葡萄酒服务的培训概述.ppt

Basic Wine Service Procedure葡萄酒服务的基本程序 Wine Recommendation 葡萄酒推荐 Identify customer needs through simple question 通过简洁的提问确定顾客对葡萄酒的需要 Establish food wine matching by knowing your customers` food order 了解顾客的菜单以建议相适配的葡萄酒 Knowing the wine quality and characteristic 了解每种葡萄酒的品质和特性 Number of bottle VS number of guest on the table 根据每张台的顾客数量确定所需葡萄酒的数量 Basic Wine Service Procedure葡萄酒服务的基本程序 Presentation of the bottle 展示葡萄酒外观 Present the bottle from the right hand side of the person who order 在落单顾客的右手边向客人展示葡萄酒的外观 Show the label to the guest 向顾客展示葡萄酒酒标 Read out the name of the wine and its vintage and confirm with your guest 向顾客读出葡萄酒名和年份以确认无误 Basic Wine Service Procedure葡萄酒服务的基本程序 Wine serving temperature 葡萄酒服务的正确温度 Correct temperature is critical in wine appreciation 正确的温度是葡萄酒品质的鉴定标准 White wine, Sparkling wine and Champagne : 6-10o C 白葡萄酒、汽泡酒和香槟： 6-10o C Red wine : 13-18o C ( Room temperature) 红葡萄酒：13-18o C （室温） Tips in achieving temperature in short time frame (ice, water, salt) 快速达到所需温度的小技巧（冰、水） Basic Wine Service Procedure葡萄酒服务的基本程序 Work with Wine accessories 葡萄酒服务的辅件 Crock Screw (various type) 酒刀 Wine Bucket 葡萄酒桶 Thermometer 温度计 Decanter 盛酒瓶 Vacuum Plumper 抽真空瓶 Wine Basket 葡萄酒篮 Le Verre de Vin System 真空泵系统 Basic Wine Service Procedure葡萄酒服务的基本程序 Different type of wine glasses 不同类型的葡萄酒瓶 Which wine which glass 不同的葡萄酒配不同的酒杯 Maintenance of these glasses (clean and store) 葡萄酒杯的保养（清洗及贮藏） Basic Wine Service Procedure葡萄酒服务的基本程序 Opening wine 开启葡萄酒 Open in the presence of the guest 当着客人面前开启葡萄酒 Clean the bottle upon presenting to the guest 向客人展示葡萄酒外观后擦净酒瓶 Remove the cap with opener 用酒刀打开酒帽 How to insert the opener 如何插入酒刀 Uncork procedures 拔出橡木酒塞 Present the cork upon successful removal from the bottle 向客人展示成功拔出的橡木酒塞 How to deal with dry broken cork 如何处理较干或折断的橡木酒塞 Basic Wine Service Procedure葡萄酒服务的基本程序 Wine tasting procedure 葡萄酒品尝的程序 Ask the guest who should taste the wine 主动询问葡萄酒品尝的对象 Pour 1OZ of wine into the glass of the guest 倒入杯内的葡萄酒量为1盎司 Secu