Food and Beverage Management – Restaurant Management

Food and Beverage Management by John Cousins; David Foskett; David Graham; Amy Hollier This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.

Food and Wine Pairing by Robert Harrington The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, "Food and Wine Pairing: A Sensory Experience" presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. "Food and Wing Pairing" Lays out the basics of wine evaluation and the hierarchy of taste conceptsEstablishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one anotherDiscusses wine texture, and the results of their interactions with one anotherExamines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matchesIncludes exercises to improve skills relating to taste identification and palate mappingProvides a systematic process for predicting successful matches using sequential and mixed tasting methodsGives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development"Food and Wine Paring" provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables--both individuals and organizations--which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by "Food and Wine Pairing." More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

The Microbrewery Handbook : craft, brew, & build your own microbrewery success by D. C. Reeves An unprecedented guide to successfully start or grow a microbrewery or craft brewery in a much more competitive world. Opening a microbrewery starts with, of course, making great beer. But that is just the beginning. Today's sophisticated patrons are offered an ever-increasing array of options. It's so much more than beer nowadays. Yes, great beer is essential, but to attract and hold on to a loyal customer base, you must create a sense of place. Do your research. Understand financing and cash flow. Know how to measure your success. A successful, well-run microbrewery knows how to hire the right employees--employees that will spread word of your business to friends, family, even total strangers, both on and off the clock. Marketing, branding, customer experience; they all matter. There are so many factors that directly and indirectly contribute to success, it may at times be overwhelming. The Microbrewery Handbook offers an extraordinary look at all of the facets of success in the industry. No matter if you are thinking about starting a new venture or are already operating your own microbrewery, this valuable book offers real-world advice and proven strategies to help you thrive in the competitive micro and craft brewing industry. Focused on practical guidance, author D.C. Reeves distills his experience founding Perfect Plain Brewing Company in Pensacola, Florida into an engaging, up-to-date resource for microbrewers everywhere. Clearly showing readers what works in the industry and, just as importantly, what doesn't work, The Microbrewery Handbook: Helps you create unique, memorable experiences for your customers, your employees, and your city Includes coverage of the financial aspects of building and growing your business, such as banking, investment, and debt Shows you how to transform your business into a community anchor Offers suggestions on building an entire culture around your brand that promotes positivity and attracts the right kind of attention Shares personal stories and advice from a successful microbrew entrepreneur Includes interviews and insight with industry experts as well as owners of some of the nation's elite craft breweries including Sam Calagione of Dogfish Head, Jeffrey Stuffings of Jester King, and Doug Resier of Burial Brewing The Microbrewery Handbook: Craft, Brew, and Build Your Own Microbrewery Success is an indispensable, first-of-its-kind book for anyone in the micro and craft brewing industry.

Sake and the Wines of Japan by Anthony Rose Welcometo the 'new sake'. Until recently it had seemed that the industry was indecline but now the market for premium sake has seen sales flourish both withinJapan and worldwide. Many misconceptions surround Japan's nationaldrink, from how it is brewed to the relative merits of ginjo, junmaiand namatypes and from the ideal servingtemperature to its ageing potential. Anthony Rose's new book aims to bringclarity to the confusion surrounding this fascinating wine. Beginning with sake's long history, Rose takesus on a journey across the centuries to explain how the industry evolved. Sakehas been brewed in Japan for more than 2000 years, though the process onlyreally took off during the Edo period (in Western terms, between the seventeenthand nineteenth centuries). The wine's long history also makes it culturallyimportant and no study of sake would be complete without an exploration of itsrole in ceremony and religion, and the myths, legends and stories that surroundit. Rose begins his technical notes on sake withan explanation of the different grades of sake. Labelling rules and regulationsare given due consideration in order to enable readers to understand the labelson their bottles before the discussion moves on to an analysis of sake'sflavours. The production process and the structure of anindustry that includes 1200 breweries across 47 prefectures, from the small andartisan to major commercial concerns, are covered in detail. The part played byclimate and geography in sake's flavours is explored along with aninvestigation into the differences imparted by the water, rice, yeast and koji(fermentation mould) used. Rosedevotes an entire section to profiling the most important breweries across themain sake-producing regions and also includes details on the more recentlyemerged non-Japanese producers. With thorough appendices for those who want todelve further into the statistics this is an essential addition to the libraryof the serious wine enthusiast or student.