Wine Service

Training program designed for the hospitality industry

Introduction

Wine and drinks in general represent a very important percentage of the revenue of any food outlet, specially for restaurants and wine-bars.

In a society where gastronomy is playing an ever growing role, a well managed wine program not only offers an added value to any restaurant, hotel and wine-bar but a considerable source of income.

A well designed wine list, excellence in service and carefully structured prices can result in increased revenue and the competitive edge that outlets are looking for in a very competitive market.

Who can participate?

• Hospitality staff
• F&B personnel
• Hotel Staff
• Sommerliers
• Restaurant managers
• Retail staff
• Waiters
• Wine Shop owner
• Winery Personnel
• Students

The Topics

Session 1: Wine Basics

In this session the students learn the basics of wine, including winemaking, fermentation, aging, grapes, wine terminology, climates, terroir, etc.

Session 2: Grapes & Regions

Session dedicated to learning the most important international grape varieties. Also, the most renown region will be covered, such as Bordeaux, Burgundy, Napa, Barolo, Tuscany, Champagne, etc.

Session 3: Tasting technique

This session is dedicated to learning the basics of wine tasting, glassware, decanters, as well as the most adequate terminology to be used with customers.

Session 4: Tailored Wine Program

The tailored program includes a through and extensive coverage of the different wine regions, grapes, styles, geography, etc.

Session 5: Wine service

This sessions helps the staff understand the correct and most effective way to serve wine. It features choosing and presenting the wine, opening, service, wine faults, etc.

Session 6: Wine sales

This chapter teaches how to design a wine list, wine by the glass, corkage, cellar rotation, events and other aspects related to improving sales and revenue.

Session 7: Talking to the client

In this session students learn the basics of public speaking, presenting a product, addressing clients, dress codes, hygiene and wine protocol.

Session 8: Practical session

In the last session students go through an extensive practical session, putting into practice most of the concepts learn.

The course has a duration of approximately 12 – 15 hours

Goals & Objectives

Provide a estate-of-the-art training program for all personnel dealing with wines, from the purchase process, to the service of wine and other drinks, to customer service.

• Improve the service of wine in restaurants, hotels, wine-bars and retail stores.
• Train your staff on how to design effective wine lists, cellars, wine by the glass programs and wine related events.
• Increase sales of wine in the mentioned outlets.
• Improve revenue obtained from the wine department of restaurants,hotels and F&B outlets

Venues & Fees

Corporate Programs:

• These are tailor-made training programs that can be held at the company venue, restaurant or hotels of the client.
• Timings and class schedules can be adapted to the client´s requirements and necessities.

Fees

• Regular course: Inquire about pricing.
• Corporate programs: upon request
• It includes:
  • 12 – 15 hours of training
  • Multimedia presentations
  • Educational supporting material
  • Wines for the demonstrations and tastings.
  • Diploma

Certification