Classic French Organization of a Kitchen Kitchen Brigade

Contemporary Version of Classic Kitchen Organization Discovering Hospitality and Tourism, 2 nd Ed. Ninemeier

Classic (French) Organization for Dining Room Service Discovering Hospitality and Tourism, 2 nd Ed.

Contemporary Version of Dining Room Service Organization Discovering Hospitality and Tourism, 2 nd Ed.

Tasks of a Sommelier • Develop (or assist in development of) the wine list • Purchase (or assist in the purchase of) wines • Manage the proper storage and issuing of wines • Present the wine list to guests and suggest appropriate wines • Take the wine order and determine when it should be served • Obtain proper wine glasses and place them on the guest’s dining table. Discovering Hospitality and Tourism, 2 nd Ed. Ninemeier and Perdue © 2008 Pearson Education, Inc. Upper Saddle River, NJ 07458 O. H. 12. 5

More Sommelier Tasks • Bring wine to table and present it to guests • Open and serve wines according to specified procedures • Replace wine if it is rejected • Obtain and serve wines ordered by the carafe and/or glass • Remove empty wine bottles and glasses • Total and present wine bill to guests (or server) for payment Discovering Hospitality and Tourism, 2 nd Ed. Ninemeier and Perdue © 2008 Pearson Education, Inc. Upper Saddle River, NJ 07458 O. H. 12. 6

Upscale Restaurants Are Unique • Independent ownership • Single (or few) unit organization • Need to consistently produce/serve meals at very high levels of quality • Limited volume • High check average • Emphasis on wines • Consumer education • Required reservations • More extensive guest service requirements Discovering Hospitality and Tourism, 2 nd Ed. Ninemeier and Perdue © 2008 Pearson Education, Inc. Upper Saddle River, NJ 07458 O. H. 12. 7