TAILIEUCHUNG - Lecture Remarkable service: Chapter 8 - The Culinary Institute of America

The learning objectives for this chapter include: Recognize benefits of a good restaurant name, explain the relationship between concept and market, explain why a restaurant concept might fail, discuss some qualities of successful restaurant concepts. | Chapter 8 Wine Service Learning Objectives Discuss the origins of wine and its production. Describe the different styles and varieties of wine. Explain how to identify a wine by reading the wine label. Discuss how to present the wine menu to a table. Explain how to take the wine order, including how to make recommendations for pairings. Explain the mise en place required for wine service, including corkscrews, glassware, and decanters. Describe the sequence of wine service, including opening and tasting pours. What Is Wine? Wine is a fermented beverage made from grapes. Fermentation is the process during which yeast transforms the sugars into alcohol and carbon dioxide. After fermentation, wines may be blended to achieve a particular style or flavor. 3 What Is Wine? (cont’d) Grapes Some grapes are intended to be eaten. Some grapes are grown to produce wines. Grapes obtain their distinctive characteristics as result of terroir. Includes location, climate, soil type, sun exposure, .

• Ẩm thực
• Remarkable service
• Lecture Remarkable service
• Practical service skills
• Foodservice operations
• Tangible service skills
• Anticipating customer needs
• Ebook Remarkable service
• Beverage service
• Wine service
• Special service challenges
• Cocktail services
• Wine serving aids
• Banquet service
• Remarkable banquet service
• Lecture Remarkable banquet service
• Planning for banquets
• Managing specific events
• Beverage service for banquets