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| Author | : Brian K. Julyan |
| Publisher | : |
| Total Pages | : 446 |
| Release | : 2020 |
| Genre | : Bartending |
| ISBN | : 9787313236968 |
| Author | : Brian K. Julyan |
| Publisher | : Cengage Learning EMEA |
| Total Pages | : 357 |
| Release | : 2008 |
| Genre | : Business & Economics |
| ISBN | : 9781844807895 |
In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of the 'New World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.
| Author | : Brian Julyan |
| Publisher | : |
| Total Pages | : 376 |
| Release | : 2008 |
| Genre | : |
| ISBN | : 9781408015148 |
In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of the 'New World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospi.
| Author | : Brian K. Julyan |
| Publisher | : Cengage Learning Emea |
| Total Pages | : 250 |
| Release | : 2012-03-01 |
| Genre | : Bartending |
| ISBN | : 9781408044094 |
Tailored to meet the needs of students of liquor studies and those employed in the service of drinks, this text provides theoretical and practical knowledge, and covers drinks products, taste characteristics and the skills needed for quality service.
| Author | : Brian K. Julyan |
| Publisher | : Cengage Learning |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Bartending |
| ISBN | : 9781844800537 |
Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.
| Author | : Paul Wagner |
| Publisher | : Rowman & Littlefield Publishers |
| Total Pages | : 0 |
| Release | : 2024-04-02 |
| Genre | : |
| ISBN | : 9781538185148 |
Now in an expanded second edition to include new technologies, this comprehensive book provides a focused and practical approach to developing every element of consultative wine sales, from understanding the market and the customer to providing excellent customer service. The authors have meticulously crafted a clear and insightful framework based on the principles, strategies, and practices employed by top-notch wine professionals--.an invaluable text for all who aspire to top level wine sales.
| Author | : Liz Thach |
| Publisher | : Board and Bench Publishing |
| Total Pages | : 360 |
| Release | : 2009-09-01 |
| Genre | : Cooking |
| ISBN | : 1934259063 |
Written by successful and respected industry professionals, How to Launch Your Wine Career gives practical, real-world advice on how to land, develop, and succeed in a career in wine making and production, vineyard management, marketing and sales, public relations, writing, education, winery management and administration, direct-to-consumer sales, and more. Featuring interviews with some of wine's most prominent figures—including winemaker Heidi Barrett and wine writer James Laube of Wine Spectator—the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed action plan worksheet to help the prospective applicant plan, plot progress, and nail that killer wine industry job.
| Author | : Costas Katsigris |
| Publisher | : John Wiley & Sons |
| Total Pages | : 739 |
| Release | : 2012-06-05 |
| Genre | : Cooking |
| ISBN | : 0470248459 |
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
| Author | : Herbert Stone |
| Publisher | : Elsevier |
| Total Pages | : 327 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0323155812 |
Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
| Author | : Ronald S. Jackson |
| Publisher | : Academic Press |
| Total Pages | : 789 |
| Release | : 2008-04-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0080568742 |
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos
