The hospitality manager's guide to wines, beers, and spirits / Albert W.A. Schmid

Includes index

A brief history of alcoholic beverages -- Fermentation -- Alcohol safety -- The vineyard -- Wine labels and bottle shapes -- Getting to know alcohol : tasting and paring -- Light-bodied white wines -- Medium-bodied white wines -- Full-bodied white wines -- Light-bodied red wines -- Medium-bodied red wines -- Full-bodied red wines -- Sparkling wines, dessert wines, fortified wines, and aperitifs -- Beer : ales and lagers -- Distillation and distilled spirits -- Mixology -- Professional alcohol service -- Purchasing, receiving, storing, and issuing -- Beverage cost control : managing for profit -- Marketing and selling -- Glossary

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.