The hospitality manager's guide to wines, beers, and spirits /
Zapisane w:
| 1. autor: | |
|---|---|
| Format: | Książka |
| Język: | English |
| Wydane: |
Upper Saddle River, N.J. :
Pearson/Prentice Hall,
[2008]
|
| Wydanie: | 2nd ed. |
| Hasła przedmiotowe: | |
| Dostęp online: | Table of contents only |
Spis treści:
- 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.