酒水管理

內(nèi)容概要

酒水管理，ISBN：9787811085600，作者：?jiǎn)讨?奧提茲

作者簡(jiǎn)介

作者：（瑞士）喬治·奧提茲（Georges Ortiz） 張瑛  喬治·奧提茲，瑞士凱撒里茲酒店管理學(xué)院資深教授，歐洲頂尖餐飲服務(wù)培訓(xùn)專家，通曉英語(yǔ)、法語(yǔ)和西班牙語(yǔ)等七種語(yǔ)言，有多年在英國(guó)、美國(guó)和俄羅斯等國(guó)任教的豐富經(jīng)驗(yàn)。 張瑛（Ying zhang，Minzu University of China），北京大學(xué)博士，中央民族大學(xué)博士后、教授、博士生導(dǎo)師、國(guó)際合作處副處長(zhǎng)，瑞士凱撒里茲酒店管理學(xué)院特聘教授，美國(guó)加州大學(xué)伯克利分校訪問(wèn)學(xué)者。主要從事歷史文化遺產(chǎn)與旅游資源保護(hù)、旅游市場(chǎng)營(yíng)銷、酒店餐飲管理等方面的教學(xué)和研究工作。分別于2004年和2007年獲得中央民族大學(xué)第四屆（英漢雙語(yǔ)）、第七屆教學(xué)基本功比賽一等獎(jiǎng)。曾主持或參加國(guó)家科技部、國(guó)家民委等課題研究項(xiàng)目，出版專著5部，發(fā)表論文30余篇。

書(shū)籍目錄

Beverage Classification Chapter 1: Non Alcoholic Beverages Division of Non-Alcoholic Beverages Water Mineral Water 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 Vermouths Bitters Anises-Aniseeds The Fortified wines Sherry The Solera System Distillation Spirits Cognac Gin Rum Whisky or Whiskey Vodka Other Spirits Liqueurs Wine The Winegrower' s Year Viticulture 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 r. 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

章節(jié)摘錄

版權(quán)頁(yè)：   插圖：   Petite-Champagne has more or less the same particularities and it is also dry. The blending of both, with at least 50% of Grande-Champagne however, will result in Fine-Champagne. Borderies (small area) produce a high quality wine spirit. Sweet-flowery bouquet, round, souple are its characteristics. Fins Bois. Fruity Bons Bois develops quickly. Good for 3 stars Cognac. The savant blending of these wine spirits will result in an excellent Cognac. Note: Grande-Champagne and Petite-Champagne are not related with Champagne. The name of Champagne was given, in the old French, to a flat agricultural land. Nowadays "Campagne'. DESIGNATIONS OF QUALITY AND THEIR MEANING The consumer is used to seeing on labels of bottles of Cognac designations or initials, such as:V. S or V. O, V. S. O. P, RESERVE, NAPOLEON, EXTRA, ROYAL, X. O. , etc.., which have been popularized all over the world and which buyers traditionally associate with specific qualities. In order to understand the meaning of the designations frequently used in the cognac trade, it should be remembered that this product is the result of a harmonious mixing of brandies from the different production zones of the Delimited Cognac Region (1), that have been aged for varying lengths of time in oak casks (from the Limousin or TranCais forests), according to the type of quality the producer wishes to obtain. The manner and length of ageing are indeed among the main condition to be respected in order to have a right to the appellation COGNAC. To prevent any osmosis and preserve the purity of the Cognac, the latter is stored in warehouses that can contain no other spirit: these are called "golden yellow warehouses" ("chais jaune d'or"), because of the colour of the movement permits that the Excise administration issues as a guarantee of its purity and origin. Official texts also lay down, for each category of sales designation, the minimum age of the youngest Cognac one can use in the blend. Thus, for * * * or (V. S) which indicates a brandy of good quality, widely marketed, this minimum is 30 months, but Cognac of 5, 10 or more years old are included, in varying proportions. For the category RESERVE, V. O or V. S. O. P (abbreviations of the English expressions "Very Old" and "Very Superior Old Pale"), the minimum age required for the youngest brandies in the blend is 4. 5 years. However, in practice, these qualities contain a percentage, often very high, of Cognac that has aged 10, 15, and 20 years or more in Limousin oak casks. Lastly, the terms V. V. S. O. P, VIELLE RESERVE, GRANDE RESERVE, ROYAL, X. O. ,NAPOLEON, etc.., apply to even older cognacs, which are, therefore of exceptional quality. All this explains why labels of Cognac do not bear dates (as is the case for certain fine wines) and why regulations prohibit the use of such indications. It is important, finally, to emphasize that the guarantee of quality ensured by the above-mentioned designations, by virtue of very precise legislation concerns only Cognac brandies and does not apply to ordinary brandies from France or abroad. Sometimes these are marketed under the same designations.

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《酒水管理(英文)》由中央民族大學(xué)出版社出版。

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