Specifically tailored to meet the needs of students of liquor studies, and those employed in the service of drinks, this book covers everything from customer service to corkscrew design. The sommelier (the drinks server in the restaurant) needs to have a comprehensive knowledge of all drinks products, an understanding of their taste characteristics, and the ability and skills necessary for their high quality service. This book provides the theoretical and practical knowledge needed to underpin a successful career in bartending, waitering, and the restaurant business.
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Book Description
Editorial Reviews
From Booklist
If a restaurant, bar, or hotel was limited to one written reference source on alcoholic beverages, this book would be an excellent choice. Containing far more than a thorough and concise summarization of wine, this text also offers valuable information on every aspect of serving alcohol, including stocking and preparation, sales techniques, cleanup, and safety. The interests of both customers (good service) and business owners (high, sustained sales) are considered, with instructions on such important yet underaddressed subjects as teamwork, customers' complaints, and drunken patrons. Whether it's how to maintain a bar, the specific honey in Drambuie, the names of Chablis' vineyards, or fire procedures, this accessible text has the answer. It is hard to imagine a book that is more helpful for alcoholic beverage sales or more encouraging regarding professionalism in food and beverage service. Includes appendixes and self-assessment questions on each chapter. Dane Carr
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Most Helpful Customer Reviews
46 of 50 people found the following review helpful:
5.0 out of 5 stars
Hospitality Operators & Educators; Sommeliers READ THIS,
This review is from: Sales and Service for the Wine Professional (Paperback)
Master Sommelier and Hospitality Professor Brian Julyan's long-awaited revision of SALES AND SERVICE FOR THE WINE PROFESSIONAL is finally available. Wine is covered in a succint, no-nonsense, easy-to-grasp, and immediately-useable manner. The same holds true for sections on beers, spirits, mineral waters, specialty coffees, traditional European cigar, cigarette, and cocktail service, and even telephone manner. Mr. Julyan's British background does become obvious with the section on how to greet royalty. While certainly amusing, this may not come in as handy for Americans. However, the rest of this guide book is so helpful to everyday operations that copies are sure to become dog-eared, well-worn, and kept at arms' reach by servers and supervisors alike instead of gathering dust on an executive's shelf. Educators and Sommeliers: this book is one-stop-shopping for all of those interested in the sales and service of wine, and is on the required reading list for the Master Sommelier program (now we can stop circulating that eight-year-old photocopied version from Hawaii!)
14 of 19 people found the following review helpful:
5.0 out of 5 stars
Future Master Sommeliers UNITE!,
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This review is from: Sales and Service for the Wine Professional (Paperback)
This is the absolute best book with which to study for the tests given by the Guild of Master Sommeliers.
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