HoRes Magazine no. 4 (November - December 2007)

Crt. No.		Article	Rubrica
1		Because they say that you have time ... Author: Nicoleta Ionescu   Here we are, ladies and gentlemen, at the fourth issue of HoRes Magazine. Since this issue is for the last 2 months of 2007, this time is only proper for an analysis of the end of the year. You start to ask yourselves what you have achieved or missed during this year, you probably start to work on your strategies for the next year and we ask ourselves, naturally, what is our special offer for you during this year, to many media products dedicated to hotel, public alimentaion and catering field in Romania. We hereby hunt our own mistakes, we boast our achievments and we start, as we already did by now, to contemplate implementing of the future projects. But let`s take it slowly. ... Details	Foreward
2		A Country Brand Story Author: Dorelian Bellu   In the last years a lot of strategies were thought to promote our country. There were many public debates about country branding, about how to sell Romania`s best assets. It was said that the indigenous culture, the education, the greatest sportsmen and our industry of hospitality are very important for our brand. Well... In this editorial we don`t speak about our hotels and restaurants, but about one of the romanian football players, Adrian Mutu, whose fame reached the ears of the Burma`s monks. ... Details	Editorial
3		Gourmand voyeurism at Mesogios Author: Dorelian Bellu   8 years ago, Cezar Andrei, along with 2 partners from Cyprus, opened, somewhere in uptown Bucharest, a restaurant, the first one in Mediterranean style in the Romania`s capital. Here, any client can choose, from the frigorific glass case, the fish and the seafood, following that these should be cooked according to the client`s preferences. Among those that had the dinner here and expressed their appreciation are many Romanian and international VIPs. ... Details	Cover Story
4		Breakfast, the Great Ignored Author: Dorelian Bellu   A preoccupation for breakfast in HoReCa seems almost inexistent in Romania, says a mineral water producer. Another one is a little more optimistic, saying that precisely because of this the market has great potential in our country. This article attempts at presenting the range of offers that the restaurant and hotel owners interested in breakfast products may chose from. In addition, several players on the market speak about their demands to HoReCa managers and how the latter try to meet them. ... Details	Focus
5		Breakfast, a Service Not To Be Neglected Author: Patrick Pettenuzzo   Breakfast is a service not to be neglected in a tourism unit that respects its brand. For an accommodation of 20-25 rooms the absence of buffet can be explained but even under these conditions, even if it is hard to manage, some smaller hotels make this successful proposal to their clients. What should a breakfast contain and some more information on the etiquette of this service is told by Mr. Pettenuzzo, international counselor Hotel & Restaurant Management Recruiting & Training. ... Details	Public Food
6		Profit from Profiterol Author: Dorelian Bellu   What does a business on this market mean in practice? The challenge is not easy: the finished product is perishable, and a good location, often hard to find and not cheap at all, is essential. The necessary equipment seems to be one of the keys to success, but their choice depends on the scope of the business. The expenses involved by each type of pastry – confectionary, depending on its size, what types of machinery, as well as other priorities of this type of business are discussed by the technical equipment merchandisers. Various raw material suppliers also speak about the products most requested by pastry owners. ... Details	Focus
7		A Perfect Solution to Evacuate the Smog Author: SC ALBERGO CONTRACT   One of the main problems that professional kitchens face is how to evacuate the smog and smells outside. In order to fix this there are two possibilities: - to use a 3 filter strata chimney hood (with metal, active carbon and synthetic filter) that cleans the air to a 80% level - to use a chimney hood with a purifying unit encapsulated, helping the absorption of smells and grease. This type of chimney hood has up to 97% efficiency. The frequency of replacing the active carbon from the air purification filters goes to 2-6 months, in accordance with the percentage of impurities from the air to be cleaned. ... Details	Advertorial
8		Season celebrations on your plate ! Author: Chef David Becker   This time of the year brings many special celebrations throughout the United States for it is the season of many different holidays. One of these celebrations is Thanksgiving Day. Besides turkey with this occasion, they eat corn, sweet potatoes and regular potatoes or pumpkin pie. Thanksgiving is a celebration of the year`s harvest of many of those foods. Christmas is another time where every cooking magazine and show floods our minds with new menu items and ideas. The food at Christmas is just as good as thanksgivings but it is not the center of attention. ... Details	Public Food
9		Romhotel, the 15th Edition Author: Dorelian Bellu   Organized in Romexpo setting in the second half of October, Romhotel fair reached in 2007 the 15th edition. As organizers announced, over 180 providers were present, from hotel industries of five countries. We spoke with many of them trying to find out what did they want to pinpoint of their offer, what kind of business contacts they had – old clients, new ones? – and the way they appreciate Romexpo`s exhibition opportunities. ... Details	News
10		HOST - Hospitality Industry at Milano Author: Dorelian Bellu   110 thousand m2, where 1.850 exhibitors showed their wares, 350 of which form all over the world. About 130.000 visitors and 35.000 from 130 countries. This is the quantitative dimension of the Host fair, in Milan, organized every 2 years. These numbers are not enough to measure the importance of the event. Therefor, we discussed with a few Romanian providers that attended the fair as visitors, but also with the representative of one of the exhibitors, the Spanish company Zumoval, a fizzy drinks automatons producer. ... Details	News
11		Market Study: Offer Evaluation is Simple. How We Measure the Demand ? Author: Sorin Ionescu   Sorin Ionescu, Managing Partner – Fivestar Hospitality Consulting & Management, is promoting a better understanding of the hospitality demand components among the Romanian managers. The article illustrates international common sense methodology and language regarding the relationship between offer and demand and defines the three components of the demand: accommodated demand and latent demand which consists of unaccomodated demand and induced demand. ... Details	Hotel Management
12		The Office Lounge - Predeal Author: Arh. Sabin Ionescu   In 1999 the Office Predeal opened the gates to tourists come for weekend or holyday on Prahova Valley, soon becoming a national brand. Now the restaurant – the former Cioplea chalet (Cioplea Mic) – benefitted by interior redesign and rearangement of exterior design. The interior of the club – as this is our main interest, since the activity is basically during the night – was completely finished and furnished, thus increasing the special space already existent. ... Details	Architecture and Arrangements
13		Fabulous Alcohols in HoReCa Author: Dorelian Bellu   It is obvious that when the distribution of liquors is concerned there is a certain seasonality that almost everyone perceives. During summertime, what people request are the products used for making cocktails, and the clubs and restaurants, especially those at the seaside, are ahead at this chapter. On the other hand, winter is the season of the “strong” liquors. This article presents the consumption trends of such beverages, as well as other factors influencing sales: category of the tourist unit, the increasingly free movement of persons and information and ... geography. ... Details	Focus
14		Basic Rules to Choose the Wine Author: Luiza Plugaru   It is a known fact that Romania is among the first wine producers in Europe. Nevertheless, we cannot speak of a wine “culture” in our country similar to the European one. What makes things change difficultly is mostly the shyness of hotel and restaurant owners to impose themselves in front of clients with wine offers, unlike the confidence with which food menus are recommended to the latter. The consistency of the food, its origin, the season, harmony of the flavors and time of day are the elements that wine councilor Luiza Melcu takes into consideration when providing advice on how wines should be served. ... Details	Wines
15		Glamorous tasting session set up by Halewood Romania Author: Dorelian Bellu   The largest wine exporter and one of the main producers and wine importers in Romania celebrated 10 years of age in local business environment. All happened on October the 2nd at Howard Johnson Grand Plaza in a Byzantium Club meeting, a club dedicated to wine connaisseurs. ... Details	News
16		Uniforms and Protection Equipment Author: Dorelian Bellu   Among the issues of more or less importance that we faced after 1989 was that of uniforms. Coming from a totalitarian regime that by its very structure tried to flatten, to level, to turn the country into barracks, we strongly challenged the idea of uniform. We wanted to break away from any kind of civil regimentation. Later, we realized that uniform does not necessarily mean leveling, but may represent identity, respect for the allogeneous or the pride of belonging to a certain group. Only these three reasons altogether are enough for the uniform of the HoReCa personnel to receive the uttermost attention. A relative of the uniform is the working outfit, an article which did not interest the Communists. Eventually, we wanted to be part of the normal people and one of the numerous benefic consequences is that today we benefit of laws which impose serious standards for the working outfit. ... Details	Focus
17		Industrial Textile Wash that Cares of Your Image ! Author: SC IMAGE SERVICE   Throughout time we continuously developped, and this fact was reflected in our turnover of over 1 million euro in 2006, in the large capacity to process over 20 000 kg , in the quantity dried in 24 hours and the  rapidity of delivery. By a revamping process we own large  professional laundry machinery, produced between 2006 and 2007. In order to ensure the necessary logistics we own a car park dedicated to laudry transportation. The quality of our service was confirmed by obtaining the fisrt ISO 9001 certification in the field granted by TUV Germany, the most exigent body for certifying quality standards. ... Details	Advertorial
18		Textile Products and Decorations in Hotels and Restaurants Author: Dorelian Bellu   The curtains, drapes, bed clothes, bathroom linen, table cloths or carpets are all included in the so-called “soft inventory”. The suppliers of linen and textile decorations have a few recommendations for HoReCa managers about the elements which should be taken into consideration when such articles are picked for the tourist units. Moreover, the article speaks about part of the cloth offers available to the investors in tourism and about the trends on our fabric market, as seen by the producers and distributors. ... Details	Focus
19		Protection and Processing of Personal Data in Hotel Activity Author: Av. Elena Balan   Lawyer Elena Balan speaks of the protection and processing of personal data in the hotel business. Whether such data is provided at the reception office of the hotel directly by the tourists, or transmitted through the on-line booking service, the entity processing it is bound to register as operator, by notification, with the competent authority: the National Authority for the Supervision of Personal Data Processing, (NASPDP). In case a hotel fails to comply with the obligation of being registered as an operator, it may receive a fine up to RON 10,000, while unlawful processing of personal data is punished with a fine up to RON 25,000. ... Details	Legislation
20		Work Procedures and Job Descriptions, a Best Card for Public Food Companies Author: Patrick Pettenuzzo   After discussing about how jobs and working stages are defined in the previous edition, this second part defines the techniques accompanying the attendance in your restaurant, depending on the menus you propose, taking as an example a restaurant chain. We detail herein the manner in which several products on the menu should be displayed and served. Moreover, we are discussing the way in which the restaurant hall and the kitchen communicate, or the attitude of the waiters or of the head waiter when having as guest individual clients or groups of tourists. ... Details	Human Resources
21		Furniture That you Need Author: SC FLANUTIS   Set up in 1993 in Timisoara, Flanutis company managed to become an appreciated business partner for famous companies in the field of beer production and distribution, wine and fizzy drinks. The providing of over 50, 000 fridge glass cases and refrigeration installations for glass beer inspired us to consolidate our presence in the field of gastronomic hospitality, by a consistent offer of  HoReCA furniture. By wisely combination with top brand providers, along with our own production  line, we hereby present ourselves to our partners’ exigencies with many technical solutions, materials, settings and textures for tables and chairs. The utility and the design adapted to the desired application are doubled by the German quality of the Werzalit boards, materialized in its exceptional resistence to bad wether. It also represents the ideal solution to terrace furniture. Welcome at Flanutis table! ... Details	Advertorial
22		Vivitrust Receipt Author: SC VIVITRUST   Vivitrust Company is a company specialized in importing and selling professional equipment in the field of public food network, hotel industry and catering. Vivitrust Company offers viable solutions for a sucessful restaurants.  Our company targets the satisfaction of all clients by using the expertise of Italian comoanies in the field, companies we co-work with but also the professional qualities of  Romanian specialists. Vivitrust Company continuously improves the auxiliary services package: specialized design, installments, free service and guarantees, post-guarantee period, transportation,  operational personnel training. Service is ensured by personnel qualified at the Italian companies. Vivitrust Company finds practical solutions to all financial resources alloted to investments. Vivitrust Company co-works woth prestigious providers: OFFCAR, AGA, ARTECNO 2, DESMON, SIRMAN, NOUVA SIMONELLI, AERNOVA, FIMAR, ARGO, PRATESI, BRUNETTI, IME, SOGECO, 3 ALIMACHINNE etc. ... Details	Advertorial

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