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Hospitality Manager's Guide to Wines, Beers, and Spirits,9780132059688
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Hospitality Manager's Guide to Wines, Beers, and Spirits

by
Edition:
2nd
ISBN13:

9780132059688

ISBN10:
0132059681
Format:
Hardcover
Pub. Date:
12/26/2007
Publisher(s):
Prentice Hall
List Price: $121.40

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This is the 2nd edition with a publication date of 12/26/2007.
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Summary

Written with the Hospitality Management and Culinary Arts student in mind, this text offers a practical and comprehensive introduction to the world of wines, beers, and spirits in the food and beverage industry. This new edition covers the most important issues in the industry today, including safety considerations, training programs, and legal matters. While the author's organization of the subjects is clear and straightforward, his writing style is engaging and lively, making this book not just an important read, but an enjoyable one as well. Book jacket.

Author Biography

 

Table of Contents

Forewordp. xiii
Prefacep. xv
Acknowledgmentsp. xvii
A Brief History of Alcoholic Beveragesp. 1
Introductionp. 2
Religion and Alcoholp. 2
Winep. 4
Beerp. 11
Spiritsp. 15
Key Termsp. 23
Study Questionsp. 24
Fermentationp. 25
Fermentationp. 26
The Science of Fermentationp. 27
Fermentation of Beerp. 30
Fermentation of Winep. 31
Fermentation of Spiritsp. 33
Key Termsp. 33
Study Questionsp. 33
Alcohol Safetyp. 34
Alcoholic Beverages and the Hospitality Industryp. 35
Alcohol Regulationsp. 36
Training and Industry Certificationp. 44
Key Termsp. 45
Study Questionsp. 45
The Vineyardp. 46
The Grapep. 47
The Enemies of the Vinep. 47
The Soil, Weather, Environment, and Climatep. 49
Training, Wire Training, and Pruningp. 52
Testing the Grapesp. 53
Harvestingp. 53
Labor versus Machinesp. 54
Yieldp. 55
Juice Extractionp. 55
Fermentation and Storagep. 57
Racking, Filtering, and Finingp. 60
Blendingp. 60
Bottlingp. 61
Corks and Corkingp. 62
Key Termsp. 63
Study Questionsp. 63
Wine Labels and Bottle Shapesp. 64
Wine Bottlesp. 65
Wine Labelsp. 67
Key Termsp. 74
Study Questionsp. 74
Getting to Know Alcohol: Tasting and Pairingp. 75
Tasting and Analyzing Wine, Beer, and Spiritsp. 76
Pairing Alcohol and Foodp. 85
Key Termsp. 88
Study Questionsp. 88
Light-Bodied White Winesp. 89
Rieslingp. 90
Gewurztraminerp. 93
Muller-Thurgaup. 95
Pinot Blancp. 96
Key Termsp. 97
Study Questionsp. 97
Medium-Bodied White Winesp. 98
Sauvignon Blancp. 99
Semillonp. 103
Trebbianop. 105
Pinot Grisp. 106
Chenin Blancp. 108
Key Termsp. 109
Study Questionsp. 109
Full-Bodied White Winesp. 110
Chardonnayp. 111
Viognierp. 118
Key Termsp. 119
Study Questionsp. 119
Light-Bodied Red Winesp. 120
Pinot Noirp. 121
Gamayp. 127
Key Termsp. 129
Study Questionsp. 129
Medium-Bodied Red Winesp. 130
Syrah (Shiraz)p. 131
Zinfandelp. 134
Sangiovesep. 135
Nebbiolop. 137
Barberap. 140
Tempranillop. 140
Grenachep. 141
Key Termsp. 142
Study Questionsp. 142
Full-Bodied Red Winesp. 143
Cabernet Sauvignonp. 144
The Other Red Grapes of Bordeauxp. 150
Key Termsp. 157
Study Questionsp. 157
Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifsp. 158
Sparkling Winesp. 160
Dessert Winesp. 170
Key Termsp. 182
Study Questionsp. 182
Beer: Ales and Lagersp. 184
The Brewing Processp. 185
Brewing Ingredientsp. 187
The Two Types of Beerp. 191
Large-Scale Breweriesp. 199
Other Types of Brewed Beveragesp. 201
Key Termsp. 202
Study Questionsp. 202
Distillation and Distilled Spiritsp. 203
Distillationp. 204
Non-Aged Spiritsp. 207
Aged Spiritsp. 213
Liqueursp. 220
Key Termsp. 223
Study Questionsp. 224
Mixologyp. 225
Measuring the Alcoholp. 226
How to Set Up a Barp. 227
Mixing Techniquesp. 229
Stirringp. 229
The Right Glass for the Right Drinkp. 230
Garnishing Drinksp. 231
Drink Formulasp. 233
Brandy Drinksp. 234
Cordialsp. 234
Gin Drinksp. 234
Rum Drinksp. 235
Vodka Drinksp. 235
Whiskey Drinksp. 236
Mocktailsp. 236
Key Termsp. 236
Study Questionsp. 237
Professional Alcohol Servicep. 238
Staffing a Barp. 239
Bartenders and Sommeliersp. 241
Wine Servicep. 244
Beer Servicep. 250
Spirit Servicep. 250
Glasswarep. 250
Key Termsp. 253
Study Questionsp. 253
Purchasing, Receiving, Storing, and Issuingp. 254
Purchasingp. 255
Receivingp. 258
Storingp. 258
Issuingp. 259
Key Termsp. 260
Study Questionsp. 260
Beverage Cost Control: Managing for Profitp. 261
Calculating Beverage Cost As a Percent of Salesp. 262
Determining Prices to Ensure Profitabilityp. 263
Pricing and Inventory Control for Parties and Receptionsp. 265
Controlling Costs at the Barp. 267
Controlling Inventoryp. 268
Key Termsp. 268
Study Questionsp. 269
Marketing and Sellingp. 270
Strategic Management Planp. 271
Marketingp. 274
Key Termsp. 279
Study Questionsp. 279
Glossaryp. 280
Indexp. 292
Table of Contents provided by Ingram. All Rights Reserved.


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