Beverage Manager's Guide to Wines, Beers, and Spirits, The

The fundamental aspects of managing beverages in the exciting hospitality industry. 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-color text that depicts the beverages as artistic, unique, and essential to the food service organization. 

Table of Contents:
1. The Origins and Beverage Trends 2. Introduction to Wine and Service 3. Viticulture: Outside in the Vineyard 4. Enology: Inside the Winery 5. The Wine Styling Approach: White Wines 6. The Wine Styling Approach: Red Wines 7. Other Wines: Sparkling, Fortified, and Dessert Wines 8. The Brewery: Beer Production and Service 9. Beer Styles: Ales and Lagers of the World 10. Sake, Cider, and Mead 11. The Distillery: Spirits and Liqueurs of the World 12. Mixology: The Art and Science of the Cocktails 13  Coffee and Tea 14. Constructing the Beverage Concept 15. Managing for Profit 16. Marketing the Beverage Establishment Appendix A: The Science of Fermentation Appendix B: Alcohol Safety and Liability Appendix C: Sensory Analysis Appendix D: Drink and Food Pairing Appendix E: Lexicon of Beverage Terms

About the Author :
John Peter Laloganes is an award-winning sommelier, author, and educator and has been a contributor to the Hospitality Industry since the mid-1980s, avidly collaborating and strategizing with restaurants and related beverage establishments. He has travelled and tasted extensively throughout the major wine and beer producing regions of Europe and the United States. John is the Proprietor of The Wine and Beverage Academy of Chicago (a Chicago-based training and consulting firm); Director of Beverage Management and Assistant Professor at Kendall College in Chicago, IL and the founder of Kendall's Wine Professional (WP) Program, an accelerated 3-tiered sommelier educational track that is designed for industry professionals and serious beverage enthusiasts. Albert W. A. Schmid is a chef, bartender, sommelier, and award winning author. He is the author of The Kentucky Bourbon Cookbook, winner of the 2010 Gourmand Award for Best Book for Cooking with Wines, Beers and Spirits in the USA and the Best Book for Cooking with Drinks in the World. He is also the author of The Beverage Manager's Guide to Wines, Beers and Spirits, and The Hospitality Manager's Guide to Wines, Beers and Spirits, The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, and The Manhattan Cocktail: A Modern Guide to the Whiskey Classic.