Skip to main content Skip to main navigation

Privacy and Cookies

We use cookies to give you the best experience on our website. By continuing, you're agreeing to use of cookies. We have recently updated our policy.

  1. Home
  2. Trades & Industries
  3. Culinary, Hospitality, Travel & Tourism
  4. Hospitality: Food Service Track
  5. Beverage Manager's Guide to Wines, Beers, and Spirits, The

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

  • John Peter Laloganes
  • Albert W.A. Schmid

Published by Pearson (May 18th 2017) - Copyright © 2018

4th edition

Choose a format

Overview

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 

For teachers

All the material you need to teach your courses.

Discover teaching material