Description

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

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.

Features

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

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.

Hallmark Features:

History of alcohol is presented from its beginnings to current day.

• Illustrates the origin and roles these beverages have played as they have evolved over time—shifting from an important source of nutrition to becoming an acceptable cultural and social complement to food and conviviality, symbolic with a healthy lifestyle.

Alcohol Safety is thoroughly discussed as it relates to lessening the liability of the beverage establishment

• Discusses the fundamentals and importance of responsible alcohol service

Wine illustrated by the wine-styling approach rather than region or country.

• Illustrates to the students the most important methods for communicating wine to others; according to their aroma/flavor components and their structural components.

Beers presented by two major categories with their style derivatives rather than color and flavor.

• Provides students with a simplified understanding of how to make sense of the surging popularity of beers available in the marketplace.

Spirits broken into two categories —aged and non-aged

• Provides students with a presentation that simplifies the process and makes it easier to understand the significant spirits and liqueurs.

Management and marketing of beverage operations clearly explained.

• Provides the highly necessary information on building and sustaining a profitable beverage program for those individuals pursuing or enhancing a career in the food and beverage industry.

Extensive helpful pedagogical tools – Aids the reader in enhancing and maximizing their overall comprehension, enjoyment and appreciation while ensuring a thorough journey through the world of beverages.

• Chapter learning objectives, study questions, examples of sales and cost formulas, and boxed materials are imbedded within the text.
• Includes pronunciations for technical beverage terms, end of chapter 'check your knowledge quizzes' and a glossary of beverage terms.
• Learning objectives are enhanced through identification of the American Culinary Federation (ACF) beverage management outcomes, so hospitality and culinary programs can easily meet and exceed the ACF beverage management competencies.
• Topical chapter-by-chapter podcasts are accessible and downloadable at www.johnlaloganes.com as additional learning tools devised to enhance the classroom setting and to act as a natural extension for the

New to this Edition

• Addition of new co-author and beverage expert, John Peter Laloganes brings his fresh perspective to the subject matter, while modernizing and guiding the scheme of beverage pedagogy imbedded throughout the text.
• Written in a lively and engaging style by two industry and educational experts that establish themselves once again as preeminent authors and respected practitioners that have emerged as insightful voices for the beverage world while maintaining an accessible read for the diversity of learners.
• New foreword written by national mixologist sensation, Adam Seger.
• Reorganization of the book's chapters into five logical units/sections allows for course specifics and appropriateness of content.
• Expansion on incredible depth on the pertinent topics of craft beer, premium spirits, social media marketing, and constructing the beverage concept while revamping the approach for discussing wine and beer.
• Addresses the current trend and pertinent wine topic of 'Green Friendly' viticulture and enology including: Sustainable, Organic, and Biodynamics.
• Slight title change from 'Hospitality Manager' to 'Beverage Manager' that better reflects the specificity of the book's content.

Table of Contents

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