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.
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Table of Contents
Foreward–by Ken Rubin, Editor of www.chefs.com
1. A Brief History of Alcoholic Beverages
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
17. Professional Alcohol Service
18. Purchasing, Receiving, Storing and Issuing
19. Beverage Cost Control: Managing for Profit
20. Marketing and Selling
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$51.60 | ISBN-13: 978-0-13-500616-0