Hospitality Manager's Guide to Wines, Beers and Spirits

Hospitality Manager's Guide to Wines, Beers and Spirits

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

This concise, yet comprehensive introduction to the history, science and varieties of alcoholic beverages includes an anecdotal history of alcoholic beverages and their cultural influences. The user-friendly approach offers a unique presentation of wines, beers and spirits: wines are taught by the grapes from which the wines are made; the study of beers is differentiated by the type of yeast used in fermentation; and the approach to studying spirits is broken into aged and non-aged and fruit or grain-based.
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Product details

  • Paperback | 304 pages
  • 173.7 x 246.9 x 17mm | 625.97g
  • Pearson
  • United States
  • English
  • 0130917508
  • 9780130917508

Table of contents

1. A Brief History of Alcoholic Beverages.

2. Alcohol Safety.

3. Wine Labels and Bottle Shapes.

4. Getting to Know Wine: Tasting and Pairing.

5. The Vineyard.

6. Fermentation.

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. 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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Rating details

10 ratings
3 out of 5 stars
5 10% (1)
4 20% (2)
3 40% (4)
2 20% (2)
1 10% (1)
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