Textbook
Beverage/Reference
Cloth, 320 Pages

For courses in Wines, Beers and Spirits, Dining Room Services and Beverage Cost Control.

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 reorganization of early chapters, and material devoted to the management and marketing of beverage operations.

$86.67

• Table of Contents

Hallmark Features

Home Page