Sales and service for the wine professional / Brian K. Julyan.
By: Julyan, Brian K
.
Material type: 
BookPublisher: London : South-Western Cengage Learning, c2008Edition: 3rd ed.Description: xviii, 357 p. : ill. (some col.), maps ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781844807895 (pbk.); 1844807894 (pbk.).Other title: Sales & service for the wine professional [Cover title].Subject(s): Wine and wine making | Wine service | Bartending | Wine industry | Hospitality & service industries | Hotel & catering trades | Food and DrinkDDC classification: 641.22 JUL Summary: Tailored to meet the needs of students of liquor studies and those employed in the service of drinks, this text provides theoretical and practical knowledge, and covers drinks products, taste characteristics and the skills needed for quality service.
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 641.22 JUL (Browse shelf(Opens below)) | Available | 38888000607360 |
Enhanced descriptions from Syndetics:
In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of the 'New World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.
Previous ed.: London: Thomson, 2005.
Includes index.
Tailored to meet the needs of students of liquor studies and those employed in the service of drinks, this text provides theoretical and practical knowledge, and covers drinks products, taste characteristics and the skills needed for quality service.
Table of contents provided by Syndetics
- 1 Preparation and Maintenance of Bar and Cellar
- 2 Viticulture and Vinification
- 3 Wine controls, Regulations and Labeling
- 4 Sensory Evaluation
- 5 Wine Areas in the Old World
- 6 Wine Areas in the New World
- 7 Sparkling Wines
- 8 Fortified Wines
- 9 Spirits, Liqueurs, Beers and Other Drinks
- 10 Taking Beverage Orders
- 11 Table and Bar Service including Cocktails
- 12 Maintaining and Increasing Sales
- 13 Standard Practices and Behavior
- 14 Hygiene, Health and Safety