Published in association with the Academy of Wine Service, it is aimed at students for Caterbase, City and Guilds, BTEC and SCOTVEC awards in Food and Beverage Service at NVQ and SVQ levels l and 2. The book will help sommeliers, wine and food service staff and bar staff to understand more about wine and its service. The procedures stress meeting customer needs.
Part 1 The customer: customers who enjoy wine. Part 2 Insight: identifying wines; recommending wines; appreciating wines. Part 3 Method: glassware; opening wine; opening special wines; faulty wine; serving wine; serving wine at table; at the end of the meal; settling the bill. Part 4 More about: how wine is made 1; how wine is made 2; wines of the world 1; wines of the world 2; the label on the bottle; fortified wines; cigars, liqueurs and brandy. Part 5 Working with others: how you appear; working efficiently. Part 6 You and your workplace: the law 1; the law 2; control of stock and security.
Servicecraft: Wine Service by Jennifer Murray
HCTC Macmillan: published in conjunction with the H otel & Catering Training Company
Used - Very Good
Cengage Learning EMEA
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.