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Hospitality Manager's Guide to Wines, Beers and Spirits
ISBN: 9780130917508 | 0130917508
Edition: 1stFormat: Paperback
Publisher: Prentice Hall
Pub. Date: 1/1/2004
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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.
| Foreword | v | ||||
| Preface | vii | ||||
| Acknowledgment | ix | ||||
| 01 | (20) | |||
| 21 | (10) | |||
| 31 | (10) | |||
| 41 | (14) | |||
| 55 | (18) | |||
| 73 | (8) | |||
| 81 | (10) | |||
| 91 | (10) | |||
| 101 | (10) | |||
| 111 | (10) | |||
| 121 | (14) | |||
| 135 | (14) | |||
| 149 | (26) | |||
| 175 | (20) | |||
| 195 | (24) | |||
| 219 | (12) | |||
| 231 | (18) | |||
| 249 | (8) | |||
| 257 | (10) | |||
| 267 | (12) | |||
| Glossary | 279 | (11) | |||
| Index | 290 |
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