Hospitality Manager's Guide to Wines, Beers, and Spirits
Pearson (Verlag)
978-0-13-205968-8 (ISBN)
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Foreward–by Ken Rubin, Editor of www.chefs.com
Preface
Acknowledgements
1. A Brief History of Alcoholic Beverages
2. Fermentation
3. Alcohol Safety
4. The Vineyard
5. Wine Labels and Bottle Shapes
6. Getting to Know Wine, Beer and Spirits: Tasting and Pairing
7. Light-Bodied White Wines
8. Medium-Bodied White Wines
9. Full-Bodied White Wines
10. Light-Bodied Red Wines
11. Medium-Bodied Red Wines
12. Full-Bodied Red Wines
13. Special Wines: Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs
14. Beer: Ale and Lager
15. Distillation and Distilled Spirits
16. Mixology
17. Professional Alcohol Service
18. Purchasing, Receiving, Storing and Issuing
19. Beverage Cost Control: Managing for Profit
20. Marketing and Selling
Glossary
Index
Erscheint lt. Verlag | 18.1.2008 |
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Sprache | englisch |
Maße | 178 x 235 mm |
Gewicht | 630 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
Weitere Fachgebiete ► Handwerk | |
ISBN-10 | 0-13-205968-1 / 0132059681 |
ISBN-13 | 978-0-13-205968-8 / 9780132059688 |
Zustand | Neuware |
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