Sales and Service for the Wine Professional (Fifth Edition) PDF Download

Author: Brian K. Julyan
Publisher:
ISBN: 9787313236968
Category : Bartending
Languages : en
Pages : 446

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Author: Brian K. Julyan
Publisher: Cengage Learning EMEA
ISBN: 9781844807895
Category : Business & Economics
Languages : en
Pages : 357

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Book Description
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.

Author: Brian K. Julyan
Publisher: Cengage Learning
ISBN: 9781844800537
Category : Bartending
Languages : en
Pages : 0

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Book Description
Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.

Author: Costas Katsigris
Publisher: John Wiley & Sons
ISBN: 0470248459
Category : Cooking
Languages : en
Pages : 739

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The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

Author: Liz Thach
Publisher: Board and Bench Publishing
ISBN: 1934259063
Category : Cooking
Languages : en
Pages : 360

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Written by successful and respected industry professionals, How to Launch Your Wine Career gives practical, real-world advice on how to land, develop, and succeed in a career in wine making and production, vineyard management, marketing and sales, public relations, writing, education, winery management and administration, direct-to-consumer sales, and more. Featuring interviews with some of wine's most prominent figures—including winemaker Heidi Barrett and wine writer James Laube of Wine Spectator—the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed action plan worksheet to help the prospective applicant plan, plot progress, and nail that killer wine industry job.

Author: Herbert Stone
Publisher: Elsevier
ISBN: 0323155812
Category : Technology & Engineering
Languages : en
Pages : 327

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Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627975
Category : Business & Economics
Languages : en
Pages : 1133

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Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!

Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0128018267
Category : Technology & Engineering
Languages : en
Pages : 431

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From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0080568742
Category : Technology & Engineering
Languages : en
Pages : 789

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Book Description
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos

Author: Mike E. Miles
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 522

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