Hospitality & Service Practice
Hospitality & Service Practice
Section titled “Hospitality & Service Practice”Use this chapter page as a quick table of contents, then open each lesson in order.
- What CMS Means by Hospitality & Service
- Professional Demeanor
- Still Wine Service
- Sparkling Wine Service
- Decanting Service
- Tray Handling and Glassware
- Bottle Presentation and Cork Protocol
- Handling Service Mistakes
- Guest Conversation and Salesmanship
- Food and Wine Pairing at the Table
- Recommending by Budget and Style
- Handling Unavailable Bottles
- Spirits, Cocktails, Beer, and Sake Service
- Beverage Program Business Basics
- Role-Play Scenarios
- Service Practice Checklist