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.
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