Hospitality Manager's Guide to Wines, Beers and Spirits / Edition 1 available in Paperback
- Pub. Date:
- Prentice Hall
Designed with the Hospitality Management and Culinary Arts student in mind, the Hospitality Manager's Guide to Wines, Beers, and Spirits explores a subject important to all who will be involved in the hospitality industry. Illustrated with numerous photographs, drawings and charts, and written in a lively and engaging style, this book is a comprehensive introduction to the history, science, and varieties of alcoholic beverages.Key Features:
• Includes an anecdotal history of alcoholic beverages and their cultural influences
• Comprehensive coverage of important alcoholic beverages all in one book
• Provides a unique organization of wine coverage by the type of grape
• Discusses the importance and variations of wine labels and bottle shapes
• Excellent introduction to the how's and why's of food and beverage pairing
• Easily understood chapter on the biochemical process of fermentation
• Addresses important cost control functions for beverage operations
• Illustrates marketing strategies for successful business operations Provides an overview of profit management techniques for beverage operations
• Complete and current coverage of alcohol safety and responsible service
|Edition description:||Older Edition|
|Product dimensions:||7.02(w) x 9.15(h) x 0.66(d)|
Table of Contents
1. A Brief History of Alcoholic Beverages.
2. Alcohol Safety.
3. Wine Labels and Bottle Shapes.
4. Getting to Know Wine: Tasting and Pairing.
5. The Vineyard.
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. Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs.
14. Beer: Ale and Lager.
15. Distillation and Distilled Spirits.
17. Professional Alcohol Service.
18. Purchasing, Receiving, Storing, and Issuing.
19. Beverage Cost Control: Managing for Profit.
20. Marketing and Selling.
What a treat, being able to write a book on a subject like wines, beers, and spirits. The subject is intriguing and has all the trappings of a wonderful dime-store novel: drama, tragedy, joy, celebration, and even sex!
The history of how man first discovered alcohol is very interesting: it was by accident. However, this accident sparked a question in the mind of early man that we take for granted today: where can I get more? During this time, man wanted to secure more alcohol, either beer or wine. This alcoholic beverage became sacred. So sacred that it was used in religious ceremony, and laws were written to maintain its purity.
The purity of alcohol has been one of the most important issues throughout time. People had many different tests to prove its purity to make sure that what they were getting was genuine.
Never has there been a better time to buy alcohol. Today, the question is not where to get alcohol or how pure the alcohol is, but what kind to get. Great imported wines from Australia cost, in many cases, less than California wine. Wine from Chile costs even less! And, the wine is good! Winemaking and the winemakers are just getting better and better.
Beer is also getting better, and there is more beer available than ever before. This beer is from all over the world. Frank Zappa once said, "You can't be a real country unless you have a beer and an airline-it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." There are very few countries that don't make beer. A store with a large selection will have a beer for everyone's tastes.
Spirits have gone through arenaissance. They used to be viewed as what your parents drank. Now we have designer spirits to go along with designer clothing. This is the age of super premium (or top-shelf) spirits. Most people are not drinking more, they are drinking better. We have traded quantity for quality.
Now more than ever it is important for the hospitality manager to know wines, beers, and spirits. Hospitality managers can help their business sell alcohol safely with great rewards. Hospitality managers need to understand this subject because their customers are more knowledgeable and savvy than ever before.
Over two years ago I started my journey of writing this book. As you begin your journey of studying this book and the subject of wines, beers, and spirits, I hope that for you, this is also just a beginning; or as Sir Winston Churchill said in a speech given at the Lord Mayor's luncheon, Mansion House, London, November 10, 1942: "This is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning." I hope that this subject will become a lifelong interest. Enjoy this book, and good luck in your future as a hospitality manager.
Albert W. A. Schmid
CCP, CHE, CCE, CEC