Business of a sommelier

  • I recently passed certified 2 weeks ago after my second attempt.   I'm definitely relieved to be done with it, but am feeling even more inspired to learn and grow.  In both attempts I've been dinged on theory for lack of knowledge on the business end of the sommelier.   I've run beverage programs in the past, to the best of my ability, never having been formally trained and educated.  I was hoping someone could recommend some educational material to get me up to speed.  I've always been good with numbers, but would like to know more about how to properly run a program along with all the lingo that's involved the data/analytical side of the job.  Thanks and cheers.