This course is a study of the role and responsibilities of professional sommeliers and beverage directors in the United States and around the world. Students learn about the history, evolution, and modern-day positions that define contemporary sommeliers. They also engage in service role play and practice, participate in service labs, and conduct case studies of real restaurants. Operations and management techniques are discussed, problem solving is emphasized, and beverage budgets are considered. Review of wine and beverage POS systems, inventory management, and the tools and equipment of the sommelier are all covered. This class also includes an exploration of classic and discovery wines, advanced-level tasting techniques, and exercises in food and wine pairing.