Principles and Practices of Bar and Beverage Management [electronic resource] : The Drinks Handbook

ISBN:

9781908999597

Title:

Author:

Murphy, James.

Personal Author:

Murphy, James.

Publication Information:

Oxford : Goodfellow Publishers Ltd, 2013.

Physical Description:

1 online resource (368 p.)

General Note:

Description based upon print version of record.

Contents:

1Brewing and Beers; 1.1History and evolution of making beer; 1.2The raw materials of beer; 1.3The brewing process; 1.4Processing beer for packaging and sale; 1.5Beer strengths; 1.6A systematic approach for tasting beers; 1.7Beer glassware; 1.8Major categories of beer; 1.9The World's best known beers; 1.10The marriage of beer and food; 1.11Sake; 1.12Microbrewery: definition and scope; 1.13Draught beer; 1.14Gas dispense systems; 1.15Beer line maintenance; 1.16Cooling systems for draught beers; 2Cider and Perry; 2.1Introduction; 2.2Cider: definition and legislation governing its production

2.3Cider apple varieties2.4Cider production; 2.5Cider evaluation and tasting; 2.6Perry; 3Introduction to Wine; 3.1Introduction; 3.2The production of wine; 3.3Producing alcohol from grapes; 3.4The components and flavours of wine; 3.5The main stages of wine production; 3.6Labelling; 3.7Tasting wine; 3.8Sparkling wine; 3.9Wine and food; 3.10Storing wine; 4Principal Wine Regions of the World; 4.1Argentina; 4.2Australia; 4.3Austria; 4.4Bulgaria; 4.5Canada; 4.6Chile; 4.7China; 4.8Czech Republic; 4.9England and Wales; 4.10France; 4.11Germany; 4.12Greece; 4.13Hungary; 4.14India; 4.15Israel; 4.16Italy

4.17Japan4.18Macedonia; 4.19New Zealand (NZ); 4.20Portugal; 4.21Romania; 4.22South Africa; 4.23Spain; 4.24Switzerland; 4.25United States; 5Fortified, Aromatised and Quinine Wines; 5.1Fortified wine: Port; 5.2Fortified wine: Sherry; 5.3Fortified wine: Madeira; 5.4Fortified wine: Marsala; 5.5Fortified and aromatised wine: vermouth; 5.6Quinine wine; 6Distilling: How Spirits are Made; 6.1Introduction; 6.2Raw materials and base ingredients; 6.3Methods of alcohol separation; 6.4Principles of distillation; 6.5Systems for determining alcohol strengths; 6.6Maturing and oxidation

6.7Tasting distilled spirits7Spirits of the World; 7.1Akvavit; 7.2Anise spirits; 7.3Armagnac; 7.4Brandy; 7.5Brännvin; 7.6Calvados; 7.7Cognac; 7.8Gin and genever; 7.9Rum; 7.10Schnapps; 7.11Tequila and mezcal; 7.12Vodka; 7.13Whisky; 7.14Bitters; 8Liqueurs; 8.1Introduction; 8.2History and background; 8.3Ingredients and production of liqueurs; 8.4Categories of liqueurs; 8.5World famous liqueurs; 9Non-alcoholic DrinksA; 9.1Introduction; 9.2Juices; 9.3Freshly squeezed fruit juices; 9.4Soft drinks and carbonated beverages; 9.5Draught soft drinks systems; 9.6Famous soft drinks; 9.7Waters; 9.8Tea

9.9Coffee9.10Hot chocolate; 10Cocktails and Mixed Drinks; 10.1Introduction; 10.2Old World cocktail and mixed drinks categories; 10.3Authoritative (seminal) cocktail publications; 10.4Development and promotion of cocktails; 10.5Cocktail and mixed drinks making methods; 10.6The basics of good cocktail making; 10.7Modern cocktail categories; 10.8Creating cocktail recipes; 10.9Creating cocktail menus; 10.10 Calculating profits on cocktails; Appendix 1: Cocktail recipes; Appendix II: Conversion tables; Appendix III: Garnishing techniques; BBibliography

Subject Term:

Food industry and trade -- Management.

Food service management -- United States -- History.

Restaurant management -- United States -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Oxford : Goodfellow Publishers Ltd, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
TX901	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills.The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.Its 13 chapters are divided into two sections as follows:* Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits.* Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.