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"
* ALLOW 10 TO 14 DAYS TO RECEIVE ITEM:
