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Beverages, 1/e


Beverages, 1/e
Author(s)  Kartik Bhat
ISBN  9788131788950
Imprint  Pearson Education
Copyright  2013
Pages  496
Binding  Paperback
List Price  Rs. 640.00
  
 
 

Beverages is a textbook that 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. This book provides extensive insights into the non-alcoholic and alcoholic beverages of the world. It discusses the history, the production processes and the methods of serving beverages, along with an informative study on the important brands of beverages. This book also presents some of the famous myths and stories associated with different kinds of beverages to engage the readers. It includes photographs illustrating the coffee processing methods at the Chilpili estates in Coorg and photographs of tea plantations and processing units at the tea estates of Sri Lanka. The detailed analysis of the beer-making processes at The Biere Club microbrewery in Bangalore and the wine production and viticulture processes documented at Grover Vineyards, Bangalore (India's leading wine producers) aim to help students understand the subject with better clarity.

  • About the Author
  • Contents
  • Features
  • Downloadable Resources

Kartik Bhat is a Senior lecturer at Gardencity College, Bangalore. He has 12 years managerial experience in the Hotel Industry with ITC Hotels Ltd. He has worked at managerial positions at various properties in the chain. Due to his passion for teaching and training he was the Food and Beverage Faculty at Welcomgroup Management Institute (now ITCHMI) prior to joining Gardencity College.

 

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:  Viniculture and Vine Diseases
Chapter 18:  French Wine
Chapter 19:  Champagne
Chapter 20:  Italian Wines
Chapter 21:   German Wines
Chapter 22:  Spanish Wines
Chapter 23:  Portuguese Wines
Chapter 24:  New World Wines
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 Food and Beverage Establishments
Chapter 30:  Tobacco

 

• A practical and learner-centred approach to the subject
• A detailed discussion on the histories of Old World wines, with tasting notes on the best wines of each region, commune and vineyard across France, Italy,   Germany and other wine-producing regions of the world
• Did You Know boxes highlight important information
• Key terms, summary-in-points and frequently asked questions in each chapter

 
Instructor Resources
 


 
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