With his BA degree in Hotel, Restaurant & Institutional Management from Michigan State University and 15 years of experience successfully managing and consulting for some of the world’s finest hotels and restaurants, Wine Program Management is one of Master Sommelier David Glancy’s specialties. This indispensable certificate program, written by Master Glancy, himself, helps students grasp the art and science of Wine List Development, Beverage Cost Control, Vendor Relations, Beverage Law and Cellar Management and bring their career to the next level.Session Dates & Time
2018 SESSION DATES & TIMES
February 5 - February 26, 2018
**No Class Feb 19th**
|10am - 4:30pm||Mondays|
May 1 - June 5, 2018
** Session canceled**
|6pm - 9pm||Tuesdays|
|Session 3||October 7 - 9, 2018||
10am - 4:30pm
|Sun, Mon, Tues|
San Francisco Wine School
415 Grand Ave #301
South San Francisco, CA 94080
Click for parking and public transportation information
Wine List Development
Learn how to design your wine program for sales and profit. Every restaurant’s needs are different. We’ll explore the decisions involved to meet your sales and service goals while maintaining your concept or niche identity. We’ll also discuss size, scope, structure, selection and pricing for by the glass and bottle programs as well as corkage and stemware fees.
Beverage Cost Control
Learn how product cost percentage and contribution margin are calculated and what does and does not impact them. Understand the P&L Statement versus the Balance Sheet to manage for profit and cash flow. Explore inventory management and how to look for theft and other causes of shrinkage.
Vendor Relations & Staff Training
Learn how to navigate the 3-tier distribution system successfully. Explore the workings of distributors, brokers and winery direct sales, how to decide what vendors to use and how to maximize the relationships. Discuss options and strategies for an efficient buying process. Learn how to effectively utilize vendor provided training, 3rd party training and internal staff training to maximize your sales and service.
Restaurants, individual managers, and servers can face civil and criminal liability for violations of the law and ignorance is not a defense. Learn the details and risks of Tied House and Dram Shop Laws, alcohol license types and requirements, new account credit applications and personal guarantees. We will cover the most important issues in California and discuss differences in other states.
Creating a great list wine is easy, maintaining one requires immense effort. Mistakes are costly, both financially and for staff morale and customer service. Learn to excel in the not so glamorous side of being a wine director or cellar master. We’ll review efficient and accurate ways to check in orders, code invoices, stock the cellar, program the POS, update wine lists and inventory sheets, communicate changes and manage countdown and 86 lists.
Check out Wine Program Management and Master Sommelier David Glancy featured in the April/May 2017 Issue of SOMM Journal!
All attendees must be 21+ years