Sales and Service for the Wine Professional (Paperback)

by Brian Julyan (Author) "Quality bar preparation and service is every bit as important as wine service in the restaurant..." (more)
Key Phrases: Côte Rôtie, pink gin, percent abv, Cabernet Sauvignon, Pinot Noir, New Zealand (more...)

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 --This text refers to an out of print or unavailable edition of this title.

Review
"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' complaint 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."

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Cengage Learning Business Press; 2 edition (February 20, 2003)
• Language: English
• ISBN-10: 082646582X
• ISBN-13: 978-0826465825
• Product Dimensions: 9.8 x 7.5 x 0.8 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.1 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #1,973,461 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

45 of 48 people found the following review helpful:

5.0 out of 5 stars Hospitality Operators & Educators; Sommeliers READ THIS, January 9, 2000

By	Catherine Fallis, Master Sommelier (USA) - See all my reviews

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 16 people found the following review helpful:

5.0 out of 5 stars Future Master Sommeliers UNITE!, September 14, 2001

By	Michael Rasmussen (san francisco, ca United States) - See all my reviews

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.

4 of 5 people found the following review helpful:

5.0 out of 5 stars enthusiast's dream, February 16, 2007

By	Jonathan J. Tindall (Saint Thomas, US Virgin Islands) - See all my reviews (REAL NAME)

This review is from: Sales and Service for the Wine Professional (Paperback)

I was first introduced to Mr. Julyan's exciting syllabus through the Court of Master Sommelier's examination process. As both a student of wine and an educator in the hospitality sect, I have found his brief yet thorough writing to be an indispensable reference guide when educating my colleagues at both of my establishments.

For the home enthusiast or even someone just curious about broadening their horizons into a larger world of viticulture and enology, Mr. Julyan's writing broaches the sometimes forboding subject of the old world in an extremely approachable manner, the new world with a sense of excitement and the realms of bartending with both sensetivity toward tradition and the modern mixologist.

For the wine-savvy diner, this book provides valuable insight into the realm of "what should be going on" in the parts of the restaurant world you don't get to see. As a 20 year restaurant veteran, I also greatly appreciated Mr. Julyan's explainations of the difference between the should be's of service versus the nescessary practicality of providing service within the specific constraints of each establishment's environment and ability.

Both an exceptional value and a more approachable read than the sometimes overtly technical wine tomes available, I strongly recommend this to anyone looking to increase the caliber of thier sales and service training in their hospitality career or to soak in a little more than just grape-juice!