Bartending techniques

Author: Liu Yucai
Publisher:
Publish Date: 2004-01-01
Features: This book is a supplementary teaching material for the national planned teaching materials of tourism-related vocational education. It systematically introduces the basic knowledge and mixing techniques of various beverages at home and abroad, divided into ten chapters. The main content includes: non-alcoholic beverages, tea, coffee, and cocoa; foreign brewed wines; Chinese brewed wines; foreign distilled spirits; foreign mixed liqueurs; Chinese baijiu and mixed liqueurs; cocktail mixing techniques; an overview of bars; an overview of bartenders, etc. Additionally, the appendix features selected cocktail recipes and common bar English, offering strong practicality. This book is not only suitable for students of hotel service and management, bartending, and culinary arts in secondary vocational schools but also serves as a training textbook for civil aviation flight attendants and personnel in the bar entertainment industry. It can also be used as a study guide for tourism majors in higher education institutions.