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

Published by Pearson (April 25, 2017) © 2018

  • John Peter Laloganes
  • Albert W.A. Schmid
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  • 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 

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