NYU School of Professional Studies Tisch Center for Hospitality and Tourism Offers Interactive Course on the Inner Workings of the Wine Business in Spring 2015

NEW YORK, January 21, 2015 – Wine professionals and consumers alike will gain an insight into the inner workings of the wine business in a new hands-on course, Beverage Management: Sales, Service, and Buying Strategies for Hospitality Professionals. Offered this spring by the NYU School of Professional Studies Tisch Center for Hospitality and Tourism, the course provides the foundational skills and knowledge necessary to successfully run a wine program.

This 10-week program, developed with American Sommelier, a leading educational organization for wine-industry professionals and consumers, will introduce students to core concepts related to service, financials, inventory, communication, and suppliers. Students will learn how to perform basic table service; decant wine; use a variety of sommelier tools including an Ah-so and Durand; develop a wine list from start to finish; price products appropriately and understand wine program budgeting; and negotiate supplier relationships effectively. The course will run on Tuesdays, March 3 to May 5, from 6:20 p.m. to 8:50 p.m. at the School’s Midtown Center, 11 West 42ndSt.

The new course is taught by Andrew Bell, president and cofounder of New York-based American Sommelier. Bell opened a wine shop in Paris in 1992, started his Paris-based education toward becoming a Sommelier, and then joined the two-star Michelin team at Restaurant Guy Savoy. His passion for wine led him to start American Sommelier, where he helped to produce the “Best Sommelier in America” competition. He created the curriculum for the blind tasting course in 2004 as well as reorganized the classes to be more user-friendly. He has trained thousands of sommeliers in the United States.

Beverage Management: Sales, Service, and Buying Strategies for Hospitality Professionals is part of a new Certificate in Restaurant Entrepreneurship to be launched in Summer 2015 by the School’s Tisch Center for Hospitality and Tourism. Other courses will include Global Trends in Food, Beverage, and Restaurants; Restaurant Budgeting and Cost Controls; and Restaurant Layout Design.

“As beverage programs serve both to drive guest satisfaction and a dining operation’s bottom line, we are delighted to add this course to our upcoming Restaurant Entrepreneurship Certificate and to work with the leading organization in wine education, American Sommelier, to craft an exceptional learning opportunity for our students,” said Donna Quadri-Felitti, clinical associate professor and academic chair of the School’s hospitality and tourism programs.  She added, “This new course and others in the Certificate address the legal and financial acumen fundamental to success as well as remaining relevant to consumer trends.”

For more information, visit sps.nyu.edu/tisch/noncredit, e-mail tisch.center@nyu.edu, or call 212-998-9100.

About the NYU School of Professional Studies
Established in 1934, the NYU School of Professional Studies (sps.nyu.edu) is one of NYU’s several degree-granting schools and colleges, each with a unique academic profile. The reputation of the School of Professional Studies arises from its place as the NYU home for study and applied research related to key knowledge-based industries where the New York region leads globally. This is manifest in the School’s diverse graduate, undergraduate, and Professional Pathways programs in fields such as Accounting, Finance, and Law; Applied Politics; Creative Cities and Economic Development; English-Language Learning; Fundraising and Grantmaking; Global Affairs; Health Information Management; Hospitality and Tourism Management; Human Resource Management and Development; Languages and Humanities; Management and Systems; Marketing and Marketing Analytics; Professional Writing; Project Management; Public Relations and Corporate Communication; Publishing; Real Estate, Real Estate Development, and Construction Management; Social Entrepreneurship; Sports Management, Media, and Business; and Translation.

More than 100 distinguished full-time faculty members collaborate with an exceptional cadre of practitioner/adjunct faculty members and lecturers to create vibrant professional and academic networks that annually attract nearly 5,000 degree-seeking students from around the globe. In addition, the School fulfills the recurrent professional education needs of local, national, and international economies, as evidenced by close to 48,000 Professional Pathways enrollments in Career Advancement Courses, Diploma Programs, workshops, and seminars. The School’s community is enriched by more than 30,000 degree-holding alumni worldwide, many of whom serve as mentors, guest speakers, and advisory board members. For more information about the NYU School of Professional Studies, visit sps.nyu.edu.