Professional beverages

Author: Bob Rebinsky
Publisher:
Publish Date: 2002-09-01
Features: This book is rich in content, guiding us on how to improve the profit margin of beverage operations through marketing and cost management. The book is divided into 14 chapters, with the first 10 chapters primarily introducing alcoholic and non-alcoholic beverages. This includes American wine, Italian wine, French wine, wine from other countries, sparkling wine and champagne, aperitifs, brandy, liqueurs, and distilled spirits. It provides a detailed and in-depth introduction to the regions, distribution of wineries, sources of raw materials, brewing processes, storage periods, classification, characteristics, alcohol content, color, acidity, and the preparation, decoration, suitable times, places, occasions, and grading of various beverages, as well as the strict definition of labels. The last four chapters focus on beverage management, including menu creation, glassware selection, beverage procurement, storage, cost control, beverage service, and marketing concepts for the 21st century. Unlike previous technical and obscure books on beverage knowledge, this book uses plain language to provide a rich and detailed introduction to the production and management of various beverages, making it highly readable, practical, and instructive.