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Beverage Management Guide from C.H.I.P.S.

The Hospitality Manager's Guide to Wines, Beers, and Spirits
Second edition
by Albert W.A. Schmid

This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager.

Written as a practical guide, The Hospitality Manager's Guide to Wines, Beers, and Spirits 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).

Contents

  1. A Brief History of Alcoholic Beverages
  2. Fermentation
  3. Alcohol Safety
  4. The Vineyard
  5. Wine Labels and Bottle Shapes
  6. Getting to Know Wine, Beer and Spirits: Tasting and Pairing
  7. Light-Bodied White Wines
  8. Medium-Bodied White Wines
  9. Full-Bodied White Wines
  10. Light-Bodied Red Wines
  11. Medium-Bodied Red Wines
  12. Full-Bodied Red Wines
  13. Special Wines: Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs
  14. Beer: Ale and Lager
  15. Distillation and Distilled Spirits
  16. Mixology
  17. Professional Alcohol Service
  18. Purchasing, Receiving, Storing and Issuing
  19. Beverage Cost Control: Managing for Profit
  20. Marketing and Selling

Glossary
Index

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

Second edition
by Albert W.A. Schmid

2008 • 320 pages • $102.00 + shipping
Texas residents please add 6.75 % sales tax

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