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

Pearson New International Edition

Albert Schmid, John Laloganes (Autoren)

Buch | Softcover

376 Seiten

2013 | 3rd edition
Pearson Education Limited (Verlag)
978-1-292-02701-2 (ISBN)

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For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services and Beverage Purchasing and Cost Control. The Beverage Manager's Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.

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

Erscheint lt. Verlag	1.11.2013
Verlagsort	Harlow
Sprache	englisch
Maße	218 x 278 mm
Gewicht	826 g
Themenwelt	Schulbuch / Wörterbuch
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-292-02701-0 / 1292027010
ISBN-13	978-1-292-02701-2 / 9781292027012
Zustand	Neuware