Hospitality Manager's Guide to Wines, Beers, and Spirits, 2/E
Albert Schmid

ISBN-10: 0132059681
ISBN-13: 9780132059688

Publisher: Prentice Hall
Copyright: 2008
Format: Cloth; 320 pp
Published: 12/26/2007

Suggested retail price: $86.67
Buy from myPearsonStore

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.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

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.

 

Hallmark Features

 

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.

 

New! A forward by Ken Rubin–editor of www.chefs.com.

  • Provides insights from a leader in the field. 

New! A reorganization of early chapters–see Chapters 1-6.

  • Offers a more logical flow that presents history, fermentation, safety, and vineyard material first and then information about labels, tasting, pairing etc. 

New! An expanded history of alcohol–now includes the Whiskey Rebellion.

  • Rounds out chapter 1 to include the role of the Whiskey Rebellion in the history of alcoholic beverages. 

New! Updated BAC levels for each State and Common Wealth–appears in this edition.

  • Gives readers the latest information on blood alcohol content levels across the U.S. 

New! Updated labels and pictures–reflect the recent trends in the industry.

  • Expands the readers’ knowledge base of the numerous wines, beers and spirits currently available.

Foreward–by Ken Rubin, Editor of www.chefs.com

Preface

Acknowledgements

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

 

    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.

  • 0130917508Hospitality Manager's Guide to Wines, Beers and Spirits
    Schmid
    © 2004 | Prentice Hall | Paper; 304 pages | Instock
    ISBN-10: 0130917508 | ISBN-13: 9780130917508
    Brief Description

 

View a Sample Chapter PDF:

Give your students a choice! PearsonChoices products are designed to give your students more value and flexibility by letting them choose from a variety of text and media formats to best match their learning style and their budget.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, see the Packages tab.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.


Copyright ©2008 Pearson Education. All rights reserved. Legal Notice | Privacy Policy | Permissions