Curriculum Design and Instruction To Teach

The Management Of Service For The Restaurant

Manager: Wine and Beverage Service:

Author: Charles Hayes:



Special Features Include:

Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:




Topics Include:

* Introduction:

1. Wine and Beverage Service:

a. Wine and Wine Service:

b. The Classification Of Wines:

1. By Country:

2. By Use:

3. By General Category:

C. Abbreviated Checklist for Service

Personnel (Wines):

D. Equipment and Glassware Used in Wine

Service:

1. Corkscrews:

2. Baskets:

3. Decanters:

4. Wine Buckets and Wine Stands:

5. Glassware:

E. Formal Wine and Champagne Service:

F. Red Wine Service:

G. White Or Rose Wine Service:

H. Champagne or Sparkling Wine Service:

I. Decanting:

J. Equipment Required for Wine and

Champagne Service:

K. Sales Tips:

L. Some Helpful Hints When A Guest

Rejects a Wine:

M. Spirits and Beverage Service:

1. Whiskey:

2. Vodka:

3. Gin:

4. Rum:

5. Tequila:

6. Brandy:

7. Cocktails (Mixed Drinks):

N. Abbreviated Checklist for Service

Personnel:

O. Liqueurs or Cordials:

P. Beer and Ale:

Q. Critical Factors in Determining The

Quality of Beer:

R. Beer Glassware:

S. Abbreviated Review for Service Personnel:

T. Serving beer and Cocktails:

U. Decanter Service for Cocktails:

V. Banquet Service:

* ADDITIONAL READINGS:

* STATE OF THE ART CURRICULUM DESIGN:

* NEW:

* BIBLIOGRAPHICAL REFERENCES & INDEX:

* ILLUSTRATIONS:

* COLOR PHOTOS:

* PAPERBACK:

* TRANSPARENT FRONT PAGE:

* BLACK OR WHITE BACK PAGE COVER:

* BINDED: BLACK OR WHITE COIL:

* 50 PAGES: 8x11"

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