BEVERAGE MANAGERS GUIDE : TO WINES BEERS AND SPIRITS

The Beverage Manager’s Guide to Wines, Beers and Spirits, 4/e, takes readers on an intriguing journey through the vast world of alcoholic beverages. It is an authoritative guide that will inspire those individuals pursuing or enhancing a career in the food and beverage industry. Written in a lively, engaging, intellectually appealing style complimented by stimulating photography, this comprehensive yet concise book explores the essential management and service aspects of wines, beers and spirits and provides the knowledge necessary for building and sustaining a profitable beverage program. The Fourth Edition includes a New opening chapter on beverage trends, expanded coverage of grape varietals, 22 New classic cocktail recipes, a New chapter on sake and cider, a New chapter on coffee and tea, greater emphasis on beverage and food pairing and full-colour text that depicts the beverages as artistic, unique and essential to the food service organization. Presents the history of alcohol from its beginning to the present, illustrating the origin and roles these beverages have played as they have evolved over time. Looks at the latest trends in beverage popularity and use, including:o New A New opening chapter on beverage trend and fads as they relate to the strategic mind-set of the beverage manager (Chapter 1). o New A New chapter on sake, cider and mead (Chapter 10)–beverages that have seen immense growth over the past 5 years. o New A New chapter on coffee and tea (Chapter 13)–the two most profitable beverages in the industry. o the current trend and pertinent wine topic of “Green Friendly” viticulture and enology including Sustainable, Organic and Biodynamics. Discusses alcohol safety as it relates to lessening the liability of the beverage establishment. Illustrates wine by the wine-styling approach, rather than by region or country, showing readers the most important methods for communicating wine to others:New Expanded coverage of grape varietals as they relate to white and red wine styling categories. (Chapter 4)Presents beers by two major categories with their style derivatives, rather than colour and flavour. Breaks spirits into aged and non-aged categories to simplify the process and make it easier to understand the significant spirits and liquors. Explains management and marketing of beverage operations clearly, discussing such important information as building and sustaining a profitable beverage program. Provides beverage managers with invaluable information to use with customers and employees, such as:New 22 additional classic cocktail recipes tested by mixologist Kai Wilson (Chapter 12). Greater emphasis on beverage and food pairing (Appendix C) as a foundation to use in training service staff. Presents useful concepts beverage managers can incorporate into their daily tasks of educating and communicating to their employees or making key business decisions. Enlightens and instills a greater appreciation about wines, beers and spirits. Includes numerous features that attract, engage and navigate the visual, auditory and kinesthetic learner, including:Clearly stated chapter learning objectives–roadmaps for each chapter to help readers track learning. Terms from the beverage world highlighted within the text, along with phonetic spelling to assist the reader in ease of communication. Check Your Knowledge quizzes at the end of each chapter for assessing comprehension and retention of important chapter topics, including discussion questions that encourage in-class discussion. A selection of recorded podcasts that can be downloaded1. the Origins and Beverage Trends2. Introduction to Wine and Service3. Viticulture: Outside in the Vineyard4. Enology: Inside the Winery 5. the Wine Styling Approach: White Wines6. the Wine Styling Approach: Red Wines7 Other Wines: Sparkling, Fortified and Dessert Wines 8. the Brewery: Beer Production and Service9. Beer Styles: Ales and Lagers of the World10. Sake, Cider and Mead11. the Distillery: Spirits and Liqueurs of the World12. Mixology: the Art and Science of the Cocktails13 Coffee and Tea14. Constructing the Beverage Concept15. Managing for Profit16. Marketing the Beverage EstablishmentAppendix A: the Science of FermentationAppendix B: Alcohol Safety and LiabilityAppendix C: Sensory Analysis Appendix D: Drink and Food Pairing Appendix E: Lexicon of Beverage Terms.