One way to increase revenue in hotel and restaurant businesses is to promote the consumption of wine in a meal.  This module about food and wine pairing is divided into four parts.  Part I deals with the basic principles of food and wine pairing, for both Chinese and western cuisine.  Part II looks at case studies of successful wine and food pairing events that have worked in Hong Kong.  Part III discusses the latest trends in wine consumption and how this affects the selection and pairing in a restaurant.  Part IV discusses how best to market and promote food and wine pairing menus.

In Part I, participants will be introduced to the world of food pairing by reviewing 7 major grape varieties such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Chardonnay, Riesling, and Sauvignon Blanc.  Examples will be given about how the wines can be better appreciated and enhance the enjoyment of a meal.  In Part II, an industry insider will discuss specific success stories of wine and food pairing dinners and events and what to avoid.

Part III will delve into new trends such as the rising popularity of Pinot Noir and Spanish wines and how these trends can be used to create successful pairing concepts.  Examples will be shared from restaurants that incorporate these trends and have attracted a new following and customer base.  In Part IV, the focus is how best to promote wine pairing initiatives and also educate both the serving staff as well as customers.  This session will first discuss the art of successful communication through training and education, then explore the promotional strategies available to reach the media and opinion leaders.

This module will help participants to be better equipped to develop their food and wine business and increase revenue with higher guest satisfaction.