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Culture Documents
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Submitted by:-
Dharmesh Kumar
B.Sc.(Hospitality). Sem. VI
Roll. No. : 122983
INTRODUCTION
Continental cuisine, or alternatively Continental cuisine, is a generalised term
collectively
referring
countries.[1] Continental
to
cuisine
Continental
cuisine
other Continental
includes
that
of Europe including (depending on the definition) that ofRussia,[1] as well as nonindigenous cuisines of North America, Australasia, Oceania, andLatin America,
which derive substantial influence from Continental settlers in those regions. The
term is used by East Asians to contrast with Asian styles of cooking.[2] (This is
analogous to Westerners referring collectively to the cuisines of East Asian
countries asAsian cuisine.) When used by Westerners, the term may sometimes
refer more specifically to cuisine in Europe or continental; in this context, a
synonym is Continental cuisine, especially in British English.
INTRODUCTION
The production of wine is indeed a process of complex nature, from
the initial wine grape nurturing at the vineyard to the winery
activities to extract the juices from these grapes. To what extent
do these activities consume energy and produce emissions,
however? In the past this area of beverage production has not
come under much scrutiny as far as environmental loads, due to
the nature of its resources and production. Therefore, the life cycle
of wine will be explored to further detail stages in the process of
concern and to provide areas of improvement in account of
sustainability to health and the environment.
OBJECTIVE
From the details and data associated with the production cycle in the
wine production industry, a life cycle assessment shall provide
information on relevant impacts to environment, human health and more
of wine production. The contributions of each sub-process is of great
importance in order to classify wine and know the areas which create the
most problems, to be later compared and discussed about with further
context to a new type of wine, ecological wine or organic wine.
Subsequent to the investigation into the life cycle of regular wine
production, the ecological variety will be compared, not with numbers,
but by the areas which it employs as a way to reduce impacts to the
environment. Shortcomings in the process of regular wine will be thus
compared with areas of highlight for ecological wine, and the efficiency
of each stage justified. Therefore, the following report wishes to conduct
an assessment of whether or not an ecological product, such as wine, is
truly more sustainable or comparatively equal to its normal counterpart.
The report also aims to identify whether the labelling of ecological
wine is fair to class, while the regular wine will be compared, in turn, to
assess its impacts and possible similarities with an ecological product.
reduce impacts.
wine
Vineyard- The farm where wine grapes are grown for wine
production.
processed into wine. Some wineries are located on the same site as the
vineyard whose grapes they process, while others process grapes they
purchase from vineyards many away from their production site.
Treading(Crushing)-
an
important
winemaking
operation
RESEARCH OBJECTIVES
METHODOLOGY
LIMITATIONS
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DATA ANALYSIS
Q.1 How often do you dine out?
Weekly
Fortnightly
Monthly
Seldom go out
weekly
19%
40%
19%
fortnightly
monthly
seldom go out
22%
As shown in pie-chart 39% consumer consumes Continental food weekly and 23% consumes
fortnightly so that we can say 62% consumers consumes both weekly & fortnightly.
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Q.2 When you dine out which cuisine do you pefer the most?
Continental
Punjabi
Gujrati
Chinese
15%
Awadhi
Punjabi
Gujrati
Chinese
29%
20%
36%
Above pie- chart shows that 36% consumers prefer Continental cuisine ;29% consumers prefer
Continental cuisine; 20% Gujrati cuisine and 15% Chinese.
Friends
Television
Newspaper
0%
7%
friends
television
26%
news paper
67%
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This is shown in pie-chart that 67% consumers come to know about Continental cuisine through
friends;26% consumers through news paper;7% through television and 0% through any other
source.
Q.5 Which of the Continental cuisine characteristics do you prefer the most?
Richness of cuisine
Cooking Methods
30%
40%
richness
cooking methods
15%
15%
Above pie- chart shows that 40% consumers like all the qualities of
Continental cuisine;30% enjoys spices and flavour .
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Too rich
Too oily
15%
too rich
30%
15%
too oily
unavailability
all the above
40%
As shown in pie- chart 40% consumer feel that it is unavailable at their place;30% feel that it is
too oily and too rich & 30% feel all the short comings it has.
Q.7 How do you think that any changes in the Continental cuisine will help in the
betterment of the same?
Yes
No
14
25%
yes
no
75%
75% consumer feels that Continental food is already so good So it does not need any changes.
Excellent
Good
Fine
Poor
3%
10%
excellent
good
54%
33%
fine
poor
15
As shown in pie chart 54% consumers rate the aroma of Continental food excellent;33% rate
good;10% rate its taste fine & only 3% rate poor.
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Daily
Weekly
Fortnightly
Do not cook
19%
40%
19%
weekly
fortnightly
monthly
do not cook
22%
Research shows that 39% consumers cook Continental food weekly at there home & 23%
made fortnightly.
Excellent
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Good
Fine
Poor
5%
8%
excellent
good
52%
35%
fine
poor
As shown in pie chart 52% consumers rate the taste of Continental food excellent; 35% rate
good;8% rate its taste fine & only 5% rate poor.
Excellent
Good
Fine
Bad
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19%
40%
excellent
As shown in pie chart 39% consumer rate quality of Continental food excellent; 23% rate it
good; 19%rate it fine; and 19%rate it bad.
Excellent
Good
Fine
Poor
10%
4%
excellent
good
35%
51%
fine
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poor
As shown in pie chart 51% consumers rate the presentation of Continental food excellent;35%
rate good;10% rate its taste fine & only 4% rate poor.
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CONCLUSION
One of the old & richest cuisine of India has now become limited in small
region.
They has been great attempt at bringing back the glory of the past.
There are no famous chefs except chef qureshi who really done the great
work for the Cuisine of Continental .
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BIBLIOGRAPHY
INTERNET
www.google.com
www.ask.com
NEWSPAPER
Hindustan Times
The Times of India
MAGAZINE
First City
FHRAI
Hotelier
HOTEL
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CHAPTER SCHEME
Preface
Research objectives
Review of literature
Research methodology
Data analysis & interpretation
Conclusions & recommendations
Appendix
Bibliography
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