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

The Beverage Manager’s Guide to Wine, Beer and Spirits, Third Edition,will take you on an intriguing journey through the history, science, and varieties of alcoholic beverages that 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 engaging writing style, artistic images, maps, practice quizzes and pronunciation clues all strive towards enlightening and instilling a greater appreciation in the sometimes perplexing, yet intriguing, subject of wines, beers, and spirits.

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