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Terra Madre

Sunday, December 5 at the Teatro Fellini of Pontinia , the 18.00 point, we will see the vision of the seventy-eight precious minutes back to the land, the home grown and cared for by man without presumptions of superiority and greed for profit.

we are going to attend the penultimate round with CineDocuFor um Creative, organized by the two associations: Ecology and Land Pontinia Yard and Creative . After the last meeting, where we could feel the harsh reality of Gomorrah, will open Sunday at the heart of a global situation that leads us to the close contact with Mother Earth . The project, designed to make the life of peasant communities, has a shape (that of a documentary film) and a name that is the same as the movement that led to rib: Mother Earth. The film signed by Ermanno Olmi runs in five times that in the images of the World Forum Earth Mother (Tori no 2006) its adhesive reflection expressed. In between, the visual evidence of the inauguration of the World Bank Seed (I sun Svalbard, northern Norway, in February 2008) , the tradition of custody of rice seeds ( farm Vandana Shiva, Dehradun , region of Uttaranchal, north India, in October 2008 ) and the incredible story of the house and fields of a man who for over forty years, in total isolation, fed only what he himself cultivated (San Cipriano, Town of Roncade in Veneto, in October 2008 ). The last act is about thirty minutes full of unusual sounds shot in the Adige Valley : The spy camera a farmer in pique know work each day. Background, no music, no words. Only the sounds of nature. There are many realities that dialogue and provide an overall idea of \u200b\u200bwhat is our relationship with the earth. Those of the character, especially the strange man who lived his products were not miserable conditions, but conditions that put man on the ground and equal footing.

Adapted from http://magazine.quotidiano.net

Terra Madre brings together those are part of the food chain to jointly defend agriculture, fishing and farming sustainable and to preserve the taste of food and biodiversity.

The date of the projection is not random: the December 10 is the "Terra Madre day " with an invitation to highlight the importance of eating locally, using your creativity to spread our message and promote best food systems: a global revolution triggered with local roots! www.slowfood.it / terramadreday.

Among the projects which will be proposed for membership: bean winged flies - one thousand gardens in Africa - the salt of the earth - mother earth Korea

Pontinia will be home to one of 703 events on the occasion of Earth Day Mother in southern Europe, which account for about 100 initiatives in Italy , two in the province of Latina (besides Pontinia also Borgo Piave). Adapted from
Ecology and territory Giorgio Libralato

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AAA Wanted F & B Manager.

Few Food & Beverage Manager, but especially low-skilled


The figure and the profile of the F & B manger are still marked by a general carelessness, a lack of specific training and a lack of recognition of their value even in the area where they are most needed, that of hospitality. And this applies almost exclusively to Italy, a country where the restaurant and hotel trade would have a great need for these figure.Moltissimi are the hotels, especially for budget reasons, they decide to do without it, if all goes well, choose to form with some basic course an employee, such as maitre d'hotel, chef, or sommelier.
But in fact these people are not only delegated to the F & B management, but also in various other activities, so you do not have much time to study and specialize in settore.Ancora more serious is the fact that, although the Food & Beverage Manager is at the hotel, is not sufficiently prepared, or not have the natural ability to play this role, to become a proffessionista qualificato.Nel case of independent hotels small and medium - in Italy in fact the majority, if we exclude the few chains in the peninsula - we often do not have the resources to rely on a professional food and beverage or an outside agency, and figures are created "hybrid" incapable of doing ; quality work. How do I know so if the staff person who elects to assume or take care of this task, has the right characteristics to become a qualified F & B?
capabilities that must be identified in a Food & Beverage Manager

1.Conoscenze economic: it must always be aware of the progress of the economy, because its daily business is closely linked to market trends.

2.Capacità analytical and mathematical: it is essential to be equipped with critical thinking and be able to analyze more data simultaneously, but also perceive trends and changes. It must also be very good with numbers and calculations, even complex, so you need at least a good basic mathematics training.

3.Conoscenza of operation of spreadsheets: Needless to say, the Food and Beverage Manager working a lot with spreadsheets to manage calculations and statistics such as Excel or similar, so it is essential a thorough knowledge of these types of programs. The Food & Beverage Manager should be able not only to do basic calculations but also to create pivot tables, macros, charts, etc..

4.Attitudine use of software and applications: to Food & Beverage Manager you need to understand and use information system, a basic inventory management to more complex instruments. The person who has to deal with it should be the practice of software and applications digital.

5.Amante gastronomy: it seems trivial, but very often you are faced with enormous gaps in terms of preparation and tencniche product category. A good knowledge of the Internet helps you find the news industry needed to keep the F & B Manager informed and updated. Participation in trade shows and events help to supplement the constant need to update on competition, innovation and industry trends.

6.Determinato and convincing must be autonomous in creating pricing strategies based on precise calculations and statistics which will then present in front of the executive team and the hotel owners, often going to defend his opinion against antiquated mentality and unwilling to change.

7.Esploratore: Although every decision must be made on the basis of reliable data and statistics, it is good that the Food & Beverage Manager is able to experience every now and then, groped new roads and even risk it, just so he can improve and reduce margins of error.

8.Vincente: it is a gift of character, but it is important that a Food & Beverage Manager to act for the sole purpose of winning, to constantly improve their performance: making food and beverage management is like playing Pac Man, it all depends 'adrenaline to overcome their maximum score.

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BY CUSTOMER SATISFACTION TO CUSTOMER EXPERIENCE

in relations between business and consumer
can identify many and diverse evolutionary
moments, all related,
however, some major paradigms, which accounted for

attentional pin: the product - the quality
- satisfaction / loyalty.
Today, in a context where quality
can not have more value to distinguish
competitive - the new frontier for debate is certainly


represented by the ability of the product or service to
live experience to the consumer.

Historically, and perhaps until the '70s, the focus of the company towards the market was the product. The company designs, engineers and develops products inside, the walls between the departments of research and development, with poor sensitivity and attention to what the market demand. We are in times of economies and expanding markets and reaches ilmercato everything you sell. To grow not only the saturation of the market but also the awareness and maturity of the consumer, the focus shifts from the product quality becomes a competitive advantage by knowing how to create quality. They are the 80s and even in Italy the movement grows and spreads of Quality, which has its origins in Japan: Many companies introduce total quality system, in order to align the organization to quality. Not what you do but how you do it becomes important. Born on the Total Quality Manager, Quality Committee, the business improvement programs. But in recent years, which is still defined according to engineering criteria: "Quality is conformity to requirements" (Crosby), "Quality is fitness for use" (Juran), "Quality: the ability of a set of characteristics inherent in a product, system or process to meet the stated requirements, "reads the ISO, forgetting the fundamental role of the customer consumer in defining what the Qualità.Negli '90s to focus on quality makes its way, and replaces the focus on satisfaction, then, to Customer Satisfaction: A measure of how products and services meet or exceed customer expectations. The Customer Satisfaction - and systems to measure it - become one of the 90 performance indicators (KPI) and business critical to determining the success of a company. But satisfaction is not an end in stessa.Vale as generating loyalty, repurchase, assume, therefore, an economic value and is generating a guarantee of future sales. Hence the equation Quality-Satisfaction-Loyalty (Loyalty) that often underlies the Customer SatisfactionMeasurement System.

then the advent of information systems and modern computer technology has led companies to adopt systems that collect and manage vast amounts of information of their customers, the CRM, which allow to track all transactions, process data and ultimately provide input to maximize customer profitability. Not only quality, not just satisfaction and loyalty, but the optimization of the Customer Lifetime Value. Today we are at a stage where attention to quality (and all its subsequent evolution) is not questioned nor affected by the economic situation. It has been the structural reasons, and well-established corporate policies. They are - among others - the saturation of the market (which involves paying more attention to marketing strategies in customer base), competitive pressures and the evolution of demand (which require the company a greater closeness to the customer). One wonders then what is - in a competitive environment where quality can no longer distinguish competitive value of - the new frontier for debate: it is certainly represented by the ability of the product or service to an experience consumer: "Before to sell, it must involve the customer, to build an emotional bond (...) are not selling a product or brand, but a service and experience "(JimStengel, GMO P & G). Then comes a new paradigm that replaces and enhances the Quality - Satisfaction - Loyalty: The Experience takes the place of quality, involvement (Involvement) takes the place of satisfaction, el'advocay that of loyalty. This is the frontier on which to play the race: If a call center as a means to respond promptly, be courteous and professional (the paradigm of Satisfaction), Experience means to manage the customization of the report: the recognition the customer, the proactive operator, to customization of the offer (the Experience paradigm). All we assume that there is intrinsic in what we buy (operator friendly, product performance): the quality is given, the Experience, not yet. Change the role of customer service: Service to from Experience. So as a Service Experience must change all the various touch points, the first of the shop: a place of meeting and sales of the brand, a place of entertainment, meeting report. A place where the senses are activated (through the colors, sounds ...) and active sense emotions and the emotions experiences trigger. No one goes to buy but experience: do not drink coffee from Starbucks and Starbucks is not measured by the quality of coffee, but you can experience. Browsing through books and newspapers, browsing the internet on the wifi store, there is room for socializing.

FIRST TO SELL, IT MUST INVOLVE

YOU TO BUILD A
Bonding
(...) are not selling a product or
MARK, BUT THE SERVICE AND EXPERIENCE

If the size of the tangible interests Satisfaction, Experience involves the intangible. If Satisfaction has its focus in the activation cognitive / rational, Experience involves the senses, it activates the multisensory and deepest emotions. Satisfaction is the discrete, confined almomento to use the service or product benefit, the Experience is widespread, has a mode of continuous release. The Satisfaction has its center of activation in the product, service, Experience on the other hand is constructed through the multiple touch points with which the customer encounters the brand: the Web, customer service, sales, retail outlets, the 'advertising. And all these touch points need to play a role synchronous conveying consistent messages are now numerous and widespread examples of these concepts by Starbucks stores, the Nike concept store, the Apple stores or Sephora, the requirements Abercromie & Fitch and many more. In all do not go to buy a product but to experience emotions that build up experience, involvement of attachment, loyalty to the brand. And we talk about these experiences, triggering a virtuous circle, word of mouth that has now become an increasingly effective channel of communication capable of influencing and guiding consumer choices. Conclusions



In the competitive environment, the two main challengers for the most companies on the market are the innovation (product and process) and the construction of a distinctive and rewarding customer experience. The Experience, as opposed to innovation, can be largely fueled by intangible asset: an asset and an opportunity permolte companies, because "open" competition to new dimensions. But at the same time, build the customer experience is a difficult challenge: it requires a constant renewal and adaptation to continuous stimuli and services offered to consumers who are increasingly demanding and spoiled by the experiences of which is to dive. This is why the consumer should be studied closely, continuously, in all its complexity, using joint and integrated search tools.