Custom Version of Wine and Other Hospitality Beverages

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Borchgrevink, Carl

Dr. Carl P. Borchgrevink has a Ph.D. in Communication from Michigan State University, an MS in Hotel, Restaurant and Travel Administration from the University of Massachusetts, a Norwegian undergraduate degree from the Norwegian Hotel School, a culinary degree from Oslo Vocational School, and has a Norwegian Chef's Certificate (Kokkefagbrev).


Dr. Carl P. Borchgrevink is highly involved in The School's international activities and has arranged for an exchange program with BI- The Norwegian School of Business in Oslo, Norway, and functions as college faculty advisor for this program.


Prior to his academic career, Dr. Carl P. Borchgrevink, accumulated 14 years of hospitality business experience. The positions he held included Chef, Restaurant Manager, and Food-service Manager.

Chapter 1: History of Wine

Chapter 2: Alcohols and Health

Chapter 3: Alcohol Responsibility

Chapter 4: Viticulture

Chapter 5: Winemaking and Wine Production

Chapter 6: Sensory Evaluation: Perception and Attributes

Chapter 7: Wine and Food

Chapter 8: Laws and Legal Nomenclature as They Relate to Wines