|The Bar and Beverage Book||Costas Katsigris and Chris Thomas||The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.|
|Prentice Hall Dictionary of Culinary Arts, The (Trade Version) (2nd Edition)||Gaye Ingram, Steven R. Labensky and Sarah R. Labensky||This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Extensive cross-references 285 line drawings Easy to read typeface and format Phonetic pronunciation guides Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more! |
|Vintage Tea Party||Carolyn Caldicott||Everyone loves a tea party. Mix-and-match crockery, bone-handled knives, lace and linen, sweet peas and roses, home baking and a slug of gin in the tea cup - they're all back in vogue. Indoors by the fire in winter or outside in sumemr sunshine, hosts and guests can relax together with none of the formality of a dinner party.In Vintage Tea Party, Carolyn Caldicott shows readers how to recreate a world of nostalgic comfort, old-fashioned elegance and delicious treats. Try her recipes for cucumber sandwiches, Victoria sponge, rose petal jelly, strawberry and champagne jam, Earl Grey tea with gin and lemon, and much, much more.|
|Be a Party Plan Superstar: Build a $100,000-a-Year Direct Selling Business from Home||Mary Christensen||The 'party plan' model of direct selling introducing products through home parties, social gatherings, and fund raisers has been the route to financial freedom for millions. This inspiring, hands on manual, written by an author who has achieved unprecedented success herself, shows other women how they can generate more bookings, more sales, and more business leads at their parties, as well as build a team of independent party planners, and drive up their own commissions. Exemplified by powerhouse brands like Tupperware, Pampered Chef, and, Mary Kay, the party-planning method is an unparalleled opportunity for anyone to live the life they dream about and deserve. In "Be a Party Plan Superstar", readers will discover, step-by-step, how they can transition from selling to friends and family to building a profitable business, develop a who's-who customer base, create an environment of fun, be an engaging host, and close sales effortlessly. This is the one book that shows women how to become direct-selling superstars! Simply by being the life of the party.|
|The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by ... from the Produce of the United States||Samuel McHarry||"The Practical Distiller," first published in 1809 when spirit distillation legal in the United States, describes the methods for making whiskey and other forms of liquor from the 1600's onward. "The Practical Distiller" has some unique stories about some of the old distilleries, and explains many things that were no doubt helpful to the brewers of that day. Section one discussed yeast, how to know when it is good or bad, how to renew it when it is sour, and the best yeast for daily use. A second section deals with hogsheads and how to sweeten them by scalding or burning. The third section covers how to mash and distill rye or corn, how to know when grain is scalded enough, and how to prevent hogsheads from "working over." Section four covers choosing the best rye and malt, how to grind Indian corn, hops, and building a malt kiln. Section five talks about singling, stalement, and distilling of different crops including buckwheat, potatoes, pumpions, peaches, turnips, and apples. Section six addresses the best methods of setting stills and preventing cracking, doubling stills, and heating more than one still with one fire or furnace. Section seven covers how to clarify whiskey and making Rye Whiskey, Apple Brandy, a Jamaica Spirit, Holland Gin, and country gin. It also discusses fining and coloring liquors, as well as a way to correct the taste of singed whiskey and gave an aged flavor to whiskey. The succeeding sections of "The Practical Distiller"discuss weather, ways to prevent a fire in the distillery, duties of hired distillers, and profitability for the owner. The book ends with a number of general "recipes" on how to make honey wine, elderberry wine, "and excellent American wine.". While "The Practical Distiller" is primarily a historical book, it is fascinating to hear how things used to be done, and also tempting to wish that potatoes could still be bought for thirty-three cents a bushel as they could when this book was published!|
|A History of the World in 6 Glasses||Tom Standage||From beer to Coca-Cola, the six drinks that have helped shape human historyThroughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.|
|The Days of Wine and Software: Building a Business by Following the Principals of Nature||Dada E. Bruttig||Building a Business by Following the Principles of Nature
This inspiring book about entrepreneurship invites you to look at business from a new perspective. Discover:
-- Why vision and passion (like climate and soil) are the key ingredients to your success as an entrepreneur.
-- How to select the right people (or "rootstock") to ensure your company's success.
-- How to deal with venture capitalists and bankers (the irrigation) so necessary for growth.|
|Start Your Own Bar and Club: Sports Bars, Night Clubs, Neighborhood Bars, Wine Bars, and More (Start Your Own Bar & Club)||Liane Cassavoy||Create the Perfect Blend of Passion and Profits! Are you interested in being the toast of the town, the life of the party-and a successful entrepreneur? Do you dream of designing a fun-filled atmosphere to house friends, family, and other patrons? If so, then the bar/club industry may be for you! Detailing today's hottest bar/club opportunities, including sports bars, night clubs, neighborhood bars, and more, our experts take you step by step, from scouting locations and licensing requirements to creating policies and attracting loyal customers. Use worksheets, checklists, and resource lists to streamline your startup, and efficiently manage day-to-day operations. Plus, gain priceless insight, advice, and tips from already successful bar/club entrepreneurs! Learn how to: Research your target market Find the perfect location Hire a knowledgeable staff Navigate the red tape that accompanies serving alcohol and food Understand the logistics of inventory and equipping your bar Compete with other bars and nightlife venues Keep your clients entertained-and keep them coming back And much more! Start today, and cheers to your success tomorrow!|
|Service at Its Best: Waiter-Waitress Training||Edward E. Sanders, Paul C. Paz and Ronald C. Wilkinson|| Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today's dynamic and competitive restaurant industry—all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills. Discusses the occupational advantages and disadvantages of the job, along with job qualifications and descriptions or advancement opportunities for servers. Explains basic table settings for breakfast, lunch and dinner, and includes 25 tips for proper table service, such as the correct procedures for loading and carrying trays and techniques of carrying multiple plates. Explains wine varietals, as well as other spirits, cocktails, and coffees, and presents step-by-step illustrations of correct serving procedures. Covers current technology applications and their benefits, including table service management, guest paging system, product management software, hand-held touch-system terminal, server paging system, two-way radio, restaurant web sites, and other software technology used in the business. Shares the successful experiences of ten servers from across the United States. Appendices offer a handy reference source for common menu terms, wine terminology, spirit brands and related cocktails, ales, lagers, and non-alcoholic beers. For restaurant food server training programs in the hospitality, travel and tourism industries; also a handy reference manual for specific service questions. |
|The Shadow Party: How George Soros, Hillary Clinton, and Sixties Radicals Seized Control of the Democratic Party||David Horowitz and Richard Poe||America is under attack. Its institutions and values are under daily assault. But the principal culprits are not foreign terrorists. They are influential and powerful Americans secretly stirring up disunion and disloyalty in the shifting shadows of the Democratic Party. Radical infiltrators have been quietly transforming America's societal, cultural, and political institutions for more than a generation. Now, backed by George Soros, they are ready to make their move. These "progressive" extremists have gained control over a once-respectable but now desperate and dangerous political party. From their perches in the Democratic hierarchy, they seek to undermine the war on terror, destabilize the nation, and effect radical "regime change" in America. With startling new evidence, New York Times best-selling authors David Horowitz and Richard Poe shine the light on the Shadow Party, exposing its methods, tactics, and ultimate agenda.|