Beverage Manager's Guide to Wines, Beers, and Spirits, The, 4th edition

Published by Pearson (May 18, 2017) © 2018

  • John Peter Laloganes
  • Albert W.A. Schmid

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  • 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:

    • NEW! A new opening chapter on beverage trend and fads as they relate to the strategic mindset of the beverage manager (Chapter 1).

    • NEW! A new chapter on sake, cider, and mead (Chapter 10)–beverages that have seen immense growth over the past 5 years.

    • NEW! A new chapter on coffee and tea (Chapter 13)–the two most profitable beverages in the industry.

    • 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 color and flavor.

  • 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:

    • NEW! Full-color text depicting the beverages as artistic and unique, and creating visual appeal to engage learners.

    • Thoughtful use and placement of full-color maps identifying geographic locations within the context of the text.

    • Full-color photographs–tastefully selected and visually fascinating–with an emphasis on showcasing beverages as artistic and unique.

    • 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 downloaded, available at www.johnlaloganes.com.

  • Looks at the latest trends in beverage popularity and use, including:

    • A new opening chapter on beverage trend and fads as they relate to the strategic mindset of the beverage manager (Chapter 1).

    • A new chapter on sake, cider, and mead (Chapter 10)–beverages that have seen immense growth over the past 5 years.

    • A new chapter on coffee and tea (Chapter 13)–the two most profitable beverages in the industry. 

  • Expanded coverage of grape varietals as they relate to white and red wine styling categories. (Chapter 4)

  • 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.

  • Full-color text depicting the beverages as artistic and unique, and creating visual appeal to engage learners.

  • 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 

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 traveled and tasted extensively throughout the major wine and beer producing regions of Europe and the United States. In 2012, Mr. Laloganes was awarded the "Sommelier/Wine Steward of the Year" by the IACP International Association of Culinary Professionals.

Currently, 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.

In 2016, John was recognized as the Educator of the Year from Kendall College and was awarded the highest organizational honor as the recipient of the Laureate Global Products and Services (GPS) Award for Innovation for his work in creating the Wine Professional (WP) Program at Kendall College. From 2012 to 2014, John was Wine Director at the Grey Plume restaurant in Omaha, NE., and Sommelier/Management Instructor at the Illinois Institute of Art-Chicago, where he was honored with the Excellence in Teaching Award in 2012.

Albert W. A. Schmid is a chef, bartender, sommelier, and award winning author. He is the author of The Kentucky Bourbon Cookbook published by the University Press of Kentucky, 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,published by Pearson Education, which won the 2012 Gourmand Award for Best Wine Book for Professionals in the USA 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.

In 2016, Albert joined the faculty at Guildford Technical Community College (GTCC) in Jamestown, NC. Before joining GTCC, he was a member of the faculty at Sullivan University’s National Center for Hospitality Studies where he was the Director of the Hotel-Restaurant Management, Event Management, Beverage Management, and Hospitality Management departments. He was granted the title Professor by the Sullivan University Academic Rank Committee in 2010. In 2011, Albert received an Award of Excellence from the International Association of Culinary Professionals (IACP) as the Wine Steward or Sommelier of the Year and was awarded membership in the Wine Century Club which is reserved for wine connoisseurs who have tasted wines from a minimum of 100 different grape varietals. He is also a Master Knight in the Brotherhood of the Knights of the Vine. Albert holds a BS from Charter Oak State College. He is the 2002 recipient of the International Association of Culinary Professionals’ Le Cordon Bleu/University of Adelaide scholarship for graduate study in Gastronomy, and in 2006 he was awarded a Master of Arts in Gastronomy, with a dissertation titled The History of Beer in Recipes in the United States.

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