By the end of this course participants will be able to understand and apply the following:

Knowledge

• Explain the history of wine.
• Analyze the different wine regions of the world.
• Explain the wine-making process.
• Identify the different types of wine.
• List main wine producers worldwide.

Competencies

• Distinguish between white, rosé and red wines.
• Determine the correct serving temperature for different types of wine.
• Become familiar with the basics of serving wine.
• Choose the appropriate glasses for each variety of wine.
• Handle customers’ basic enquiries on wine.
• Work in accordance with the local legislation regulating alcohol service.

Mindset

• Recognize the beneficial role of one’s own beverage knowledge in the process of value
creation for hotel and restaurant guests.
• Evaluate effects of a consistent application of the service rules for beverages.

Delegates profile:

• F&B / Restaurant employees 
• anyone who wants to learn 
• wine amateurs

The training program will be held for minimum 10 participants , and for maximum 15.