by Lendal H. Kotschevar
and Ronald F. Cichy

Managing Beverage Service introduces readers to the challenges of managing beverage service in the hospitality environment.

Topics include:

• Duties and responsibilities of bartenders and servers
• Supervisory tasks
• Responsible alcohol service
• Product knowledge of beer, spirits, and wines, including types, storage and handling, serving and tasting

Contents

1. The Basics of Beverage Service
2. Beverage Service Operations
3. Beverage Service Responsibilities
4. Serving Alcohol with Care
5. Fundamentals of Supervision
6. Beer
7. Spirits
8. Wine Fundamentals
9. Wines of France
10. Wines of Italy
11. Wines of Germany
12. Wines of Spain and Portugal
13. Wines of the United States
14. Wines of Other Countries

Index

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