Sales and Service for the Wine Professional

Second Edition, Brian K. Julyan
An indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. More than just 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 under addressed subjects as teamwork, customers' complaints, and drunken patrons. This title is on the required reading for the Master Sommelier program, and includes appendixes and self-assessment questions on each chapter.
Paperback, 228 pgs.