3.3.3 Serving wine to a guest (2)慕课视频播放-Beverage Culture and Management-MOOC慕课视频教程-柠檬大学

现在我们来介绍一下上酒的步骤

点完菜后

把冷却器放在主人的右手边

然后如果点红酒的话

在桌子上放一个小碟子

然后开始为客人上酒

第一步是把酒端到客人的餐桌上

把服务员的布放在酒瓶下面

拿去给客人

把标签交给主人

如果客人点了红酒和白酒

把红酒放在客人桌上的桌布上

先打开白酒

第二步是打开酒

使用开瓶器来削减边缘

就在瓶唇下

修剪瓶盖

并删除上部

然后用服务员的布轻轻擦拭瓶口边缘

然后将开瓶器的尖端插入软木塞的中心部分

顺时针方向旋转

引导螺丝直接插入软木塞

然后用杠杆轻轻拔去软木塞

在这一秒软木塞必须控制

以确保它垂直着出来

否则软木塞可能会破裂

第三步是检查酒的质量为客人斟酒

瓶塞从瓶中取出后

需由主人嗅

以确保酒的品质良好

然后放入冷藏箱装白葡萄酒

或放在小垫板上装红葡萄酒

现在你可以开始为你的客人倒酒

首先倒适量(约1盎司 30毫升)到主人杯中品尝

并第二次出示标签

这将帮助你的客人比较他/她嘴里的味道与标签上的信息

一旦得到主人的同意

开始为其他客人倒酒

应遵循女士优先的方法

尤其是年龄最大的女士

并且是逆时针方向

之后将白葡萄酒放入冷藏箱中

或将红葡萄酒放在小垫板上

标签面对主人

Beverage Culture and Management课程列表：

1 The Origin of Wine

-1.1 The Origin of Wine

--1.1.1 Introduction of the course

--1.1.2 The origin of wine

--Article: Wine tourism phenomena in China: An emerging market

--Discussion: Do you know any stories about wine culture?

--Quiz 1

2 Beverage Product Knowledge

-2.1 Alcoholic Drinks

--2.1.1 Factors that make wine different

--2.1.2 The types of wine

--2.1.3 Spirits & beers (1)

--2.1.4 Spirits & beers (2)

-2.2 Non-alcoholic Drinks

--2.2.1 Non-alcoholic drinks (1)

--2.2.2 Non-alcoholic drinks (2)

-2.3 Chinese Tea, Wine and Spirit

--2.3.1 Chinese tea

--2.3.2 Chinese alcoholic drinks

--Article: Wine tourism involvement: a segmentation of Chinese tourists

--Discussion: What do you think about Chinese wine culture?

--Quiz 2

3 Bar and Beverage Operations Management

-3.1 Bars and Bar Staffs

--3.1.1 Type of bars

--3.1.2 Bar staff, jobs description & uniform

--Discussion: Pub Culture

-3.2 Bar Equipment and Glassware

--3.2.1 Bar equipment

--3.2.2 Standard glassware

--Article: Profiling Chinese wine tourists by wine tourism constraints

-3.3 Professional Ethics and Bar Operations Management

--3.3.1 Professional ethics

--3.3.2 Serving wine to a guest (1)

--3.3.3 Serving wine to a guest (2)

--3.3.4 Service of spirits

--3.3.5 Bartending techniques (1)

--3.3.6 Bartending techniques (2)

--3.3.7 Receiving, storing, issuing and stocktaking of beverages

--Discussion: Are there some other ways of beverage selling besides lounge service and restaurant serv

--Quiz 3

4 Hygiene and Safety

-4.1 Hygiene and Care of Glassware

--4.1.1 Hygiene and care of glassware

-4.2 Maintaining a Safe Environment and Fire Safety

--4.2.1 Maintaining a safe environment and fire safety

--Article: Intentions to Participate in Wine Tourism in an Emerging Market: Theorization and Implicati

--Discussion: Do you think robot service will be safer than staff?

--Quiz 4

5 Bar and Drinking Guide

-5.1 How to Order a Mixed Drink in a Bar

--5.1.1 How to order a mixed drink in a bar

-5.2 Fact and Effects of Alcohol

--5.2.1 Fact and effects of alcohol

-5.3 Bar Etiquette

--5.3.1 Bar etiquette

--Article: Identifying facilitators, constraints of wine tourism for outbound Chinese tourists

--Discussion: Do you support contemporary adults to go to bars for drinking?

--Quiz 5

--Final test

3.3.3 Serving wine to a guest (2)在线视频

3.3.3 Serving wine to a guest (2)课程教案、知识点、字幕