The Wine List Handbook: Building, Pricing, Organizing, and Managing a Restaurant Wine Program - Couverture souple
Synopsis
Reactive Publishing
The Wine List Handbook is a practical guide to the structure, planning, and management of restaurant wine programs. Written for hospitality professionals, sommeliers, beverage managers, restaurateurs, and serious wine students, this book explains how wine lists are developed, priced, organized, and maintained in a restaurant environment.
The book covers the core decisions behind wine program design, including list architecture, regional balance, varietal selection, supplier relationships, inventory planning, menu alignment, pricing methods, by-the-glass strategy, cellar organization, staff training, and ongoing list maintenance.
Rather than treating a wine list as a static menu, this guide approaches it as an operational system shaped by guest preferences, food pairing, service standards, purchasing constraints, storage capacity, and business discipline. Readers will learn how professional wine programs are evaluated, adjusted, and managed over time.
Topics include:
Wine list structure and category organization
Bottle selection and regional representation
Pricing models and margin considerations
By-the-glass program planning
Inventory control and purchasing workflows
Pairing strategy and menu compatibility
Supplier communication and vendor management
Staff education and service consistency
List updates, seasonal rotation, and program review
Designed as a clear reference for restaurant wine operations, The Wine List Handbook provides a grounded framework for building and managing a wine program with clarity, consistency, and professional standards.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour The Wine List Handbook: Building, Pricing, Organizing,...
Image d'archives
The Wine List Handbook: Building, Pricing, Organizing, and Managing a Restaurant Wine Program
impression à la demandeVendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Print on Demand. N° de réf. du vendeur I-9798195219451
Acheter neuf
EUR 27,91
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
The Wine List Handbook (Paperback)
impression à la demandeVendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Reactive PublishingThe Wine List Handbook is a practical guide to the structure, planning, and management of restaurant wine programs. Written for hospitality professionals, sommeliers, beverage managers, restaurateurs, and serious wine students, this book explains how wine lists are developed, priced, organized, and maintained in a restaurant environment.The book covers the core decisions behind wine program design, including list architecture, regional balance, varietal selection, supplier relationships, inventory planning, menu alignment, pricing methods, by-the-glass strategy, cellar organization, staff training, and ongoing list maintenance.Rather than treating a wine list as a static menu, this guide approaches it as an operational system shaped by guest preferences, food pairing, service standards, purchasing constraints, storage capacity, and business discipline. Readers will learn how professional wine programs are evaluated, adjusted, and managed over time.Topics include: Wine list structure and category organizationBottle selection and regional representationPricing models and margin considerationsBy-the-glass program planningInventory control and purchasing workflowsPairing strategy and menu compatibilitySupplier communication and vendor managementStaff education and service consistencyList updates, seasonal rotation, and program reviewDesigned as a clear reference for restaurant wine operations, The Wine List Handbook provides a grounded framework for building and managing a wine program with clarity, consistency, and professional standards. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9798195219451
Acheter neuf
EUR 31,73
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Wine List Handbook
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798195219451
Acheter neuf
EUR 28,13
Expédition à EUR 5,90
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
The Wine List Handbook (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Reactive PublishingThe Wine List Handbook is a practical guide to the structure, planning, and management of restaurant wine programs. Written for hospitality professionals, sommeliers, beverage managers, restaurateurs, and serious wine students, this book explains how wine lists are developed, priced, organized, and maintained in a restaurant environment.The book covers the core decisions behind wine program design, including list architecture, regional balance, varietal selection, supplier relationships, inventory planning, menu alignment, pricing methods, by-the-glass strategy, cellar organization, staff training, and ongoing list maintenance.Rather than treating a wine list as a static menu, this guide approaches it as an operational system shaped by guest preferences, food pairing, service standards, purchasing constraints, storage capacity, and business discipline. Readers will learn how professional wine programs are evaluated, adjusted, and managed over time.Topics include: Wine list structure and category organizationBottle selection and regional representationPricing models and margin considerationsBy-the-glass program planningInventory control and purchasing workflowsPairing strategy and menu compatibilitySupplier communication and vendor managementStaff education and service consistencyList updates, seasonal rotation, and program reviewDesigned as a clear reference for restaurant wine operations, The Wine List Handbook provides a grounded framework for building and managing a wine program with clarity, consistency, and professional standards. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9798195219451
Acheter neuf
EUR 32,08
Expédition à EUR 43,51
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)