Level 100 Tasting Room Associate & Hospitality Class - February 2019 @ Chamber of Commerce, Portland [11 February]

Level 100 Tasting Room Associate & Hospitality Class - February 2019


39
11
February
17:30 - 20:30

 Facebook event page
Chamber of Commerce
2119 Portland Road, Newberg, Oregon 97132
NOTE: This is a two-part class held on two different days. Parts 1 & 2 must be completed to receive a Certificate of Completion

Part 1
Date: Monday, February 11, 2019
Time: 5:30 to 8:30 p.m.

Part 2
Date: Monday, February 18, 2019
Time: 5:30 to 8:30 p.m.

Instructor:
Charles Hesson, CS/CSW/WSET
Tasting Room Manager, Alexana Winery

Course description:

Working in the wine and restaurant industry requires a firm understanding of wine from an international and local perspective, as well as specific kinds of hospitality sales training. We developed the Tasting Room Associate Hospitality Course (TRAHC) to provide a foundation for people who want to start working in a tasting room or restaurant either part or full time, and perhaps jumpstart a career in the wine or restaurant industry.

Our list of TRAHC graduates is made available to the winery members of the Chehalem Valley Chamber of Commerce upon request (participation is optional and only with permission of the graduate).

The TRAHC I00 course covers an introduction to Oregon wine and wine history, an essential wine knowledge practicum, opening and pouring bottles, telling your winery’s or restaurant's story, and the art of great salesmanship. The course is based around hands-on, interactive learning, including an extended role-play unit where participants practice how to describe wines, tell a winery’s story, and make the sale.

By the end of the course, students will have a professional working knowledge of the following:

All facets of tasting room and hospitality salesmanship to provide an excellent customer experience:
--Opening bottles correctly and pouring precise amount of tastes and glasses.
--Essential personal details to provide professional job performance.
--Working knowledge of the characteristics of all Oregon wine varietals, organizations and AVAs.
--Tasting wine & wine faults
--A brief history of the Oregon wine industry to share with interested customers.
--OLCC key points detailing liability and responsibilities of server, including role play to practice the diplomatic skill of “cutting off intoxicated customers”.

Classes are open to the public. Class size is limited to twelve participants.
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