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

ISBN-10: 0130917508
ISBN-13: 9780130917508

Publisher: Prentice Hall
Copyright: 2004
Format: Paper; 304 pp
Published: 09/15/2003

Suggested retail price: $86.60
Not available for purchase at this time.

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.

  • Wine taught by the grape rather than region or country.

    • Shows students the importance of the grape and the flavors that it imparts to the wine.

  • Beers presented by type of yeast rather than color and flavor.

    • Provides students with a simplified understanding of how and under what conditions beers can be made. Yeast makes the difference between ale and lager.

  • Spirits broken into two categories—Aged or non-aged; fruit or grain-based.

    • Provides students with a presentation that simplifies the process and makes it easier to understand.

  • Management and marketing of beverage operations.

    • Provides students with a clear explanation with an emphasis on beverage operations.

  • History of alcohol from its beginnings to current day.

    • Gives students a better understanding of the development of alcohol which is essential to understanding consumer preferences and the demands of marketing and managing modern-day beverage operations.

  • Extensive helpful pedagogical aids—Chapter objectives, study questions, worked examples of profit formulas and cost percent formulas and boxed materials.

    • Provides students with tools for reviewing and understanding the material.



 1. A Brief History of Alcoholic Beverages.


 2. Alcohol Safety.


 3. Wine Labels and Bottle Shapes.


 4. Getting to Know Wine: Tasting and Pairing.


 5. The Vineyard.


 6. Fermentation.


 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. 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.

    For courses in Wines, Beers and Spirits, Dining Room Services and Beverage Cost Control.

     

    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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  • 0132059681Hospitality Manager's Guide to Wines, Beers, and Spirits, 2/E
    Schmid
    © 2008 | Prentice Hall | Cloth; 320 pages | Instock
    ISBN-10: 0132059681 | ISBN-13: 9780132059688
    Brief Description | Buy from myPearsonStore

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

View a Sample Chapter PDF:

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