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.
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Designed with the Hospitality Management and Culinary Arts student in mind, the Hospitality Manager's Guide to Wines, Beers, and Spirits explores a subject important to all who will be involved in the hospitality industry. Illustrated with numerous photographs, drawings and charts, and written in a lively and engaging style, this book is a comprehensive introduction to the history, science, and varieties of alcoholic beverages.Key Features:
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Book Description Prentice Hall, 2008. Hardcover. Book Condition: New. 2. Bookseller Inventory # DADAX0132059681
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Book Description Prentice Hall, 2008. Hardcover. Book Condition: New. book. Bookseller Inventory # 0132059681
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Book Description Prentice Hall, 2007. Hardcover. Book Condition: Brand New. 2nd edition. 299 pages. 9.50x7.25x0.75 inches. In Stock. Bookseller Inventory # 4-0132059681