Servicecraft
Seiten
1991
Cengage Learning Vocational (Verlag)
978-0-333-54386-3 (ISBN)
Cengage Learning Vocational (Verlag)
978-0-333-54386-3 (ISBN)
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Aimed at students of hotel and catering courses, this workbook outlines all aspects of wine, from how it is produced, to identification, recommendation and serving.
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.
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.
| Erscheint lt. Verlag | 13.6.1991 |
|---|---|
| Reihe/Serie | HCTC Macmillan: published in conjunction with the H otel & Catering Training Company |
| Zusatzinfo | index |
| Verlagsort | Andover |
| Sprache | englisch |
| Maße | 210 x 297 mm |
| Gewicht | 263 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-333-54386-6 / 0333543866 |
| ISBN-13 | 978-0-333-54386-3 / 9780333543863 |
| Zustand | Neuware |
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