葡萄酒的营销与服务 (英)布莱恩　著 上海交通大学出版社【正版】 下载 网盘 kindle mobi 115盘 pdf pdb rtf

《葡萄酒的营销与服务（英文版）》提供了全面深入的葡萄酒行业的相关内容。包括：葡萄栽培和葡萄酒酿造方法”新世界“葡萄酒介绍、特定国家法律和特许经营规定、品酒基础等。《葡萄酒的营销与服务（英文版）》还包括地图、酒标、图片，从葡萄酒专业实践和理论两方面，对侍酒师、酒店经理、餐饮部门主管、培训师和学生来说，都是极具价值的资料。

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Briais a Master Sommelier, Fellow of the Hospitality Institute, Licentiate and Honorary Member of City & Guilds of LondoInstitutes, and aHonorary Member of the Academy of Food Wine Service. He has extensive experience iall areas of the Hospitality Industry ipractical, managerial and consultative capacities and was Cellar Master for The Lord Clifford of Chudleigh for a number of years. He has visited nearly all major wine areas of the world, where he has obtained the majority of his wine knowledge first-hand from winemakers. Briais ainternational wine judge and has judged at a considerable number of International Sommelier and Food Service petitions.

　　I1972, he passed the prestigious Master Sommelier Diploma. He was the instigator isetting up the Court of Master Sommeliers, established i1977, of which he is a founding member. He was Chief Examiner from 1990 and Chief Executive since 1998. He is currently Chief Executive of the Court of Master Sommeliers Europe. Sometime Chief Examiner for the C&GLI and the HCIMA Food and Beverage programs, he was a UK Government Inspector for Colleges and Universities until his retirement from Head of the Hospitality Management Degree programs, University of Plymouth, UK.

　　I2005, he was awarded the 3rd Annual 'Ho'okele' Award for Lifetime Achievement at the Kapalua Wine and Food Festival Maui Hawaii and, i2011, he was awarded the 1st Lifetime Achievement Award by The Court of Master Sommeliers Europe.

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Sales and Service for the Wine Professiona/ Fourth Editiocontinues to provide ain-depth coverage of wine and other beverages as required by the Professional Sommelier, and also serve as aIntroductioto the world of wine for amateur enthusiasts. The well respected, easy to read and understand language haeeretained making it as accessible as possible to Sommeliers who have English as a second language. The text haeefully revised and updated to include the numerous changes ithe regulations and legislation. This new editiocontinues to be a valuable resource of reference for Sommeliers, Hospitality Managers, Food and Beverage Managers, Trainers and Students.

　　Key Features

　　Updated text and maps to reflect changes iregulations and legislation

　　Additional maps for China and Greece

　　Introductory sections for emerging wine producing countries

　　Expanded knowledge for established countries

　　Extended appendices and index