Industry Development Leave Presentation two Daniel Pfyl Lecture 4 of Contemporary Issues in the Food...

Industry Development Industry Development Leave Leave

Presentation twoPresentation twoDaniel PfylDaniel Pfyl

Lecture 4 of Contemporary Issues in the Lecture 4 of Contemporary Issues in the Food and Beverage IndustryFood and Beverage Industry

The Big BuffetThe Big Buffet

Mothers day BBQ lunch buffet 300+, Mothers day BBQ lunch buffet 300+, a a great set-up in the park similar to that of great set-up in the park similar to that of the Quellenhof Hotel.the Quellenhof Hotel.

The preparation for this has taken days.The preparation for this has taken days.

Buffet PrepBuffet Prep

A superb system is used in that a A superb system is used in that a production list is produced with production list is produced with quantities as per guest-forecast.quantities as per guest-forecast.

100 Lobster to be cooked off (500g 100 Lobster to be cooked off (500g for SFR 25.00 NZ$ 31.00 each) so for SFR 25.00 NZ$ 31.00 each) so needless to say one must be careful needless to say one must be careful not to overcook them. not to overcook them.

BuffetBuffet

Set-up starts just after 11 am and stations Set-up starts just after 11 am and stations are set in categories of food, e.g. seafood, are set in categories of food, e.g. seafood, meats, Asian buffet, foie gras, BBQ/hot meats, Asian buffet, foie gras, BBQ/hot and dessert. and dessert.

Meat and Seafood BuffetMeat and Seafood Buffet

Foie Gras and Japanese BuffetFoie Gras and Japanese Buffet

Dessert BuffetDessert Buffet

Dessert buffet is Dessert buffet is inside the inside the restaurant and the restaurant and the hot BBQ out in the hot BBQ out in the open (just as well open (just as well the weather co-the weather co-operated).operated).

BBQBBQ

BuffetBuffet

At 11.45 a briefing was held by the Chef At 11.45 a briefing was held by the Chef Garde Manger to explain all the dishes to Garde Manger to explain all the dishes to the chef’s team that will assist the guests the chef’s team that will assist the guests during the lunch.during the lunch.

BuffetBuffet

Many of the guests have been returning Many of the guests have been returning for years, the cost is SFR 125.00 (NZ$ for years, the cost is SFR 125.00 (NZ$ 156.00 per person) but this gives them 156.00 per person) but this gives them one of the largest selections including fish, one of the largest selections including fish, prawns, lobster, venison, pates, cold prawns, lobster, venison, pates, cold meats, carpaccios (from fish and meats); meats, carpaccios (from fish and meats); the list goes on and on.the list goes on and on.

BuffetBuffet

And the hot BBQ with choices of suckling And the hot BBQ with choices of suckling pig, venison, lamb, veal, beef and kebabs.pig, venison, lamb, veal, beef and kebabs.

Complemented with potato and vegetable Complemented with potato and vegetable selection.selection.

Kitchen management and controlKitchen management and control

I found the supervision under which the I found the supervision under which the staff work rather extreme at times, the staff work rather extreme at times, the chef and sous chef control every aspect of chef and sous chef control every aspect of the kitchen operation to minute detail. the kitchen operation to minute detail.

I have been spared so far but the sous I have been spared so far but the sous chef seems to have it in for the garde chef seems to have it in for the garde manger and the menu section manger and the menu section entremetier, talk about public humiliation entremetier, talk about public humiliation with the way they are spoken to (I had with the way they are spoken to (I had hoped this behaviour no longer existed but hoped this behaviour no longer existed but I was wrong). I was wrong).


I am amazed that it is still possible for I am amazed that it is still possible for such attention to detail. such attention to detail.

Then again, the F&B operation loses SFR Then again, the F&B operation loses SFR 1,000,000.00 (NZ$ 1,250,00.00) in total 1,000,000.00 (NZ$ 1,250,00.00) in total per year; how long that can be sustained I per year; how long that can be sustained I do not know.do not know.


The whole complex will be enlarged, The whole complex will be enlarged, starting in 2007, with an additional 5-star starting in 2007, with an additional 5-star hotel, extension to the spa and medical hotel, extension to the spa and medical complex; also the casino and Kursaal complex; also the casino and Kursaal function area.function area.


The shift for most kitchen staff is from The shift for most kitchen staff is from 9.30 am to 2 pm including half-hour lunch 9.30 am to 2 pm including half-hour lunch at 11 am then dinner from 5 pm to 5.30 at 11 am then dinner from 5 pm to 5.30 pm working until 10.00pm = 8½ hours pm working until 10.00pm = 8½ hours over a 12½ hour period, needless to say a over a 12½ hour period, needless to say a long day.long day.


Kitchen cost control:Kitchen cost control: The Calc Menu system has been used since The Calc Menu system has been used since

the early 90’s. Now, the system has over the early 90’s. Now, the system has over 10,000 recipes and 5,000 menus over the 10,000 recipes and 5,000 menus over the two hotels and restaurants.two hotels and restaurants.

Purchase price of product and butcher tests Purchase price of product and butcher tests are done, e.g. roast beef SFR 39.00 includes are done, e.g. roast beef SFR 39.00 includes 12% waste and shrinkage during roasting. 12% waste and shrinkage during roasting.

Important as meat and fish prices are high Important as meat and fish prices are high in Switzerland, beef fillet for example sells in Switzerland, beef fillet for example sells at SFR 72.00 per kg (or NZ$ 90.00) retail.at SFR 72.00 per kg (or NZ$ 90.00) retail.


The system has the facility to have menu The system has the facility to have menu translations done instantly at the push of a translations done instantly at the push of a button; of course this has to be inputted button; of course this has to be inputted first.first.

A nutritional calculation (which is A nutritional calculation (which is important for the SPA cuisine) is on hand important for the SPA cuisine) is on hand for every recipe.for every recipe.


A few figures:A few figures: Kitchen profit is aimed at 66-68% or a food Kitchen profit is aimed at 66-68% or a food

cost of 32-34%.cost of 32-34%. Food and Beverage Revenue is SFR Food and Beverage Revenue is SFR

11,000,000.00 (NZ$ 13,750,000.00) per 11,000,000.00 (NZ$ 13,750,000.00) per year.year.

All restaurants and outlets have their own All restaurants and outlets have their own separate cost centres; calc menu is again separate cost centres; calc menu is again used for this.used for this.


A menu-analysing system is used to A menu-analysing system is used to evaluate dish popularity.evaluate dish popularity.

This system also reports the percentage of This system also reports the percentage of total guests in-house who dined in each total guests in-house who dined in each outlet; a great tool to use.outlet; a great tool to use.

Using the same system the hours of labour Using the same system the hours of labour per outlet are calculated so the chef can per outlet are calculated so the chef can check against % forecast, production chefs check against % forecast, production chefs e.g. the pastry chefs are apportioned to e.g. the pastry chefs are apportioned to each outlet for a more realistic figure.each outlet for a more realistic figure.


Pay rates and hours of work:Pay rates and hours of work: The so called “Euro-Time” is implemented The so called “Euro-Time” is implemented

e.g. 8hour 24 hours per day, 42 hours per e.g. 8hour 24 hours per day, 42 hours per week, staff “sign in” using a bar code week, staff “sign in” using a bar code system (tag on their key ring) at their system (tag on their key ring) at their place of work; the chef then approves or place of work; the chef then approves or disapprovesdisapproves any overtime on-line the any overtime on-line the following, he has to oversee 65-75 staff for following, he has to oversee 65-75 staff for the kitchen operations throughout all the kitchen operations throughout all outlets.outlets.

5 weeks holiday per year.5 weeks holiday per year.


Minimum monthly pay rate for hospitality Minimum monthly pay rate for hospitality is SFR 3,200.00 (NZ$4,000.00) is SFR 3,200.00 (NZ$4,000.00) (unqualified). (unqualified).

The apprentice rate is substantially lower The apprentice rate is substantially lower and differs from trade to trade.and differs from trade to trade.

Payment for practical work experience by Payment for practical work experience by a Hotel School Diploma student is set at a Hotel School Diploma student is set at SFR 2,000.00 (NZ$ 2,400.00) per month SFR 2,000.00 (NZ$ 2,400.00) per month (this is set payment nationwide).(this is set payment nationwide).


Menus and prices:Menus and prices: 5-course Banquet menu with canapés to 5-course Banquet menu with canapés to

start with SFR 125.00 (NZ$ 156.00) per start with SFR 125.00 (NZ$ 156.00) per personperson

Sunday buffet consisting of cold, hot and Sunday buffet consisting of cold, hot and dessert selection SFR 98.00 (NZ$ 122.00) dessert selection SFR 98.00 (NZ$ 122.00) per personper person

TDH 3 course lunch SFR 51.00 (NZ$ TDH 3 course lunch SFR 51.00 (NZ$ 64.00).64.00).

TDH 5-course dinner SFR 75.00, 4 course TDH 5-course dinner SFR 75.00, 4 course SFR 65.00 and 3 course SFR 55.00SFR 65.00 and 3 course SFR 55.00


Abte Stube menu prices range from SFR Abte Stube menu prices range from SFR 60.00 (NZ$ 75.00) for a main and SFR 60.00 (NZ$ 75.00) for a main and SFR 24.00 (NZ$ 30.00) for a dessert.24.00 (NZ$ 30.00) for a dessert.

Gastro menus SFR 94, 122, 145. (NZ$ Gastro menus SFR 94, 122, 145. (NZ$ 117.00, 152.00, 181.00)117.00, 152.00, 181.00)

Rotary Club lunch 3-course plus coffee and Rotary Club lunch 3-course plus coffee and petit fours SFR 25.00 (NZ$ 31.00) per petit fours SFR 25.00 (NZ$ 31.00) per person (as usual, all over the world, diners person (as usual, all over the world, diners want a lot of food for little money).want a lot of food for little money).


All menus are completed by the chef All menus are completed by the chef and/or sous chefs, using the calc menu and/or sous chefs, using the calc menu system “word” and then placed on the system “word” and then placed on the shared folder.shared folder.

The F&B team/office have only to print the The F&B team/office have only to print the menu, with costing and translation already menu, with costing and translation already done; a very good system considering all done; a very good system considering all the different menus, both a la carte and the different menus, both a la carte and DTH used throughout the complex.DTH used throughout the complex.


All guests have a “dine-around” option All guests have a “dine-around” option which can be used in any of the outlets.which can be used in any of the outlets.

This makes forecasting a bit more difficult This makes forecasting a bit more difficult for both staffing requirements and food for both staffing requirements and food preparations.preparations.


Goods purchased in:Goods purchased in: A very good mix of thought-out purchases, A very good mix of thought-out purchases,

which makes life so much easier for the which makes life so much easier for the kitchen staff.kitchen staff.


FishFish All fish is purchased filleted with the All fish is purchased filleted with the

exception of whole sole (for a la carte exception of whole sole (for a la carte dishes which require it whole), trout and dishes which require it whole), trout and crayfish (which are alive and kept in water crayfish (which are alive and kept in water tanks).tanks).

Fish is coming in fresh and if not required Fish is coming in fresh and if not required for the day is frozen for future use; for the day is frozen for future use; appears to be two deliveries per week.appears to be two deliveries per week.


MeatsMeats All filleted and trimmed to the silver skin; All filleted and trimmed to the silver skin;

no whole joints are required. A vacuum- no whole joints are required. A vacuum- pack machine makes life easier for kitchen pack machine makes life easier for kitchen staff and keeps wastage to a minimum.staff and keeps wastage to a minimum.

They use Swiss beef & lamb; also lamb They use Swiss beef & lamb; also lamb from Australia and New Zealand (as well from Australia and New Zealand (as well as the Argentinean and Australian Sirloin, as the Argentinean and Australian Sirloin, “Wagyu” Beef).“Wagyu” Beef).


Pastry productsPastry products Coulis of many varieties are Coulis of many varieties are

delivered frozen in 1 kg packs; some delivered frozen in 1 kg packs; some ice-creams are ordered in (such as ice-creams are ordered in (such as MövenpickMövenpick) but most ice-creams and ) but most ice-creams and sorbets are made on premises.sorbets are made on premises.

In the pastry range only puff pastry is In the pastry range only puff pastry is ordered in, sweet and short pastry ordered in, sweet and short pastry are made on premises.are made on premises.


In the praline range there seems to be In the praline range there seems to be only three types of Truffle for which the only three types of Truffle for which the cases are purchased, the fillings and cases are purchased, the fillings and coatings are then done on the premises as coatings are then done on the premises as well as all dry friandise or petit fours.well as all dry friandise or petit fours.


While I was there samples were tasted for While I was there samples were tasted for adding to the line, used for gift boxes and adding to the line, used for gift boxes and also for the rooms division.also for the rooms division.

Flavours included; Lemon & Thyme, Flavours included; Lemon & Thyme, Balsamic, Caramel & Chilli, Caramel & sea Balsamic, Caramel & Chilli, Caramel & sea salt, Lemongrass as well as different salt, Lemongrass as well as different liqueurs and whiskies.liqueurs and whiskies.


Breads, rolls, croissants and Danish Breads, rolls, croissants and Danish pastries are purchased as semi-baked or pastries are purchased as semi-baked or pre-baked.pre-baked.


Egg productsEgg products Fresh eggs minimal - mostly pasteurised Fresh eggs minimal - mostly pasteurised

whole egg mix, egg-yolk and egg-white all whole egg mix, egg-yolk and egg-white all in 1 kg “milk” cartons.in 1 kg “milk” cartons.


ReceivingReceiving Daily food is received by the sous chefs on Daily food is received by the sous chefs on

duty in the two main kitchens or outlets.duty in the two main kitchens or outlets. Checks are made for quantity and quality. Checks are made for quantity and quality. It is not left to purchasing/receiving It is not left to purchasing/receiving

department; all the quantities actually department; all the quantities actually received are entered into the system in received are entered into the system in the chef’s office and then checked against the chef’s office and then checked against the invoices once they have been the invoices once they have been received.received.


So the weeks and month can be checked.So the weeks and month can be checked. The chef sets himself a food cost budget The chef sets himself a food cost budget

(example April was SFR 142,000.00 (NZ$ (example April was SFR 142,000.00 (NZ$ 177,500.00) and sticks to it as much as 177,500.00) and sticks to it as much as possible, if food revenue increases, food possible, if food revenue increases, food cost drops accordingly, opposite occurs if cost drops accordingly, opposite occurs if forecasted revenue is not achieved.forecasted revenue is not achieved.

PurchasingPurchasing

Monday 29 May was spent with purchasing.Monday 29 May was spent with purchasing. Superb receiving area with recycling Superb receiving area with recycling

containers/bins wet-food scraps storage containers/bins wet-food scraps storage under refrigeration and the purchasing under refrigeration and the purchasing office overlooking the entire area. office overlooking the entire area.


There is also the There is also the florist, post office florist, post office and laundry in the and laundry in the same facility. same facility.


Great space with Great space with wide corridors and wide corridors and very good lighting. very good lighting.


The purchasing office is manned by three staff The purchasing office is manned by three staff and one manager. and one manager.

The computer system is Abacus – Abea linked The computer system is Abacus – Abea linked with a bar-code system (hand-held control) for all with a bar-code system (hand-held control) for all items entering and leaving the store area.items entering and leaving the store area.


The storage areas are divided as usual into The storage areas are divided as usual into food, beverage, chemicals/cleaning food, beverage, chemicals/cleaning material, office and housekeeping supplies material, office and housekeeping supplies etc. etc.

The food storage area is surprisingly small The food storage area is surprisingly small for the size of the operation.for the size of the operation.

The beverage, especially the wine, has a The beverage, especially the wine, has a larger stock on hand (under temperature larger stock on hand (under temperature control).control).


Coming back to the computer system Coming back to the computer system used; this is incredible, all supplier used; this is incredible, all supplier information is detailed.information is detailed.

Par stocks - minimum and maximum are Par stocks - minimum and maximum are set. set.

All linked with the bar, restaurants, drinks All linked with the bar, restaurants, drinks list and cocktail recipes.list and cocktail recipes.

PurchasingPurchasing You can delete an item through the You can delete an item through the

system and therefore cannot physically system and therefore cannot physically order the item again. order the item again.

Every usage is reported daily (at 4 am) Every usage is reported daily (at 4 am) from all points of sales throughout the from all points of sales throughout the complex; this is linked with the minimum complex; this is linked with the minimum par stock for the bar, for example and par stock for the bar, for example and automatically gives a order for the day (by automatically gives a order for the day (by 6 am).6 am).

This can be altered for one-off situations This can be altered for one-off situations such as functions or when extra supplies such as functions or when extra supplies are required.are required.


Stores staff then prepare the daily order Stores staff then prepare the daily order and deliver to the outlets.and deliver to the outlets.

From the issues for the day the store’s From the issues for the day the store’s purchasing list/supplier list (quantities, day purchasing list/supplier list (quantities, day required etc.) is created, printed and ready required etc.) is created, printed and ready for receiving to do their thing.for receiving to do their thing.

It includes all purchase specifications e.g. It includes all purchase specifications e.g. price, quality etc. After the receiving price, quality etc. After the receiving process the document moves to billing process the document moves to billing (accounts payable as we know it).(accounts payable as we know it).


As mentioned earlier, the chef uses his As mentioned earlier, the chef uses his own system (what a surprise) for own system (what a surprise) for perishables, does his own orders and perishables, does his own orders and receiving/checking, each hotel is separate receiving/checking, each hotel is separate e.g. Quellenhof, Hof and Golf Restaurant. e.g. Quellenhof, Hof and Golf Restaurant.

The system used is the Calc Menu as we The system used is the Calc Menu as we know it here.know it here.

F&B officeF&B office

Four staff work out of this office with the Four staff work out of this office with the assistant F&B manager in charge.assistant F&B manager in charge.

They are responsible for all group They are responsible for all group bookings from 10 - 12 guests or more; bookings from 10 - 12 guests or more; smaller bookings are processed either smaller bookings are processed either through reception or the outlets through reception or the outlets themselves.themselves.


All menus are processed here and copies All menus are processed here and copies produced, they are all developed by the produced, they are all developed by the relevant chefs and placed on the shared relevant chefs and placed on the shared folder; a very good system with years of folder; a very good system with years of menus per outlet available for review.menus per outlet available for review.


The Micros POS System is programmed The Micros POS System is programmed from this office as well, all menus changed from this office as well, all menus changed and prices updated on-line for the whole and prices updated on-line for the whole complex with all room-service, banquets, complex with all room-service, banquets, bars and restaurants; a huge job, to say bars and restaurants; a huge job, to say the least.the least.

F&B officeF&B office For room bookings (restaurants and banquets) For room bookings (restaurants and banquets)

there is a very good system in place from there is a very good system in place from HOGATEX called Amadeus; the booking details HOGATEX called Amadeus; the booking details are entered here, also creating a databank of are entered here, also creating a databank of past and present customers. past and present customers.

From the information entered, a letter, fax or e-From the information entered, a letter, fax or e-mail for the customer is created instantly as well mail for the customer is created instantly as well as the function/event sheet; this is extremely as the function/event sheet; this is extremely efficient and time-saving.efficient and time-saving.

The customer also receives confirmation The customer also receives confirmation (quotation/proposal) without delay. (quotation/proposal) without delay.


This information (including function/event This information (including function/event sheet) once confirmed is e-mailed to the sheet) once confirmed is e-mailed to the outlet concerned (heads of departments outlet concerned (heads of departments involved, kitchens, technicians, florist etc).involved, kitchens, technicians, florist etc).

H/R officeH/R office

A textbook set-up of an HR operation; A textbook set-up of an HR operation; office of only two staff plus separate office of only two staff plus separate payroll clerk. payroll clerk.

The human resources manager (together The human resources manager (together with heads of departments), is responsible with heads of departments), is responsible for recruitment, selection, contracts, for recruitment, selection, contracts, induction and exit requirements for all induction and exit requirements for all staff.staff.


Some facts and figures:Some facts and figures: The office receives 10-20 applications per The office receives 10-20 applications per

day, for various jobs within the complex.day, for various jobs within the complex. The most popular advertising tool is The most popular advertising tool is

internet/website; although occasionally internet/website; although occasionally industry newspaper is used but only to industry newspaper is used but only to show a presence.show a presence.


A new interactive on-line application A new interactive on-line application system is being worked on, to be system is being worked on, to be implemented by the end of this year. implemented by the end of this year.

Selection criteria include CV, references, Selection criteria include CV, references, qualifications, area of applicant (e.g. for qualifications, area of applicant (e.g. for the Olives preferably from Italy or Ticino).the Olives preferably from Italy or Ticino).


A “trial day” system is used for both the A “trial day” system is used for both the employee and employer to gauge employee and employer to gauge suitability. suitability.

The complex has 180 staff accommodation The complex has 180 staff accommodation units/options which range from studio units/options which range from studio units to 1-4 bedroom apartments.units to 1-4 bedroom apartments.


Euro-time is used which is 42 hours per Euro-time is used which is 42 hours per week and the ABACUS system is used here week and the ABACUS system is used here to control the hours worked, overtime, to control the hours worked, overtime, holiday entitlements (5 weeks per year).holiday entitlements (5 weeks per year).

It is a great tool to ensure staff are not It is a great tool to ensure staff are not working too many overtime hours or not working too many overtime hours or not utilising their holiday entitlement during utilising their holiday entitlement during the year. the year.


It also creates/controls accurate staff It also creates/controls accurate staff costings per department/outlet.costings per department/outlet.

In Switzerland an employer can request In Switzerland an employer can request

(giving four weeks notice) an employee to (giving four weeks notice) an employee to take their holiday entitlement, although take their holiday entitlement, although usually negotiated between the two usually negotiated between the two parties. parties.


All this staff data is available to the HR All this staff data is available to the HR manager and head of department; any manager and head of department; any issues being coached/solved along the issues being coached/solved along the way.way.

This system allows departments to be This system allows departments to be

compared regarding workloads making compared regarding workloads making adjustments as necessary.adjustments as necessary.


The local employment act stipulates the The local employment act stipulates the minimum salary, e.g.. SFR 3,182.00 (NZ$ minimum salary, e.g.. SFR 3,182.00 (NZ$ 4,000.00) is the minimum for an 4,000.00) is the minimum for an unqualified staff member. unqualified staff member.

SFR 3,600.00 (NZ$ 4,500.00) for a commis SFR 3,600.00 (NZ$ 4,500.00) for a commis de cuisine or qualified staff member; after de cuisine or qualified staff member; after 7 years in the trade is SFR 3,900.00 (NZ$ 7 years in the trade is SFR 3,900.00 (NZ$ 4,875.00); after 10 years SFR 4,350.00 4,875.00); after 10 years SFR 4,350.00 (NZ$ 5,450.00). This is the minimum (NZ$ 5,450.00). This is the minimum across most trades. across most trades.


The so-called ‘13th month’ pay is fully The so-called ‘13th month’ pay is fully available after two years service and paid available after two years service and paid out with the December payment (Merry out with the December payment (Merry Christmas).Christmas).

The hotel also operates a bonus system; 5 The hotel also operates a bonus system; 5 years service is SFR 500.00 (NZ$ 625.00) years service is SFR 500.00 (NZ$ 625.00)

If a staff member gets married there is If a staff member gets married there is SFR 100.00 (NZ$ 125.oo); birth of a child SFR 100.00 (NZ$ 125.oo); birth of a child gets SFR 500.00 (NZ$ 625.00).gets SFR 500.00 (NZ$ 625.00).


The staff cost for the whole complex is The staff cost for the whole complex is 39% or almost SFR 20,000,000.00 (NZ$ 39% or almost SFR 20,000,000.00 (NZ$ 25,000,000.00). The HR manager has a 25,000,000.00). The HR manager has a training budget of SFR 200,000.00 (NZ$ training budget of SFR 200,000.00 (NZ$ 250,000.00)250,000.00)

Payslips are distributed monthly by the HR Payslips are distributed monthly by the HR manager in person, also small gifts such manager in person, also small gifts such as Easter eggs for all staff, Christmas as Easter eggs for all staff, Christmas chocolates etc (a nice touch)chocolates etc (a nice touch)

Social functions are organised throughout Social functions are organised throughout the year.the year.


As with most HR offices responsibilities As with most HR offices responsibilities include health and safety, staff handbook include health and safety, staff handbook (example available), training, budgets, (example available), training, budgets, liaison with hotel schools, unions, work liaison with hotel schools, unions, work and income etc. and income etc.

Exit interviews are held with a reference Exit interviews are held with a reference still being written for each departing staff still being written for each departing staff member, final pay etc.member, final pay etc.

The Italian ConnectionThe Italian Connection

Travel to Ticino, the Italian speaking Travel to Ticino, the Italian speaking region of Switzerland where we visited a region of Switzerland where we visited a chocolate factory and food market.chocolate factory and food market.

The Italian ConnectionThe Italian Connection

Had lunch in a traditional Grotti Di Baloi, Had lunch in a traditional Grotti Di Baloi, in the valley of Bavona, where we enjoyed in the valley of Bavona, where we enjoyed a lunch of roast pork with polenta (coarse a lunch of roast pork with polenta (coarse variety) and Italian style salad, variety) and Italian style salad, traditionally served (at the beginning of traditionally served (at the beginning of the meal).the meal).

The Chocolate FactoryThe Chocolate Factory

The chocolate factory was an amazing place, The chocolate factory was an amazing place, somewhat smaller than our Cadburys, but somewhat smaller than our Cadburys, but uniquely set up with a museum, factory uniquely set up with a museum, factory walkabout and shop at the end.walkabout and shop at the end.

The Chocolate FactoryThe Chocolate Factory

Just located outside Lugano is the Alprose Just located outside Lugano is the Alprose chocolate factory with a yearly revenue of SFR chocolate factory with a yearly revenue of SFR 75,000,000.00 (NZ$ 94,000,000.00) of which 75,000,000.00 (NZ$ 94,000,000.00) of which almost 80% is exported. Check it out on almost 80% is exported. Check it out on [email protected]@alprose.ch..

More Chocolate, in fact 4 kg.More Chocolate, in fact 4 kg.

The MarketThe Market

The food market was just across the The food market was just across the border at Luino on the shores of Lake border at Luino on the shores of Lake “Lago Mayore”, held on a Wednesday; “Lago Mayore”, held on a Wednesday; other markets are Ponte Tresa and other markets are Ponte Tresa and Ganobbio. Ganobbio.


Great foods - from sweets (especially Great foods - from sweets (especially almond/marzipan) to salami, Parma ham, almond/marzipan) to salami, Parma ham, olives and great aged (3-year) Parmesan olives and great aged (3-year) Parmesan cheese.cheese.

The Super-MarketThe Super-Market

The Lugano Street MarketThe Lugano Street Market

Not just the Italians!! The Swiss can do it Not just the Italians!! The Swiss can do it too.too.

The Lugano Street MarketThe Lugano Street Market

Back to good old NZBack to good old NZ

For further information about the For further information about the hotels visit this website:hotels visit this website:

www.resortragaz.chwww.resortragaz.ch

Industry Development Leave Presentation two Daniel Pfyl Lecture 4 of Contemporary Issues in the Food...

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