There is a real possibility that it will be adopted by other restaurants in the organization. The subject of this report, the Hard Rock Café, was founded in London in 1971 by two Americans, Isaac Tigrett and Peter Morton, as a solution to the perceived lack of American hamburgers in the area. Established in October 2012, the Helsinki outlet is a franchise of Hard Rock and is managed by The Nordic Franchise Group together with branches in Stockholm, Oslo and Gothenburg.
Ryszard Janik, Managing Director of Hard Rock Helsinki, commissioned the authors to develop a system to increase the skills of the in-house staff based on their knowledge of wine.
Thesis objectives
Of course, the training also had to include familiarizing the staff with wine tasting techniques, quality assessment and food pairing options. In order to get a better insight into this topic and the possible benefits for the commissioner, it is crucial to explore different theoretical elements. In this chapter, we will therefore examine the impact of knowledge about wine in both serving and selling, as well as the aforementioned benefits for the employer and the employee.
They will then discuss various aspects related to the education and pedagogical elements of the wine course.
Light wine consumption in Finland
Although there was a slight decline in red wine sales between 2015 and 2016, it is clear that light wines are selling significantly better than all other products. A comparison of 2016 and 2017 shows that the situation remained relatively stable with four of the five categories differing by a single percentage point, while wine sales remained at the same level until the close of business on 14 November. However, it should be borne in mind that for the remaining period of the year, Hard Rock will be a venue for festive celebrations and the upcoming Independence Day celebrations.
Finally, although it is not possible to be completely accurate with figures for 2017, based on sales up to close on 14 November 2017, if average daily sales of wine continued to the end of the year, it would represent a 0.5% increase compared to 2016.
The impact of wine knowledge in service and selling situations
However, it showed that the employees viewed the training positively and that their knowledge of the subject increased significantly. The combination of these methods in the form of training the staff will allow them to create their own impression of the wines, which in turn will allow them to actually recommend them as opposed to just reproducing the names of those they just remember, or those they have. told to push. Furthermore, being able to describe them well should create a trust that will create the opportunity for the customer to become more adventurous than they otherwise might have been with the result that they can also spend more money.
Examples given were a first date, a business meeting or an anniversary perhaps, any of which could be held in a restaurant where wine and its consumption is a particularly valuable aspect of the experience.
Benefits for the employer
The trained server possessing such knowledge has the ability to make such recommendations and this instills confidence in the guest as they make their choice. Commercial training for staff working in the drinks sector is becoming increasingly important, especially as it is a sector that has to work very hard to maintain competitive advantage and to increase profits year on year.
Benefits for the employee
The role of education in HR
Training development plan
The next stage is the development of course content and the necessary training materials. This could include elements such as the environment in which the training would take place, the various tools that may be required, and also the types of activities such as games, case studies or what types of interactions the participants will be required to engage in. Delivery would be determined by various factors such as the trainer's personality, the purpose of the training, or perhaps the demographics of the participants.
This is a measure of the effectiveness of the training and even though there are several ways in which it can be done, the success or otherwise can ultimately be measured in the increase in things such as knowledge, competence or the skills of the participants (Management study guide.) .
The pedagogical aspect of the wine course
His theory is that it “provides a momentary respite from the rigors of prolonged concentration on a collective task, a respite that facilitates the completion of the task by refreshing the participants. Previous Learning Experience - Adults have previous life experiences to relate to as they learn, which children are building upon. Practical reasons to learn – Adults seek a return to education or continuing education for practical reasons such as learning a new skill or occupation.
Nevertheless, a wine course attended by willing participants will benefit from many of the elements listed above, as opposed to a more traditional pedagogical approach that is traditionally aimed at children.
The motivation for the syllabus of the wine course
Driven by internal motivation - Adults are self-motivated unlike children who may be motivated by fear of punishment or obtaining rewards for their achievements. As previously mentioned, Sybille Troubleyn believes that one of the essential elements for wine educators is to teach at the right level. It was founded in the UK in 1969 to facilitate educational advancement in the UK wine and spirits industry.
A training and tasting session supported by a PowerPoint presentation was one of the products and the other is a small pocket-sized reference book that we called the 'HRC friend book'.
Product 1. The HRC wine buddy pad
Handling Wine Accidents Description of possible service related wine accidents and suggestions on how to deal with them. Principle of white grape varieties Description and explanation of styles of white wines made from the following grape varieties: Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris/Pinot Grigio Principle of black grape varieties Description and explanation of styles of. Sparkling wine Explanation of the production methods for traditional and tank sparkling wine and description and explanation of the style of Cham-.
How to taste wine Introduction to approach to tasting and assessment of the quality and style of wine based.
Product 2. Training and tasting
We had chosen the bar area of the restaurant as there is a large screen where we could show our PowerPoint slides. The order of the presentation largely followed the order of the information previously outlined in the buddy pad, the slides of which can be seen in the appendices. The obvious differences were that, given the larger space, the slides had more information than the pages on the buddy pad.
The slight downside was that we had planned to present the buddy pad at some point in the morning, but due to a 'problem' with the printing company, they arrived the following day.
Implementation of research
Training and tasting feedback
The wines tasted were exclusively from a selection available at the Hard Rock Café, which was carried out in the following order. The rationale of this order was to move from lighter to fuller wine and, in the case of white and sparkling wines, from drier to sweeter. The most positive aspect was the 100% strong agreement that the participant would talk about wine with more confidence in the future, because that is indeed the ultimate goal.
It can also be concluded that the level of satisfaction was very high and interest in the topic was awakened as all respondents strongly agreed that they would be interested in a further, more advanced training session.
Buddy pad feedback
Regarding the above results, however, it can be seen that there were no responses on the negative side of the scale, which was very pleasant. The look and feel of the pad is attractive (use of colorful logos) - I would recommend the pad to my colleagues. The final consideration is that they are all front of house workers and represent exactly the target market that the buddy pillow is aimed at.
The nicest aspect is once again that there was 100% agreement that users would be safer working with wine with the help of the "buddy pad". We're also pleased to see the largely positive response to ease of use at work, although as this was one of the main aims it's a little disappointing that 25% of respondents only 'agreed' with that statement rather than 'strongly agree' '. A finding that surprised at least one of the authors was that 100% of respondents strongly agreed that they would use the recommended online resources for their self-education, but only 50% strongly agreed that they would fill in the blank notes pages of tasting for future reference.
In terms of overall satisfaction, only 7 out of 8 respondents completed the section representing a score of 4 out of 5 (with 5 being excellent). However, the one respondent who failed to complete that section strongly agreed with all statements. As demonstrated, the feedback from those who attended the training session and those who received the buddy pad was extremely positive.
Regarding the company's satisfaction, we also received very welcome feedback. After completion of the buddy pad (in PDF form) it was sent to our commissioner Ryszard Janik. Mr Janik also indicated that he saw potential for the booklet to be used on more of the Hard Rock organization and for that purpose forwarded the PDF version to Hard Rock Café Franchise Area Manager, Jordi Espasa.
He found the block interesting enough that he has suggested that the block be presented to be shared as a "best practice" on an upcoming regional conference call. The current situation with the pillow is that it will become mandatory for the home staff in Helsinki to continue their person and also that the staff will be tested for its contents. URL: https://www.alko.fi/en/annualreport/finan- cial-statement/report-of-the-board-of-directors.
HRC wine training
HRC wine buddy pad
HRC wine buddy pad evaluation form
Training evaluation form
