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ERIC Number: ED293611
Record Type: RIE
Publication Date: 1987-Dec
Pages: 150
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
The Essentials of Proper Wine Service.
Manago, Gary H.
This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper placement of wine glasses for service; (4) different types of wine openers, including the specific advantages of the opener called the waiter's friend; (5) other equipment used in wine service; (6) the proper presentation, opening, and serving of white/blush table wine; (7) the proper decanting of older red table wines; and (8) the proper presentation, opening, and serving of sparkling wine. Each of the lesson plans comprising the unit includes a list of references, handouts, overhead transparency masters, and a step-by-step outline of the instructor's presentation indicating the length of time and method of instruction for each step of the lesson. An evaluation sheet for each lesson is also included. (EJV)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: N/A
Authoring Institution: Hawaii Univ., Manoa. Western Curriculum Coordination Center.