Wine-Tasting & Restaurant Assessment Criteria

Wine-Tasting & Restaurant Assessment Criteria

This Wine-Tasting & Restaurant Assessment Criteria course covers the following important aspects i.e.

- Introduction.

- How To Assess The Color / Appearance Of A wine.

- How To Assess The Nose / Aroma Of A wine.

- How To Assess The Taste Of A wine.

- How To Use The Assessment Sheet To Assess A White Wine.

- How To Use The Assessment Sheet To Assess A Red Wine.

- How To Use The Assessment Sheet To Assess A Champagne / Sparkling Wine.

- Restaurant Assessment Criteria: How To Assess The Quality Of Food.

- Restaurant Assessment Criteria: How To Assess The Quality and Appropriateness Of The Wine / Drinks List.

- Restaurant Assessment Criteria: How To Assess The Quality Of Quality of Service (Staff & Management).

- Restaurant Assessment Criteria: How To Assess The Appearance: Look & Feel / Décor / Crockery / Cutlery / Glasses / Menu /         

  Wine List / Ambience.

- Restaurant Assessment Criteria: How To Assess The Value For Money Perception. 

- Restaurant Assessment Criteria: How To Use The Restaurant Rating Sheet.

- Conclusion.

Learn how to assess and taste wines like a professional and assess and rate restaurants like a food critic.

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What you will learn

• You will learn detailed wine-tasting assessment criteria and restaurant assessment criteria.
• You will learn how to assess a wine like a professional in terms of color, nose and taste.
• You will learn how to assess a restaurant like a professional in terms of quality of food, wine list, service, appearance and value for money.

Rating: 3.5

Level: All Levels

Duration: 4 hours

Instructor: Kenneth Fisher