The Bar and Beverage Book, 5th Edition
by Katsigris, Costas; Thomas, ChrisEdition: 5th
Format: Hardcover
Pub. Date: 2012-06-05
Publisher(s): Wiley
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Summary
This text uses a more brief and qualitative approach to present biochemistry with chemical rigor, focusing on the structures of biomolecules, chemical mechanisms, and evolutionary relationships. It is written to impart a sense of intellectual history of biochemistry, an understanding of the tools and approaches used to solve biochemical puzzles, and a hint of the excitement that accompanies new discoveries. This edition has been thoroughly updated to reflect the most recent advances in biochemistry, particularly in the areas of genomics and structural biology. A new chapter focuses on cytoskeletal and motor proteins, currently one of the most active areas of research in biochemistry.
Author Biography
Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley.
Chris Thomas is a professional writer specializing in food-and wine-related fields and coauthor of Design and equipment for Restaurants and Foodservice.
Table of Contents
Chapter 1: The Beverage Industry, Yesterday and Today
Chapter 2: Responsible Alcohol Service
Chapter 3: Creating and Maintaining a Bar Business
Chapter 4: Bar Equipment
Chapter 5: The Beverages: Spirits
Chapter 6: Wine Appreciation
Chapter 7: Wine Sales and Service
Chapter 8: Beer
Chapter 9: Sanitation and Bar Setup
Chapter 10: Mixology, Part One
Chapter 11: Mixology, Part Two
Chapter 12: Employee Management
Chapter 13: Purchasing, Receiving, Storage, and Inventory
Chapter 14: Planning For Profit
Chapter 15: Managing Your Bar Business
Chapter 16: Regulations
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