葡萄酒的营销与服务（英文版） 下载 mobi epub pdf 电子书 2024

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　　Sales and Service for the Wine Professiona/ Fourth Edition continues to provide an in-depth coverage of wine and other beverages as required by the Professional Sommelier, and also serve as an Introduction to the world of wine for amateur enthusiasts. The well respected, easy to read and understand language has been retained making it as accessible as possible to Sommeliers who have English as a second language. The text has been fully revised and updated to include the numerous changes in the regulations and legislation. This new edition continues to be a valuable resource of reference for Sommeliers, Hospitality Managers, Food and Beverage Managers, Trainers and Students.
　　Key Features
　　Updated text and maps to reflect changes in regulations and legislation
　　Additional maps for China and Greece
　　Introductory sections for emerging wine producing countries
　　Expanded knowledge for established countries
　　Extended appendices and index

内容简介

　　《葡萄酒的营销与服务（英文版）》提供了全面深入的葡萄酒行业的相关内容。包括：葡萄栽培和葡萄酒酿造方法”新世界“葡萄酒介绍、特定国家法律和特许经营规定、品酒基础等。《葡萄酒的营销与服务（英文版）》还包括地图、酒标、图片，从葡萄酒专业实践和理论两方面，对侍酒师、酒店经理、餐饮部门主管、培训师和学生来说，都是极具价值的资料。

作者简介

　　Brian is a Master Sommelier, Fellow of the Hospitality Institute, Licentiate and Honorary Member of City & Guilds of London Institutes, and an Honorary Member of the Academy of Food Wine Service. He has extensive experience in all areas of the Hospitality Industry in practical, managerial and consultative capacities and was Cellar Master for The Lord Clifford of Chudleigh for a number of years. He has visited nearly all major wine areas of the world, where he has obtained the majority of his wine knowledge first-hand from winemakers. Brian is an international wine judge and has judged at a considerable number of International Sommelier and Food Service competitions.
　　In 1972, he passed the prestigious Master Sommelier Diploma. He was the instigator in setting up the Court of Master Sommeliers, established in 1977, of which he is a founding member. He was Chief Examiner from 1990 and Chief Executive since 1998. He is currently Chief Executive of the Court of Master Sommeliers Europe. Sometime Chief Examiner for the C&GLI; and the HCIMA Food and Beverage programs, he was a UK Government Inspector for Colleges and Universities until his retirement from Head of the Hospitality Management Degree programs, University of Plymouth, UK.
　　In 2005, he was awarded the 3rd Annual 'Ho'okele' Award for Lifetime Achievement at the Kapalua Wine and Food Festival Maui Hawaii and, in 2011, he was awarded the 1st Lifetime Achievement Award by The Court of Master Sommeliers Europe.

内页插图

目录

1 Preparation and maintenance of bar and cellar
Tools and equipment for restaurant, bar and cellar
Cleaning equipment and materials
Materials
Bar and restaurant mise en place
Beverage storage
Clearing and cleaning the service area
Security of cash, stock and equipment
Handling and changing casks, kegs and containers for cask
beers
Clearing and cleaning the cellar area
Cleaning and maintenance of beer-dispensing equipment
Sizes of bottles, casks and kegs

2 Viticulture and vinification
Definition of wine
Viticulture
Vinification

3 Wine controls, regulations and labelling
France
Italy
Spain
Portugal
Germany ss
Austria
European union
Australia
United states of america
Other labelling terms

4 Sensorg evaluation
The court of master sommeliers deductive
tasting format

5 Wine areas in the Old World
France
Alsace
Bordeaux
Burgundy and beaujolais
Beaujolais
Champagne
Loire
Anjou
Nantais
Rhone
The southern thone
Languedoc-roussillon
Provence
Other wine-producing regions of france
Italy
Valle d'aosta
Piedmonte
Liguria
Lombardia
Trentino-alto adige
Veneto
Fruili-venezia giulia
Emilia romagna
Toscana
Umbria
Lazio
Marche
Abruzzo
Molise
Campania
Puglia
Basilicato
Calabria
Sicilia
Sardegna
Spain
Jumilla
Castilla la mancha
Ucles
Valdepenas
Montilla moriles
……
6 Wine areas in the New World
7 Sparklingwines
8 Fortified wines
9 Spirits, beers and other drinks
10 Takingbeverageorders
11 Table and bar service
12 Maintaining and increasing sales
13 Standard practices and behaviour
14 Hggiene, health and safetg

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