"John Peter Laloganes,


The Wine and Beverage Academy of Chicago


Kendall College and the Wine Professional (WP) Program

Albert W. A. Schmid,


Guildford Technical Community College"


 

1.         The Origins and Beverage Trends

2.         Introduction to Wine and Service

3.         Viticulture: Outside in the Vineyard

4.         Enology: Inside the Winery 

5.         The Wine Styling Approach: White Wines

6.         The Wine Styling Approach: Red Wines

7          Other Wines: Sparkling, Fortified, and Dessert Wines 

8.         The Brewery: Beer Production and Service

9.         Beer Styles: Ales and Lagers of the World

10.        Sake, Cider, and Mead

11.        The Distillery: Spirits and Liqueurs of the World

12.        Mixology: The Art and Science of the Cocktails

13         Coffee and Tea

14.        Constructing the Beverage Concept

15.        Managing for Profit 

16.        Marketing the Beverage Establishment

Appendix A: The Science of Fermentation

Appendix B: Alcohol Safety and Liability 

Appendix C: Sensory Analysis 

Appendix D: Drink and Food Pairing 

Appendix E: Lexicon of Beverage Terms 


 

• Presents the history of alcohol from its beginning to the present, illustrating the origin and roles these beverages have played as they have evolved over time.


• Looks at the latest trends in beverage popularity and use, including:


o NEW! A new opening chapter on beverage trend and fads as they relate to the strategic mindset of the beverage manager (Chapter 1).


o NEW! A new chapter on sake, cider, and mead (Chapter 10)-beverages that have seen immense growth over the past 5 years.


o NEW! A new chapter on coffee and tea (Chapter 13)-the two most profitable beverages in the industry.


o The current trend and pertinent wine topic of ""Green Friendly"" viticulture and enology including Sustainable, Organic, and Biodynamics.  


• Discusses alcohol safety as it relates to lessening the liability of the beverage establishment.


• Illustrates wine by the wine-styling approach, rather than by region or country, showing readers the most important methods for communicating wine to others:


o NEW! Expanded coverage of grape varietals as they relate to white and red wine styling categories. (Chapter 4)


• Presents beers by two major categories with their style derivatives, rather than color and flavor.


• Breaks spirits into aged and non-aged categories to simplify the process and make it easier to understand the significant spirits and liquors.


• Explains management and marketing of beverage operations clearly, discussing such important information as building and sustaining a profitable beverage program.


• Provides beverage managers with invaluable information to use with customers and employees, such as:


o NEW! 22 additional classic cocktail recipes tested by mixologist Kai Wilson (Chapter 12).


o Greater emphasis on beverage and food pairing (Appendix C) as a foundation to use in training service staff.


• Presents useful concepts beverage managers can incorporate into their daily tasks of educating and communicating to their employees or making key business decisions.


• Enlightens and instills a greater appreciation about wines, beers, and spirits.


• Includes numerous features that attract, engage, and navigate the visual, auditory, and kinesthetic learner, including:


o Clearly stated chapter learning objectives-roadmaps for each chapter to help readers track learning.


o Terms from the beverage world highlighted within the text, along with phonetic spelling to assist the reader in ease of communication.


o Check Your Knowledge quizzes at the end of each chapter for assessing comprehension and retention of important chapter topics, including discussion questions that encourage in-class discussion.


o A selection of recorded podcasts that can be downloaded, available at www.johnlaloganes.com.


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