目录 Beverage Classification Chapter 1: Non Alcoholic Beverages Division of Non-Alcoholic Beverages Water Mineral Temperaturec: Celsius-Fahrenheit Soft Drinks Fruit Juice Buying and Storage of Fruit Juice Syrup Milk Coffee Tea
Chapter 2: Alcoholic Beverages Divison of Alcoholic Beverages Beer Cider and Perry Aperitif Anises-Aniseeds The Fortified wines Sherry The Solera System Distillation Spirits Cognac Gin Rum Whisky or Whiskey Vodka Other Spirits The Winegrower's Year Liqueurs Wime The Grape A Refractometer Vinification The Classifications of Wine Wine Labels The Cellar The Cork France Italy Spain Portugal Germany Switzerland Austria Rest of Europe United States Mexico South America Australia New Zealand Africa The Enjoyment of Wine Wine and Drinks List
Chapter 3: Bar Basics History of the Cocktail Design Equipment Behind the Bar Behaviour Guide for Beginners Closing the bar Kitchen Supplies Classic Non-Alcoholic Cocktails Structure and Components of A Mixed Drink
Chapter 4: Laws and Rights Relating to Alcoholic Beverages Principles of Beverage Controls Requiring Records and Reports Disciplining Employees Preparing and Following Budgets The Purchasing and Issuing Cycle Quantity Standards Establishing Par Stocks for Bars Setting Up a Requisition System Production Control Establishing Standard Portion Costs
BEVERAGE MANAGEMENT PROJECT
内容摘要 The objective of this course is to introduce various non-alcoholic and alcoholic beverages to the student, in relation to origin, ingredients, preparation, service, laws and rights as well as controls within the F&-B department.
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