FOOD AND BEVERAGE- GUIDELINES IN WINE SERVICE.pptx

GUIDLINES IN SERVING WINE.

1. Serving Wine/ Beverage Orders Prepared by: KAREN GRACE C. MORENO FBS Teacher

2. Classroom Norms: *No cellphones allowed *Listen attentively *Respect each other *Have Fun

3. Video Presentation *

4. Activity 1: VIDEO ANALYSIS What was the main topic of the video? Can you summarize the main points of the video in your own words? Can you think of examples from your own experience that relates to the topic in the video? Can you identify the type of service?

5. Activity 1: VIDEO ANALYSIS 4. What did you like best about the video? 5. What new information or insights did you gain from the video?

6. Serving Wine/Beverage(Wine Service) Refers to the ritual of serving a whole bottle of wine to a table of guests.

7. key Aspects in Serving Wine/Beverage Serve wine/beverage at the right side of the guest Serve Red wine with Red Meat

8. key Aspects in Serving Wine/Beverage Serve White wine with White Meat Use appropriate glass in serving types of wine

9. Standard Operating Procedure in Serving Wine/Beverages 1 .Present the bottle with the label facing the host. Show the label and mention the name of the wine, vineyard and vintage.

10. Standard Operating Procedure in Serving Wine/Beverages 2.Open the lid/cork of the bottle.

11. Standard Operating Procedure in Serving Wine/Beverages 3 .Present the lid/cork of the bottle to the host for evaluation.

12. Standard Operating Procedure in Serving Wine/Beverages 4 .Wipe the mouth of the bottle to remove any mold on the lid/cork

13. Standard Operating Procedure in Serving Wine/Beverages 5 . Ask the host if she/he wants to open the wine

14. Standard Operating Procedure in Serving Wine/Beverages 6. Pour about one ounce of wine into the glass of the host for him/her to taste and evaluate.

15. Standard Operating Procedure in Serving Wine/Beverages 7. To finish pouring, the bottle must be move upward with a twisting motion so that the wine will not drip.

16. Standard Operating Procedure in Serving Wine/Beverages 8. Ask the host if he/she wants to add more wine in his/her glass.

17. Standard Operating Procedure in Serving Wine/Beverages 9. Place the bottle with its remaining contents on the right side of the host with label facing him/her.

18. Importance of Following the SOP in Serving Wine/Beverages Following SOP when serving wine ensures consistency, maintain quality, and upholds professional standards in handling, storing, opening, pouring and serving temperatures. This adherence improves the overall guest experience and demonstrates a commitment to excellence in hospitality.

19. Activity 2: Serving Wine/Beverage to guest

20. THANK YOU FOR LISTENING