The Beverage Manager's Guide to Wines, Beers and Spirits

Rev. ed. of: Hospitality manager's guide to wines, beers, and spirits / Albert W.A. Schmid. 2nd ed. 2008

The Beverage Manager's Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.

UNIT 1.0 -- An Exploration of Alcohol Beverages
1. The Evolution of Alcoholic Beverages
2. Alcohol Safety and Professional Beverage Service
UNIT 2.0 -- An Exploration of Wines
3. Viticulture: Outside in the Vineyard
4. Enology: Inside the Winery
5. Wine Regulations and Labeling Methods
6. The Wine Styling Approach
7. Other Wines: Sparkling, Fortified and Dessert Wines
UNIT 3.0 -- An Exploration of Beers
8. The Brewery: Beer Production and Other Fermented Beverages
9. Ales and Lagers of the World
UNIT 4.0 -- An Exploration of Spirits
10. The Distillery: Spirits and Liqueurs of the World
11. Mixology: The Art and Science of the Cocktail
UNIT 5.0 -- An Exploration of Bar and Beverage Management
12. Constructing the Beverage Concept
13. Managing for Profit
14. Marketing the Beverage Establishment
APPENDIX
A. The Science of Fermentation
B. The Tasting Process
C. Food and Drink Pairing
D. Lexicon of Beverage Terms