Loreluz, Estolloso
Reduction of Wine Expenditures in HRM Laboratory Through In-
House Production of Wine
II. Abstract
In the hotel and restaurant industry, the presence of wine adds glamour to any social gathering. And the fact that wine is used in cooking in various dishes, for medicinal purposes, and as part of religious activities of several denominations makes it as an interesting commodity. However, expenditures incurred in the procurement of wines have incessantly increased over the years due to subsequent factors like equipment used and the processing of raw materials. This has also greatly affects the St. Michael’s College HRM Laboratory which also feature an array of wine collection and which also serves wine during special occasion hosted by the school, as well as, other hotel functions.
For this reason, the researcher deemed it necessary to pursue this study on Reduction of Wine Expenditures in HRM Laboratory Through In-House Production of Wine. The said concoction will be made of pineapple, mango, banana, and passion fruits and will be known as Four Seasons Wine. This study is further anchored on the theory that the in-house production of wine will significantly reduce wine expenditure in the HRM Laboratory. This study will also rely on the descriptive – experimental method since factors such as Time, Marketability, Manpower and Raw Materials in relation to the Four Seasons Wine will have to be considered.
III. Project Description
A. Purpose
Wine, as defined by Microsoft Encarta Premium Suite 2005 is a term for an “alcoholic drink made by fermenting the juice, in fresh or concentrated form, of fruits or berries.” Throughout history, wine has been known to complement meals and to celebrate joyful occasions. Wine has also been used in cooking various dishes. History tells us that early Greeks used wine for medicinal purposes.
Likewise, many physicians today believe in wine’s potency to aid digestions and relieve tension. Wine also plays an important part in religious services of many faiths.
There is a significant role that wines play in social gatherings and in the hotel industry by restaurateurs and academic institutions offering Hotel and Restaurant Management courses. No gathering is merrier without wine. However, wine-making can oftentimes incur big expenses especially when faced with the prospect of catering guests with discriminating tastes. Furthermore, equipment and raw materials involved can greatly add up to expenditures. Notwithstanding expenses involved in wine-making, still the fact remains that wine is seen as necessary commodity in hotels and restaurant.
Such reality mentioned above has been acknowledged by the HRM students of St. Michael’s College. The students who have been exposed to bar management know well the amount of money spent in procuring wines.
Thus, it is for this reason that the researcher is encouraged to propose the in-house production of wine made of pineapple, mango, banana and passion fruits, known as Four Seasons Wine to reduce the wine expenditure in HRM Laboratory.
Furthermore, this study is anchored on the theory that the production of the in-house wine will significantly reduce the wine expenditure in the HRM Laboratory. Secondly, this will boost the production of locally made wine. Lastly, this will pave way for more profit and market gains.
This particular study will use the descriptive – experimental method since this will involve the factors affecting the in-house production of Four Seasons Wine, namely: Time, Marketability, Manpower, and Raw Materials. Likewise, it will also be used in the analysis of other independent variables such as the wine expenditures in HRM Laboratory. Furthermore, the researcher is interested of the feasibility of pineapple, mango, banana, and passion fruits to be made as wine.
B. Significance
With the costly prices of raw materials in the market today, it is deemed wise for any entrepreneur engaged in the hotel industry to seek alternative to produce wine which is drinkable and acceptable to most hotel guests and patrons. As mentioned earlier, this study is expected to reduce wine expenditure in the HRM Laboratory. Likewise, this proposed concoction can also be suitable for cooking in selected dishes and when fermented longer than the required period, can produce another by-product – specialty vinegar. Furthermore, it is hoped that with this experiment, subsequent studies will lead to the proliferation of locally – produced wines.
If in any case, that the study will be successful, the researcher intends to introduce the product to the public . Advertisements will be conducted in regards with the product and the selling of the wine in big grocery stores found in the locality as a competitor for the imported wines. As a student, this project will be beneficial to the Hospitality Industry here in Iligan in a way that the students with related course to Hotel and Restaurant Management and to those entrepreneurs who are closely associated to the industry can now purchase wines which is cheaper in contrast with those imported wines. And since the project is new and original, and if the production of this wine will be acknowledged and be accepted by the public, Iligan City will be recognized.
Our economy here in Iligan City is not really dying but with the success of this project, it can and it will help augment our market here through mass production of the said wine and can be sold to other cities or provinces outside Iligan City.
C. History
This study is relatively new and no previous record of its study has been noted. This study is basically a novel idea.
D. Plan of Work
The researcher has planned to do the project ahead of time since it will take six months for the experiment to attain its results. The researcher plans to do the study on the month of March so by September anticipated results will be evaluated The proposed project will take place in the residence of the researcher at 1st East Extension, Rosario Heights, Tubod, Iligan City. The study needs the four different fruits namely mango, pineapple, banana and passion for the production of the wine. Yeast is also required for the fermentation and so is the sugar.
Below is the procedure on how to make the Four Seasons Wine:
INGREDIENTS:
1 kl ripe mangoes
1 kl ripe pineapple
1 kl ripe bananas
1 kl ripe passion fruit
1 kl sugar
½ kl yeast
PROCEDURE:
1. Wash the fruits thoroughly.
2. Peel and crushed the fruits.
3. In a large mixing bow, mix all together the fruits included the sugar and yeast.
4. Place the mixture into a jar and cover it.
5. Preserve it for six months.
6. After six months, strain the mixture and place the now then wine in sterilized bottles.
*** If mixture will be preserved for a longer period, specifically a year, another by-product will be produce which is a vinegar.***
Definition of Term
For better understanding of the words that will be used in this study, some terms are defined:
Wine - an alcoholic drink made by fermenting the juice in fresh or concentrated form, of fruits or berries.
Banana – a fruit of a large herbaceous plant (Musa paradisiacal sapientium) growing 10 to 20 feet high, cultivated in tropical climates for its edible pulpy fruit which grows in long pendant cluster
Mango – the edible fleshy fruit of a tropical tree Mangifera indica
Pineapple – the edible fruit of a Tropical American plant Anana Comosus having spiny, recurved leaves and a cone shaped fruit consisting of the inflourescence clustering densely around a fleshy axis tipped with a rosette of spiked leaves.
Passion fruit – Passiflora edulis or passion fruit is cultivated commercially for its fruit in northwestern South America, India, the Caribbean, Brazil, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa (where it is known as a grenadilla or granadilla). The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma.
Yeast – a substance consisting of minute cells of Ascomycetous fungi (genus Saccharomyces that clump together, forming a yellow frothy viscous growth which, in contact with saccharine liquids, develops or increases by germination producing fermentation by means of enzymes, in which processed alcohol and carbon dioxide are produced.
Crushed – to smash or grind into fine fragments or particles
Preserve – to prepare food for future consumption
E. Expected Results
After the experiment will be done and evaluations be made, the researcher has anticipated a good result. And the following factors to be considered like time, marketability, raw materials and man power will be justified. The researcher will be confident to present the project to the public.
• OK. Congratulations. You executed your point well; however I would like to see your definition of the mentioned factors to be examined such as time, marketability, raw materials and manpower.
• Your evaluation will be relatively easier if you can come up with ATTRIBUTES of a specific variable. Meaning, how will you measure time, marketability, raw materials and manpower? This should be discussed clearly. Although the four season wine is new, the concept of marketing is not. Therefore, as part of the history, you need to discuss the success of the existing theory being tested by earlier researches.
• See me in my office…bring your USB or simply hand your email add so I can give you Gantt Chart Format.