Discuss the French AOC system and the pros and cons of having ...

[2125004343]

Discuss the French AOC system and the pros and cons of having such a system?
 
  What will be an ideal response?

Question 2

Have you ever visited a restaurant that served excellent food at a fair price but decided not to return because of your overall dining experience? What led to your decision? How could management have prevented the problem?
 
  What will be an ideal response?

[bubulittle310@msn.cn]

Answer to Question 1

Created in 1935, France founded the Institut National des Appellations d'Origine, or INAO. France became the first nation to set up a countrywide system based on geography for controlling the origin and quality of its wine. The INAO is part of the French government that is officially authorized to regulate the French wine industry. This plan originated during the Great Depression as a preventative measure to protect French winemakers and consumers from fraudulent and inferior wine-blending methods practiced by some unethical French wine brokers.

The INAO guarantees that all appellation-controlled products hold to a rigorous set of growing and production standards. The Appellation d' Origine Contrle system, or AOC, is a French term meaning controlled appellation of origin and is applied to standards of production for various kinds and types of products such as wine, cheese, butter, and so on. The appellation designation is awarded and controlled by the INAO, and it guarantees that the products have been held to a set of rigorous production standards. The French AOC system is the model in the wine industry and parallels other the regulation systems in other major wine producing countries throughout the world.

PROS  Defined standards of quality, lessens fraudulent practices.

CONS  Depending upon perspective, some producers believe the laws are restrictive and prohibits a winemaker from the ability to make an alternative wine (and arguably better in some cases) than the law allows.

Answer to Question 2

Like the previous question, this question focuses student attention on the importance of service, cleanliness, ambience and other non-food quality factors that directly influence a guest's willingness to return to a specific food service operation.

Students will no doubt relay a variety of personal experiences they have had and will easily be able to explain how these experiences influenced their decision to return or not to return to a restaurant they have visited in the past.

[2125004343]

TYSM

[atrochim]

Gracias!