Beverage service. Basics of international service practice for professionals

In the book of world-famous specialists in the field of restaurant service, it is described in detail about the wines and strong alcoholic beverages, beer, cocktails, tea, coffee, cocoa, juices and waters, their taste features, production technologies and the rules of feeding to the table. The authors addressed their work first of all professionals of the drinks service - sommelier and bartenders, but as interesting as a reference book will be everyone who wants to become an expert on wines, freely navigate in their extensive and diverse world, learn how to competently pick up drinks to dishes, understand the label language, learned The most subtle differences in the varieties of beer, tea and coffee, deal with the rules for choosing dishes for drinks