VIN 175 - Wine Service Operations

1. Discuss wine menu planning
   1. Segment wine menus by country, price, wine type, and wine style
   2. Relate the wine selection to the type of restaurant
   3. Correlate the average wine price with the customer average food cost
2. Investigate wine marketing
   1. Discuss wine menu strategies leading to repeat customers
   2. Segment wine consumers by behavior, demographics, and psychographics
   3. Evaluate the effect of wine quality indicators on consumer perception of wine 
3. Discuss tools utilized for wine service
   1. Examine procedures for washing and polishing glasses
   2. Analyze the use of a gueridon for wine service
   3. Describe the use of a decanter and identify appropriate wines for its use
   4. Identify additional necessities including light source, cork screw, matches, cloth napkins, buckets, and stands
4. Analyze wine service procedures
   1. Review presentation of the bottle to the host
   2. Identify pouring order for formal and casual settings
   3. Contrast the service of red and white wines
   4. Practice decanting aged red wine
5. Review specialty service procedures
   1. Discuss the procedure for opening and serving sparkling wines
   2. Analyze the service of after dinner drinks including ports, ice wines, and cordials
   3. Examine corking fees and specific service considerations
6. Evaluate additional variables affecting the wine consumption experience.
   1. Identify ideal serving temperatures for white, red, sparkling, and dessert wines.
   2. Investigate the effect of wine glass style on the perception of quality
   3. Discuss storage space requirements to maintain wine stock in a temperature controlled setting while still providing rapid retrieval for servers
7. Examine approaches to reconcile negative guest experiences
   1. Recognize common wine faults including cork taint, oxidation, turbidity, and broken cork
   2. Analyze methods to replace bottle faults and maintain guest confidence