Sales and Service for the Wine Professional / Edition 3

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Overview

Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.

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Product Details

  • ISBN-13: 9781844807895
  • Publisher: Cengage Learning
  • Publication date: 4/28/2008
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 357
  • Sales rank: 125,543
  • Product dimensions: 7.52 (w) x 9.78 (h) x 0.61 (d)

Meet the Author

Brian is a Master Sommelier, Fellow of the Hospitality Institute, Licentiate and Honorary Member of City & Guilds of London Institutes, and an Honorary Member of the Academy of Food Wine Service. In 1972 he passed the prestigious Master Sommelier Diploma and was a founder member of the Court of Master Sommeliers World-wide, established in 1977. He has been Chief examiner since 1990 and Chief executive since 1998. Sometime Chief examiner for the C&GLI and the HCIMA Food and Beverage programs, he was a UK Government Inspector for Colleges and Universities until his retirement as Head of the Hospitality Management Degree programs, University of Plymouth, UK. He was Cellar Master for The Lord Clifford of Chudleigh for a number of years. In 2005 he was awarded the 3rd Annual 'Ho'okele' Award for Lifetime Achievement at the Kapalua Wine and Food Festival Maui Hawaii. He has had extensive experience in the Hospitality Industry in both practical and consultative capacities. He has visited nearly all the major wine areas of the world where he has obtained the majority of his wine knowledge first-hand from winemakers. Brian is an international wine judge and has judged at a number of International Sommelier and Food Service competitions.

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Table of Contents

1 Preparation and maintenance of bar and cellar 1

2 Viticulture and vinification 27

3 Wine controls, regulations and labelling 47

4 Sensory evaluation 61

5 Wine areas in the Old World 69

6 Wine areas in the New World 163

7 Sparkling wines 197

8 Fortified wines 209

9 Spirits, beers and other drinks 227

10 Taking beverage orders 253

11 Table and bar service 265

12 Maintaining and increasing sales 299

13 Standard practices and behavior 307

14 Hygiene, health and safety 315

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 3, 2014

    Highly recommended.

    Our daughter is becoming an event planner for a hotel chain. This was on her "must have" list and she loved it. She is also a wine sommelier and indicated this was a fantastic guide book. Thank you, Barnes and Noble, for making our daughter happy.

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