9798195219451 - the wine list handbook: building, pricing, organizing, and managing a restaurant wine program de mae, evans (4 resultados)
- Tapa blanda
Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 27,99
Envío por EUR 5,87Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
- Tapa blanda
- Impresión bajo demanda
Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 28,07
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Print on Demand.
- Tapa blanda
- Impresión bajo demanda
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 31,91
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: 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 develop…ed, 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.
- Tapa blanda
- Impresión bajo demanda
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 31,92
Envío por EUR 43,30Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: 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 develop…ed, 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.
