MODULE 5 Wine Service

OBJECTIVES

By completing this module, the student should be able to:

• Define what is wine
• Understand the importance of ordering wine for customer and business
• Mention the storeroom of wines in the hotel units
• Mention the responsible staff for ordering and serving wines and stating their duties
• Call the necessary equipment for serving wine
• Describe the ordering and serving process for:

  (a) white and rosé

  b) red and Old red

  c) sparkling wine and champagne

• Know the attention points and technical points when serving
• Indicate the elements that determine the wine serving temperatures