Hospitality Focused Programme

Open For Enrolment Course

Advance your career.
Understand today. Influence tomorrow.
The Most In-Demand Subjects from the World's Leading Experts

Wine knowledge & Beverage Management

Date: November

Do you want to increase your expertise in applied beverage strategies? Join this Module that aims at providing participants with the necessary tools to improve beverage purchasing practices for a higher return on investment.

Get started today.

Don't miss this UNIQUE opportunity and enrol for the course today !

To complete this document please confirm that you have read and accepted our Privacy Policy.

I do confirm

By completing this document, you confirm that you have read and accepted our Privacy Policy.

Enrol now

Duration
8-12h

Field
Hospitality

Format
OFFLINE/PHYSICAL
Sheraton Bucharest Hotel

Institution
WINSEDSWISS

Language
ENGLISH

Price
-Full price: 380 € (-10% Discount for FIHR members)
-Early Bird: 330 €
-Choose any 2 courses and get 50% OFF from the full price for the 3rd one

Duration
8-12h

Field
Hospitality

Format
OFFLINE/PHYSICAL
Sheraton Bucharest Hotel

Institution
WINSEDSWISS

Language
ENGLISH

Price
-Full price: 380 € (-10% Discount for FIHR members)
-Early Bird: 330 €
-Choose any 2 courses and get 50% OFF from the full price for the 3rd one

no description of image found.

Who is the course for?
Middle management executives in the food service industry to senior level managers

no description of image found.

Benefits & Tools

The Module is set in an atmosphere of fine dining and wine tasting in Swiss and French vineyards, and the connoisseur's art of matching both.
We will examine international appellations, stock management, wine list composition in harmony with a given food menu and budget, the vinification process, aging, early buying (futures), spirits and distillation.
The Module is addressed to any persons in the hotel or restaurant industry interested in beverage management, and who have some basic management knowledge.
It is particularly relevant for managers in the areas of purchasing, F&B and sommeliers in charge of purchasing and stocking.

Acquired Knowledge & Skills

Differentiate, at technical and legislative levels, the main international wine appellations.
Explain beverage inventory ratios.
Differentiate amongst the principal brands of brandies, whiskies and other spirits.
Plan a wine list considering profit, seasonal variations, food harmony and budget.
Apply a stock management strategy.
Critique wines and spirits during guided tasting sessions.
Organise wine- and spirit-tasting sessions.