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Foreword | |
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Preface | |
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Acknowledgments | |
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A Brief History of Alcoholic Beverages | |
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Introduction | |
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Religion and Alcohol | |
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Wine | |
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Beer | |
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Spirits | |
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Key Terms | |
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Study Questions | |
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Fermentation | |
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Fermentation | |
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The Science of Fermentation | |
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Fermentation of Beer | |
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Fermentation of Wine | |
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Fermentation of Spirits | |
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Key Terms | |
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Study Questions | |
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Alcohol Safety | |
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Alcoholic Beverages and the Hospitality Industry | |
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Alcohol Regulations | |
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Training and Industry Certification | |
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Key Terms | |
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Study Questions | |
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The Vineyard | |
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The Grape | |
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The Enemies of the Vine | |
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The Soil, Weather, Environment, and Climate | |
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Training, Wire Training, and Pruning | |
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Testing the Grapes | |
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Harvesting | |
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Labor versus Machines | |
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Yield | |
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Juice Extraction | |
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Fermentation and Storage | |
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Racking, Filtering, and Fining | |
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Blending | |
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Bottling | |
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Corks and Corking | |
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Key Terms | |
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Study Questions | |
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Wine Labels and Bottle Shapes | |
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Wine Bottles | |
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Wine Labels | |
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Key Terms | |
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Study Questions | |
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Getting to Know Alcohol: Tasting and Pairing | |
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Tasting and Analyzing Wine, Beer, and Spirits | |
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Pairing Alcohol and Food | |
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Key Terms | |
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Study Questions | |
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Light-Bodied White Wines | |
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Riesling | |
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Gewurztraminer | |
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Muller-Thurgau | |
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Pinot Blanc | |
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Key Terms | |
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Study Questions | |
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Medium-Bodied White Wines | |
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Sauvignon Blanc | |
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Semillon | |
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Trebbiano | |
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Pinot Gris | |
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Chenin Blanc | |
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Key Terms | |
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Study Questions | |
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Full-Bodied White Wines | |
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Chardonnay | |
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Viognier | |
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Key Terms | |
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Study Questions | |
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Light-Bodied Red Wines | |
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Pinot Noir | |
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Gamay | |
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Key Terms | |
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Study Questions | |
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Medium-Bodied Red Wines | |
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Syrah (Shiraz) | |
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Zinfandel | |
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Sangiovese | |
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Nebbiolo | |
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Barbera | |
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Tempranillo | |
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Grenache | |
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Key Terms | |
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Study Questions | |
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Full-Bodied Red Wines | |
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Cabernet Sauvignon | |
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The Other Red Grapes of Bordeaux | |
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Key Terms | |
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Study Questions | |
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Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs | |
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Sparkling Wines | |
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Dessert Wines | |
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Key Terms | |
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Study Questions | |
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Beer: Ales and Lagers | |
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The Brewing Process | |
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Brewing Ingredients | |
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The Two Types of Beer | |
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Large-Scale Breweries | |
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Other Types of Brewed Beverages | |
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Key Terms | |
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Study Questions | |
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Distillation and Distilled Spirits | |
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Distillation | |
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Non-Aged Spirits | |
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Aged Spirits | |
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Liqueurs | |
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Key Terms | |
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Study Questions | |
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Mixology | |
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Measuring the Alcohol | |
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How to Set Up a Bar | |
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Mixing Techniques | |
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Stirring | |
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The Right Glass for the Right Drink | |
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Garnishing Drinks | |
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Drink Formulas | |
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Brandy Drinks | |
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Cordials | |
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Gin Drinks | |
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Rum Drinks | |
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Vodka Drinks | |
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Whiskey Drinks | |
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Mocktails | |
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Key Terms | |
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Study Questions | |
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Professional Alcohol Service | |
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Staffing a Bar | |
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Bartenders and Sommeliers | |
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Wine Service | |
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Beer Service | |
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Spirit Service | |
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Glassware | |
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Key Terms | |
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Study Questions | |
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Purchasing, Receiving, Storing, and Issuing | |
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Purchasing | |
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Receiving | |
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Storing | |
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Issuing | |
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Key Terms | |
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Study Questions | |
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Beverage Cost Control: Managing for Profit | |
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Calculating Beverage Cost As a Percent of Sales | |
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Determining Prices to Ensure Profitability | |
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Pricing and Inventory Control for Parties and Receptions | |
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Controlling Costs at the Bar | |
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Controlling Inventory | |
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Key Terms | |
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Study Questions | |
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Marketing and Selling | |
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Strategic Management Plan | |
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Marketing | |
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Key Terms | |
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Study Questions | |
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Glossary | |
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Index | |