Introduction:
This is intended for people who have little or no prior knowledge. It is suitable wherever a good level of wine knowledge is required to underpin job skills and competencies, for example in the customer service and sales functions of hospitality, retailing and wholesaling industries. It is also useful for those who have a general interest in wine and wish to broaden their knowledge. Successful candidates will be able to describe and compare the styles of wines produced from internationally and regionally important grape varieties, interpret wine labels from the main wine producing regions of the world and give basic guidance on appropriate selection and service, as well as understand the principles of wine tasting and evaluation.
Who Should Attend:
Assistant Managers, Managers, Supervisor, Team Leader, Senior Managers and Management Team of Food & Beverage establishments
Methodology:
Workshop, Lecture, Role playing, Scenario Building, Practical and Demonstrations
5 Days Outline:
|
Module 1: History of Wine ● What is wine and How is wine made ● Type and styles of wine
Module 2: Wine Service ● Wine waiter's equipment ● Before, during and after a wine service
Module 3 : Evaluate the Quality of Wine ● 3 S tasting method ● Uses of wine glasses |
Module 4 : Guest Engagement ● Storytelling ● Suggestive Selling
Module 5 : Factors Contributing to Wine Quality ● Nature factors ● Human factors
Module 6 : Old World and New World Wines ● Countries producing wines ● Reading wine labels ● Wine laws
Module 7 : Wine and Food Pairing ● LMF method of wine and food pairing |