The hospitality manager's guide to wines, beers, and spirits
By: Albert W.A. Schmid.
Edition: 2nd ed.
Publisher: Pearson/Prentice Hall
Published: 2008
Place of publication: Upper Saddle River, N.J
Language: eng
Number of pages: 299
ISBN-13: 9780132059688
Subjects: Bartending; Food service management
Notes: Includes index.

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