who should attend?
The course is open to students who hold the WSET® Level 2 in Wines or can demonstrate the equivalent knowledge. It is strongly recommended that students complete the WSET® Level 3 in Wines qualification before registering for this course.
The course is open to all who have at least three years of experience in the Restaurant, Bar, Hotel and Catering industry. The student will be in the process of progressing or have already progressed to a supervisory position within the department and needs to learn more about different methods of increasing sales, monitoring current sales with a view to improving the business’ bottom line in the future.
How will you benefit?
The course will enable you to gain the understanding and skills necessary to manage the wine list to complement the food provision and the organisation’s image. The student will also be in a position to both explain and follow the relevant legislative and regulatory requirements to food and beverage services.
You will also understand and be able to manage the cellar with a view to optimising sales and respect the budget for purchases of alcoholic beverages.
Qualification objectives
On completion of the module, a candidate will be able to:
On completion of the module, a candidate will be able to:
- Provide the service team with information to advise customers about available beverages
- monitor the relevance of beverage lists to menu items
- identify varieties of beverages that are considered complementary to each food group
- utilise product information from food suppliers to help identify complementary beverage items for their products
- develop alternative beverage lists for special occasions and different times of the year
- develop separate beverage lists where different (or no) food menus are in operation
- develop beverage lists that complement different menus
- check that the visual design of beverage lists complement food menus and the organisation’s style
- explain the impact that legislation relating to licensing, weights and measures has upon the development of beverage lists
- explain the beverage offer’s contribution to an organisation’s gross profit margin
- manage the stock of beverages in the cellar effectively and respecting stock rotation principles
Contact us, should you be interested in this course.