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

Summary Table of Contents Author Biography

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 reorganizati... MORE

Foreword	p. xiii
Preface	p. xv
Acknowledgments	p. xvii
A Brief History of Alcoholic Beverages	p. 1
Introduction	p. 2
Religion and Alcohol	p. 2
Wine	p. 4
Beer	p. 11
Spirits	p. 15
Key Terms	p. 23
Study Questions	p. 24
Fermentation	p. 25
... MOREFermentation	p. 26
The Science of Fermentation	p. 27
Fermentation of Beer	p. 30
Fermentation of Wine	p. 31
Fermentation of Spirits	p. 33
Key Terms	p. 33
Study Questions	p. 33
Alcohol Safety	p. 34
Alcoholic Beverages and the Hospitality Industry	p. 35
Alcohol Regulations	p. 36
Training and Industry Certification	p. 44
Key Terms	p. 45
Study Questions	p. 45
The Vineyard	p. 46
The Grape	p. 47
The Enemies of the Vine	p. 47
The Soil, Weather, Environment, and Climate	p. 49
Training, Wire Training, and Pruning	p. 52
Testing the Grapes	p. 53
Harvesting	p. 53
Labor versus Machines	p. 54
Yield	p. 55
Juice Extraction	p. 55
Fermentation and Storage	p. 57
Racking, Filtering, and Fining	p. 60
Blending	p. 60
Bottling	p. 61
Corks and Corking	p. 62
Key Terms	p. 63
Study Questions	p. 63
Wine Labels and Bottle Shapes	p. 64
Wine Bottles	p. 65
Wine Labels	p. 67
Key Terms	p. 74
Study Questions	p. 74
Getting to Know Alcohol: Tasting and Pairing	p. 75
Tasting and Analyzing Wine, Beer, and Spirits	p. 76
Pairing Alcohol and Food	p. 85
Key Terms	p. 88
Study Questions	p. 88
Light-Bodied White Wines	p. 89
Riesling	p. 90
Gewurztraminer	p. 93
Muller-Thurgau	p. 95
Pinot Blanc	p. 96
Key Terms	p. 97
Study Questions	p. 97
Medium-Bodied White Wines	p. 98
Sauvignon Blanc	p. 99
Semillon	p. 103
Trebbiano	p. 105
Pinot Gris	p. 106
Chenin Blanc	p. 108
Key Terms	p. 109
Study Questions	p. 109
Full-Bodied White Wines	p. 110
Chardonnay	p. 111
Viognier	p. 118
Key Terms	p. 119
Study Questions	p. 119
Light-Bodied Red Wines	p. 120
Pinot Noir	p. 121
Gamay	p. 127
Key Terms	p. 129
Study Questions	p. 129
Medium-Bodied Red Wines	p. 130
Syrah (Shiraz)	p. 131
Zinfandel	p. 134
Sangiovese	p. 135
Nebbiolo	p. 137
Barbera	p. 140
Tempranillo	p. 140
Grenache	p. 141
Key Terms	p. 142
Study Questions	p. 142
Full-Bodied Red Wines	p. 143
Cabernet Sauvignon	p. 144
The Other Red Grapes of Bordeaux	p. 150
Key Terms	p. 157
Study Questions	p. 157
Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs	p. 158
Sparkling Wines	p. 160
Dessert Wines	p. 170
Key Terms	p. 182
Study Questions	p. 182
Beer: Ales and Lagers	p. 184
The Brewing Process	p. 185
Brewing Ingredients	p. 187
The Two Types of Beer	p. 191
Large-Scale Breweries	p. 199
Other Types of Brewed Beverages	p. 201
Key Terms	p. 202
Study Questions	p. 202
Distillation and Distilled Spirits	p. 203
Distillation	p. 204
Non-Aged Spirits	p. 207
Aged Spirits	p. 213
Liqueurs	p. 220
Key Terms	p. 223
Study Questions	p. 224
Mixology	p. 225
Measuring the Alcohol	p. 226
How to Set Up a Bar	p. 227
Mixing Techniques	p. 229
Stirring	p. 229
The Right Glass for the Right Drink	p. 230
Garnishing Drinks	p. 231
Drink Formulas	p. 233
Brandy Drinks	p. 234
Cordials	p. 234
Gin Drinks	p. 234
Rum Drinks	p. 235
Vodka Drinks	p. 235
Whiskey Drinks	p. 236
Mocktails	p. 236
Key Terms	p. 236
Study Questions	p. 237
Professional Alcohol Service	p. 238
Staffing a Bar	p. 239
Bartenders and Sommeliers	p. 241
Wine Service	p. 244
Beer Service	p. 250
Spirit Service	p. 250
Glassware	p. 250
Key Terms	p. 253
Study Questions	p. 253
Purchasing, Receiving, Storing, and Issuing	p. 254
Purchasing	p. 255
Receiving	p. 258
Storing	p. 258
Issuing	p. 259
Key Terms	p. 260
Study Questions	p. 260
Beverage Cost Control: Managing for Profit	p. 261
Calculating Beverage Cost As a Percent of Sales	p. 262
Determining Prices to Ensure Profitability	p. 263
Pricing and Inventory Control for Parties and Receptions	p. 265
Controlling Costs at the Bar	p. 267
Controlling Inventory	p. 268
Key Terms	p. 268
Study Questions	p. 269
Marketing and Selling	p. 270
Strategic Management Plan	p. 271
Marketing	p. 274
Key Terms	p. 279
Study Questions	p. 279
Glossary	p. 280
Index	p. 292
Table of Contents provided by Ingram. All Rights Reserved.

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