Hospitality Managers Guide to Wines Beers and Spirits or Simply Green Parties

Hospitality Manager's Guide to Wines, Beers, and Spirits

Author: Albert W A Schmid

This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits—from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.

Table of Contents:

Foreword     xiii
Preface     xv
Acknowledgments     xvii
A Brief History of Alcoholic Beverages     1
Introduction     2
Religion and Alcohol     2
Wine     4
Beer     11
Spirits     15
Key Terms     23
Study Questions     24
Fermentation     25
Fermentation     26
The Science of Fermentation     27
Fermentation of Beer     30
Fermentation of Wine     31
Fermentation of Spirits     33
Key Terms     33
Study Questions     33
Alcohol Safety     34
Alcoholic Beverages and the Hospitality Industry     35
Alcohol Regulations     36
Training and Industry Certification     44
Key Terms     45
Study Questions     45
The Vineyard     46
The Grape     47
The Enemies of the Vine     47
The Soil, Weather, Environment, and Climate     49
Training, Wire Training, and Pruning     52
Testing the Grapes     53
Harvesting     53
Labor versus Machines     54
Yield     55
Juice Extraction     55
Fermentation and Storage     57
Racking, Filtering, and Fining     60
Blending     60
Bottling     61
Corks and Corking     62
Key Terms     63
Study Questions     63
Wine Labels and Bottle Shapes     64
Wine Bottles     65
Wine Labels     67
Key Terms     74
Study Questions     74
Getting to Know Alcohol: Tasting and Pairing     75
Tasting and Analyzing Wine, Beer, and Spirits     76
Pairing Alcohol and Food     85
Key Terms     88
Study Questions     88
Light-Bodied White Wines     89
Riesling     90
Gewurztraminer     93
Muller-Thurgau     95
Pinot Blanc     96
Key Terms     97
Study Questions     97
Medium-Bodied White Wines     98
Sauvignon Blanc     99
Semillon     103
Trebbiano     105
Pinot Gris     106
Chenin Blanc      108
Key Terms     109
Study Questions     109
Full-Bodied White Wines     110
Chardonnay     111
Viognier     118
Key Terms     119
Study Questions     119
Light-Bodied Red Wines     120
Pinot Noir     121
Gamay     127
Key Terms     129
Study Questions     129
Medium-Bodied Red Wines     130
Syrah (Shiraz)     131
Zinfandel     134
Sangiovese     135
Nebbiolo     137
Barbera     140
Tempranillo     140
Grenache     141
Key Terms     142
Study Questions     142
Full-Bodied Red Wines     143
Cabernet Sauvignon     144
The Other Red Grapes of Bordeaux     150
Key Terms     157
Study Questions     157
Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs     158
Sparkling Wines     160
Dessert Wines     170
Key Terms     182
Study Questions     182
Beer: Ales and Lagers      184
The Brewing Process     185
Brewing Ingredients     187
The Two Types of Beer     191
Large-Scale Breweries     199
Other Types of Brewed Beverages     201
Key Terms     202
Study Questions     202
Distillation and Distilled Spirits     203
Distillation     204
Non-Aged Spirits     207
Aged Spirits     213
Liqueurs     220
Key Terms     223
Study Questions     224
Mixology     225
Measuring the Alcohol     226
How to Set Up a Bar     227
Mixing Techniques     229
Stirring     229
The Right Glass for the Right Drink     230
Garnishing Drinks     231
Drink Formulas     233
Brandy Drinks     234
Cordials     234
Gin Drinks     234
Rum Drinks     235
Vodka Drinks     235
Whiskey Drinks     236
Mocktails     236
Key Terms     236
Study Questions     237
Professional Alcohol Service     238
Staffing a Bar      239
Bartenders and Sommeliers     241
Wine Service     244
Beer Service     250
Spirit Service     250
Glassware     250
Key Terms     253
Study Questions     253
Purchasing, Receiving, Storing, and Issuing     254
Purchasing     255
Receiving     258
Storing     258
Issuing     259
Key Terms     260
Study Questions     260
Beverage Cost Control: Managing for Profit     261
Calculating Beverage Cost As a Percent of Sales     262
Determining Prices to Ensure Profitability     263
Pricing and Inventory Control for Parties and Receptions     265
Controlling Costs at the Bar     267
Controlling Inventory     268
Key Terms     268
Study Questions     269
Marketing and Selling     270
Strategic Management Plan     271
Marketing     274
Key Terms     279
Study Questions     279
Glossary     280
Index     292

Look this: Dueling Chefs or Antioxidant Save Your Life Cookbook

Simply Green Parties: Simple and Resourceful Ideas for Throwing the Perfect Celebration, Event or Get-Together

Author: Danny Seo

Danny Seo's brand is a way of living that embraces certain rules–Be Authentic, Be Resourceful, Be Simple, Be Unexpected, Be Truthful, and Be an Individual. In Simply Green Parties Danny takes these goals and creates projects that are both thoughtful and sustainable while still being stylish and beautiful. He hopes to inspire you to be a dreamer and a doer.

The book has essentially 50 quick and simple projects that are split up into themes–Dinner Under the Stars, Baby Shower, Saturday Dinner Party, Housewarming, Beach Party, and Birthday Party. The reader does not need to do all the projects under each party, they can mix–and–match or just choose to do one or two of them.