this report task invites students to choose an existing New World winery and discuss the concept of terroir in a scientific and a sales, marketing and tourism context. Custom Essay

The French concept of terroir is now actively applied to New World wine regions. This assessment task invites students to choose an existing New World winery and discuss the concept of terroir in a scientific

and a sales, marketing and tourism context.

The detailed report should include a discussion regarding the science of a winery?s location including (if possible):

? Soil
? Geology
? Topography
? Climate and microclimate
? Microbes and yeasts
? Neighbouring vegetation
? Grape varieties

Furthermore, the report should suggest how terroir can assist in increasing wine sales, marketing and branding of the region and how it impacts tourism in the area. For example, the Coonawarra Wine Region

showcases red dirt in all its marketing campaigns whereas the Yarra Valley prefers to show green, leafy vines and lush rolling hills. How do these images assist in increasing wine sales?

All factual statements should be referenced with 10 or more Harvard Style references.

Title Page: This section is not included in the word count.
Lists information including title of assignment, author/s, student number/s, lecturers details, due date and subject code.
Executive Summary: This section is not included in the word count.
This is a summary of the main points of the report including a brief description of the conclusions. It is aimed at Executive Management to briefly read what the report is about and the conclusions. It is designed

so management do not have to read the entire report.
Table of contents This section is not included in the word count.
1.0 Executive Summary???????????????????????????????????.. i
2.0 Introduction………………………………………………………………………………………………. 1
3.0 Main Body (will be a different title)????????????????????????????? 2
3.1 Requestioning…………………………………………………………………………….. 2
3.2 Purchasing…………………………………………………………………………………. 3
3.3 Receiving…………………………………………………………………………………… 4
3.4 Storing………………………………………………………………………………………. 5-6
3.5 Issuing………………………………………………………………………………………. 7
4.0 Conclusions???????????????????????????????????????. 8
5.0 Recommendations???????????????????????????????????.. 9
6.0 References.??????????????????????????????????????? 10
7.0 Appendices??????????????????????????????????????? 11
Introduction: This section is included in the word count.
This is an introduction of what the report will contain, the purpose and aims and why the report is important. This section may contain in text referencing if appropriate.
Main Body: (will choose different title) This section is included in the word count.
This is the main research and ideas presented using the unit outline as a guide.
There may be overall sections then subsections (refer to table of contents). This section will contain in text referencing.

Conclusions: This section is included in the word count.
This section summarises all the main points that were presented in the Main Body in a very succinct way. No new information can be introduced in this section.
Recommendations: This section is included in the word count.
This section may or may not be relevant. If your report suggests that the points you discussed should be adopted, this section recommends how this can be achieved.
References: This section is not included in the word count.
Baker, S., Bradley, P. & Huyton, J., 1998, Principles of Hotel Front Office Operations, Hospitality Press, Melbourne.
Deveau, L.T., Deveau, P.M., Portocarrero, N. De J. & Escoffier, M., 1996, Front Office Management and Operations, Prentice Hall, New Jersey.
O?Shannessy, V., 2009, Front Office Skills: A Practical Approach, Pearson Hospitality Press, Australia.
O?Shannessy, V. & Minett, D., 2003, The Road To Hospitality: Skills For The New Professional, 2nd Ed., Pearson Hospitality Press, Australia.
Appendices:
Additional information that supports the points in the main body. This section is not included in the word count.