The Beverage Manager's Guide to Wines, Beers and Spirits eBook (4e) : 9780134603445

The Beverage Manager's Guide to Wines, Beers and Spirits eBook (4e)

Laloganes,J et al
Published by
Pearson Higher Ed USA
Title type
NZ/Pacific customers only
This eText can only be purchased by people residing in New Zealand, Fiji, Samoa, Tonga or Cook Islands with a credit card from the same country. Click here to find the Pearson website for your region.

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About the book: For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services, and Beverage Purchasing and Cost Control

The Beverage Manager’s Guide to Wines, Beers, and Spirits, 4th Edition, takes readers on an intriguing journey through the vast world of alcoholic beverages. It is an authoritative guide that will inspire those individuals pursuing or enhancing a career in the food and beverage industry. Written in a lively, engaging, intellectually appealing style complimented by stimulating photography, this comprehensive yet concise book explores the essential management and service aspects of wines, beers, and spirits and provides the knowledge necessary for building and sustaining a profitable beverage program.

The 4th Edition includes a new opening chapter on beverage trends, expanded coverage of grape varietals, 22 new classic cocktail recipes, a new chapter on sake and cider, a new chapter on coffee and tea, greater emphasis on beverage and food pairing, and full-color text that depicts the beverages as artistic, unique, and essential to the food service organisation.

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Table of contents
  • 1.         The Origins and Beverage Trends
  • 2.         Introduction to Wine and Service
  • 3.         Viticulture: Outside in the Vineyard
  • 4.         Enology: Inside the Winery 
  • 5.         The Wine Styling Approach: White Wines
  • 6.         The Wine Styling Approach: Red Wines
  • 7          Other Wines: Sparkling, Fortified, and Dessert Wines 
  • 8.         The Brewery: Beer Production and Service
  • 9.         Beer Styles: Ales and Lagers of the World
  • 10.        Sake, Cider, and Mead
  • 11.        The Distillery: Spirits and Liqueurs of the World
  • 12.        Mixology: The Art and Science of the Cocktails
  • 13         Coffee and Tea
  • 14.        Constructing the Beverage Concept
  • 15.        Managing for Profit 
  • 16.        Marketing the Beverage Establishment
  • Appendix A: The Science of Fermentation
  • Appendix B: Alcohol Safety and Liability 
  • Appendix C: Sensory Analysis 
  • Appendix D: Drink and Food Pairing 
  • Appendix E: Lexicon of Beverage Terms 
Features & benefits
  • Presents the history of alcohol from its beginning to the present, illustrating the origin and roles these beverages have played as they have evolved over time.

  • Looks at the latest trends in beverage popularity and use, including:

    • NEW! A new opening chapter on beverage trend and fads as they relate to the strategic mindset of the beverage manager (Chapter 1).

    • NEW! A new chapter on sake, cider, and mead (Chapter 10)–beverages that have seen immense growth over the past 5 years.

    • NEW! A new chapter on coffee and tea (Chapter 13)–the two most profitable beverages in the industry.

    • The current trend and pertinent wine topic of "Green Friendly" viticulture and enology including Sustainable, Organic, and Biodynamics.   

  • Discusses alcohol safety as it relates to lessening the liability of the beverage establishment.

  • Illustrates wine by the wine-styling approach, rather than by region or country, showing readers the most important methods for communicating wine to others:

    • NEW! Expanded coverage of grape varietals as they relate to white and red wine styling categories. (Chapter 4)

  • Presents beers by two major categories with their style derivatives, rather than colour and flavour.

  • Breaks spirits into aged and non-aged categories to simplify the process and make it easier to understand the significant spirits and liquors.

  • Explains management and marketing of beverage operations clearly, discussing such important information as building and sustaining a profitable beverage program.

  • Provides beverage managers with invaluable information to use with customers and employees, such as:

    • NEW! 22 additional classic cocktail recipes tested by mixologist Kai Wilson (Chapter 12).

    • Greater emphasis on beverage and food pairing (Appendix C) as a foundation to use in training service staff.

  • Presents useful concepts beverage managers can incorporate into their daily tasks of educating and communicating to their employees or making key business decisions.

  • Enlightens and instills a greater appreciation about wines, beers, and spirits.

  • Includes numerous features that attract, engage, and navigate the visual, auditory, and kinesthetic learner, including:

    • NEW! Full-colour text depicting the beverages as artistic and unique, and creating visual appeal to engage learners.

    • Thoughtful use and placement of full-colour maps identifying geographic locations within the context of the text.

    • Full-colour photographs–tastefully selected and visually fascinating–with an emphasis on showcasing beverages as artistic and unique.

    • Clearly stated chapter learning objectives–roadmaps for each chapter to help readers track learning.

    • Terms from the beverage world highlighted within the text, along with phonetic spelling to assist the reader in ease of communication.

    • Check Your Knowledge quizzes at the end of each chapter for assessing comprehension and retention of important chapter topics, including discussion questions that encourage in-class discussion.

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