00000cam a22000004i 4500 UP-99796217611543118 Buklod 20150316174112.0 a r |||| u| ta 150316s2013 xx d r |||| u| 9781908999580 (iLib)UPD-00241006041 NIC DCHE rda eng DMLUC TX 950.7 M87 2013 Murphy, James author. The principles and practice of bar and beverage management the drinks handbook James Murphy. Principles and practices of bar and beverage management Oxford Goodfellow Publishers Ltd. [2013] a x, 358 pages Illustrations 26 cm text rdacontent unmediated rdamedia volume rdacarrier Preface -- Part 1: The theory -- Chapter 1. World of beers -- Chapter 2. Draught beer -- Chapter 3. Introduction to wine -- Chapter 4. Fortified, sparkling, aromatised and Quinine wines -- Chapter 5. How spirits are made -- Chapter 6. Liqueurs -- Chapter 7. Tea and coffee -- Chapter 8. Soft drinks -- Chapter 9. History, development and methods of cocktails -- Chapter 10. Cider -- Part 2: Reference -- Chapter 11. The world's best known brands of beer -- Chapter 12. Still wines of the world -- Chapter 13. Spirits of the world -- Chapter 14. Cocktail recipes -- Index. A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area. Bartending. Bars (Drinking establishments) Management. FO UPD DCHE TX 950.7 M87 2013 Book