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The hospitality manager's guide to wines, beers, and spirits / Albert W.A. Schmid.

By: Schmid, Albert W. A.
Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2008Edition: 2nd ed.Description: xviii, 299 p., [14] p. of plates : ill. (some col.), map (some col.) ; 25 cm.ISBN: 9780132059688 (hbk. : alk. paper); 0132059681 (hbk. : alk. paper).Subject(s): Bartending | Food service managementDDC classification: 641.874
Contents:
A brief history of alcoholic beverages -- Fermentation -- Alcohol safety -- The vineyard -- Wine labels and bottle shapes -- Getting to know alcohol : tasting and paring -- Light-bodied white wines -- Medium-bodied white wines -- Full-bodied white wines -- Light-bodied red wines -- Medium-bodied red wines -- Full-bodied red wines -- Sparkling wines, dessert wines, fortified wines, and aperitifs -- Beer : ales and lagers -- Distillation and distilled spirits -- Mixology -- Professional alcohol service -- Purchasing, receiving, storing, and issuing -- Beverage cost control : managing for profit -- Marketing and selling -- Glossary.

Includes index.

Includes bibliographical references and index.

A brief history of alcoholic beverages -- Fermentation -- Alcohol safety -- The vineyard -- Wine labels and bottle shapes -- Getting to know alcohol : tasting and paring -- Light-bodied white wines -- Medium-bodied white wines -- Full-bodied white wines -- Light-bodied red wines -- Medium-bodied red wines -- Full-bodied red wines -- Sparkling wines, dessert wines, fortified wines, and aperitifs -- Beer : ales and lagers -- Distillation and distilled spirits -- Mixology -- Professional alcohol service -- Purchasing, receiving, storing, and issuing -- Beverage cost control : managing for profit -- Marketing and selling -- Glossary.