The Beverage Manager's Guide to Wines, Beers and Spirits / Edition 3

The Beverage Manager's Guide to Wines, Beers and Spirits / Edition 3

by Albert W.A. Schmid, John Peter Laloganes
     
 

ISBN-10: 0132706725

ISBN-13: 9780132706728

Pub. Date: 01/11/2012

Publisher: Prentice Hall

The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for

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Overview

The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.

Product Details

ISBN-13:
9780132706728
Publisher:
Prentice Hall
Publication date:
01/11/2012
Edition description:
New Edition
Pages:
360
Sales rank:
334,724
Product dimensions:
8.40(w) x 10.80(h) x 0.60(d)

Table of Contents

UNIT 1.0 – An Exploration of Alcohol Beverages

1. The Evolution of Alcoholic Beverages

2. Alcohol Safety and Professional Beverage Service

UNIT 2.0 – An Exploration of Wines

3. Viticulture: Outside in the Vineyard

4. Enology: Inside the Winery

5. Wine Regulations and Labeling Methods

6. The Wine Styling Approach

7. Other Wines: Sparkling, Fortified and Dessert Wines

UNIT 3.0 – An Exploration of Beers

8. The Brewery: Beer Production and Other Fermented Beverages

9. Ales and Lagers of the World

UNIT 4.0 – An Exploration of Spirits

10. The Distillery: Spirits and Liqueurs of the World

11. Mixology: The Art and Science of the Cocktail

UNIT 5.0 – An Exploration of Bar and Beverage Management

12. Constructing the Beverage Concept

13. Managing for Profit

14. Marketing the Beverage Establishment

APPENDIX

A. The Science of Fermentation

B. The Tasting Process

C. Food and Drink Pairing

D. Lexicon of Beverage Terms

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