Wine and Beverage Operations and Management

Author: Wang Tianyou
Publisher:
Publish Date: 2004-05-01
Features: This book is written based on the needs of modern hotel and catering management for wine and beverage knowledge, combining China's wine and beverage business practices. It integrates the history, culture, types, and characteristics of famous wines and beverages from around the world, as well as wine and beverage business facilities, methods, and strategies. It is compiled on the basis of summarizing years of teaching and practical experience. The book is divided into 11 chapters, starting with an introduction to the types and characteristics of wine and beverages, outlining the sales and service methods for wines, beers, brandies, whiskeys, gins, rums, vodkas, tequilas, Chinese spirits, aperitifs, dessert wines, liqueurs, cocktails, and non-alcoholic beverages. It also summarizes the organizational structures, business characteristics, facilities, marketing methods, and strategies of various wine and beverage businesses. The author has extensive experience in teaching and practicing hotel and catering management, as well as studying and practicing restaurant management abroad. The book emphasizes the combination of theory and practice, demonstrating strong scientific rigor, practicality, completeness, and forward-thinking, primarily in its introductions to world-famous wines and beverages, summaries of the history and development of various wines and beverages, summaries of wine production processes, overviews of wine and beverage businesses, introductions to wine and beverage facilities and equipment, and summaries of advanced business concepts, marketing strategies, and service methods. This book is a practical professional book for wine and beverage management in the hotel and catering industry, serving as a university textbook and management guidance for hotel and catering management majors.
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