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ISBN: 0412721902Издательство: International Thomson Business Press
This is the first textbook to deal specifically with the management of wine sales. It covers all aspects of choosing, purchasing and storing wine in a restaurant, how to draw up wine lists, market and then sell wines, train specialist staff, and select the necessary equipment. The study of wine is an increasingly important part of hotel, catering and related studies. The text adopts a specific hotel and catering emphasis and broadens out into related areas of beverage management.