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Análisis y propuesta para la mejora de la preparación profesional del sommelier en México
(Hospitalidad ESDAI, 2018)
Loredo Mafud, María Fernanda
;
Campus Ciudad de México
The presence of wine, along with its corresponding service: the sommelier, have a relatively short history in Mexico, however, is a subject that has been growing in recent years and, therefore, it is important to pay attention to the professionalism that has in it. This article treats the issue of the professional preparation given in Mexico to perform the sommelier’s work, analyzing it by means of a documentary research in order to know the demands that are asked about the sommelier and that, at the same time, implicitly showed how valued the profession is, as well as the level of culture in the subject. Subsequently, an applied research was used through interviews directed to both, experienced sommeliers and people who have or have had a relationship with them, who intended to deepen the same objectives of the documentary research. This one has the intention to know how standardized and attached is the national sommelier profession to the training imparted at international level, in order to know if it can improve and in what form.
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Beneficios del consumo de vino en México
(Hospitalidad ESDAI, 2016)
Gutiérrez Goutrez, Ana María
;
Campus Ciudad de México
The wine has been present since ancient times, and it is even mentioned in many passages of the Bible. We also have the famous representation of “The wedding at Cana” by Paolo Veronese, in which the outstanding role of wine can be seen in such an important event as a wedding. Even over time, throughout history, it has been found that it was much safer to drink wine that simple water (from the Middle Ages to prevent diseases such as plague or leprosy); this matter has become so important that wine has been included within the Mediterranean diet as a “basic food.” With this study, it is sought to know whether the consumption of red wine prevents cardiovascular diseases (CVD) through its interaction with the antioxidants it contains. This is why much data was reviewed on other studies, as well as information from important sources on internet platforms. As a purpose, this paper is intended to inform the readers about the importance of having an adequate —as well as balanced— food, and the recommended intake of red wine (1 cup for women, 2 cups for men, 250 ml both). For this, it is expected to continue the research of this topic related to health, since CVD can be prevented, as well as improve the country’s economy.
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La carta de vinos como parte de un programa de ventas exitoso.
(Hospitalidad ESDAI, 2008)
González Garza Ducoing, Marcela
;
Campus Ciudad de México
A food and beverage establishment offers wine not only to enhance the food it prepares, but also to obtain a greater income. In specialty restaurants the wine list is carefully thought over, it is as important as the development of a complete and harmonious menu. Both needs must be integrated considering gastronomical, psychological end economical aspects. When designing, organizing and deciding the content and price of a wine menu, two fundamental aspects must be considered. One is the style or gastronomical concept of the restaurant, the other is to know the client's expectations.
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