Alcohol in wine

Alcohol in wine is as important an element in the final product as the grape itself. It doesn’t just effect how you feel after drinking it. It effects the taste, texture, and structure of the wine itself.
Alcoholic strength is the ethanol (the main product of fermentation) in wine. It is measured in percentage as opposed to proof, which is how alcohol is measured in hard liquor. In the U.S., if the wine is designated as a “Table Wine” on the label, it must have less than 14% alcohol by volume. The law also permits a 1.5% leeway. If a label says 12.5% alcohol by volume, it can actually be as high as 14% or as low at 11%. In the U.S., if a label simply says “Table Wine” then the alcohol content is between 11% and 14%. In Europe the variance is between 8.5% and 14%.

These numbers were arrived at because most grapes after fermentation come in somewhere between 8% in alcohol by volume on the low end, and 14% on the high end. But, that was some time ago. Today wines can come in much higher, especially in hot climates like Australia. And, with new viticulture techniques, and greater controls in the winemaking process, it is not unusual to see wine over 15% in alcohol. There are some Zinfandels and Syrahs, the heavy hitter grapes, that can go up to 16.5 in alcohol by volume, which is huge. Obviously, the “Table Wine” designation is not on their label.

The breakdown, approximately is:
Table wine: 8 – 14%
Sparkling wine: 8 – 12%
Fortified wine: 17 – 22%

Fortified wine is wine that has been strengthened with the addition of alcohol. Wines that fall into that category are dessert wines, Sherry or Port. Alcohol has a huge effect on how a wine tastes and feels in the mouth. In table wine, i.e. wine that has gotten its alcohol content from the fermentation of grapes alone, alcohol contributes a sweetness.
It can also be perceived as bitter, especially in a white wine with little flavor and high alcohol. In the mouth, it has a warm feeling. Too much alcohol, and it can have a hot feeling. It adds thickness to the wine. When someone refers to the “legs” in a glass of wine, which is the residue of wine running back into the body of wine after tilting the glass, this is partially determined by the alcohol content of the wine. Swirl some wine in a glass and watch it settle. Look at its legs. Legs are a desirable thing in wine.
And last but not least, the alcohol content in wine can greatly affect the drinker. Having a glass of wine at lunch can greatly affect the rest of your day. Try a wine with 11% alcohol content one day. The next day try one with 14% and feel the difference. In Europe the quaffing of bottles of Chianti or Vin de pays at lunch is not generally of the 14% variety, but of the 11% and lighter variety, which is why they can go back to work after lunch…sometimes.

Bed making Process

Bed-Making
Bed-making is an important part of home nursing for anyone who is confined to bed for some time. A badly-made bed is uncomfortable, and can lead to pressure sores in the bedridden.

Making an occupied bed:

The trick to making an occupied bed is to make half the bed first, then the other half. Fold clean sheets lengthways to form a crease down the centre, to make centering easy. If there is more than one sheet, remove each one separately. Here is how it is done.
1. Remove all pillows except one.

2. Cross the person's arms and legs in readiness for turning.

3. Move the remaining pillow to the far side of the bed. Turn the

person to his side, with head on the pillow.

4. Roll the dirty sheet to the centre of the bed up against the person's back. Smooth the near half of the mattress cover.

5. Place the clean sheet half rolled up lengthways, against the roll of dirty sheet. Tuck in the two free corners of the clean sheet.

6. Turn the person over the rolls of sheets to lie on his side facing you. Move the pillow over.

7. Go round to the other side of the bed, and pull through and remove the dirty sheet. Smooth the other half of the mattress cover.

8. Unroll the clean sheet and tuck in the remaining two corners. Pull it tight and wrinkle-free.

9. Turn the person onto his back.

10.Change the pillow cases, if necessary. Replace the pillows, and make the person comfortable. 11.Change the top sheet/blanket, if necessary. Tuck the top sheet / blanket loosely, or it may cause pressure sores on the toes or discomfortad to pressure sores in the bedridden.

Food & beverage

Food and beverage serving and related workers are the front line of customer service in restaurants, coffee shops, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners.

Work environment: Food and beverage service workers are on their feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy dining periods, they are under pressure to serve customers quickly and efficiently. The work is relatively safe, but care must be taken to avoid slips, falls, and burns.
Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2006, those on part-time schedules included half of all waiters and waitresses and 39 percent of all bartenders.
Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. Many students and teenagers seek part time or seasonal work as food and beverage serving and related workers as a first job to gain work experience or to earn spending money. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old—about five times the proportion for all workers. work as part of a team, helping coworkers to improve workflow and customer service

Tourism in nepali

Tourism is the largest industry in Nepal; the largest source of foreign exchange and revenue. Possessing 8 of the 10 highest Nepal:Surrounded by the lofty heights of the Himalayas, Nepal is a land of eternal beauty and attraction. It's a land of colorful cultures, ancient history and people, picturesque scenery and some of the best walking on earth. It is popularly known for the highest mountain peak of the world, Mount Everest which stands tall at 8848 metres.
Nepal tourism informs about places to visit in Nepal, famous for the birthplace of Gautam Buddha who laid the foundation of Buddhism in the country. Come and explore Nepal having rich traditions of art, culture and heritage. Kathmandu, the capital city of Nepal is a treasure house of ancient art and culturemountains in the world, Nepal is a hotspot destination for mountaineers, rock climbers and people seeking adventures. The Hindu and Buddhist heritage of Nepal, and its cold weather are also strong attractions.

Hotel Industry

An establishment on which provide food, shelter, and other aminities for the comfort and combinate of the guest with a view to make profit can be called Hotel. The system of modern management and due to the globalization of the world, hotel is absolutely motivated and guided by the technological, sociological, economical, cultural, and political development.
The hotel industry is perhaps one of the oldest commercial endeavours in the world. The lead in hotelkeeping was taken by the emerging nations of Europe, especially Switzerland. It was in Europe that the birth of an organized hotel industry took place in the space of chalete and small hotels which provided a variety of services and were mainly patronished by the aristocracy of the day.
The real growth of the modern hotel industry took place in the USA begining with the opening of City Hotel in New York in 1794. This was the first building specifically erected for hotel purposes. Hence a hotel must provide food and lodging to travellers, on payment and has, in turn the right to refuse if the traveller is drunk, disorderly, unkempt or is not in a position to pay for the services. The development of hotel industry was influenced by the concept of small lodge-house which can developed the hotel industry from the past to present and perhaps, it will continue in the future too.