Program Description:
This seminar provides hospitality professionals with the essential skills to present, serve, and recommend wines professionally. Participants will learn proper techniques for handling, decanting, and serving wine, as well as methods for enhancing guestexperience through knowledgeable recommendations. The program also covers wine etiquette, pairing basics, and service standards expected in hotels, restaurants, and fine dining establishments.
Core Objectives:
1. Demonstrate proper wine handling and serving techniques.
2. Conduct professional wine presentation and table-side service.
3. Apply wine etiquette and service standards in guest interactions.
4. Recommend appropriate wine pairings with menu items.
5. Enhance the overall guest experience through knowledgeable wine service.
Program Duration: 7 hours – Can be extended to 14 hours with tasting and practical exercises.
Who Should Attend:
Front-of-house staff in hotels, restaurants, and bars, sommelier trainees and junior sommeliers, food & beverage supervisors and managers. Anyone involved in guest-facing wine service.