Managing Wine and Wine Sales 1e (Μάρκετινγκ οίνου - έκδοση στα αγγλικά)

Managing Wine and Wine Sales 1e

This is the first textbook to deal specifically with the management of wine sales. It covers all aspects of choosing, purchasing and storing wine in a restaurant, how to draw up wine lists, market and then sell wines, train specialist staff, and select the necessary equipment. The study of wine is an increasingly important part of hotel, catering and related studies. The text adopts a specific hotel and catering emphasis and broadens out into related areas of beverage management.
Features
• Only text to deal specifically with wine management.
• In-depth coverage of wine management and wine sales.
• Fully up to date regarding technology.
• Orientated towards the hospitality service rather than wine production.

Table of Contents
1. Introduction 2. Development of wine in the hotel and restaurant sector 3. The wine consumer 4. Selecting wine for a restaurant list 5. Purchasing wine 6. Beverage control 7. Developing a wine list 8. Merchandising wine 9. Wine service skills 10. Training specialist staff