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Hospitality Manager's Guide to Wines, Beers, and Spirits, CourseSmart eTextbook, 2nd Edition

By Albert W.A. Schmid

Published by Prentice Hall

Published Date: Feb 21, 2008

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Description

For courses in Wines, Beers and Spirits, Dining Room Services and Beverage Cost Control.

 

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.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

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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Hospitality Manager's Guide to Wines, Beers, and Spirits, CourseSmart eTextbook, 2nd Edition
Format: Safari Book

$54.20 | ISBN-13: 978-0-13-500616-0