Answer to Question 1
Effective wine purchasing requires product knowledge and an understanding of value and customer preferences. There is a long tradition of food and wine pairings in which wines are selected after the food item to complement the food.
A wine list serves the same purpose as a food menu. There are many strategies to ensure customers have desired wine alternatives. The selling price should be in line with the operation's pricing structure and generally based on marking up the cost.
Managers must plan for wine storage and monitor the temperature, light level, and relative humidity of storage areas unless wines will be used soon after purchase.
Wines sold by the bottle should be presented and served according to procedures established by the property. These typically allow the host to sample wine and make wine service an important part of the dining experience.
Answer to Question 2
The first step in professional development is to establish goals, which should focus on the operation's needs first. The budget is an important concern, and specific, measurable goals are required.
The second step is to identify methods of acquiring the knowledge and skills. Some opportunities are likely available in the operation. External alternatives may include colleges, professional associations, and books, video, and computer- based training. Professional development plans consider goals, time frames, activities, evaluation, and progress checks.
Final steps are to evaluate, approve, and implement the plan. Progress should be monitored to determine if goals are being achieved and whether corrective actions are necessary. Successful completion should be celebrated and recorded in the employee file. A summary should be made to help plan future activities.
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Port-wine hemangioma.
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