Professional beverage management /
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Van Nostrand Reinhold,
c1996.
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| Subjects: |
Table of Contents:
- Ch. 1. Wines of the United States
- Ch. 2. Wines of Italy
- Ch. 3. Wines of France
- Ch. 4. Wines of Other Countries
- Ch. 5. Sparkling Wines and Champagnes
- Ch. 6. Aperitifs and Fortified Wines
- Ch. 7. Brewed Beverages
- Ch. 8. Brandy, Liqueurs, and Other Distillates
- Ch. 9. Distilled Spirits
- Ch. 10. Low Alcohol and Nonalcoholic Beverages
- Ch. 11. Preparing a Beverage List
- Ch. 12. Purchasing, Storage, and Cost Controls
- Ch. 13. Merchandising and Marketing
- Ch. 14. Alcoholic Beverage Service
- Appendix A: Metric Conversions for Weights and Measures
- Appendix B: Vintage Charts
- Appendix C: Chateau Mouton-Rothschild Wine Labels
- Appendix D: Secondary Wine Labels
- Appendix E: Mixology
- Appendix F: Information Bureaus and Trade Organizations.