.O.S., R.O.T., R.O.E., R.O.A., E.B.T.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Da pagina 161 si entra nello sviluppo del “BUDGET & DINTORNI” in maniera più approfondita. Calcoli di Forecast e Controllo della gestione caratteristica. Bilancio di previsione e molteplici schede con relative spiegazioni per la massima comprensione. Indici CIPAS: A.P. Monthly, A.R. Monthly, C.R.P., C.R.R., C.V.R., I/O.P., I/O.R., M.C.C.ALM. P., M.C.C.ALM. R., M.C.C.WEB. P., M.C.C.WEB. R., M.O.L., RevPar R., RevPar. P.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Il titolo “ANALYSIS” lo troviamo da pagina 271 con i seguenti sviluppi:</p><p style="text-align: justify;">La pianificazione economico-finanziaria è un elemento chiave nella redazione del Business Plan. Dopo la definizione delle assumptions (ipotesi) e la redazione dei bilanci previsionali può essere utile compiere un’analisi di bilancio sui dati storici e prospettici al fine di verificare, tramite l’utilizzo di alcuni indicatori (indici, margini e flussi), la sostenibilità economica, finanziaria e patrimoniale dell’intero Business Plan. La sostenibilità economica può essere verificata attraverso il calcolo di indicatori quali, ad esempio: il Margine Operativo Lordo (MOL o EBITDA): rappresenta il margine che l’impresa è in grado di generare in modo ricorrente attraverso lo svolgimento della propria attività tipica;</p><p style="text-align: justify;">il Reddito Operativo (EBIT): dato dalla differenza tra il MOL e gli ammortamenti, le svalutazioni e gli accantonamenti;</p><p style="text-align: justify;">il Return on Equity (ROE): misura la redditività globale della gestione ed esprime la remunerazione del patrimonio netto.</p><p style="text-align: justify;">La sostenibilità finanziaria e patrimoniale può invece essere verificata attraverso il calcolo di indicatori quali, ad esempio:</p><p style="text-align: justify;">il Cash flow operativo: rappresenta le risorse finanziarie potenziali operative che l'impresa è in grado di creare attraverso la propria attività;</p><p style="text-align: justify;">la Liquidità operativa: a differenza del Cash flow, tiene conto anche delle variazioni del capitale circolante netto da un esercizio all'altro;</p><p style="text-align: justify;">l’Indipendenza finanziaria: data dal rapporto tra il patrimonio netto e il totale passivo.</p><p style="text-align: justify;">BILANCIO + CONTO ECONOMICO + PIANO DEI CONTI + STRUMENTI IMPRENDITORIALI + CENTRO CONGRESSI TERMINI + FABBISOGNO ECONOMICO + BUDGET MEETING PROPOSTA E CALCOLO + AUDIT HÔTEL + AUDIT STRUTTURALE.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Non poteva mancare un esempio di BUSINESS PLAN da pagina 271 trattando: Presentazione sintetica + Piano di marketing + Piano di vendita + Piano di produzione + Piano dei costi generali + Piano delle immobilizzazioni + Fabbisogno finanziario + Flussi di cassa + Conto economico e stato patrimoniale.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ed eccoci da pagina 279 al dipartimento FOOD & BEVERAGE, quasi 400 pagine suddivise in reparti che andremo a esaminare.</p><p style="text-align: justify;">FOOD & BEVERAGE MANAGER + JOB DESCRIPTION per poi proseguire al BAR con ESEMPIO IMPOSTAZIONE SCHEDE BUDGET BAR ANNUALE CONTROLLO DI GESTIONE + SCHEDE COCKTAIL BEVERAGE COST + FIGURE PROFESSIONALI + ATTREZZATURE + TERMINI AL BAR + PORZIONATURE COMPONENTI MESCITA BICCHIERI + CARTA DISTILLATI E ACQUEVITI + LIQUORI DISTILLATI MONDO + LEGGI & REGOLAMENTI + BIRRA + CALCOLI CLASSIFICAZIONE + SCHEDA CONTROLLO DI GESTIONE BAR esempio.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Alcune pagine dedicate alla carta bar con esempi " AMERICAN BAR SIDNEY CASE HISTORY "</p><p style="text-align: justify;">Termina con uno studio di fattibilità del " BAR ReVolution START-UP ".</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Il libro continua nel reparto “CUCINA” sviluppando: CHEF DI CUCINA EXECUTIVE + SCHEDA FOOD COST + BUDGET ANNUALE REPARTO CUCINA RICAVI & COSTI + AUDIT CUCINA + ORGANIZZAZIONE CUCINA & LOGISTICA + REQUISITI STRUTTURALI RISTORANTE + PENTOLE: & MATERIALI + COTTURE & PERDITE DI PROTEINE + VITAMINA B2: RIBOFLAVINA GRUPPO: IDROSOLUBILE + ALIMENTI & CONSERVAZIONE + MICRORGANISMI + SICUREZZA ALIMENTARE + FISICA & CHIMICA + CUCINE ETNICHE + ANALISI SENSORIALE + MENU PERIODICI IN HÔTEL + CARTA DEI CONTORNI + CARTA DELLE UOVA + CARTA DEI BURRI COMPOSTI + CARTA DEL PANE + CARTA DESSERT + CARTA FORMAGGI ITALIANI + CARTA FORMAGGI MONDO + CARTA DEI SALI + CARTA OLII EXTRA VERGINE D’OLIVA + MANUALE PROCEDURA CUCINA + TOSSINFEZIONI + IGIENE E SICUREZZA + INVENTARIO GESTIONE MAGAZZINO + SCHEDE TECNICHE PRODOTTI DI PULIZIA + SCHEDE TECNICHE H.A.C.C.P. LOCALI E AREE </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Da pagina 496 il capitolo “ BREAKFAST” e gli argomenti: IL SERVIZIO BREAKFAST IN ALBERGO + MENU DIETETICI PER BEAUTY FARM + MANUALE DI PROCEDURE BKF + ANALYSIS BREAKFAST COSTI RICAVI.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">La “SALA RISTORANTE” la troviamo a pagina 505 con: BRIGATA DI SALA + CONTORNO – DECORAZIONE - GUARNIZIONE + SERVIZI IN SALA RISTORANTE + FASI DI UNA RIUNIONE + AUDIT SALA RISTORANTE e tanto altro.</p><p style="text-align: justify;">Con l’espressione “personale di sala” s’indicano le figure professionali che lavorano nella/e sala/e di un ristorante. Ogni figura nasce per assolvere specifiche funzioni lavorative. Il personale che lavora in un ristorante è indicato con il termine brigata di sala. In un albergo c'è anche la brigata ai piani o d’étage.</p><p style="text-align: justify;">LA CARTA MENU, Presentarla sempre in numero di uno per commensale. Obbligatoria la Carta dei vini, consigliata vivamente la Carta delle acque minerali, dei formaggi, dei dessert. L’incremento di fatturato è di avere una carta per i dessert, poiché la presentazione di quest’ultima dopo la seconda portata rende difficile il rifiuto, stimolando la golosità del cliente, separando il rito dell’ordinazione in due momenti distinti. La Carta è il primo insostituibile strumento di vendita che da solo può determinare in gran parte il successo e il volume d’affari. Nel sistema qualità l’obiettivo principale di chi dirige consiste nel coinvolgere i collaboratori nel miglioramento continuo, sviluppando al contempo un’adeguata sensibilità al cliente e al processo. La direzione è respon-sabile delle persone, del capitale, degli impianti, della qualità, dei costi e delle consegne, vale a dire del sistema. I sistemi migliorano con lo studio e con la bontà delle decisioni, capacità tipicamente umane, quindi il miglioramento va orientato alle persone.</p><p style="text-align: justify;">MISE EN PLACE L’apprestamento di quanto è necessario al servizio è chiamato in gergo “mise en place” la quale esprime il valore dell’organizzazione. Infatti, il trascurarla causa ritardi operativi, che innervosiscono il personale, sbilanciando l’armonia e il risultato finale. Al contrario, la sua preparazione tempestiva, razionale e perfetta, facilita la partenza e la prosecuzione del servizio al cliente. Una persona nel “sentirsi a posto” è portata automaticamente a operare con sicurezza e con slancio. Con l’arrivo del cliente in sala ristorante, inizia la parte cen-trale del lavoro, dove dopo aver svolto con attenzione e raziocinio le operazioni preparatorie si mettono in gioco il “savoir faire” e le capa-cità relazionali con l’ospite. “Mise en place” è locuzione francese che fa parte del gergo professionale; significa mettere in opera, cioè pre-disporre il necessario per iniziare e condurre l’esecuzione di un pro-cedimento. Della “mise en place”, non va solo considerato l’aspetto materiale dell’esecuzione, ma anche il concetto, cioè l’idea inerente al significato dell’azione da compiere e allo scopo cui essa mira. Preparare in precedenza in un dato ordine e posto quanto serve in vista del lavoro.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">L’Universo vino con il capitolo “SOMMELIER” da pagina 517. Il sommelier è incaricato del servizio vini presso i diversi ristoranti e sale banchetti della struttura. Il suo lavoro deve essere impostato sia sull’inappuntabile correttezza tecnica del servizio, sia all’orientamento al profitto aziendale ottenuto attraverso la soddisfazione dell’ospite. Il Sommelier è tenuto a un continuo aggiornamento professionale, eventualmente anche attraverso la frequenza di corsi specifici organizzati dalla Direzione. Il Sommelier è inquadrato ufficialmente come “Maître ai vini” (livello Terzo del C.C.N.L.).</p><p style="text-align: justify;">Gli argomenti trattati: DEGUSTAZIONE PROFESSIONALE + MANUALE PROCEDURE SOMMELIER + ENOLOGIA + VITIGNI ITALIANI + AUDIT SOMMELIER + GLOSSARIO VINI + BEVERAGE COST + CARTA VINI + CARTA ACQUE MINERALI + MENU CARTE & LISTE + MANUALE DI PROCEDURE SALA + LA CHIMICA DEL FLAMBÈE</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Eccoci a “CATERING & BANQUETING” da pagina 578 con MANUALE PROCEDURE BNQ + ORDINE di SERVIZIO + REVENUE COST BNQ + Esempio CONTRATTO CATERING/BANQUETING FAC-SIMILE + CAPARRA CONFIRMATORIA</p><p style="text-align: justify;">La novità che rappresenta i termini catering e banqueting e la difficoltà di trovare ricerche e documenti che ci permettano di avere una prima visione del tipo di attività di vita cui essi si riferiscono, è testimoniata anche dall’insufficiente presentazione dei due fenomeni che noi possiamo trovare sui vari libri, dizionari e riviste. Se andiamo a consultare, per esempio, un qualsiasi dizionario della lingua italiana, il catering (dall’inglese to cater - provvedere, organizzare) è descritto come il “rifornimento di prodotti alimentari a comunità, compagnie aeree, treni, ecc., eseguito da ditte specializzate”, o ancora “approvvigionamento , fornitura e servizio di cibi pronti e bevande a domicilio”. In un dizionario gastronomico, invece, il catering è inquadrato come “il complesso delle operazioni di rifornimento e preparazione di cibi e bevande, effettuato da aziende specializzate per il servizio alle comunità”; nei paesi anglosassoni quando si parla di catering, generalmente si comprende l’attività manageriale della ristorazione. Il diritto inquadra il catering come “un contratto con il quale una parte, detta caterer si obbliga, verso il corrispettivo di un prezzo, a eseguire a favore dell’altra parte una prestazione periodica di alimenti o bevande”; il banqueting, invece, come “una particolare forma di catering che avviene in un luogo ove non vi sia una licenza di somministrazione di alimenti e bevande, che prevede un contratto preesistente di fornitura occasionale o comunque non continua di pasti e di servizi”. Traendo una prima conclusione, possiamo affermare che il catering, nella sua origine e radice etimologica, significa approvvigionamento e fornitura di cibi e bevande; mentre il banqueting individuerebbe più il processo dell’organizzazione del banchetto. La parola “catering”, di origine inglese, è entrata nell’uso della lingua italiana nel 1971.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Non poteva mancare la parte del “ROOM SERVICE & MINIBAR” e per terminare il dipartimento F.&B. un ottimo TRADUTTORE GASTRONOMICO</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Dalla 661 trattiamo " PERSONALE & MANSIONI " sviluppando il CONTRATTO COLLETTIVO NAZIONALE DEL LAVORO + ESEMPIO BUSTA PAGA ADDETTO DI 3° LIVELLO RETRIBUZIONE C.C.N.L. + COSTO AZIENDA + SAPER LEGGERE LA BUSTA PAGA + STRESS DA LAVORO CORRELATO.</p><p style="text-align: justify;">Il termine Risorse Umane (in inglese Human Resources o abbreviato HR) indica sì l’insieme delle persone che a vario titolo prestano la propria attività presso un’azienda, ma è anche da intendersi come l’insieme di competenze e professionalità apportate dai membri dello staff al processo produttivo. Questo è uno dei principali fattori che determinano il capitale aziendale da curare, monitorare e sul quale investire per migliorare l’intero ecosistema dell’impresa. La parificazione della forza lavoro ad altre risorse aziendali non umane, come i macchinari, i brevetti e gli immobili aziendali hanno generato nel tempo alcuni dubbi di natura etica su questo tipo di approccio, ma è indubbio che ad oggi si tratti del modello organizzativo più funzionale alla gestione aziendale e al benessere dei collaboratori. Analisi avanzate sul livello di sicurezza sul lavoro, gestione degli stipendi, dei benefit e delle procedure disciplinari, formazione continua e pianificata dei collaboratori; queste sono solo alcune delle attività di cui un dipartimento risorse umane ben organizzato devono occuparsi quotidianamente per rendere il capitale umano aziendale un vero e proprio vantaggio competitivo che l’impresa possa sfruttare sul mercato.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">La lettura volge al termine con " ADDETTO STAMPA e SCRIVERE” con un esempio di “COMUNICATO STAMPA” e come scrivere al meglio nella lingua italiana. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">HOSPITALITY</p><p style="text-align: justify;">FOOD COST - KITCHEN - BUDGETING - ANALYSIS - REVENUE MANAGEMENT - FOOD & BEVERAGE - HÔTEL</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ROOMS DIVISION</p><p style="text-align: justify;">PROFESSIONISTI ROOMS DIVISION</p><p style="text-align: justify;">GESTIONE</p><p style="text-align: justify;">METRICHE GESTIONE ROOMS DIVISION</p><p style="text-align: justify;">MAPPATURA HÔTEL (?) esempio</p><p style="text-align: justify;">SUPERFICI & ARREDI</p><p style="text-align: justify;">PIANO MARKETING</p><p style="text-align: justify;">SEGMENTAZIONE MERCATO DEFINIZIONI & TERMINI</p><p style="text-align: justify;">INDICE DI CONCORRENZA</p><p style="text-align: justify;">PRESENZE PER SEGMENTI DI MERCATO </p><p style="text-align: justify;">TARIFFE PER SEGMENTI DI MERCATO </p><p style="text-align: justify;">REPORT VENDITE</p><p style="text-align: justify;">RICAVI APPARTAMENTO PER PRESENZE </p><p style="text-align: justify;">INDICI DI REDDITIVITÀ</p><p style="text-align: justify;">ALTRI RICAVI PER SEGMENTO </p><p style="text-align: justify;">ESEMPIO ANALISI INDICI OCCUPAZIONE</p><p style="text-align: justify;">CONTRATTI ALLOTMENT CON REVENUE POTENZIALE</p><p style="text-align: justify;">CONTRATTI W.E.B. CON REVENUE POTENZIALE</p><p style="text-align: justify;">COSTI</p><p style="text-align: justify;">BUDGET COSTI DIPARTIMENTO ROOMS DIVISION</p><p style="text-align: justify;">PROIEZIONE BUDGET ESEMPIO SOCIETA' XXX</p><p style="text-align: justify;">RESPONSABILITÀ DELL'ALBERGATORE</p><p style="text-align: justify;">FURTI IN ALBERGO (?)</p><p style="text-align: justify;">ANTISISMICO</p><p style="text-align: justify;">DOCUMENTO VALUTAZIONE RISCHI</p><p style="text-align: justify;">PRESCRIZIONE</p><p style="text-align: justify;">CONTRATTI</p><p style="text-align: justify;">Affitto d’azienda - Management – Locazione – Franchising</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">HÔTEL START-UP</p><p style="text-align: justify;">BUDGET & DINTORNI</p><p style="text-align: justify;">BUDGET GD HTL ROYAL GESTIONE CARATTERISTICA </p><p style="text-align: justify;">PROIEZIONI RICAVI</p><p style="text-align: justify;">TERMINI MKTG</p><p style="text-align: justify;">COSTI BUDGET ROOMS DIVISION GD HTL ROYAL</p><p style="text-align: justify;">OPERATIVITA’ CASE HISTORY ROOMS DIVISION DPT</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ANALYSIS</p><p style="text-align: justify;">BILANCIO</p><p style="text-align: justify;">CONTO ECONOMICO</p><p style="text-align: justify;">PIANO DEI CONTI</p><p style="text-align: justify;">STRUMENTI MANAGERIALI</p><p style="text-align: justify;">CENTRO CONGRESSI TERMINI</p><p style="text-align: justify;">CODICE FONETICO I.C.A.O.</p><p style="text-align: justify;">FABBISOGNO ECONOMICO</p><p style="text-align: justify;">BUDGET MEETING PROPOSTA E CALCOLO</p><p style="text-align: justify;">AUDIT HÔTEL</p><p style="text-align: justify;">AUDIT STRUTTURALE</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BUSINESS PLAN</p><p style="text-align: justify;">Presentazione sintetica</p><p style="text-align: justify;">Piano di marketing</p><p style="text-align: justify;">Piano di vendita</p><p style="text-align: justify;">Piano di produzione </p><p style="text-align: justify;">Piano dei costi generali</p><p style="text-align: justify;">Piano delle immobilizzazioni</p><p style="text-align: justify;">Fabbisogno finanziario</p><p style="text-align: justify;">Flussi di cassa</p><p style="text-align: justify;">Conto economico e stato patrimoniale</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">FOOD & BEVERAGE</p><p style="text-align: justify;">FOOD & BEVERAGE MANAGER</p><p style="text-align: justify;">JOB DESCRIPTION</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BAR</p><p style="text-align: justify;">ESEMPIO IMPOSTAZIONE SCHEDE BUDGET BAR ANNUALE CONTROLLO DI GESTIONE</p><p style="text-align: justify;">SCHEDE COCKTAIL BEVERAGE COST</p><p style="text-align: justify;">FIGURE PROFESSIONALI</p><p style="text-align: justify;">ATTREZZATURE</p><p style="text-align: justify;">TERMINI AL BAR</p><p style="text-align: justify;">PORZIONATURE COMPONENTI MESCITA BICCHIERI</p><p style="text-align: justify;">CARTA DISTILLATI E ACQUEVITI</p><p style="text-align: justify;">LIQUORI DISTILLATI MONDO</p><p style="text-align: justify;">LEGGI & REGOLAMENTI</p><p style="text-align: justify;">BIRRA CALCOLI CLASSIFICAZIONE</p><p style="text-align: justify;">SCHEDA CONTROLLO DI GESTIONE BAR esempio</p><p style="text-align: justify;">CURIOSITÀ</p><p style="text-align: justify;">CARTA DEI TÈ</p><p style="text-align: justify;">CARTA DELLE TISANE INFUSI</p><p style="text-align: justify;">CARTA DEI CAFFE’</p><p style="text-align: justify;">CARTA DEGLI ORZI</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">AMERICAN BAR SIDNEY CASE HISTORY</p><p style="text-align: justify;">BAR ReVolution START-UP</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">CUCINA</p><p style="text-align: justify;">CHEF DI CUCINA EXECUTIVE</p><p style="text-align: justify;">SCHEDA FOOD COST RISO SALTATO GAMBERI & VERDURE</p><p style="text-align: justify;">BUDGET ANNUALE REPARTO CUCINA RICAVI & COSTI</p><p style="text-align: justify;">AUDIT CUCINA</p><p style="text-align: justify;">ORGANIZZAZIONE CUCINA & LOGISTICA</p><p style="text-align: justify;">REQUISITI STRUTTURALI RISTORANTE</p><p style="text-align: justify;">PENTOLE: & MATERIALI</p><p style="text-align: justify;">COTTURE & PERDITE DI PROTEINE</p><p style="text-align: justify;">VITAMINA B2: RIBOFLAVINA GRUPPO: IDROSOLUBILE</p><p style="text-align: justify;">ALIMENTI & CONSERVAZIONE</p><p style="text-align: justify;">MICRORGANISMI</p><p style="text-align: justify;">SICUREZZA ALIMENTARE</p><p style="text-align: justify;">FISICA & CHIMICA</p><p style="text-align: justify;">CUCINE ETNICHE</p><p style="text-align: justify;">ANALISI SENSORIALE</p><p style="text-align: justify;">MENU PERIODICI IN HÔTEL</p><p style="text-align: justify;">CARTA DEI CONTORNI</p><p style="text-align: justify;">CARTA DELLE UOVA</p><p style="text-align: justify;">CARTA DEI BURRI COMPOSTI</p><p style="text-align: justify;">CARTA DEL PANE</p><p style="text-align: justify;">CARTA DESSERT</p><p style="text-align: justify;">CARTA FORMAGGI ITALIANI</p><p style="text-align: justify;">CARTA FORMAGGI MONDO</p><p style="text-align: justify;">CARTA DEI SALI</p><p style="text-align: justify;">CARTA OLII EXTRA VERGINE D’OLIVA</p><p style="text-align: justify;">MANUALE PROCEDURA CUCINA</p><p style="text-align: justify;">TOSSINFEZIONI</p><p style="text-align: justify;">IGIENE E SICUREZZA</p><p style="text-align: justify;">INVENTARIO GESTIONE MAGAZZINO</p><p style="text-align: justify;">SCHEDE TECNICHE PRODOTTI DI PULIZIA </p><p style="text-align: justify;">SCHEDE TECNICHE H.A.C.C.P. LOCALI E AREE </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BREAKFAST</p><p style="text-align: justify;">IL SERVIZIO BREAKFAST IN ALBERGO</p><p style="text-align: justify;">MENU DIETETICI PER BEAUTY FARM</p><p style="text-align: justify;">MANUALE DI PROCEDURE BKF</p><p style="text-align: justify;">ANALYSIS BREAKFAST COSTI RICAVI </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SALA RISTORANTE</p><p style="text-align: justify;">BRIGATA DI SALA</p><p style="text-align: justify;">CONTORNO – DECORAZIONE - GUARNIZIONE</p><p style="text-align: justify;">SERVIZI IN SALA RISTORANTE </p><p style="text-align: justify;">FASI DI UNA RIUNIONE</p><p style="text-align: justify;">AUDIT SALA RISTORANTE</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SOMMELIER</p><p style="text-align: justify;">LA DEGUSTAZIONE PROFESSIONALE</p><p style="text-align: justify;">MANUALE PROCEDURE SOMMELIER</p><p style="text-align: justify;">ENOLOGIA</p><p style="text-align: justify;">VITIGNI ITALIANI </p><p style="text-align: justify;">AUDIT SOMMELIER </p><p style="text-align: justify;">GLOSSARIO VINI</p><p style="text-align: justify;">BEVERAGE COST </p><p style="text-align: justify;">CARTA VINI</p><p style="text-align: justify;">CARTA ACQUE MINERALI</p><p style="text-align: justify;">MENU CARTE & LISTE</p><p style="text-align: justify;">MANUALE DI PROCEDURE SALA</p><p style="text-align: justify;">LA CHIMICA DEL FLAMBÈE</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">CATERING & BANQUETING</p><p style="text-align: justify;">MANUALE PROCEDURE BNQ</p><p style="text-align: justify;">ORDINE di SERVIZIO</p><p style="text-align: justify;">REVENUE COST BNQ </p><p style="text-align: justify;">Esempio CONTRATTO CATERING/BANQUETING FAC-SIMILE</p><p style="text-align: justify;">CAPARRA CONFIRMATORIA</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ROOM SERVICE & MINIBAR</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">TRADUTTORE GASTRONOMICO</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">PERSONALE & MANSIONI</p><p style="text-align: justify;">C.C.N.L. CONTRATTO COLLETTIVO NAZIONALE DEL LAVORO E LEGISLAZIONE</p><p style="text-align: justify;">ESEMPIO BUSTA PAGA ADDETTO DI 3° LIVELLO RETRIBUZIONE C.C.N.L.</p><p style="text-align: justify;">COSTO AZIENDA</p><p style="text-align: justify;">SAPER LEGGERE LA BUSTA PAGA</p><p style="text-align: justify;">STRESS DA LAVORO CORRELATO</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ADDETTO STAMPA</p><p style="text-align: justify;">SCRIVERE BENE</p><p style="text-align: justify;">COMUNICATO STAMPA esempio</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">MARKETING & W.E.B.</p><p style="text-align: justify;">TERMINI ECONOMICI - INFORMATICI</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SCHEDA AUTORE</p><p style="text-align: justify;">PUBBLICAZIONI dello stesso autore</p><p style="text-align: justify;">RINGRAZIAMENTI</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ROOMS DIVISION</p><p style="text-align: justify;">Professionisti rooms division, Gestione, Metriche gestione rooms division, Mappatura hôtel (?) esempio, Superfici & arredi, Piano marketing, Segmentazione mercato definizioni & termini, Indice di concorrenza, Presenze per segmenti di mercato, Tariffe per segmenti di mercato, Report vendite ricavi appartamento per presenze, Indici di redditività altri ricavi per segmento esempio, Analisi indici occupazione, Contratti allotment con revenue potenziale, Contratti W.E.B. Con revenue potenziale, Costi budget, Costi dipartimento rooms division, Proiezione budget esempio società XXX, Responsabilità dell'albergatore furti in albergo (?), Antisismico, Documento valutazione rischi, Prescrizione, Contratti affitto d’azienda - management – locazione – franchising</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">HÔTEL START-UP</p><p style="text-align: justify;">Budget & dintorni, Budget Gd HTL Royal, Gestione caratteristica, Proiezioni ricavi, Termini MKTG, Costi budget Rooms division Gd HTL Royal, Operatività, Case history Rooms division dpt </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ANALYSIS</p><p style="text-align: justify;">Bilancio, Conto economico, Piano dei conti, Strumenti manageriali, Centro congressi, Codice fonetico I.C.A.O., Fabbisogno economico, Budget meeting proposta e calcolo, Audit hôtel Audit strutturale</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BUSINESS PLAN</p><p style="text-align: justify;">Presentazione sintetica, Piano di marketing, Piano di vendita ,Piano di produzione, Piano dei costi generali, Piano delle immobilizzazioni, Fabbisogno finanziario, Flussi di cassa, Conto economico e stato patrimoniale</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">FOOD & BEVERAGE</p><p style="text-align: justify;">Food & beverage manager, Job description</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BAR</p><p style="text-align: justify;">Esempio impostazione schede budget bar annuale controllo di gestione, Schede cocktail beverage cost, Figure professionali, Attrezzature, Termini al bar, Porzionature componenti mescita bicchieri, Carta distillati e acqueviti, Liquori distillati mondo, Leggi & regolamenti, Birra calcoli classificazione, Scheda controllo di gestione bar esempio, Curiosità, Carta dei tè, Carta delle tisane infusi, Carta dei caffè, Carta degli orzi, American bar Sidney Case history</p><p style="text-align: justify;">Bar revolution start-up</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">CUCINA</p><p style="text-align: justify;">Chef di cucina executive, Scheda food cost riso saltato gamberi & verdure, Budget annuale reparto cucina ricavi & costi, Audit cucina, Organizzazione cucina & logistica, Requisiti strutturali ristorante, Pentole: & materiali, Cotture & perdite di proteine, Vitamina b2: riboflavina gruppo: idrosolubile, Alimenti & conservazione, Microrganismi, Sicurezza alimentare, Fisica & chimica, Cucine etniche, Analisi sensoriale, Menu periodici in hôtel, Carta dei contorni, Carta delle uova, Carta dei burri composti, Carta del pane, Carta dessert, Carta formaggi italiani, Carta formaggi mondo, Carta dei Sali, Carta oli extra vergine d’oliva, Manuale procedura cucina, Tossinfezioni, Igiene e sicurezza, Inventario gestione magazzino, Schede tecniche prodotti di pulizia </p><p style="text-align: justify;">Schede tecniche H.A.C.C.P. locali e aree </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">BREAKFAST</p><p style="text-align: justify;">Il servizio breakfast in albergo, Menu dietetici per beauty farm, Manuale di procedure bkf, Analysis breakfast costi ricavi </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SALA RISTORANTE</p><p style="text-align: justify;">Brigata di sala, Contorno – decorazione – guarnizione, Servizi in sala ristorante , Fasi di una riunione, Audit sala ristorante</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SOMMELIER</p><p style="text-align: justify;">La degustazione professionale, Manuale procedure sommelier, Enologia, Vitigni italiani , Audit sommelier, Glossario vini, Beverage cost, Carta vini, Carta acque minerali, Menu carte & liste, Manuale di procedure sala, La chimica del flambè</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">CATERING & BANQUETING</p><p style="text-align: justify;">Manuale procedure bnq, Ordine di servizio, Revenue cost bnq, Esempio contratto catering/banqueting fac-simile, Caparra confirmatoria</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ROOM SERVICE & MINIBAR</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">TRADUTTORE GASTRONOMICO</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">PERSONALE & MANSIONI</p><p style="text-align: justify;">C.C.N.L. contratto collettivo nazionale del lavoro e legislazione, Esempio busta paga addetto di 3° livello retribuzione C.C.N.L. , Costo azienda, Saper leggere la busta paga, Stress da lavoro correlato</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ADDETTO STAMPA</p><p style="text-align: justify;">Scrivere bene, </p><p style="text-align: justify;">Comunicato stampa esempio</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">MARKETING & W.E.B.</p><p style="text-align: justify;">TERMINI ECONOMICI - INFORMATICI</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">SCHEDA AUTORE</p><p style="text-align: justify;">PUBBLICAZIONI dello stesso autore</p><p style="text-align: justify;">RINGRAZIAMENTI</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-72725966040543992402021-01-09T07:01:00.002+01:002021-01-09T07:01:06.068+01:00 NON CREATE YES MAN GIANCARLO PASTORE<p style="text-align: center;"><span style="font-size: large;"> NON CREATE YES MAN PLEASE</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ML67ZE9FCt8/X_lGls6E06I/AAAAAAAB2-w/PwCut5J5niIPao9wQg-ASAl6l4d2E4Z-wCLcBGAsYHQ/s1200/1444%2B%252854%2529%2BM%2528Custom%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-ML67ZE9FCt8/X_lGls6E06I/AAAAAAAB2-w/PwCut5J5niIPao9wQg-ASAl6l4d2E4Z-wCLcBGAsYHQ/w426-h640/1444%2B%252854%2529%2BM%2528Custom%2529.jpg" width="426" /></a></div><br /><span style="font-size: large;"><br /></span><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-49090985433517182582021-01-02T07:14:00.007+01:002021-01-02T07:16:01.796+01:00MASTER HTL MNG<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cipas.info/info.asp" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1166" data-original-width="837" height="640" 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<p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-37844945798511059852020-12-18T09:09:00.005+01:002020-12-18T09:10:23.389+01:00PROVE DI COVER NEWS 2021 BOOK PAOLO CASAGRANDE GIANCARLO PASTORE<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.amazon.it/~/e/B00J9WC5XU" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2339" data-original-width="1654" height="640" src="https://1.bp.blogspot.com/-Dv4scHsz5CI/X9xjgr2Hu9I/AAAAAAAB2YQ/VaUakmFP2HQozK-YVQusQjg61yrMYPtcQCLcBGAsYHQ/w452-h640/GIANCARLO%2BPASTORE%253BPAOLO%2BCASAGRANDE%252CCIPAS%252C%2BFOOD.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://www.amazon.it/~/e/B00J9WC5XU">https://www.amazon.it/~/e/B00J9WC5XU</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-69313534784260613942020-12-13T06:33:00.008+01:002020-12-13T06:34:12.453+01:00PAOLO CASAGRANDE GIANCARLO PASTORE BOOK KITCHEN + MANAGEMENT<p style="text-align: center;"><a href="WWW.CIPAS.INFO" target="_blank"> IL NUOVO LIBRO DI UN ESPERTO DI MANAGEMENT DELL'HOTELLERIE CON UNO CHEF DI CUCINA 3 STELLE MICHELIN</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EDW8M4-4Go4/X9WnuaIGjoI/AAAAAAAB2TY/UvBZi2-FhkE5MfZ0b221ehy-SI51eWCPACLcBGAsYHQ/s1100/GIANCARLO%2BPASTORE%252C%2Bpaolo%2Bcasagrande%252CCIPAS%2B800%2BX%2B1100%2B-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-EDW8M4-4Go4/X9WnuaIGjoI/AAAAAAAB2TY/UvBZi2-FhkE5MfZ0b221ehy-SI51eWCPACLcBGAsYHQ/w466-h640/GIANCARLO%2BPASTORE%252C%2Bpaolo%2Bcasagrande%252CCIPAS%2B800%2BX%2B1100%2B-11.jpg" width="466" /></a></div><br /><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-11637750341726366992020-11-08T02:59:00.000+01:002020-11-08T09:37:22.845+01:00HARDBOOK FOOD & BEVERAGE MANAGEMENT ISBN 9788890464164 .<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><a href="https://www.cipas.info/foodebeveragemanagement.asp" target="_blank">ACQUISTA</a></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;">ISBN<span style="white-space: pre;"> </span>9788890464164 ISBN-A<span style="white-space: pre;"> </span>10.978.88904641/64</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">SOTTOTITOLO:</span><span style="font-family: "times" , "times new roman" , serif; white-space: pre;"> </span><span style="font-family: "times" , "times new roman" , serif;">NO YES MAN</span></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">Numero pagine 502 BN formato A4</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Carta per interno 100 grammi Bianca FSC</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">SPESSORE 35 mm</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Peso 1.650 g</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Legatura</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Copertina Cartonata rigida Spessore 2,2 mm con capitello</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Copertina plastifica lucida</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Allestimento mediante brossura gracata e fresata con colle polimeriche</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Titoli in oro</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1.425.904 caratteri</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">43.825</span><span style="font-family: "times" , "times new roman" , serif; white-space: pre;"> </span><span style="font-family: "times" , "times new roman" , serif;"> paragrafi</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">69.219</span><span style="font-family: "times" , "times new roman" , serif; white-space: pre;"> </span><span style="font-family: "times" , "times new roman" , serif;"> righe</span></li>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">EMPATIA IL TUO BRAND? Il food & beverage manager _ L’hotel è suddiviso in dipartimenti (dpt)</span><span style="font-family: "times" , "times new roman" , serif;">SUDDIVISIONE RICAVI/REVEUE PER REPARTI DPT F.&B. & RELATIVI COSTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">CURRICULUM VITAE & SELF MARKETING _ MOTIVAZIONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Percentuali & calcolo _ SCONTISTICA _ ESERCIZI</span></li>
<li><br /></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I.V.A. _ Significato _ Imponibile _ IMPRESA - AZIENDA – DITTA<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BUDGET _ FORECAST _ CONTROLLO DI GESTIONE (CdG) _ ANALYSIS</span></li>
<li><br /></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MAPPATURA ROOMS DIVISION GD HTL ROYAL BUDGET</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">POTENTIAL REVENUE ROOMS DIVISION GD HTL ROYAL BUDGET</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Presenze / rooms & percentuali</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SEGMENTAZIONE DI MERCATO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Revenue /produzione</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">METRICHE BUDGET ROOMS DIVISION GD HTL ROYAL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BUDGET ROOMS DIVISION GD HTL ROYALCOMMISSIONI %</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI BUDGET ROOMS DIVISION GD HTL ROYAL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI ROOMS DIVISION DPT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GOAL…YES MAN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CASE HISTORY ROOMS DIVISION DPT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ORGANIGRAMMA & COSTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PAURA & RABBIA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">REVENUE DPT F&B</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STATISTICHE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI BUDGET DPT F&B esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI DPT F&B SEGMENTI DI COSTO SUDDIVISI PER REPARTI esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FORECAST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI PERSONALE LABOUR COST DPT F&B esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ANALYSIS COSTI PERSONALE LABOUR COST DPT F&B esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BVG BAR BUDGET esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BVG COFFEE + THE-TEA BREAK esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BVG BISTROT OPEN SPACE + RST MILANO esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA RST MILANO esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA BISTROT “OPEN SPACE” esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA BNQ esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA SERVITO AL BAR esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA ROOM SERVICE esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FOOD CUCINA + BVG BREAKFAST esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">NOLEGGIO BIANCHERIA DPT F&B esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MAPPATURA DPT F&B esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCALA DI YORK</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">P&L Calculation / ANALYSIS GD HTL ROYAL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">P&L Calculation REPORT GD HTL ROYAL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">B.E.P. ROOMS DIVISION</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRINCIPIO DI PARETO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL DIAGRAMMA DI PARETO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INTELLIGHENZIA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Figure professionali<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Attrezzature<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL MARKETING INTERNO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LONG DRINKS & INGREDIENTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COCKTAIL & INGREDIENTI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TASSO ALCOLICO & PORZIONATURE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IRISH COFFEE</span></li>
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<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BIRRA E DIETA: CONTIAMO LE CALORIE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il malto: cereali germinati in acqua e poi essiccati e torrefatti.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il lievito: bassa e alta fermentazione</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il luppolo: il gusto piacevolmente amarognolo della birra</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’acqua: non tutte sono uguali per produrre buona birra.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Dal malto alla birra: un procedimento pressoché uguale da sempre</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Composizione nutrizionale</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Contenuto calorico<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Birre & calcoli<span style="white-space: pre;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STYLE & TERMINI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURA E INSERIMENTO CALCOLO REDDITIVITA’ CONTROLLO AMERICAN BAR CAFFETTERIA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDA INVENTARIO MAGAZZINO BAR</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Fisica e macinatura del caffè</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Organizzi degustazioni? Prepara un contrattino</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ICE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ACQUEVITI DI FRUTTA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ACQUEVITI DI VINACCIA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DISTILLATI DI MELE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DISTILLATI DI VINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LIQUORI VARI AMARO D'ERBE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RHUM RON RUM</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DISTILLATI E ACQUEVITI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEI TÈ</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DELLE TISANE INFUSI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEI CAFFE’</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEGLI ORZI</span></li>
<li><br /></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Chef di cucina profilo professionale<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CUCINA SOLITAMENTE È SUDDIVISA IN PARTITE:</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDE FOOD COST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CALCOLO COSTO SCATOLAME</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MARKETING FOOD BVG E PREZZI DI VENDITA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCARTI E PERDITE DI PESO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Breakthrough</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Tipologia di cucina</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Controllo della merce</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Funzione dei singoli locali</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Progettazione</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PENTOLE: & MATERIALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CUCINA SENZA GLUTINE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PERDITE MEDIE DI ALCUNE VITAMINE IN SEGUITO A COTTURA (%)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PERDITE PERCENTUALI DI VITAMINA C RISPETTO AL TRATTAMENTO DI COTTURA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COTTURE & PERDITE DI PROTEINE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE VITAMINE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VITAMINE IDROSOLUBILI SOLUBILI IN ACQUA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VITAMINA B2: RIBOFLAVINA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MICRORGANISMI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I PICCOLI SEGRETI DELLA COTTURA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">A VOLTE È CAPITATO DI RITROVARE SAPORI ED ODORI SGRADEVOLI IN CIBI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SICUREZZA ALIMENTARE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">UOVO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Atomi</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Tavola periodica</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il peso e il numero atomico</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I legami chimici</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il legame ionico</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il legame covalente</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il legame metallico</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Le reazioni chimiche</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I metalli</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I non metalli</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I composti chimici</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Acidi e basi</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GLOSSARIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ALCUNE FAMIGLIE DI SALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’ALCHIMIA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA SCOPERTA DEGLI ACIDI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE SOSTANZE BASICHE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL SALE COMUNE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MICROCRISTALLI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PERCHÉ L’ABBATTITORE: VANTAGGI = RISPARMIO DI TEMPO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONGELAMENTO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MONTARE GLI ALBUMI A NEVE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ACQUA E SALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CACAO & LAVORAZIONI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE SPEZIE E GLI AROMI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DOLCE & SALATO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I FUNGHI VELENOSI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONDIMENTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CALORIE & CALCOLI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RISTORAZIONE KOSHER </span></li>
<li><br /></li>
<li>La musica riveste una nota di accoglienza importantissima</li>
<li>Cucina Giapponese</li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Cinese</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Coreana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Pachistana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Indiana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Thailandese</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Afghana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Siriana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Araba</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina del Madagascar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina del Marocco</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina di Zanzibar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Peruviana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Colombiana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina Messicana</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Cucina del Guatemala</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif;"><br /></span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Com’è nata la toque blanche</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL RISO VENERE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COME SONO NATI I RISTORANTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">I LATINI DICEVANO “IEIUNARE” L’ETIMOLOGIA È INCERTA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA NATURA MORTA DI CUCINE: DALLA PREGNANTE CONCRETEZZA DEI SENSI AL SOGNO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCOPERTA L’AREA CEREBRALE RESPONSABILE DELL’ABUSO DI CIBO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA BUFFET INSALATE SEMPLICI & COMPOSTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEI CONTORNI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DELLE UOVA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEI BURRI COMPOSTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEL PANE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DESSERT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA FORMAGGI ITALIANI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA FORMAGGI MONDO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEI SALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COMPOSIZIONE CHIMICA OLIO OLIVA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA OLII EXTRA VERGINE D’OLIVA ITALY</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARTA DEGLI OLII EXTRA VERGINE D’OLIVA SPAGNA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">R.E.I</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROGETTAZIONE AUTOCAD SPAZI MISURE CUCINA LAY OUT DISPOSIZIONE </span></li>
<li><br /></li>
<li>LA COMUNICAZIONE DEL MANUALE AL PERSONALE NEOASSUNTO</li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL FORMATO DEL MANUALE E I SUOI CONTENUTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA POLITICA QUALITÀ DELL’AZIENDA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL RESPONSABILE DEL "QUALITY ASSURANCE “</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DISTRIBUZIONI CONTROLLATE E NON CONTROLLATE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE LINEE GUIDA DEL SISTEMA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">UN TIPICO INDICE DI LINEE GUIDA POTREBBE ESSERE:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INDICE DELLE PROCEDURE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COME PROPORSI AL CLIENTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSA EVITARE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRESENTAZIONE ED ORDINE GENERALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ASPETTO ESTERIORE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">UOMINI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DONNE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">NORME</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA QUALITÀ DEGLI ALIMENTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CONSERVAZIONE DEGLI ALIMENTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">NORME GENERALI esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">OPERAZIONE "MANI PULITE"</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">NORME D’IGIENE - IGIENE NEI LOCALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CUCINA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ECONOMATO/MAGAZZINI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TOILETTE DEL PERSONALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IGIENE DEI PRODOTTI ALIMENTARI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RISPETTARE LE SEGUENTI TEMPERATURE PER UNA CORRETTA CONSERVAZIONE DEI CIBI:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MOLTIPLICAZIONE BATTERICA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BOTULINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SALMONELLA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STAFILO-COCCO (AUREO)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IGIENE E SICUREZZA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BATTERI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FRIGGITRICE – esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GRADO DI BRUCIATURA DEI GRASSI – PUNTO DI FUMO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IGIENE DEGLI UTENSILI E MACCHINE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INVENTARIO E MAGAZZINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MODULO CARICO / SCARICO MAGAZZINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE RIMANENZE DI MAGAZZINO: ASPETTI OPERATIVI E CONTABILI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ELEMENTI COSTITUTIVI DELLE RIMANENZE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONTROLLO E GESTIONE MAGAZZINI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RIFERIMENTI CUCCHIAINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RIFERIMENTI CUCCHIAIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RIFERIMENTI LIQUIDI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ESEMPIO CALCOLO INVENTARIO E PRODUZIONE FOOD & BEVERAGE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ESEMPIO INVENTARIO MAGAZZINO CUCINA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MODULO GRAMMATURE STANDARD PORZIONI esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL CONFEZIONAMENTO DEI PRODOTTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’ARTE DI SCONGELARE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL "FRESCO CONFEZIONATO"</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">METODI DI PULIZIA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCALA DEL PH</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDE TECNICHE PRODOTTI DI PULIZIA esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDE TECNICHE H.A.C.C.P. LOCALI E AREE DEL RISTORANTE esempio</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL SERVIZIO BREAKFAST IN ALBERGO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BUFFET UNICO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE UOVA AL BREAKFAST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">YOGURT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BREAKFAST ELENCO FOOD & BEVERAGE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MENU DIETETICI PER BEAUTY FARM</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MENU SETTIMANALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">QUANTO CIBO ? kCal</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AL TAVOLO O AL BUFFET</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CLIENTELA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ALLESTIMENTO DEL BUFFET</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MISE EN PLACE DEI TAVOLI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRIMA COLAZIONE IN CAMERA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COMPOSIZIONE DEL BREAKFAST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SET-UP SERVIZIO BREAKFAST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ELENCO FOOD & BEVERAGE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ANALYSIS BREAKFAST COSTI RICAVI esempio</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ACCOGLIENZA PSICOLOGIA IN SALA RISTORANTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CONVERSAZIONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL CLIENTE SGARBATO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PICCOLE ATTENZIONI PER IL "MIO" OSPITE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONTROLLO CONTINUO DELLO STILE DI SERVIZIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’ELEGANZA DEL GESTO È ESSENZIALE PER IMPREZIOSIRE LA VENDITA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL MOMENTO PSICOLOGICO DEL CONTO AL CLIENTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">JOB DESCRIPTION</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BRIGATA DI SALA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRIMO MAÎTRE D'HOTEL O DIRETTORE DEL RISTORANTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BANQUETING MANAGER</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SECONDO MAÎTRE D'HÔTEL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TERZO MAÎTRE D’HOTEL</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MAÎTRE DE RANG</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHEF DE RANG</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHEF TRANCHEUR</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COMMIS DE RANG</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRIMO MAÎTRE D'ÉTAGE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHEF D'ÉTAGE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COMMIS D'ÉTAGE AFFIANCA LO CHEF D'ÉTAGE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SERVIZI IN SALA RISTORANTE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DECANTER ? – GLACETTE ? – SEAU A GLACE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">LA DEGUSTAZIONE PROFESSIONALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AMBIENTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STRUMENTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FASI DEGUSTAZIONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’ANALISI VISIVA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LIMPIDEZZA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INTENSITÀ</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COLORE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INTENSITÀ</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARATTERISTICHE AROMATICHE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Dolcezza</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Acidità</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Tannini</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Alcool</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Corpo</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Intensità dei profumi</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Caratteristiche dei profumi</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Struttura</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Persistenza</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Qualità</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AROMI E PROFUMI SECONDARI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AROMI E PROFUMI TERZIARI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LAY-OUT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STRUTTURA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DECANTARE O SCARAFFARE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COME SERVIRE IL VINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ORDINE DI SERVIZIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TEMPERATURA DI SERVIZIO DEL VINO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL SERVIZIO DI ALTRE BEVANDE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CANTINA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA BOTTIGLIA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL TAPPO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAPPO COMPOSTO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAPPO AGGLOMERATO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAPPO SINTETICO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAPPO A VITE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAPPO CORONA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VITIGNI. COSA S’INTENDE PER VITIGNO AUTOCTONO?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IN COSA CONSISTE LA VERNACOLIZZAZIONE?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ESEMPIO: AGLIANICO SINONIMI ACCERTATI E PRESUNTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">L’APPARTENENZA DI UN VITIGNO AD UNA “ FAMIGLIA” È INDICE DELLA SUA ORIGINE?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COS’È L’AMPELOGRAFIA?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">QUALI SONO I PRINCIPALI METODI DI DESCRIZIONE AMPELOGRAFICA?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">METODI MORFO-DESCRITTIVI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">METODI CHEMIO-TASSONOMICI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ANALISI DEL D.N.A.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">pH</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GLI EFFETTI DEL PH NEL VINO SONO:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHIARIFICHE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">WINE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ATTINENZE TRA CIBI E COLORI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VINI BIANCHI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VINI ROSSI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA CARTA MENU</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE FASI DEL VENDERE NELLA SUCCESSIONE LOGICA DEI TEMPI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COME SI PRESENTA LA SALA RISTORANTE?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL LOCALE RIESCE A DARE UN “ATMOSFERA” FAVOREVOLE?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DEFINIZIONE DELL'AMBIENTE IN RELAZIONE AL MENU</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROGETTAZIONE DELLA CARTA MENU</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL LINGUAGGIO DELLE LISTE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHIAREZZA NEL LINGUAGGIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DENOMINAZIONE DELLE PORTATE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MISE EN PLACE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Procedure di servizio del personale di sala ristorante</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Durante il servizio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Fine servizio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Comande</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Conservare le merci stoccate</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Accogliere l’ospite a partire dal n° di posti ristorante pronti per clienti prenotati e walk-in</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TAGLIOLINI AL SALMONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FILETTI DI SOGLIOLA ALLA PROVENZALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCAMPI AL CURRY</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FILETTO STROGONOFF</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FILETTO AL PEPE VERDE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PRINCIPALI OCCASIONI DI ATTIVITÀ DI BANQUETING:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LE PRINCIPALI FASI DEL SERVIZIO DI BANQUETING</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STUDIO DEL PIANO OPERATIVO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">REALIZZAZIONE DEL SERVIZIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SMANTELLAMENTO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VALUTAZIONI FINALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDA PROGETTAZIONE FATTIBILITÀ PRODUZIONE BNQ</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDA VALUTAZIONE MARKETING HÔTEL</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ALLESTIMENTO SALA BNQ SPAZI: CIRCONFERENZE & DIAMETRI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL BUFFET</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Esempio BROCHURE BANCHETTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROPOSTE MENU BANCHETTO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURE INSERIMENTO E SVILUPPO BANCHETTISTICA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CAPARRA CONFIRMATORIA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROFIT & LOSS STATEMENT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURE MINIBAR esempio</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURA SET-UP</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURE PER L’APPROVVIGIONAMENTO DEI PRODOTTI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STOCCAGGIO, CONTROLLO E SMALTIMENTO PRODOTTI NEI MAGAZZINI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PROCEDURE PER IL REFILL DEI MINIBAR NELLE CAMERE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GESTIONE DEI PRODOTTI IN SCADENZA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">GESTIONE DEL MINIBAR TRA FRONT OFFICE E HOUSEKEEPING</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SERVICE DUTIES MORNING SHIFT 6:30-15:00</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">INTRODUZIONE ALLE TECNICHE TELEFONICHE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AVANTI TUTTA</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ANTIPASTI APPETIZERS HORS D'HOEUVRE ENTREMESES VORSPEISEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARNI FREDDE COLD MEATS VIANDES FROIDES FIAMBERS KALTER FLEISCHAUFSCHNITT</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">TARTELLETTE TARTLETS TARTELETTES TARTALETAS TÖRTCHEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">MINESTRE SOUPS POTAGES SOPAS SUPPEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PASTA E RISO PASTA & RICE PÂTES ET RIZ PASTA Y ARROZ NUDELN UND REIS</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PESCE FISH MAIN COURSES</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CARNE MEAT MAIN COURSES</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DOLCI SWEETS DESSERTS POSTRES SÜB SPEISEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VERDURE VEGETABLES LÉGUMES VERDURAS GEMÜSE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">VEGETABLE PREPARATION</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FRUTTA FRUIT FRUITS FRUTAS OBST</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COLD CUTS</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">EGGS</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BURRI E SALSE BUTTER & SAUCES BEURRES ET SAUCES MANTEQUILLAS Y SALSAS BUTTER UND SAUCEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SALSE SAUCES ET SAUCES SALSAS SAUCEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ERBE SPEZIE AROMI AROMATIC HERBS & SPICES FINES HERBES, ÈPICES ET AROMATES HIERBAS, ESPECIAS Y AROMAS KRÄUTER UND GEWÜRZE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ALTRI INGREDIENTI ADDITIONAL COOK'S INGREDIENTS AUTRES INGRÈDIENTS OTROS INGREDIENTES WEITERE ZUTATEN</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">BEVANDE BEVERAGES BOISSONS BEBIDAS GETRÄNKE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Quadri & livelli<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Esempio Busta paga Addetto di 3° LIVELLO RETRIBUZIONE C.C.N.L.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">ESEMPIO Busta paga 3° LIVELLO CON SUPERMINIMO DI 560,00 €</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Area Quadri</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Politica del personale</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SAPER LEGGERE LA BUSTA PAGA<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RETRIBUZIONE DIRETTA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RETRIBUZIONE INDIRETTA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Retribuzione differita</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Fringe Benefit</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Superminimo</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Maggiorazioni</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Lavoro straordinario</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Malattia</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Controlli di malattia e le fasce orarie</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Contributi previdenziali</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Costruzione dell'imponibile contributivo</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Imposta fiscale</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Costruzione dell’imponibile fiscale</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Rimborsi spese per trasferta fuori dal comune sede di lavoro</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Trasferte a rimborso misto</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Trasferte con rimborso a piè di lista</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Rimborso spese per trasferta entro il comune sede di lavoro</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Rimborso spese al collaboratore per uso auto propria</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Aspetti fiscali dei rimborsi per le spese di trasferta per il lavoratore</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Trattamento fiscale delle trasferte</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Aspetti fiscali dei rimborsi per le spese di trasferta per l'impresa</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">La documentazione delle spese</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Addizionali Regionali e Comunali</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Trattamento di fine rapporto (T.F.R.)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Festività</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Stress da lavoro correlato<span style="white-space: pre;"> </span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Effetti dello stress sui lavoratori</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Che cos’è lo stress da lavoro correlato?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">DOCUMENTO DI VALUTAZIONE DEI RISCHI CHE COS’È?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">AZIONI CORRETTIVE QUANDO VANNO PROGRAMMATE?</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CHECKLIST INDICATORI STRESS LAVORO CORRELATO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Burnout</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Coping:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Distress</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Eustress</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Fatica</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Focus group</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Fonti di stress</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Procedimenti/sanzioni disciplinari</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Mobbing</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Processo di coping</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">R.L.S.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">R.S.P.P.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Valutazione cognitiva</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Valutazione della percezione soggettive</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">PIANO SANITARIO</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Il BILANCIO D’ESERCIZIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONTO ECONOMICO (CE).</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STATO PATRIMONIALE.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">CONTO ECONOMICO D'ESERCIZIO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">NOTA INTEGRATIVA</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">RELAZIONE DI GESTIONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL DIRECT COSTING</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL FULL COSTING</span></li>
<li><br /></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">FABBISOGNO FINANZIARIO</span></li>
<li><br /></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">SCHEDA ANALISI ORGANIZZAZIONE & STAFF</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">STRUTTURALI</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA STRUTTURA DEL BUSINESS PLAN & PRESENTAZIONE SINTETICA DEL PIANO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">LA PRESENTAZIONE SINTETICA DEL PIANO RIPORTA:</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL PIANO DI MARKETING</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL PIANO DI VENDITA E IL PIANO DI PRODUZIONE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL PIANO DEI COSTI GENERALI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL PIANO DELLE IMMOBILIZZAZIONI</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL FABBISOGNO FINANZIARIO E I FLUSSI DI CASSA & PRESENTAZIONE SINTETICA DEL PIANO</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">IL CONTO ECONOMICO E LO STATO PATRIMONIALE</span></li>
<li><span style="font-family: "times" , "times new roman" , serif; font-size: small;">COSTI GENERALI E DEL PERSONALE</span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><br /></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;">RIN<span style="font-size: small;">GRAZIAMENT</span></span><span style="font-size: small;">I</span><span style="white-space: pre;"> </span></span></li>
</ul>
</div>
</div>
Unknownnoreply@blogger.comMilano MI, Italia45.4642035 9.18998245.2860135 8.8672585 45.642393500000004 9.5127055000000009tag:blogger.com,1999:blog-3945597044184430196.post-8365743517922883402020-11-02T16:55:00.004+01:002020-11-02T16:55:20.595+01:00FOOD & BEVERAGE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kfr1yghkFhE/X6Ar0LN6KbI/AAAAAAAB1t0/XPcg0jE1IGYvdmmp0-oHFpUMAKGI5UgbQCLcBGAsYHQ/s1218/Terra-rossa%2B-%2BCopia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1218" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-kfr1yghkFhE/X6Ar0LN6KbI/AAAAAAAB1t0/XPcg0jE1IGYvdmmp0-oHFpUMAKGI5UgbQCLcBGAsYHQ/w420-h640/Terra-rossa%2B-%2BCopia.jpg" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>Giancarlo Pastore , CEO and administrator of CIPAS TM, is one of the most important experts in Italy in Hospitality Trainings for Managers and Directors of the Touristic and Ristorative sector.</p><p><br /></p><p>He attended the famous and well known hotel and hospitality school E. Maggia of Stresa in Italy graduating later in Hotel Management in Lausanne Switzerland at the École hôtelière de Lausanne (EHL) consistently regarded as the best hospitality school in the world. </p><p><br /></p><p>He collaborated closely with managing directors, always obtaining recognition of esteem </p><p><br /></p><p>He is an expert in hotel consulting with a 360 degree knowledge of:</p><p>Feasibility studies, strategy and management reorganization for hotel companies in Europe, Asia, Africa, U.S.A. </p><p><br /></p><p>Coaching</p><p>Budget</p><p>Management control</p><p>Food & beverage</p><p>Hotels</p><p>Hospitality</p><p>Resorts</p><p>Strategic planning</p><p>Hospitality management</p><p>Hospitality industry</p><p>Operation management</p><p>Marketing strategy</p><p>Hotel management</p><p>Budgeting</p><p>Business strategy</p><p>Business planning</p><p>Tourism</p><p>Negotiation</p><p>Market planning</p><p><br /></p><p>Author of numerous books and manuals that have enjoyed an enormous international success. </p><p><br /></p><p>Giancarlo Pastore is also a journalist collaborating for various world magazines, he is also Member of FREE LANCE INTERNATIONAL PRESS and A.S.A. PRESS Agri-food Press Association</p><p><br /></p><p>Speaker at various conferences and AEHT Member, he founded in 1991 the famous CIPAS ™, a company leader in the training of managers for the international hospitality sector.</p><p>Over the years, with practice and continuous study Giancarlo Pastore has created a training methodology of the highest excellence, that has allowed him to reach goals of the highest level</p><p><br /></p><p>His training methodology makes use of specially designed procedures aimed first of all at the personal growth of the individual and then at personalized learning techniques.</p><p>All our budgets, sales techniques, analysis, have as their guiding line the quality addressed to our guest.</p><p>The students who have attended both the three-day trainings and the Masters over the years are testimony to the commitment and winning perseverance that CIPAS ™ has chosen as a vital rule of its business.</p><p>Human material can never be manipulated or indoctrinated by any bizarre theories aimed exclusively at business.</p><p>Contacts</p><p>Website www.cipas.info </p><p>e-mail: cipas@cipas.info</p><div><br /></div><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-74905921611122142020-10-30T08:14:00.004+01:002020-10-30T08:14:29.561+01:00BAR HOTEL<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Tf8f7a7VIQw/X5u9S9xFGII/AAAAAAAB1jw/48YS5OLOHIwLMFYLorsVS80KkYyJMEgqQCLcBGAsYHQ/s1100/GIANCARLO%2BPASTORE%252CFOOD%2B%2526%2BBEVERAGE%252CHOTEL%252CCIPAS%2B800%2BX%2B1100%2B-%2BCopia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-Tf8f7a7VIQw/X5u9S9xFGII/AAAAAAAB1jw/48YS5OLOHIwLMFYLorsVS80KkYyJMEgqQCLcBGAsYHQ/w466-h640/GIANCARLO%2BPASTORE%252CFOOD%2B%2526%2BBEVERAGE%252CHOTEL%252CCIPAS%2B800%2BX%2B1100%2B-%2BCopia.jpg" width="466" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-29952812417517478362020-10-26T08:49:00.010+01:002020-10-26T08:49:52.909+01:00BOOK FOOD COST<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jas25XfHs1U/X5Z_XZh4vxI/AAAAAAAB1Z8/E7tewK6hOVAp5LZgk90QPtXirc5JkLKtACLcBGAsYHQ/s1174/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25281%2529%2B%2528Custom%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="800" height="640" src="https://1.bp.blogspot.com/-jas25XfHs1U/X5Z_XZh4vxI/AAAAAAAB1Z8/E7tewK6hOVAp5LZgk90QPtXirc5JkLKtACLcBGAsYHQ/w436-h640/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25281%2529%2B%2528Custom%2529.jpg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pKWWZQQ3vp8/X5Z_XbEh56I/AAAAAAAB1Z4/vxNq7qbRKm4FRSCTbT2rix6OIpReGPW3QCLcBGAsYHQ/s2339/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="1654" height="640" src="https://1.bp.blogspot.com/-pKWWZQQ3vp8/X5Z_XbEh56I/AAAAAAAB1Z4/vxNq7qbRKm4FRSCTbT2rix6OIpReGPW3QCLcBGAsYHQ/w452-h640/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25282%2529.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yr7aEcXQBqY/X5Z_YN86UWI/AAAAAAAB1aA/UUzUhS_OvmcVe44GOzERoVURympxxlhgwCLcBGAsYHQ/s2339/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="1654" height="640" src="https://1.bp.blogspot.com/-yr7aEcXQBqY/X5Z_YN86UWI/AAAAAAAB1aA/UUzUhS_OvmcVe44GOzERoVURympxxlhgwCLcBGAsYHQ/w452-h640/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25283%2529.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5sL7MHpScyw/X5Z_YbLLFvI/AAAAAAAB1aE/qVP26CMUdUUDTuRXkkh8gTeqQ9Cj6AVgwCLcBGAsYHQ/s2339/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="1654" height="640" src="https://1.bp.blogspot.com/-5sL7MHpScyw/X5Z_YbLLFvI/AAAAAAAB1aE/qVP26CMUdUUDTuRXkkh8gTeqQ9Cj6AVgwCLcBGAsYHQ/w452-h640/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25284%2529.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-5TdSFeeAa6s/X5Z_Y9vMBgI/AAAAAAAB1aQ/Qzk8IY-MJ2YTd6ZceRdyEP29nJ8sg6qSgCLcBGAsYHQ/s2339/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="1654" height="640" src="https://1.bp.blogspot.com/-5TdSFeeAa6s/X5Z_Y9vMBgI/AAAAAAAB1aQ/Qzk8IY-MJ2YTd6ZceRdyEP29nJ8sg6qSgCLcBGAsYHQ/w452-h640/FOOD%2BCOST%2BBOOK%2BENGLISH%2BGIANCARLO%2BPASTORE%2B%25287%2529.jpg" width="452" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-22161434217785691122020-10-26T07:32:00.002+01:002020-10-26T07:32:10.224+01:00FOOD COST<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-juE10Ql1t08/X5ZtV2n3IKI/AAAAAAAB1Zo/XvNBdSoncOIz2LbkuRzyBEo_X0IS6o2jACLcBGAsYHQ/s1087/giancarlo%2Bpastore1%2528181%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="834" height="640" src="https://1.bp.blogspot.com/-juE10Ql1t08/X5ZtV2n3IKI/AAAAAAAB1Zo/XvNBdSoncOIz2LbkuRzyBEo_X0IS6o2jACLcBGAsYHQ/w492-h640/giancarlo%2Bpastore1%2528181%2529.jpg" width="492" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-82702486937812337762020-10-20T07:39:00.011+02:002020-10-20T07:59:56.657+02:00ENGLISH BOOK FOOD & BEVERAGE MANAGEMENT<p style="text-align: center;"><a href="https://www.amazon.com/dp/B08LBS1VWJ" target="_blank">https://www.amazon.com/dp/B08LBS1VWJ</a> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.amazon.com/dp/B08LBS1VWJ" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="3889" data-original-width="3065" height="640" src="https://1.bp.blogspot.com/-jxNWQpTGqTI/X45462eX3tI/AAAAAAAB1PU/ugajmJLUsgcYYBd7IDBsMM_HN_X1X82mwCLcBGAsYHQ/w504-h640/COVER%2BENGLISH%2BFOOD%2B%2526%2BBEVERAGE%2BMANAGEMENT%2BGIANCARLO%2BPASTORE%2BCIPAS%2Bok%2B-%2BCopia.jpg" width="504" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; 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A colossal book of the catering industry It examines and elaborates the budget and the o management control giving a great space to the restaurant, bar, kitchen organization, to the Food cost and beverage cost.Gastronomic translator in five languages. Revpash calculation, revpar presences, Revpasf, Revpath, Net rev par, Costs month bkf, PROFITABILITY INDICATORS, R.O.E., E.B.I.T., E.B.I.T.D.A.Procedures manuals for all departments.Empathy your brand? The food & beverage manager _ the hotel is divided into departments (dpt), subdivision of revenues / revenues by dpt f. & B departments. & related costs job description_ the interview for a job _ how to interview the candidate curriculum vitae & self marketing _ motivation, percentages & calculation _ discounts _ metric exercises_ performance _ revpash _ revpar presences calculation _revpasf_ revpath _ net rev par _ monthly costs bkf profitability indicators _ roe _ e.b.i.t. _ e.b.i.t.d.a. tax tax levy _ direct taxes and indirect taxes meaningtaxable amount _company - company budget _ forecast _ management control (cdg) _ analysisthe budget is more than a simple forecast _ budget forecast budget gd htl royal example _ creating a budget mapping rooms division gd htl royalbudget potential revenue rooms division gd htl royalbudget attendance / rooms & percentagesmarket segmentationrevenue / production metrics budget rooms division gd htl royal budget rooms divisiongd htl royal commissions%mktg terms costs budget rooms division gd htl royal costs rooms division dpt goal…yes mancase history rooms division dptorganization chart & costsfear & angerfood & beverage dpt budget f & b dpt revenuestatisticsf & b dpt costs budget example f & b dpt costs cost segments divided by departmentsexample forecastpersonnel costsf & b dpt labor cost example analysis personnel costs dpt f & b labor cost example bar bvg budget example bvg coffee + the-tea breakexample bvg open space bistrot + rst milanoexample kitchen food rst milanoexample kitchen food "open space" bistro example kitchen food bnqexamples kitchen food served at the barexample kitchen food room serviceexample kitchen food + bvg breakfastexample linen rental f & b dptexample f & b dpt mappingexample york scalep & l calculation / analysis gd htl royalp & lcalculation report gd htl royalb.e.p. Rooms divisionPareto’s principlePareto’s diagramintelligentsia barcocktail beverage cost example professional figures and equipmentinternal marketingterms at the barlong drinks & cocktail ingredients & ingredients portioning alcohol content & portioningIrish Coffeewhere we serve thembeerbeer and diet: we count caloriesmalt: cereals germinated in water and then dried and roasted.yeast: low and high fermentation</span><br /><br /><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-69228458822699100492020-10-08T10:00:00.000+02:002020-10-08T10:50:02.414+02:00OFFICINA HOTEL MEMORY<p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: white; font-size: x-large;"><a href="https://www.amazon.it/dp/B08JF88XZT">https://www.amazon.it/dp/B08JF88XZT</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">UN RITORNO AL PASSATO CON GLI ALLIEVI DI CIPAS ™. Dedicato agli allievi ed ex-allievi di CIPAS™ e a tutti coloro che desiderano, essere sempre pronti ed efficienti nel lavoro con il pubblico ma anche nella stesura del marketing, budget, proiezioni, costi, ricavi, punto di pareggio per l'ottimizzazione della gestione, controllo di gestione hôtel, e ancora G.O.P., Piano dei conti, R.O.E. (Return on Equity), R.O.I. (Return on Investment, R.O.A. (Return on Assets), nella stipulazione di contratti, nella preparazione di eventi importanti. Indici valutazioni & coefficienti, percentuali !!!!, Business plan, RevPar, Food cost, H.A.C.C.P. Esempi di manuali di procedure: Ricevimento, Sala ristorante, Sommelier, Cucina. Body language, motivare i collaboratori dell'hôtel e risorse umane.Si tratta di un prezioso vademecum per chiunque e a qualsiasi livello si occupi di hotellerie, ma è di grande interesse anche per i non addetti, ricco di informazioni, regole e piccoli segreti che regalano quell'impalpabile sensazione del sentirsi a casa in un albergo o in un ristorante.Giancarlo Pastore, comunicatore e giornalista, dedica questo suo libro ai suoi allievi della CIPAS ™. (Consulenza e formazione alberghiera manageriale) con sede a Stresa, ma il risultato è una lettura godibilissima per tutti noi del villaggio globale.E tanto altro ancora. Buona lettura.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1XcxXRV0L8Z0FCLK7ZfZfdXpLVZ8Fdt9dpLRQ-1uCYTNuF4-QtdVLwgrURA6RWHGSEHl4Sj966QGP95xHSkZlYiYZys-E8_dErEH7fmy3Ta8lItdAkFGHpI2GXh7uGH2lQYeopicUwE/s1394/GIANCARLO+PASTORE+OFFICINA+HOTEL+MEMORY+KINDLE+CIPAS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="1041" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1XcxXRV0L8Z0FCLK7ZfZfdXpLVZ8Fdt9dpLRQ-1uCYTNuF4-QtdVLwgrURA6RWHGSEHl4Sj966QGP95xHSkZlYiYZys-E8_dErEH7fmy3Ta8lItdAkFGHpI2GXh7uGH2lQYeopicUwE/w478-h640/GIANCARLO+PASTORE+OFFICINA+HOTEL+MEMORY+KINDLE+CIPAS.jpg" width="478" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSei5L08tzoqndcxkXG-hviK1DIse5p7xR0l-86J15t5Q5_m3nn6XkjlCkOFAr0T5KZIhz78lIm3IWO7PQnM0aD8yHQUnh5kyl2_LRD55vR-uPgCbt8F8FwKHlhHTGlnwkQWk_g7qvF8/s1204/OFFICINA+HOTEL+MEMORY+GIANCARLO+PASTORE+CIPAS+%25281%2529.jpg" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAK-6OoEsb3PfeY-I6s2oJOwUtYK_9eDb7jEaJYSgjVdbzOAS9wZYA7OD3DgmruBOhazIXlIzks1e7FZwnnZzIvOpt1uurTQp71TedePjcXMoyp0aaoOPoW4ic7tmye7J2i4WcpdMG-w/s1204/OFFICINA+HOTEL+MEMORY+GIANCARLO+PASTORE+CIPAS+%25289%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="830" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAK-6OoEsb3PfeY-I6s2oJOwUtYK_9eDb7jEaJYSgjVdbzOAS9wZYA7OD3DgmruBOhazIXlIzks1e7FZwnnZzIvOpt1uurTQp71TedePjcXMoyp0aaoOPoW4ic7tmye7J2i4WcpdMG-w/w442-h640/OFFICINA+HOTEL+MEMORY+GIANCARLO+PASTORE+CIPAS+%25289%2529.jpg" width="442" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-12298585095436094682020-09-23T07:23:00.000+02:002020-10-08T10:50:02.510+02:00FOOD BVG<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2uKTRTydzG5r-kCtaIjoEK3zPpblZSBwVcM0MkmsHpqFiU2Dtadr3wkNEVaw0V2b1oQL6brUVULjBGpBWUYD5qMiQvwuunQ7CcwiVuCT8d-dt8F5IwOqGERUUjYh-DD_6BrJVv8FkGo/s1204/MASTER+FOOD+%2526+BEVERAGE+CIPAS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="830" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2uKTRTydzG5r-kCtaIjoEK3zPpblZSBwVcM0MkmsHpqFiU2Dtadr3wkNEVaw0V2b1oQL6brUVULjBGpBWUYD5qMiQvwuunQ7CcwiVuCT8d-dt8F5IwOqGERUUjYh-DD_6BrJVv8FkGo/w442-h640/MASTER+FOOD+%2526+BEVERAGE+CIPAS.jpg" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><div style="text-align: center;"><a href="https://www.cipas.info/masterfoodbeveragecontrollogestione15gg.asp#" target="_blank"><span style="color: #2b00fe; font-size: large;">https://www.cipas.info/masterfoodbeveragecontrollogestione15gg.asp#</span></a></div></span> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3945597044184430196.post-51116311235609101302020-09-16T16:20:00.009+02:002020-09-23T11:21:20.617+02:00CIPAS TM BOOKS GIANCARLO PASTORE<p style="text-align: center;"><span style="font-size: large;"><a href="https://www.amazon.it/s?i=stripbooks&rh=p_27%3AGiancarlo+Pastore+CHARLY&ref=dp_byline_sr_book_1" target="_blank"> ORDINA ON LINE</a></span></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; 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