'Spain lives on tourism and tourism base is hospitality': Jose Angel Sierra, head of research at the School of Hospitality
Author: Elisa Carreras
April 27, 2011
Jose Angel Sierra, president of AMYCE ( Association waiters and waitresses Spain), head of research at the School of Hospitality and brewmaster for Mahou, has served a BdI beers for sharing with us some of his tricks expert.
Chuck German-style beer with a tuft, he says, it takes 5 or 10 minutes to serve the remaining time to the host, but if you have it, the beer tastes the same and is not a gimmick to sell more ... "Theirs " recommends José Angel, "is have different types of beer ... and the more variety you have more chances you have to make happy all customers."
also highlights the importance of knowing the person who manages to serve a beer. "In each facility there should be people with basic skills to serve a good beer, because it tastes like a beer well served, is that tastes different .... "
" Each establishment must have someone with knowledge restoration and customer service , we often encounter people who know how to make one thing very well but do not know address and vice versa."
" Spain lives on tourism, and tourism base is hospitality. And if the hotel is not ready we will be back . "
José Angel insists that we must not neglect the sector, it is the goose that lays golden eggs. The number of people engaged in this sector and number of jobs generated ... is to be proud of it, since it is the base of the economy in Spain .
And while we interviewed him we are still offering their expert tricks ...
" black beer and decor it makes the customer feel well treated and that be aware that receives a value added . The beer is produced in Spain is lighter and bottom fermentation is not as heavy as the German takes longer to digest ". Trick
expert: A special detail like adding chocolate to beer, makes us apart from other .
And finally the English thrown, without causing too much foam and letting it rest a bit so that the flavor is not acid. The trick is in forming a sort of cloud that makes the beer taste better.
" While serving non-professional, it is common sense and put an effort to learn and keep up because do one thing when you know you feel the happiness inside and that's what transmit, and when the customer is I will say, put me another beer please . "
SOURCE: here.
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