Topic 1: Wine Making The following steps are informative only!

They give an idea how wine is made : 1. plantation (or grafting) of a vine stock 2. growing of the grape-bunch 3. harvesting the grapes 4. de-stemming* and crushing the grapes 5. alcoholic fermentation of the liquid 6. maceration* 7. raking the wine 8. malolactic fermentation 9. maturation of the wine 10. bottling the wine 11. tasting the wine * : only for red wine, normally Must : it is the grape-juice produced by crushing. Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol. Maceration : the pomace (skin, pips and stems) impregnate the must giving body and color. Raking : pomace and must are separated. The must becomes "vin de goutte", the pomace becomes "vin de presse". Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable. Maturation : the wine is clarified and put in casks/barrels to stabilize and perfects itself.
https://www.youtube.com/watch?v=2LDPeJTt2M0

Topic 2: Business Plan A business plan is essential for most new businesses seeking any kind of financing. It is absolutely imperative for a prospective restaurateur. By creating a restaurant business plan, you do two things:

 You show the bank you have a clear and concise plan for getting your restaurant up and running. You will learn about all the different parts of restauranting, as well as your local competition and the local market. A business plan is especially helpful to those new to the food/restaurant industry. As you research information for your restaurant business plan, you may encounter problems you hadnt considered previously, such as licensing, health codes and tax laws. Most business plans have the same general parts, but some sections of your plan should be geared specifically to the restaurant industry. Here is a break down of all the necessary parts of a restaurant business plan.
https://www.youtube.com/watch?v=vB_kZocHtYo

Topic 3: Comunication Human spoken and pictoral languages can be described as a system of symbols (sometimes known as lexemes) and the grammars (rules) by which the symbols are manipulated. The word "language" also refers to common properties of languages. Language learning normally occurs most intensively during human childhood. Most of the thousands of human languages use patterns of sound or gesture for symbols which enable communication with others around them. Languages seem to share certain properties although many of these include exceptions. There is no defined line between a language and a dialect. Constructed languages such as Esperanto, programming languages, and various mathematical formalisms are not necessarily restricted to the properties shared by human languages. Communication is the flow or exchange of information within people or group of people. A variety of verbal and non-verbal means of communicating exists such as body language, eye contact, sign language, haptic communication, chronemics, and media such as pictures, graphics, sound, and writing. Manipulative Communications was studied and reported by Bryenton in 2011. These are intentional and unintentional ways of manipulating words, gestures, etc. to "get what we want", by demeaning, discounting, attacking or ignoring instead of respectful interaction. Sarcasm, criticism, rudeness and swearing are examples. Feedback is critical to effective communication between participants.
https://www.youtube.com/watch?v=htbNbmVLvkU

Topic 4: Operation of restaurant

Starting from production process, we need to understand the process of making food from raw material to the final goods, and then we analyze the process differently, after that we draw the process chart in detail. Customer and waiter also take a part in it so don't forget to put process relation between them, starting from request an order, receiving the food, and paying the bill. While creating food, some of may require particular technology to make it for example (heating system and cold room) also for maintaining the material which inside inventory. All raw material came from different distributor, so there must be supply chain to be drawn around manufacturer, distributor, and retailer to come in the hand of restaurant. Another essential point is worker that effect your productivity, on how do you train them, do they need to be skilled to execute particular task, the cost of training, giving them incentive/promotion and their satisfaction on working with you. Apply some tool of operation process that may help you figure out for example, draw a flow chart (the movement of raw material) which can view your process on a big scale yet simplified, time-function mapping (the flow and time frame), process chart for detail, etc.
https://www.youtube.com/watch?v=ORPELFiGAcc

Topic 4: Western Cuisine In the Northwest, Oregon, and Washington, various specialties involving salmon, perhaps grilled over a wood fire, and such naturally occurring foodstuffs[2]as blackberries and mushrooms may often be served in forms close to those in which they naturally occur as regional cuisine. The bounty of the land and those things the hunter-gatherers and fisherpeople found in abundance are major influences. In the Plains/Mountain States, such as Utah, Montana, Idaho, New Mexico, Nevada, Colorado and Wyoming, cowboy/ranch culture is a factor, and variations on the beef theme, outdoor cooking, and such events as chuckwagon dinners abound on dude ranches and at other tourist locations.[6] Hunting is still important in the West, and wild game is part of the cuisine.[7] Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists.[8] A growing wine industry is of great importance along the West Coast and increasingly important inland and to the north, not only in California.[9] Along the coast, seafood is important.[2] The evolution of California Cuisine[10] and the influence of Alice Waters are major factors in what could be called regional cuisine of the West.[10] The slow food and local food movements are parts of this phenomenon. The influence of the Pacific Rim is huge along the coast, and fusion cuisine,[11] along with interesting Asianinfluenced and Mexican-influenced drinks,[12] has become extremely popular.[12] Near Mexico, the influence of that country is important in food, with the culture of Mexico spreading as workers move farther from the border.[13] The food of other South

American countries can also be found and is increasingly an influence, with the food described as Nuevo Latino more and more often seen. Throughout the West in areas where sheep ranching/sheep herding is important (Idaho, Montana, Wyoming, Nevada, eastern Washington, eastern California, other nearby states) restaurants featuring Basque cuisine can be found.[14] They are usually family-style, featuring large tables where diners sit with other parties and share serving dishes which are passed around the table.[
https://www.youtube.com/watch?v=NfFQIqjexu8

Topic 5: Marketing plan What's the difference in a marketing strategy and a marketing plan? This is a common question and unfortunately many view them as the same thing. They are not. A strategy identifies the goals and objectives, your marketing plan tells you how you are going to get there. Without both of these tools businesses will often find themselves trying to sail upstream without paddles. Most businesses that have gone through the process of creating a marketing strategy and amarketing plan will tell you that having these and using them as a roadmap can often bring order into chaos. And, let me reiterate it is a process, it's not something you can do without putting thought and effort into it. Your marketing strategy and marketing plan serve two purposes and are well worth the time investment. Let me show you the components in each one and educate you on how they can be used to assist in reaching your business goals.
https://www.youtube.com/watch?v=WPJ5bTbku3Q

Topic 6: Male Fashion When considering typical body shapes, men will often fall into one of five categories: trapezoid, inverted triangle, rectangle, triangle or oval. If you recognise and accept exactly what type of body shape you are, it will become much easier to identify whether an item of clothing has a positive or negative impact on your appearance particularly if you understand the reasons why it has that impact. When this knowledge is then applied to your everyday shopping habits, it will not only improve your style and look, but will give you the confidence to know that what you are wearing is right for YOU.

With this in mind, today we bring you an introductory guide to the five body shapes identified above, along with some basic dos and donts for each
https://www.youtube.com/watch?v=mAiH3pTp5pM

Topic 7 : Natural mask ( xem thm ) Three Choices Depending on your skin type, here are some great masks to try. For oily skin, use some plain Milk of Magnesia, rub it on and let dry, then rinse with lukewarm water. It absorbs oil wonderfully! For Normal/combination skin, mix one egg and 1/2 cup cooked instant oatmeal and a teaspoon olive oil until smooth. Spread on your face and leave 15 minutes, and then rinse. For dry skin, mix one egg yolk, one teaspoon honey, a teaspoon olive oil, and some vitamin E oil, if you have it. Smooth on and leave on for 15 minutes. Then rinse in lukewarm water and pat dry. If your skin is a bit dry you can put a dab or two of either olive oil or any other light oil (or plain Crisco , if you want something heavier) on your moist skin after washing or a mask, and your face is set without the $$ some people spend for the same look.
https://www.youtube.com/watch?v=Vhh00EQRhWk