Schmid, Albert W. A. <br/><br/>
The Hospitality manager's guide to wines, beers, and spirits / 
Albert W.A. Schmid. 
 - 2nd ed. 
 - Upper Saddle River, N.J. :  Pearson/Prentice Hall,  c2008. 
 - xviii, 299 p., [14] p. of plates :  ill. (some col.), map (some col.) ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>A brief history of alcoholic beverages -- Fermentation -- Alcohol safety -- The vineyard -- Wine labels and bottle shapes -- Getting to know alcohol : tasting and paring -- Light-bodied white wines -- Medium-bodied white wines -- Full-bodied white wines -- Light-bodied red wines -- Medium-bodied red wines -- Full-bodied red wines -- Sparkling wines, dessert wines, fortified wines, and aperitifs -- Beer : ales and lagers -- Distillation and distilled spirits -- Mixology -- Professional alcohol service -- Purchasing, receiving, storing, and issuing -- Beverage cost control : managing for profit -- Marketing and selling -- Glossary. 
<br/><br/><label>ISBN: </label>9780132059688 (hbk. : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bartending.<br/>Food service management.
<br/><br/><label>LC Class. No.: </label>TX950.7  / .S35 2008 REF 
<br/><br/><label>Dewey Class. No.: </label>641.8/74