{"id":10839,"date":"2026-02-24T15:13:18","date_gmt":"2026-02-24T14:13:18","guid":{"rendered":"https:\/\/www.wineformacion.com\/?post_type=lp_course&p=10839"},"modified":"2026-02-26T13:46:54","modified_gmt":"2026-02-26T12:46:54","slug":"iniciacion-al-vino-y-tecnicas-de-venta-nivel-ii-3h","status":"publish","type":"lp_course","link":"https:\/\/www.wineformacion.com\/en\/courses\/iniciacion-al-vino-y-tecnicas-de-venta-nivel-ii-3h\/","title":{"rendered":"Conocimientos del Vino y T\u00e9cnicas de Venta Nivel II"},"content":{"rendered":"

Duraci\u00f3n:<\/strong> 3h (adaptabe a 4\u20136 horas).<\/p>\n

Modalidad:<\/strong> Presencial (en el restaurante)<\/p>\n

Dirigido a:<\/strong> Equipo de sala (y barra si tiene base) con experiencia previa o que ya hizo el Nivel I y quiere subir un escal\u00f3n.<\/p>\n

Requisitos previos:<\/strong> Haber realizado el Nivel I, o Tener 6+ meses de experiencia.<\/p>\n

Enfoque<\/strong>:\u00a0 Profundizaci\u00f3n (terroir, zonas, espumosos) + maridaje aplicado al men\u00fa + venta avanzada (upselling\/cross-selling y objeciones).<\/p>\n

<\/h4>\n

OBJETIVOS<\/strong><\/h4>\n
    \n
  • Profundizar en regiones y estilos.<\/li>\n
  • Recomendaci\u00f3n por perfil de cliente + plato<\/strong>, m\u00e1s r\u00e1pida y precisa.<\/li>\n
  • M\u00e1s ticket medio y rentabilidad F&B con upselling\/cross-selling estructurado.<\/li>\n
  • Rotaci\u00f3n de carta y foco en referencias estrat\u00e9gicas.<\/li>\n<\/ul>\n

    CONTENIDO<\/strong><\/h4>\n
      \n
    • Viticultura y bodega: terroir (clima, suelo, variedades, factor humano).<\/li>\n
    • Mapas y zonas de producci\u00f3n: Europa, Espa\u00f1a y Nuevo Mundo.<\/li>\n
    • Espumosos: m\u00e9todos de elaboraci\u00f3n y lectura de etiquetas.<\/li>\n
    • Maridaje aplicado al men\u00fa del local: reglas operativas y atajos.<\/li>\n
    • T\u00e9cnicas de venta avanzadas: preguntas abiertas, recomendaci\u00f3n por perfil, propuesta gastron\u00f3mica, upselling\/cross-selling, lenguaje sin tecnicismos, gesti\u00f3n de objeciones.<\/li>\n
    • Cata sensorial con vinos seleccionados de la carta.<\/li>\n<\/ul>\n

      METODOLOG\u00cdA<\/strong><\/h4>\n
        \n
      • Enfoque 100% pr\u00e1ctico y orientado a servicio real.<\/li>\n
      • Cata y ejercicios con la carta del local<\/strong> para aprender a vender \u201clo vuestro\u201d.<\/li>\n
      • Material de apoyo: resumen operativo (guion de recomendaci\u00f3n, atajos de maridaje, etc.).<\/li>\n
      • <\/li>\n<\/ul>\n

        INVERSI\u00d3N<\/strong><\/h4>\n

        Consulta tu propuesta personalizada.<\/p>\n

        <\/h4>\n

        BONIFICACI\u00d3N POR FUNDAE<\/strong><\/h4>\n

        Formaci\u00f3n bonificable v\u00eda FUNDAE (si la empresa dispone de cr\u00e9dito).
        La bonificaci\u00f3n final depende del cr\u00e9dito disponible y del cumplimiento de requisitos.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Duraci\u00f3n: 3h (adaptabe a 4\u20136 horas). Modalidad: Presencial (en el restaurante) Dirigido a: Equipo de sala (y barra si tiene base) con experiencia previa o que ya hizo el Nivel I y quiere subir un…<\/p>\n","protected":false},"author":2,"featured_media":10475,"comment_status":"closed","ping_status":"closed","template":"","course_category":[230],"course_tag":[],"class_list":["post-10839","lp_course","type-lp_course","status-publish","has-post-thumbnail","hentry","course_category-vinos","course"],"yoast_head":"\nConocimientos del Vino y T\u00e9cnicas de Venta Nivel II - WIN-E FORMACION<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wineformacion.com\/en\/courses\/iniciacion-al-vino-y-tecnicas-de-venta-nivel-ii-3h\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conocimientos del Vino y T\u00e9cnicas de Venta Nivel II - WIN-E FORMACION\" \/>\n<meta property=\"og:description\" content=\"Duraci\u00f3n: 3h (adaptabe a 4\u20136 horas). 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