Introduction to Wine and Beverage Management | Hospitality | Online Courses

Description

Course Contents:

Unit 1: Introduction to Wine and Beverage Management

• Overview of wine and beverage management concepts.
• Importance of wine and beverage programs in hospitality.

Unit 2: Wine Selection and Storage

• Techniques for selecting and storing wine.
• Understanding wine varieties and regions.

Unit 3: Wine Service and Presentation

• Proper techniques for serving wine.
• Enhancing the guest experience through wine service.

Unit 4: Beverage Program Management

• Managing beverage programs in hospitality settings.
• Techniques for inventory control and cost management.

Unit 5: Wine and Food Pairing

• Principles of wine and food pairing.
• Creating harmonious dining experiences.

Evaluation:

• Participation and Engagement (20%)
• Practical Projects (30%)
• Midterm Exam (20%)

Final Exam (30%)