MARC Record from Library of Congress

LEADER: 01701cam a22003014a 4500
001 2007045859
003 DLC
005 20090828071702.0
008 071105s2008 njuabf 001 0 eng
010 $a 2007045859
020 $a9780132059688 (hbk. : alk. paper)
020 $a0132059681 (hbk. : alk. paper)
035 $a(OCoLC)ocn180989596
035 $a(OCoLC)180989596
040 $aDLC$cDLC$dYDX$dBAKER$dYDXCP$dDLC
050 00 $aTX950.7$b.S36 2008
082 00 $a641.8/74$222
100 1 $aSchmid, Albert W. A.
245 14 $aThe hospitality manager's guide to wines, beers, and spirits /$cAlbert W.A. Schmid.
250 $a2nd ed.
260 $aUpper Saddle River, N.J. :$bPearson/Prentice Hall,$cc2008.
300 $axviii, 299 p., [14] p. of plates :$bill. (some col.), map (some col.) ;$c25 cm.
500 $aIncludes index.
505 0 $aA 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.
504 $aIncludes bibliographical references and index.
650 0 $aBartending.
650 0 $aFood service management.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip084/2007045859.html