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Author: Robert W. Small Publisher: John Wiley & Sons ISBN: 0470138831 Category : Cooking Languages : en Pages : 468
Book Description
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
Author: Robert W. Small Publisher: John Wiley & Sons ISBN: 0470138831 Category : Cooking Languages : en Pages : 468
Book Description
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
Author: Timur Bondaryev Publisher: Arzinger ISBN: Category : Languages : en Pages : 113
Book Description
Currently, the food industry is one of the fast growing and most competitive sectors of the Ukrainian economy. Having high expertise in the relevant field, Arzinger Law Office presents the book "Food & Beverages: Basic Principles of Legal Regulation in Ukraine" in Ukrainian, Russian, and English. The book gives a general idea about the legal field for the food industry in Ukraine as to 27.10.2014. Now Ukraine is on the cusp of fundamental changes in the food industry regulation. Due to the ratification of the EU-Ukraine Association Agreement by Ukraine on 16 September, 2014, an active harmonization of the Ukrainian legislation regulating the food industry with the EU legislation in particular areas (labelling, customs regulation, phytosanitary measures, standardization, public procurement, antimonopoly regulation etc.) or certain product classes is expected in the near future. The quality harmonization of Ukrainian laws with the European ones will eventually open up ample possibilities for diversification of product exports to the international market as well as create opportunities for Ukrainian producers’ participation in the EU public procurement. The book has been written by the team of Arzinger’s Food & Beverages lawyers led by Managing Partner Timur Bondaryev and Partner Lana Sinichkina. The team consists of more than 10 lawyers and patent attorneys having work experience at leading companies in alcohol industry, leading food manufacturing companies, mineral water producers, legal departments of big trading networks. They also have experience og supporting business activity in the hospitality sector and follow up the changes in the food industry legislation. Moreover, the lawyers of Arzinger keep on developing their expertise and work experience regarding the EU-Ukraine Association Agreement and actively participate in working out a set of laws of Ukraine and adjusting them to the EU legislation.
Author: Costas Katsigris Publisher: John Wiley & Sons ISBN: 0470248459 Category : Cooking Languages : en Pages : 739
Book Description
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Author: Costas Katsigris Publisher: Wiley ISBN: 9780471842941 Category : Cooking Languages : en Pages : 0
Book Description
Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).
Author: Wallace Rande Publisher: ISBN: 9781792460081 Category : Languages : en Pages : 277
Book Description
The world of beverage management is expanding and changing at a rapid pace. The Beverage Service World provides readers with a comprehensive inside look at the latest developments in this exciting industry.
Author: Bernard Davis Publisher: Routledge ISBN: 1136402837 Category : Business & Economics Languages : en Pages : 448
Book Description
Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
Author: Jack E. Miller Publisher: Wiley ISBN: 9780471413042 Category : Business & Economics Languages : en Pages : 0
Book Description
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.
Author: Alexandru Grumezescu Publisher: Woodhead Publishing ISBN: 0128156988 Category : Technology & Engineering Languages : en Pages : 504
Book Description
Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.
Author: BPP Learning Media Publisher: BPP Learning Media ISBN: 0751794368 Category : Business & Economics Languages : en Pages : 273
Book Description
BPP Learning Media is proud to be the official publisher for CTH. Our CTH Study Guides provide the perfect tailor-made learning resource for the CTH examinations and are also a useful source of reference and information for those planning a career in the hospitality and tourism industries.
Author: Robert W. Small
Author: Robert W. Small
Author: Abhishek Pareek 
Author: Timur Bondaryev
Author: Costas Katsigris
Author: Costas Katsigris
Author: Wallace Rande
Author: Bernard Davis
Author: Jack E. Miller
Author: Alexandru Grumezescu
Author: BPP Learning Media