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

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9780132059688: Hospitality Manager's Guide to Wines, Beers, and Spirits

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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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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