In the world of hospitality, proper pairing between alcohols, foods and cigars has become one of the pillars of fine dining. This is why students in hospitality management should become familiar with the latest trends of such pairing. They should learn the basic rules and the margins for creativity. This course is not only about pairing but also about proper service. A full knowledge of the art of service is a must to excel in today’s hospitality world. .

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final, Examen partiel, Participation et assiduité

Référence :
• Someone Please Call 9 Wine Wine, Chefs Kitchen Publishing, The Wine Review Journal Ed. (2016). • What to Drink with What You Eat, Andrew Dornenburg and Karen Page, Hachette Book Group / Little, Brown / Bulfinch Press (2006). • Cocktails at Dinner, Michael Turback and Julia Hastings-Beack, Skyhorse Publishing (2015).