{"id":16719,"date":"2017-12-15T05:03:00","date_gmt":"2017-12-15T05:03:00","guid":{"rendered":"https:\/\/totul.md\/auto\/altele\/un-banchet-de-nunta-inteligent\/"},"modified":"2022-09-13T08:21:13","modified_gmt":"2022-09-13T08:21:13","slug":"un-banchet-de-nunta-inteligent","status":"publish","type":"post","link":"https:\/\/totul.md\/ro\/lifestream\/un-banchet-de-nunta-inteligent\/","title":{"rendered":"Un banchet de nunt\u0103 inteligent"},"content":{"rendered":"

Un banchet de nunt\u0103 inteligent<\/h2>\n

\u00cen Moldova, industria nun\u0163ilor este foarte bogat\u0103 \u015fi dezvoltat\u0103. C\u00e2nd \u00eencepe sezonul, capitala revine la via\u0163\u0103, cre\u015fte rulajul banilor \u015fi m\u0103rfurilor. Bugetele de nunt\u0103 sunt mari: \u00een medie, doar pentru masa festiv\u0103 se investesc aproximativ 800-1000 lei de persoan\u0103. Ce discu\u0163ii pot avea tinerii \u00eenainte de nunt\u0103? Desigur, despre modul \u00een care se va desf\u0103\u015fura una din cele mai emo\u0163ionante zile din via\u0163a lor. Cu mult \u00eenainte de evenimentul principal, aceast\u0103 \u00eentrebare este neap\u0103rat discutat\u0103 \u00een cadrul \u00eent\u00e2lnirilor cu familia \u015fi prietenii. Care este cea mai bun\u0103 abordare pentru organizarea evenimentului \u015fi cum s\u0103 evi\u021bi cele mai frecvente gre\u0219eli, ne spune expertul Dmitrii Beleacov. <\/strong><\/p>\n

\n
\"\u0414\u043c\u0438\u0442\u0440\u0438\u0439
Dumitru Beleacov \u2014 administrator al Banquet Hall Forum<\/figcaption><\/figure><\/blockquote>\n

Despre etapele ini\u0163iale<\/h2>\n

Deci, una din primele probleme organizatorice este alegerea restaurantului. Clien\u0163ii examineaz\u0103 mai multe op\u0163iuni, afl\u0103 condi\u0163iile. Aceast\u0103 etap\u0103 ini\u0163ial\u0103 este foarte important\u0103 at\u00e2t pentru reprezentan\u0163ii restaurantelor c\u00e2t \u015fi a s\u0103lilor de banchete, c\u0103ci anume, doar ospitalitatea sincer\u0103, atitudinea transparent\u0103 \u015fi pl\u0103cut\u0103 fa\u0163\u0103 de viitorii clien\u0163i lanseaz\u0103 \u201ezvonuri reale\u201c, adic\u0103 publicitatea gratuit\u0103 a restaurantului cu mult \u00eenainte de ziua evenimentului.<\/p>\n

P\u00e2n\u0103 la nunt\u0103, mai sunt \u00eenc\u0103 c\u00e2teva luni, dar toat\u0103 lumea este deja mul\u0163umit\u0103 de rezultatul preconizat, \u00a0deoarece tendin\u0163a pare a fi pozitiv\u0103. \u00cen aceasta const\u0103 prima \u015fi cea mai frecvent\u0103 gre\u015feal\u0103. Se poate \u00eent\u00e2mpla ca orice detaliu nepl\u0103cut s\u0103 provoace o reac\u0163ie negativ\u0103 \u015fi va ap\u0103rea un fel de lupt\u0103 cu administra\u0163ia restaurantului. De regul\u0103, \u00een acest caz, clien\u0163ii nu refuz\u0103 \u015fi nu merg s\u0103 caute un alt loc, \u015fi anume, duc lupta p\u00e2n\u0103 la cap\u0103t, despre ce neap\u0103rat le vor povesti tuturor celor din jur \u015fi le vor recomanda \u201es\u0103 fie mai pruden\u0163i \u00een privin\u0163a acestui restaurant.\u201c De ce totu\u015fi apare aceast\u0103 lupt\u0103? Pot fi enumerate un \u015fir de motive, printre care: lipsa experien\u0163ei suficiente a reprezentantului administra\u0163iei restaurantului \u00a0sau a s\u0103lii de banchete, inconsecven\u0163a lu\u0103rii deciziilor de c\u0103tre personalul superior al conducerii restaurantului (Proprietar, buc\u0103tar-\u015fef),schimbarea frecvent\u0103 a angaja\u0163ilor de baz\u0103 ai restaurantului (directorului, \u0219efului de sal\u0103).<\/p>\n

\"\u0437\u0430\u043b
Sal\u0103 frumoas\u0103, spa\u021bioas\u0103, luminoas\u0103- garan\u021bia unui eveniment reu\u015fit<\/figcaption><\/figure>\n

To\u0163i ace\u015fti factori duc cel pu\u0163in la divergen\u0163e \u00eentre condi\u0163iile promise \u015fi condi\u0163iile ap\u0103rute de facto. De exemplu, plata ad\u0103ug\u0103toare pentru orele suplimentare de lucru dup\u0103 ora 00:00 sau 02:00, taxa pentru vesela spart\u0103, taxa pentru utilizarea terasei \u015fi, desigur, cea mai frecvent\u0103 discordan\u0163\u0103 – costul meniului pentru o persoan\u0103.\u00a0 Deseori se \u00eent\u00e2mpl\u0103 ca suma promis\u0103 s\u0103 nu fie suficient\u0103 pentru a asigura o mas\u0103 bun\u0103, a\u015fa c\u0103 trebuie achitat\u0103 o alt\u0103 sum\u0103 \u015fi chiar de adus unele produse personale. \u00cen acest caz, v\u0103 recomand s\u0103 studia\u0163i cu aten\u0163ie contractul, s\u0103 v\u0103 interesa\u0163i despre aceast\u0103 loca\u0163ie de la fo\u015ftii clien\u0163i (\u00een baza comentariilor din re\u0163elele sociale), \u015fi s\u0103 afla\u0163i p\u0103rerea altor membri din industria nun\u0163ilor (prezentatori, muzicieni, DJ, fotografi, decoratori) \u015fi cel mai bun mod este de a apela la un organizator de nun\u0163i, care v\u0103 va ajuta s\u0103 evita\u0163i gre\u0219elele posibile \u00een preg\u0103tirile de nunt\u0103!<\/p>\n

Despre importan\u0163a de a lucra cu profesioni\u015ftii \u00a0<\/strong><\/h2>\n

Orice profesionist \u00een domeniul s\u0103u \u00ee\u015fi cunoa\u015fte bine meseria. Deci, la alegerea unui prezentator, nu trebuie s\u0103-i spune\u0163i cum ar trebui s\u0103 se comporte \u2013 el \u0219tie exact ce trebuie s\u0103 fac\u0103. Acela\u015fi lucru se refer\u0103 \u015fi la muzican\u0163i. \u00cen\u0163elegerile la aceast\u0103 etap\u0103 trec f\u0103r\u0103 \u201esurprize\u201c: se ofer\u0103 avansul, se semneaz\u0103 un contract \u015fi se stabile\u015fte data \u015fi locul prezent\u0103rii \u2013 \u015fi iat\u0103 ca \u00een\u0163elegerea s-a f\u0103cut.<\/p>\n

\"Un
Decorarea \u015fi posibilitatea modific\u0103rii culorilor \u00een func\u021bie de lumin\u0103 – un element destul de important<\/figcaption><\/figure>\n

Un pic mai complicat\u0103 este situa\u0163ia cu decora\u0163iile, unde miresele de obicei doresc s\u0103-\u015fi exprime dorin\u021bele. Aici domni\u015foarele se folosesc de diverse surse – fie c\u0103 au fost la o nunt\u0103 bogat\u0103, ori au v\u0103zut pe un site ori \u00eentr-o revist\u0103 de lux o poz\u0103 festiv\u0103 costisitoare. De multe ori sala este selectat\u0103 dup\u0103 culoare – cineva vrea o nunt\u0103 \u00een culoarea zmeurei,\u201c cineva – \u201epurpurie\u201c, \u015fi caut\u0103 un loc care va fi capabil s\u0103 preia aceast\u0103 culoare.<\/p>\n

\"Un\u00cen acest caz, este mai bine s\u0103 opta\u0163i pentru \u00eenc\u0103perile f\u0103r\u0103 coloane, f\u0103r\u0103 basoreliefuri cu ornamente aurite \u015fi alte detalii inutile, pentru ca designerii s\u0103 poat\u0103 realiza culoarea dorit\u0103 \u015fi alte elemente personalizate. O gre\u015feal\u0103 destul de frecvent\u0103 comis\u0103 de mirese \u2013 este faptul c\u0103 fiind atrase de tendin\u0163ele v\u0103zute undeva, \u00eencearc\u0103 s\u0103 le imite din contul unui buget modest. De \u00eendat\u0103 ce designer-ul enun\u0163\u0103 pre\u0163ul real al decor\u0103rii, merg \u00een toi abrevierile \u015fi cuvintele necenzurate. Acest fapt, de altfel, de asemenea, necesit\u0103\u00a0 implicarea profesionist\u0103: ca de exemplu, pentru a \u00eenlocui florile naturale cu cele artificiale. \u00cen orice caz, sarcina esen\u0163ial\u0103 a viitorilor tineri c\u0103s\u0103tori\u0163i este s\u0103-\u015fi orienteze toate eforturile \u00een c\u0103utarea unor speciali\u015fti reali pentru fiecare segment indispensabil al petrecerii de nunt\u0103. \u00a0Asculta\u0163i cu aten\u0163ie toate sfaturile, aprecia\u0163i toate recomand\u0103rile, crea\u0163i-v\u0103 \u00een minte o imagine clar\u0103 a viitorului eveniment. Dac\u0103 totul V\u0103 place, atunci \u00eenseamn\u0103 c\u0103 merge\u0163i \u00een direc\u0163ia corect\u0103\u00a0 \u015fi a\u0163i f\u0103cut alegerea potrivit\u0103. Nimeni nu a anulat economia cheltuielilor de nunt\u0103, \u00eens\u0103 aceasta ar trebui s\u0103 fie rezonabil\u0103. Fiecare profesionist al meseriei sale o s\u0103 v\u0103 sugereze modalit\u0103\u0163ile de a nu pl\u0103ti prea mult.<\/p>\n

Despre alc\u0103tuirea meniului<\/h2>\n

Una dintre cele mai importante probleme \u00een organizarea festivit\u0103\u0163ii, de altfel care este \u015fi cea mai important\u0103. Mul\u021bi consider\u0103 c\u0103 anume restaurantul prime\u015fte lovitura emo\u0163ional\u0103 major\u0103, dac\u0103 \u00een partea oficial\u0103 a festivit\u0103\u0163ii au existat unele probleme \u015fi cel mai important este c\u0103 \u00eengrijorarea clientului persist\u0103 p\u00e2n\u0103 la primul toast. Deci, cum se \u00eentocme\u015fte mai bine un meniu? \u00cen primul r\u00e2nd ar trebui s\u0103 atrage\u0163i aten\u0163ie la gramaj, \u00a0la volumele calculate pentru o persoan\u0103 \u015fi la raportul pre\u0163urilor. La examinarea meniului cu pre\u0163ul deja convenit, este foarte important ca aceast\u0103 sum\u0103 nu fie indicat\u0103 \u201ede la o anumit\u0103 cifr\u0103\u201c: aceasta implic\u0103 ceva nesemnificativ, care apoi poate cre\u015fte p\u00e2n\u0103 la \u00een\u0103l\u0163imi impun\u0103toare.<\/p>\n\n

Ca urmare, clien\u0163ii preg\u0103ti\u0163i ini\u0163ial pentru un anumit buget, ajung cu totul la alte sume. V\u0103 rug\u0103m s\u0103 ave\u0163i \u00een vedere c\u0103, meniul poate fi \u00eendestul\u0103tor, adic\u0103 optimal \u015fi poate fi necostisitor, \u00een cazul \u00een care mai pute\u0163i ad\u0103uga c\u00e2te ceva. Este \u00eentr-adev\u0103r real s\u0103 face\u0163i unele economii – exist\u0103 anumite mecanisme \u00een acest scop. Oaspetele, venit la nunt\u0103 cu daruri alese, nu trebuie s\u0103 observe, c\u0103 masa este ieftinit\u0103 artificial \u015fi c\u0103 lipsesc unele elemente. Este neap\u0103rat\u0103 prezen\u0163a delicateselor, unui asortiment de feluri ce \u00eembin\u0103 mai multe tipuri de pe\u015fte \u015fi carne, o cantitate echilibrat\u0103 de legume, fructe \u015fi deserturi. Bucatele din carne ar trebui s\u0103 fie ceva mai multe, \u00a0deoarece acestea constituie baza unei mese bogate. \u00cen acela\u015fi timp, evita\u0163i repet\u0103rile. Cred c\u0103 nu toat\u0103 lumea va fi mul\u0163umit\u0103, dac\u0103, de exemplu, la gustare se va servi carne de pui, iar la bucate calde – \u00a0aripioare de pui, \u015fi \u00een cele din urm\u0103 \u2013\u00a0 dac\u0103 to\u0163i vor fi invita\u0163i s\u0103 serveasc\u0103 \u00een aer liber frig\u0103rui de pui.<\/p>\n

\"UnUn alt aspect important – selectarea produselor delicioase din punct de vedere universal, excluz\u00e2nd \u00a0bucatele pentru amatori, \u015fi prin consecin\u0163\u0103 coeficientul de eficacitate al mesei doar va cre\u015fte. \u201eAm m\u00e2ncat bine\u201c – aceasta \u00eenseamn\u0103 c\u0103 m\u00e2ncarea a fost dietetic\u0103 \u2013 nici prea pr\u0103jit\u0103 \u015fi nici gras\u0103, oaspetele se va sim\u0163i toat\u0103 seara u\u015for, confortabil \u015fi nu va fi nevoie de Mezim. Anume acesta este rezultatul unui meniu alc\u0103tuit corect.<\/p>\n

Despre gramajul corect al bucatelor \u015fi servirea la timp<\/h2>\n

Nu \u00een z\u0103dar se consider\u0103 c\u0103 prima mas\u0103\u00a0 trebuie s\u0103 fie cea mai bogat\u0103, deoarece oaspe\u0163ii vin fl\u0103m\u00e2nzi \u015fi dup\u0103 ce servesc aperitivul, \u00een primul r\u00e2nd \u201ese arunc\u0103\u201d la gust\u0103ri. \u00cen \u00a0acest caz, este necesar ca acestea s\u0103 creeze o asemenea surs\u0103 de energie ce le va permite s\u0103 se odihneasc\u0103 activ p\u00e2n\u0103 la sf\u00e2r\u015fitul evenimentului. Aici apare urm\u0103torul aspect la fel de\u00a0 important \u2013 bucatele calde necesit\u0103 a fi servite \u00een faza incipient\u0103 a osp\u0103\u0163ului. \u00cen cazul \u00een care servirea bucatelor calde este \u00a0t\u0103r\u0103g\u0103nat\u0103 \u00a0p\u00e2n\u0103 c\u00e2nd gust\u0103rile vor fi consumate \u00een volum de 50 la sut\u0103, cre\u015fte probabilitatea c\u0103 bucatele calde vor sta pe mas\u0103 s\u0103 se r\u0103ceasc\u0103.<\/p>\n

Merit\u0103 s\u0103 v\u0103 g\u00e2ndi\u0163i \u015fi la modul cum vor m\u00e2nca oaspe\u0163ii, s\u0103 atrage\u0163i aten\u0163ie la aranjamentul bucatelor pe mas\u0103. Imagina\u0163i-v\u0103 c\u0103 la mas\u0103 s-au servit prepeli\u0163e sau un porc net\u0103iat, \u00a0iar cineva are manichiur\u0103 \u2013 \u015fi deja este incomod de luat cu m\u00e2inile. \u00cen plus, mai apoi va trebui de cur\u0103\u0163at buc\u0103\u0163ile de carne de sub unghii, ceea ce este pu\u0163in spus, inestetic. Proprietarii de restaurante cu experien\u0163\u0103 \u015ftiu perfect c\u0103 toat\u0103 carnea \u015fi pe\u015ftele ar trebui scoase de pe oase.<\/p>\n

Despre cele mai recente tendin\u0163e \u00een preg\u0103tirea mesei festive<\/h2>\n

\u00cen ultimul deceniu, formatul preg\u0103tirii nun\u0163ilor \u015fi meniului a suportat unele modific\u0103ri. \u00cen primul r\u00e2nd, s-a modernizat echipamentul. Datorit\u0103 sistemelor moderne de refrigerare \u015fi congelare, produsele \u00ee\u015fi p\u0103streaz\u0103 pentru o perioad\u0103 lung\u0103 de timp ciclu lor \u201evital\u201c. Acest lucru permite organizarea corect\u0103 a alimenta\u0163iei, \u00a0astfel \u00eenc\u00e2t at\u00e2t felurile crude \u00a0de m\u00e2ncare c\u00e2t \u015fi cele preparate s\u0103 fie c\u00e2t mai proaspete. \u00cen plus, \u00een rezultatul activit\u0103\u0163ii distribuitorilor en-gros de re\u0163ea, \u00a0pentru pia\u0163a noastr\u0103 au devenit disponibile surse importante de materii prime. De exemplu, acum practic \u00een orice moment pute\u0163i face rost de pe\u015fte proasp\u0103t refrigerat. Adic\u0103, acesta nu trebuie s\u0103 fie congelat, ci anume proasp\u0103t refrigerat.<\/p>\n

\"UnUna din cele mai corecte concep\u0163ii – \u00a0meniurile de nunt\u0103, cel pu\u0163in \u00een capital\u0103, unde exist\u0103 no\u0163iunile \u2013 de bucate pentru nunt\u0103 \u00a0\u015fi alte ocazii. Ast\u0103zi, este practic imposibil s\u0103 vedem p\u00e2rjoale \u015fi \u015fni\u0163eluri, care au r\u0103mas \u00een trecut, c\u00e2nd masa era \u00eenc\u0103rcat\u0103 cu trei r\u00e2nduri de pe\u015fte umplut. S-au p\u0103strat \u00eenc\u0103 unele elemente tradi\u0163ionale, cum ar fi sarmalele sau r\u0103citurile, iar m\u00e2nc\u0103rurile grele au fost excluse. Oaspe\u0163ii au \u00eenceput s\u0103 se priceap\u0103 la bucate, \u00a0chiar \u015fi acas\u0103 au \u00eenceput s\u0103 g\u0103teasc\u0103 altfel. De exemplu, p\u00e2n\u0103 de cur\u00e2nd, salata verde era folosit\u0103 mai mult \u00een scopuri decorative, ast\u0103zi \u00eens\u0103 mix-ul de salate \u2013 reprezint\u0103 unul din principalele feluri de m\u00e2ncare.<\/p>\n

\"Un\u015ei metodele de preparare s-au schimbat \u2013 prin folosirea gr\u0103tarelor moderne au ap\u0103rut produse coapte \u00een mod corect, care, \u00een urma prelucr\u0103rii termice \u00ee\u015fi p\u0103streaz\u0103 toate calit\u0103\u0163ile gustative \u015fi sunt excluse elementele nocive, ceea ce garanteaz\u0103 de fapt o senza\u0163ie pl\u0103cut\u0103 de plenitudine \u00een stomac, f\u0103r\u0103 greutate. Drept garnitur\u0103 nu mai sunt cartofii, orezul sau fideaua, ci legumele coapte, sau sufleul. \u00a0\u00cen general, baza unei mese de nunt\u0103 ar trebui s\u0103 fie constituit\u0103 din feluri de m\u00e2ncare, dificile de preparat \u00een condi\u0163ii casnice. Oaspe\u0163ii trebuie, f\u0103r\u0103 exagerare, s\u0103 savureze bucatele propuse.<\/p>\n

\u00cen concluzie<\/h2>\n

\"Un\u00cen loc de un epilog, a\u015f dori s\u0103 abordez unele aspecte, care la prima vedere par a fi nesemnificative, \u00eens\u0103, de fapt, sunt foarte importante. Venind \u00eentr-un restaurant la negocieri, clientul trebuie s\u0103 remarce \u00a0gradul de cur\u0103\u0163enie, aten\u0163ia \u015fi ospitalitatea personalului. Chiar dac\u0103 la momentul sosirii, administra\u0163ia este ocupat\u0103, oaspetele trebuie s\u0103 fie ocupat cu ceva, s\u0103 i se propun\u0103 o cafea, s\u0103 i se ofere ni\u015fte reviste de r\u0103sfoit. Este neap\u0103rat\u0103 organizarea degust\u0103rii preventive a bucatelor, contra-plat\u0103 sau gratis –\u00a0 deja depinde de politica restaurantului.<\/p>\n

Degustarea bucatelor va permite aplanarea posibilelor nepl\u0103ceri: \u00a0carnea de vi\u0163el, de exemplu, poate fi excelent\u0103, \u00eens\u0103 carnea de porc poate avea nevoie de preparare suplimentar\u0103. Vorbind de economii, nu uita\u0163i c\u0103 acestea ar trebui s\u0103 fie f\u0103cute \u00een mod inteligent. Pute\u0163i lua un singur DJ, care \u00een cele din urm\u0103 va \u00eenlocui un num\u0103r mare de arti\u015fti. \u00cen acela\u015fi timp, s\u0103 organiza\u0163i \u00een sal\u0103 lumini de discotec\u0103, iar \u00een meniu s\u0103 ad\u0103uga\u0163i un cocktail bar. Prin urmare, oaspe\u0163ii se vor sim\u0163i \u00een atmosfera unui club de noapte, fapt ce va conferi petrecerii voastre un farmec suplimentar.<\/p>\n

\u00cen articol, au fost folosite imagini de la Banquet Hall Forum<\/a><\/strong>.<\/p>\n

\u021ai-a p\u0103rut util acest articol?\u00a0\u00cemp\u0103rt\u0103\u015fe\u015fte-l cu prietenii, apas\u0103 aici<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Un banchet de nunt\u0103 inteligent \u00cen Moldova, industria nun\u0163ilor este foarte bogat\u0103 \u015fi dezvoltat\u0103. C\u00e2nd \u00eencepe sezonul, capitala revine la via\u0163\u0103, cre\u015fte rulajul banilor \u015fi m\u0103rfurilor. Bugetele de nunt\u0103 sunt mari: \u00een medie, doar pentru masa festiv\u0103 se investesc aproximativ 800-1000 lei de persoan\u0103. Ce discu\u0163ii pot avea tinerii \u00eenainte de nunt\u0103? Desigur, despre modul […]<\/p>\n","protected":false},"author":2,"featured_media":16528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[303],"tags":[],"class_list":{"0":"post-16719","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestream"},"yoast_head":"\nUn banchet de nunt\u0103 inteligent - Totul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/totul.md\/ro\/lifestream\/un-banchet-de-nunta-inteligent\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un banchet de nunt\u0103 inteligent\" \/>\n<meta property=\"og:description\" content=\"Un banchet de nunt\u0103 inteligent \u00cen Moldova, industria nun\u0163ilor este foarte bogat\u0103 \u015fi dezvoltat\u0103. C\u00e2nd \u00eencepe sezonul, capitala revine la via\u0163\u0103, cre\u015fte rulajul banilor \u015fi m\u0103rfurilor. Bugetele de nunt\u0103 sunt mari: \u00een medie, doar pentru masa festiv\u0103 se investesc aproximativ 800-1000 lei de persoan\u0103. Ce discu\u0163ii pot avea tinerii \u00eenainte de nunt\u0103? 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