Hospitality Manager's Guide to Wines, Beers, and Spirits / Edition 2

Hospitality Manager's Guide to Wines, Beers, and Spirits / Edition 2

by Albert W.A. Schmid
     
 

This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of

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Overview

This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.

Product Details

ISBN-13:
9780132059688
Publisher:
Prentice Hall
Publication date:
01/09/2008
Edition description:
Older Edition
Pages:
320
Product dimensions:
7.00(w) x 9.30(h) x 0.70(d)

Table of Contents

Foreward–by Ken Rubin, Editor of www.chefs.com

Preface

Acknowledgements

1. A Brief History of Alcoholic Beverages

2. Fermentation

3. Alcohol Safety

4. The Vineyard

5. Wine Labels and Bottle Shapes

6. Getting to Know Wine, Beer and Spirits: Tasting and Pairing

7. Light-Bodied White Wines

8. Medium-Bodied White Wines

9. Full-Bodied White Wines

10. Light-Bodied Red Wines

11. Medium-Bodied Red Wines

12. Full-Bodied Red Wines

13. Special Wines: Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs

14. Beer: Ale and Lager

15. Distillation and Distilled Spirits

16. Mixology

17. Professional Alcohol Service

18. Purchasing, Receiving, Storing and Issuing

19. Beverage Cost Control: Managing for Profit

20. Marketing and Selling

Glossary

Index

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