The principles and practices of bar and beverage management : the drinks handbook / James Murphy.

Format:

Book

Author/Creator:

Murphy, James.

Language:

English

Subjects (All):

Bartending.

Bars (Drinking establishments)--Management.

Bars (Drinking establishments).

Physical Description:

1 online resource (368 p.)

Edition:

1st ed.

Place of Publication:

Woodeaton, Oxford : Goodfellow Publishers Ltd., [2013]

Language Note:

English

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 pra

Contents:

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

"" 2 Cider and Perry""""2.1 Introduction""; ""2.2 Cider: definition and legislation governing its production""; ""2.3 Cider apple varieties ""; ""2.4 Cider production""; ""2.5 Cider evaluation and tasting ""; ""2.6 Perry""; "" 3 Introduction to Wine""; ""3.1 Introduction""; ""3.2 The production of wine""; ""3.3 Producing alcohol from grapes""; ""3.4 The components and flavours of wine""; ""3.5 The main stages of wine production""; ""3.6 Labelling""; ""3.7 Tasting wine ""; ""3.8 Sparkling wine ""; ""3.9 Wine and food ""; ""3.10 Storing wine ""; "" 4 Principal Wine Regions of the World""

""4.1 Argentina""""4.2 Australia""; ""4.3 Austria""; ""4.4 Bulgaria ""; ""4.5 Canada""; ""4.6 Chile""; ""4.7 China""; ""4.8 Czech Republic""; ""4.9 England and Wales""; ""4.10 France""; ""4.11 Germany""; ""4.12 Greece""; ""4.13 Hungary""; ""4.14 India""; ""4.15 Israel""; ""4.16 Italy ""; ""4.17 Japan""; ""4.18 Macedonia""; ""4.19 New Zealand (NZ) ""; ""4.20 Portugal ""; ""4.21 Romania""; ""4.22 South Africa""; ""4.23 Spain""; ""4.24 Switzerland ""; ""4.25 United States""; "" 5 Fortified, Aromatised and Quinine Wines""; ""5.1 Fortified wine: Port ""

""5.2 Fortified wine: Sherry """"5.3 Fortified wine: Madeira""; ""5.4 Fortified wine: Marsala""; ""5.5 Fortified and aromatised wine: vermouth ""; ""5.6 Quinine wine ""; "" 6 Distilling: How Spirits are Made""; ""6.1 Introduction""; ""6.2 Raw materials and base ingredients""; ""6.3 Methods of alcohol separation""; ""6.4 Principles of distillation ""; ""6.5 Systems for determining alcohol strengths""; ""6.6 Maturing and oxidation""; ""6.7 Tasting distilled spirits""; "" 7 Spirits of the World""; ""7.1 Akvavit ""; ""7.2 Anise spirits""; ""7.3 Armagnac""

""9.5 Draught soft drinks systems""

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed September 28, 2013).

ISBN:

1-908999-59-4

OCLC:

847952072