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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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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



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




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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