Introduction

Selling wine is as much art as it is procurement, science, service, marketing, pricing and more recently, technology. While most restaurateurs, sommeliers and hoteliers have a good grasp of beverage strategy, prolific writers for the hotel industry, Adam and Larry Mogelonsky, bring you a handbook on how to take your wine knowledge to the next level.

Author Experience

Based on decades of experience consulting with hotels and restaurants around the world as well as from their previous tenure in the advertising industry, the authors bring together insights and psychological principles designed to improve your performance at every step of the sales process.

Target Audience and Purpose

Ideal for budding restaurant managers, F&B directors, sommeliers as well as waitstaff and hospitality students, this book ultimately teaches how wine fits into the dining experience to maximize any outlet’s beverage profits.