Hospitality Manager's Guide to Wines, Beers, and Spirits

Albert W.A. Schmid (Autor)

Buch | Hardcover

320 Seiten

2008 | 2nd edition
Pearson (Verlag)
978-0-13-205968-8 (ISBN)

Infos

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.

Inhalt

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

 

Produkt-Details

• Erscheint lt. Verlag: 18.1.2008
• Sprache: englisch
• Maße: 178 x 235 mm
• Gewicht: 630 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-205968-1 / 0132059681
• ISBN-13: 978-0-13-205968-8 / 9780132059688
• Zustand: Neuware