Hospitality Manager's Guide to Wines, Beers and Spirits

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9780130917508: Hospitality Manager's Guide to Wines, Beers and Spirits

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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From the Back Cover:

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:
  • Includes an anecdotal history of alcoholic beverages and their cultural influences
  • Comprehensive coverage of important alcoholic beverages all in one book
  • Provides a unique organization of wine coverage by the type of grape
  • Discusses the importance and variations of wine labels and bottle shapes
  • Excellent introduction to the how's and why's of food and beverage pairing
  • Easily understood chapter on the biochemical process of fermentation
  • Addresses important cost control functions for beverage operations
  • Illustrates marketing strategies for successful business operations Provides an overview of profit management techniques for beverage operations
  • Complete and current coverage of alcohol safety and responsible service

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