Hospitality Manager's Guide to Wines, Beers and Spirits

ISBN-10: 0130917508
ISBN-13: 9780130917508
Edition: 2004
Authors: Albert Schmid
List price: $88.40
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Description: 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  More...

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Book details

List price: $88.40
Copyright year: 2004
Publisher: Prentice Hall PTR
Publication date: 9/15/2003
Binding: Paperback
Pages: 304
Size: 7.25" wide x 9.25" long x 0.75" tall
Weight: 1.386
Language: English

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.

A Brief History of Alcoholic Beverages
Alcohol Safety
Wine Labels and Bottle Shapes
Getting to Know Wine: Tasting and Pairing
The Vineyard
Fermentation
Light-bodied White Wines
Medium-bodied White Wines
Full-bodied White Wines
Light-bodied Red Wines
Medium-bodied Red Wines
Full-bodied Red Wines
Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs
Beer: Ale and Lager
Distillation and Distilled Spirits
Mixology
Professional Alcohol Service
Purchasing, Receiving, Storing, and Issuing
Beverage Cost Control: Managing for Profit
Marketing and Selling
Glossary
Index

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