Problem 1: Provide an overview of the procedures for serving wine and champagne including:
- Mise en place requirements
- Procedures for decanting
- Taking a wine order from a customer
- Selecting Wine
- Ordering wine and verifying the selection
- Opening the bottle
- Tasting the wine
- Pouring Wine
- Reordering the wine
Problem 2: Provide 3 examples each for formal and informal research methods which can be used to extend and update wine knowledge and research beverage service trends. List appropriate sources and examples. How could this knowledge be updated and shared in an industry context?
Problem 3: Discuss the structure, history, trends and philosophies of the:
- international wine industry
- major international wine producing nations
Problem 4: Describe three organisational activities for which knowledge of imported wines is required:
Problem 5: Discuss how the attitudes to old world approaches to wine making has changed to new world wine making techniques
Problem 6: How have the past, current and emerging trends in the imported wine industry influenced the below:
- contemporary eating and drinking habits
- cultural and ethnic influences
- major events and festivals
- media influence