Module assignment HOP
DRAFT VERSION
Vittoria de LucaTijmen JanssenMax SmitHOP A
A1 – Company description
IntroductionHistoryIn the very beginning the hotel opened in 1899. Originally it served as a hotel for travelers who used the central railway. After closing in 1991 the hotel re-opened in 1993 as part of the Four seasons group. In 1995 the hotel was bought by the Lancaster London hotel company and they re-named to the Landmark hotel. Later on in 2008 the Landmark hotel became part of Leading hotels of the world. Nowadays the Landmark hotel is a 5 star hotel located in the centre of London. Ride across the street of the Marylebone rail station and the underground rail station. You can get to the airport within an hour. The hotel is well known because of its outstanding ambiance and distinctive styling. The hotel exists out of 300 guests rooms of which 51 are suites. The hotel has a lot of luxurious facilities:
Restaurants & bars:
Winter GardenIts in the heart of the 8 storey glass roof atrium. Its open throughout the whole day. Whether you are a hotel guest or not everyone is welcome to enjoy their culinary delights.Twotwentytwo restaurant & barThis restaurant is a bit more informal. There’s a modern-European menu, And there’s a great selection of cocktails, wines, beers, etc. This relaxed setting offers itself for any possible occasion. Mirror BarThis is the perfect place to enjoy a pre-dinner or late-night drink. It is a very exclusive bar and it is created in a style that reminds you of the same Victorian heritage of the hotel. Some regular guests claim it is the best cocktail bar in the capital. The GazeboThis is the perfect place for a meeting or a quick bite located under the eight storey roof atrium.Afternoon TeaThe award winning afternoon tea is a perfect way to enjoy your afternoon.
There are multiple bars and restaurants with their own style. The Winter garden restaurant and the two-twenty-two restaurant can be used for many purposses. Whether you want to enjoy a luxurious dinner with your family or have an important business meeting.
Spa & Health:
The spa & health club offers a broad range of treatments based on the best techniques and therapies gathered from all over the world. apart from al the luxurious treatments, there are a couple of additional facilities such as: a gymnasium, a chlorine free swimming pool, jacuzzi’s, etc.
Meeting ; event:
The Landmark London has various spacious rooms available for all kinds of events whether it is an business meeting or gala dinner. Landmark London has a great reputation concerning meeting venues. their offer of meeting, event and conference rooms can cater up to 750 people.
A2. Cleaning programWhat does housekeeping clean?Housekeeping cleans :Guest Rooms (including hallways, vending areas, elevators, stairwells and floor closets Every day: quickly After departure: big cleaning
Public areas (including lobbies, front desk, main entrance, corridors, restrooms, game and exercise rooms and shops) Lobby, front desk, main entrance,corridors,shops – twice a day morning/eveningrestrooms every 2 hours
Offices every two days
Employee areas (including pools, tennis courts, volleybal courts etc Swimmingpool 4 times a dayTennis/ volleyball courts etc. once a day
Laundry Room Linen Room Housekeeping storage Rooms Once a week
Cleaning program (how to clean)*Make sure that in every rooms you clean exactly the same way. Quick way of cleaning.
1. Greets guests and ask if you can come in: When guests allow you to come in you clean the room as in the schedule except for when they ask you particular requests. When they don’t want you to come in ask them when you should come back.2. Make the bed – Make sure that the sheet is tucked in on the sides and that the pillows right next to each other. Put one big and one small towel on the right end of the bed (per person)3. Clean the bathroom – clean the toilet, the floor, the sink, the mirror, the shower/bath and put new shampoo etc. in place. (Put the accessories on the right side of the sink). Get rid of the old towels.4. Clean the carpet – use a vacuum cleaner (if dirty) otherwise only remove dust.5. Double check if you missed something.6. Ask your guests if everything is alright and if they need anything. If not, say goodbye and leave.
Thoroughly way 1. Open the windows2. Clean the bathroom – clean the toilet, the floor, the sink, the mirror, the shower/bath and put new shampoo etc. in place. (Put the accessories on the right side of the sink). Get rid of the old towels.3. Dust removal – Remove the dust from lamps, dressoirs, chairs, curtains, television etc.)4. Change the linen and make the bed – Change the sheets, pillow cases etc. Make sure that the sheet is tucked in on the sides and that the pillows right next to each other. Put one big and one small towel on the right end of the bed (per person)5. Vacuum and mopping – vacuum the entire room and afterwards mop.6. Restock room – (soap 1, hairnet 1, toothbrush 1, toothpaste 1, glass 1, shampoo 1 & conditioner 1, big towel 1, small towel 1)7. Double check – check for any other things that you might have missed.8. Close windows and shut down the lights and leave
Cleaning schedules
Cleaning program regular guestrooms Quick (every day) Time in min. Thorougly (every check-out) Time in min.
1. Greet guest and ask if you can come in x Open the windowsx
2. Make the bed 5 Clean the bathroom10
3. Clean the bathroom7,5 Dust removal (lamps, tables, chairs, curtains) 5
4. Clean the carpet7,5 Change the linen and make the bed 10
5. New towels and accesoires5 Vacuum and mopping10
6. Double check 5 Restock room (soap, hairnet, toothbrush, glass, shampoo & conditioner, towels) 5
7. Ask for any requests and say goodbye x Perfect little things5
8. Double-check x
Time total30 min. 45 min.
Cleaning program suites Quick (every day) Time in min. Thorougly (every check-out) Time in min.
1. Greet guest and ask if you can come in x Open the windowsx
2. Make the bed 5 Clean the bathroom10
3. Clean the bathroom7,5 Dust removal (lamps, tables, chairs, curtains) 5
4. Clean the carpet7,5 Change the linen and make the bed 10
5. New towels and accesoires5 Vacuum and mopping10
6. Double check 5 Restock room (soap, hairnet, toothbrush, glass, shampoo & conditioner, towels) 5
7. Ask for any requests and say goodbye x Perfect little things5
8. Double-check x
Time total30 min. 45 min.
A3 – Sustainability
“Sustainable development is the development that meets the needs of the present without compromising the ability of future generations to meet their own needs”. (Brundtland commission, 1987, p.8).
Nowadays, almost every single company is committed to a sustainable behavior and awareness. The Landmark hotel in London, is certainly a part of the sustainable movement.
It won several awards for its sustainability policies. For example it has received the Luxury Eco Certification Standard (GOLD), a standard specifically for the luxury hotels, which prizes the efforts to offer high-quality products and services in line with a strong environmental policy. It was also awarded for the reduction of environmental impacts with the Green Business Tourism (GOLD).
Environmental Policy
The Landmark London integrates environmental practices and sustainability practices into its daily business operations. It manages to do it by:
– Identifying and implementing green policies through the hotel ‘Green Team’.
– Buying all the products from ethically sourced produces.
– Regularly monitoring the utilities consumption levels and trying to reduce it without compromising on the comfort.
– Reducing packaging and transport to the hotel.
– Implementing recycling programmes throughout the hotel.
– Placing motion detectors for lights in the public areas.
– Replacing all the lights in the bedrooms with energy saving lights instead.
To protect the environment, all employees are required to:
-Recycle materials.
-Not print e-mails unnecessarily.
-Use any chemicals responsibly and carefully.
-Think about the impact of their actions on the local community.
The ‘Green Team’
The Landmark London Hotel wants to make a positive difference in the world in which we live and work. For this reason, the ‘Green Team’ was created, a group of team members at all levels and departments, in charge of keeping this policy alive through different activities. For example the group wanted to achieve zero waste to landfill and to reduce its carbon emissions. They decided then to implement new recycling initiatives. Five main recycling opportunities were identified: food, glass, card, mixed recycling and general waste. Labelled, colour-coded containers were installed in designated areas outside the hotel. Housekeeping teams also took part in the programme and were provided with mixed recycling and general waste bags to reduce contamination and increase recycling opportunities.
Recycling levels have risen from 30% to over 80%. The group has saved over £1,000 a month, despite rising operational and treatment costs. All residual waste collections now go to the Energy Recovery Facility at Southwark, creating a landfill free environment hotel. The Landmark Hotel has also been awarded the Carbon Trust Standard after reducing its carbon emissions by 2.4% achieving zero to landfill since 2011 and it is keeping recycling levels at 84%.
Sources
Brundtland commission. (1987). Our common future. Oxford: Oxford University Press.
www.veolia.co.uk/lancaster-landmark-hotel-company-limited
www.landmarklondon.co.uk
Food wine pairing
Food and wine pairing
B1. Wine region: Baden
For this assignment we chose the wine region Baden in southern Germany (see attached picture). Baden is one of the most popular wine regions in Germany due to (apart from its beautiful wines) the great weather and beautiful landscapes. This makes the region very suitable for comfortable wine trips and other vacations. Baden is known for its great variety in soils, grapes and wines, especially the Spätburgunder (german pinot noir). Baden produces more than half of the Pinot Noir production for all of Germany. The spätburgunder is therefore the most popular wine from this region, this will be further discussed later on.
Topography: Baden has a surface of approximately 16.000 acres and therefore it is the third-biggest wine region in Germany. The region is shaped in a giant L form basically following the Rhine river from the Bodensee to Manheim, the region follows the Rhine for about 335 km (see attached picture). The famous ‘black forest’ locates itself in Baden as well. The most southern wine producing zones of Baden called Margräflerland and Bodensee are the zones are located at the Swiss and French border.
Soil & climate:As mentioned before, Baden knows a great variety of soil types. In the Bodensee zone the soil is characterized and dominated by moraine, this is glacial sediment which contains pieces of hard rock and soil. This terroir is very rich in minerals.In the northern district, called Tauberfranken, of Baden the terroir is dominated by limestoneOther soil types found in Baden are Shell-limestone , sand, granite, keuper, and so on.The type of soil on which our wine is grown is Vulcanic soil, the Kaiserstuhl where the vulcanic soil is found is located near the French border close to Freiburg im Breisgau.
The climate in Baden is relatively dry, sunny and warm. Especially Kaiserstuhl, which is the warmest area in Germany. The climate in Baden is often describes as mediteranianGrapes & wines:As mentioned before, Baden is famous for its Pinot noir (Spätburgunder). Besides Pinot noir, there are various other Pinot (Burgunder) sorts growing in Baden, this region rightfully got the nickname ‘Pinot Paradise’. More than 50% of the planted vines in Baden are Pinot vines. The reason they grow so nicely and easily here is because of the great soil and climate conditions. The richness in minerals and the warm climate works perfectly for these demanding vines.Other common Grape varieties in Baden are: Riesling, Silvaner, Müllerthurgau, Weissburgunder and Grauburgunder.
MOST COMMON WINES…
PRODUCTION PROCESS
Wine classification:In Germany there is a different classification system found for wine than for example in France. The German wine classification show us four categories that classify the quality of the wine:
Deutscher Tafelwein (German wine): this wine is usually consumed in Germany. It is made from normally ripe grapes and slightly under ripe grapes. This category does not have a AP-number (official approval number in Germany).
Deutscher Landwein (German country wine): The second category is the German country wine. The minimum alcohol percentage of the wines found in this category is 5%, besides that the Deutscher Landwein cannot contain more than 18mg sugar per liter wine. Furthermore, Deutscher Landwein has to come from one of the 19 wine regions in Germany.
Qualitätswein (QbA) (quality wine): These wines are high quality wines, the name itself says that already. These wines have to be made according to the appellation laws of that region. Their origin has to be from a specific region and made from approved grape varieties. The grapes are picked at a certain ripeness that serves itself for quality wines. A official committee tests these wines for compliance and they get marked with an AP-number. Qualitätswein can only be sold with an AP-number. However, the Qualitätswein is chaptalized.
Prädikatswein (wine with special attributes): The Prädikatswein needs to abide the same German wine laws as Qualitätswein. Nonetheless there is no chaptalisation used in the production of Prädikatswein. The productionprocess of these wines is all natural. Prädikatswein is
B2. For this assignment we chose a Spätburgunder (2015) from Weingut Knab, this wine has been ranked the best in its price range by Gault Millau. The price of this wine is €10.95 we consider this to be a very reasonable price given the quality of the wine. There is only 1 grape variety used in this wine: Spätburgunder. As mentioned before Spätburgunder is the most famous wine & grape variety from Baden
Vinification & classification: The wine chosen in this assignment wine is rated in the category Qualitätswein, the third category in the German classification system. Weingut Knab produced the wine according to the modern production process of red wine, yet the wine has an authentic taste. Thomas and Regina Rinker perform a temperature controlled fermentation which lasts for 10 days and (as mentioned above) chaptalisation is used in the vinification process. After the vinification process the wine is aged on oak barrels for 12 months, this provides for the authentic oak tones in the wine.
In general the following steps are followed in the vinification process of red wine:
The winery:This winery is located at the extinct Kaiserstuhl volcano, more specific at Endinger im Kaiserstuhl at the Engelsberg. The winery itself is founded more than 100 years ago, but since Thomas & Regina Rinker took over the winery in 1994 the quality of the wines increased exponentially. At the moment Weingut Knab is one of the best winery’s in Baden, at least very well known.
Flavour profile:The fact that the perfect serving temperature of this wine is 15 degrees Celsius makes the wine very fresh in taste. There are various fruit aromas found in this wine such as cherry’s and ofcourse the aging on oakbarrels provides the wine with a full bodynessSources
http://www.germanwines.de/knowledge/grape-varieties/
https://www.wine-searcher.com/regions-baden
http://www.badischerwein.de/en/wine-country-baden/eventful-region-of-baden/
http://www.henribloem.nl/zoeken.html
classification wine: http://www.germanwineestates.com/understanding_german_wine_labels.htm
https://www.dewijngoeroe.nl/wijnhuis/weingut-knab-/9/
http://www.vicampo.de/weingut-knab
B3. Steak tartare with vegetarian dashi/tomato bouillon, crème fraiche, puffed sunflower seeds, caramelized union and glasswort.
Step 1, product choice:
Beef (jewish filet)
Vegetarian dashi: basil, shii take, soy sauce, tomato, bay leafs water
30 gr basil
250 gr shii take mushrooms
250 ml soy sauce
500 ml water
Tomato bouillon:
400 gr tomato’s
2 shallots
1.5 gloves garlic
2 bay leaves
200 ml Water
Crème fraiche
Sunflower seeds (about 8)
1 White union
4 pieces of glasswort as garnish
Step 2, kind of preparation:
First of all the tomato will be cut into 4 pieces, the shallots and garlic is chopped fine as well. Secondly, the tomato, garlic and shallots are cooked together with the bay leaf for 10-15 minutes. After that the water is added to the rest of the ingredients, add pepper and salt at own taste. The whole substance will be cooked on low heat for about 30 minutes until the flavour is right. When the right flavour is reached we pass the stock through a sieve.
While the tomato’s, shallots and garlic are cooking, add the basil, shi take, soy sauce and water in a pan and cook until on low heat until the flavour is right. After this we pass this stock through a sieve as well
When both stocks are ready, combine tomato and dashi stock. For every 100ml tomato stock, add 25 ml dashi. This is because the dashi stock has a very intense flavour and would overpower the tomato stock if it is not mixed in this proportion.
Meanwhile when both stocks are still cooking put the sunflower seeds in the oven at 180 degrees for a minute to puff. When the sunflower seeds are done put them aside to cool and start with the white union. Chop the white unions into equal rings and cook them with butter and olive oil. After a while add some balsamic vinegar and salt. When the desired colour and flavour is reached we put the unions in the fridge to cool. The steak will be cut a la brunoise (little dices) and seasoned with mustard, egg yolk, salt, pepper and the balsamic vinegar.
Universal Flavour Factors:
The flavour profile in this dish is quite complex, a lot of the basic flavours come forward in this dish. The dashi/tomato stock for example is rich in saltiness due to the soy sauce on the other hand there is also some sweetness (tomato, basil) and umami (soy sauce, shii take) found in the stock.The crème fraiche provides a nice coating sourness in the dish. The texture of the steak tartare itself is quite coating due to the egg yolk and olive oil.The caramelized union provides for a nice sweetness to contract with the rich and salty flavour of the stock. It contracts with the sourness of the crème fraiche as well.
The sunflower seeds ensure the crispiness needed in the dish. The glasswort provides for a crisp as well, the glasswort is served raw as garnish in order to get a hint of the crispy saltiness from the sea.
B4 Explanation flavoursWine
1) Mouth feelWhen you take a zip in the beginning its more contracting but there there are also coating elements in the aftertaste.
2) Flavour richness a) intensity – Its slightly intense so we gave a 2,5b) type of taste – fresh because of the cherry tones and temperature (served at 15 degrees)- Ripe, it matured on a oak barrel – Not astringent at all
Dish1) Mouth feelMainly coating with contracting aspects such as the seeds and the creme fraiche2) Flavour richness a) intensity – more fresh but also ripe elements (onion and soy, shii take)b) type of taste –
– not astringent- Ripe – – Fresh – The raw meat, creme fraiche, basel,
Food wine pairingWe think the wine and the dish match really good together because the wine is contracting but also coating, its a fresh wine and its relatively cold for a red wine. The dish was contracting because of the soy sauce, the nuts and the creme fraiche. But its also coating because of the the raw meat, the creme fraiche and the egg yolk
The reason they fit together in texture and mouthfeel because its a delicate wine that does not overpower the dish and especcially the fresh red fruity mineral tones in the wine complement the freshness of the dish.
Sources:
-HOP module book IHM 2017-2018- Oxfordlearnersdictionairies.com-Landmarklondon.co.uk- http://sms-hospitality.com/quality/
