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

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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.
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Product Details

  • ISBN-13: 9780132059688
  • Publisher: Prentice Hall
  • Publication date: 1/9/2008
  • Edition description: Older Edition
  • Edition number: 2
  • Pages: 320
  • Product dimensions: 7.00 (w) x 9.30 (h) x 0.70 (d)

Meet the Author

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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