![]() ![]() Speak with authority on the wine areas of the world and their products. ![]() Display a sound knowledge of Beverage Management.Discuss the size of the measures that may be expected from each.Handle queries and complaints with skill and diplomacy. Present offer, prepare and serve brandies, and liqueurs.Present, offer and prepare, (decanting where necessary) and serve wines demonstrating a high degree of efficiency and proficiency.Discuss menu content and wine list, recommending wines to accompany food, displaying a sound knowledge of the products, their vintage and characeristics.Select, prepare and position glassware necessary for the service of drinks in the lounge, restaurant, function room or private suite.Discuss, recommend and serve aperitifs, displaying a sound knowledge of the products and the ability to serve them correctly.The candidate is required to wear his or her normal working clothes, provide a corkscrew and other tools of the trade for the examination and should be able to: By 1977 the Court Of Master Sommeliers was established and has since become the premier examining body for Sommeliers worldwide.Ĭourses are now conducted regularly throughout Europe, Oceania, Asia and the Americas.Ĭourses Part 1: Restaurant Services and Salesmanship The first Master Sommelier examination was held in London, in the United Kingdom in 1969. The Court of Master Sommeliers was established to encourage quality standards for beverage service in hotels and restaurants. ![]()
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