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May 04, 2024
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VIN 175 - Wine Service Operations Credits: 2 Lecture Hours: 1 Lab Hours: 2 Practicum Hours: 0 Work Experience: 0 Course Type: Voc/Tech Students will investigate the role of a wine program in a restaurant context and implement wine service principles for formal dining experiences. Prerequisite: VIN 150 or instructor permission Competencies
- Discuss wine menu planning
- Segment wine menus by country, price, wine type, and wine style
- Relate the wine selection to the type of restaurant
- Correlate the average wine price with the customer average food cost
- Investigate wine marketing
- Discuss wine menu strategies leading to repeat customers
- Segment wine consumers by behavior, demographics, and psychographics
- Evaluate the effect of wine quality indicators on consumer perception of wine
- Discuss tools utilized for wine service
- Examine procedures for washing and polishing glasses
- Analyze the use of a gueridon for wine service
- Describe the use of a decanter and identify appropriate wines for its use
- Identify additional necessities including light source, cork screw, matches, cloth napkins, buckets, and stands
- Analyze wine service procedures
- Review presentation of the bottle to the host
- Identify pouring order for formal and casual settings
- Contrast the service of red and white wines
- Practice decanting aged red wine
- Review specialty service procedures
- Discuss the procedure for opening and serving sparkling wines
- Analyze the service of after dinner drinks including ports, ice wines, and cordials
- Examine corking fees and specific service considerations
- Evaluate additional variables affecting the wine consumption experience.
- Identify ideal serving temperatures for white, red, sparkling, and dessert wines.
- Investigate the effect of wine glass style on the perception of quality
- Discuss storage space requirements to maintain wine stock in a temperature controlled setting while still providing rapid retrieval for servers
- Examine approaches to reconcile negative guest experiences
- Recognize common wine faults including cork taint, oxidation, turbidity, and broken cork
- Analyze methods to replace bottle faults and maintain guest confidence
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