Overview

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.

Full Product Details

Author:   Albert Schmid ,  John Laloganes
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   3rd edition
Dimensions:   Width: 21.70cm , Height: 1.20cm , Length: 27.30cm
Weight:   0.710kg
ISBN:  

9780132706728

ISBN 10:   0132706725
Pages:   360
Publication Date:   28 December 2011
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9780134655307
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

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

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