Description
As a food and beverage service industry professional or retailer working in both on and off-premise locations, having a firm foundation in the basics of wine will allow for greater sales potential and increased profitability. Restaurant wine lists and retail selections can be intimidating for new servers with little knowledge about wine regions, grape varieties, winemaking techniques, popular wine styles and producer profiles. We'll cover the basics of what you need to know to sell wine with confidence and how to incorporate your foundational wine education into a specific restaurant wine list or retail inventory.
NOTE: This course is for education only and is not for state certification.
