Have you ever opened a bottle of wine and perhaps interpreted serving it as if you were a fine dining restaurant server? In the department of Hospitality Management at New York City College of Technology, we emphasize providing the best quality of service through a series of hands on experience laboratories. Particularly in Dining Room Operations, faculty focus on providing students every resource possible to execute and become comfortable while providing high quality service. Students with minimal knowledge of wine or those who are yet to work in the industry face difficulty understanding the wine profile and most importantly service standards and skills.
This research will gage the level of beverage service knowledge students acquire during their Dining Room Operation course. Topics will include extensive service standards and skills and student’s perception of how learning about beverages and beverage service will help in their future career. Students enrolled in Dining Room Operations were given a survey at the beginning of the semester including questions about mise en place, how to read a wine label, tableside suggestive selling, and how to open and pour a bottle of wine.
We believe the research will show that learning about beverage and beverage service will help students become more aware of the value of their beverage education through understanding the professional and technical process of bringing the product to the consumer and its impact on the overall hospitality experience.