Beverages (HM)

By Kartik R. Bhat
Publisher: Pearson India, 2013
ISBN: 9789332514072
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The textbook caters to the syllabi of hotel management courses under the National Council for Hotel Management and Catering Technology and similar courses at various other universities. It discusses non-alcoholic and alcoholic beverages of the world? their history, production processes, serving, important brands and myths and stories associated with different beverages. It offers a detailed analysis of the beer-making processes at The Biere Club microbrewery in Bangalore and the wine production and viticulture processes at Grover Vineyards, Bangalore.
Cover
About the Author
Dedication
Contents
Preface
Acknowledgements
About the Book
Chapter 1: Beverages—Introduction and History
Chapter 2: Tea
Chapter 3: Coffee
Chapter 4: Cocoa
Chapter 5: Beer
Chapter 6: Sake
Chapter 7: Cider and Perry
Chapter 8: Distillation
Chapter 9: Vodka
Chapter 10: Gin
Chapter 11: Rum
Chapter 12: Tequila
Chapter 13: Brandy
Chapter 14: Whisky
Chapter 15: Eau-De-Vies and Other Spirits
Chapter 16: Liqueurs
Chapter 17: Viticulture and Vine Diseases
Chapter 18: French Wines
Chapter 19: Champagne
Chapter 20: Italian Wines
Chapter 21: German Wines
Chapter 22: Spanish Wines
Chapter 23: Portuguese Wines
Chapter 24: New World Wine
Chapter 25: Aromatized Wines Aperitifs and Bitters
Chapter 26: Food and Wine Harmony
Chapter 27: Equipment for Service of Beverages
Chapter 28: Cocktails
Chapter 29: Service of Beverages in F&B Outlets
Chapter 30: Tobacco
Glossary
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