What should a wine have to be on a hotel menu?

CLUB CLAVE F&B participants:

• Pepe Macías, Global F&B Iberostar.
• Carlos Teruel, F&B Corporate at Pierre Vacances.
• José Romero, F&B Corporate at Meliá.
• Javier Bello, F&B Corporate at Accor Hoteles.
• Ignacio Bernaldo, Director of Operations atLopesan.

ModeraTor:

• José Luis Mejias. Founding member and ambassador of CLUB CLAVE F&B

Topics to be addressed:

• Decisive factors for including a wine on a hotel menu.
• Economic benefits for wineries by positioning themselves in the hotel offering.
• Contribution of the hotel sector to the tourist promotion of wine-growing areas.
• Data and conclusions obtained through studies carried out by the Club Clave de F&B.