基本介紹
- 中文名：酒水服務與管理
- 作者：牟昆
- 出版時間：2017年6月1日
- 出版社：清華大學出版社
- ISBN：9787302471332
- 定價：26 元
內容簡介,目錄結構,
內容簡介
《酒水服務與管理》一書是根據套用型本科教育教學特點及要求編寫的。全書共七個學習單元，內容包括：認識酒水、發酵酒及其服務、蒸餾酒及其服務、配製酒及其服務、雞尾酒及其服務、茶及其服務、咖啡及其服務。本書重點突出，深入淺出，通俗易懂，注重理論與實踐相結合。本書突出了套用型本科注重能力培養這條主線，有機地融合知識、技術、能力、素質等要素，幫助學生學以致用、學有所用，具有一定的前瞻性和操作性。本書是套用型本科旅遊與酒店管理專業規劃教材，既可作為套用型本科高等院校有關專業的教學參考書，也可作為各類飯店、酒吧的培訓用書，還可作為酒水愛好者的自學讀物。
目錄結構
學習單元一認識酒水·····························1
學習任務一酒水的含義····························1
一、含酒精飲料··········································1
二、無酒精飲料··········································2
學習任務二酒水的分類···························2
一、含酒精飲料的分類······························2
二、無酒精飲料的分類······························5
學習任務三酒的成分與生產工藝···········9
一、酒的成分··············································9
二、酒的生產工藝····································10
學習任務四酒的發展歷程······················12
一、酒的起源············································12
二、酒的發展············································19
三、酒器····················································20
四、酒的效用············································22
學習單元二發酵酒及其服務················28
學習任務一葡萄酒及其服務··················28
一、葡萄酒概述········································28
二、中國葡萄酒········································40
三、法國葡萄酒········································45
四、其他國家葡萄酒································50
五、香檳酒················································51
學習任務二啤酒及其服務······················53
一、啤酒的起源和發展····························53
二、啤酒的生產原料································54
三、啤酒的釀造工藝································55
四、啤酒的分類········································56
五、啤酒的“度”····································57
六、啤酒的商標········································57
七、啤酒的飲用與服務····························58
八、中外知名啤酒····································60
學習任務三中國黃酒及其服務··············64
一、黃酒的起源········································65
二、黃酒的成分········································65
三、黃酒的分類········································65
四、黃酒的功效········································66
五、黃酒的保存方法································66
六、黃酒病酒識別····································66
七、黃酒的品評········································66
八、黃酒的飲用········································67
九、中國名優黃酒····································67
學習任務四清酒及其服務······················71
一、清酒的起源········································71
二、清酒的分類········································71
三、清酒的特點········································72
四、清酒的生產工藝································72
五、清酒的飲用與服務····························72
六、清酒中的名品····································73
學習單元三蒸餾酒及其服務················76
學習任務一白蘭地酒及其服務··············76
一、白蘭地酒的特點································76
二、白蘭地酒的起源································77
三、白蘭地酒的生產工藝························77
四、白蘭地酒的產地及名品····················77
VI酒水服務與管理
五、白蘭地酒的飲用服務························79
學習任務二威士忌酒及其服務··············80
一、威士忌酒的特點································80
二、威士忌酒的起源································81
三、威士忌酒的生產工藝························81
四、威士忌酒的產地及名品····················81
五、威士忌酒的飲用服務························82
學習任務三金酒及其服務······················83
一、金酒的特點········································83
二、金酒的起源········································84
三、金酒的生產工藝································84
四、金酒的產地及名品····························84
五、金酒的飲用服務································85
學習任務四伏特加酒及其服務··············86
一、伏特加酒的特點································86
二、伏特加酒的起源································86
三、伏特加酒的生產工藝························86
四、伏特加酒的產地及名品····················86
五、伏特加酒的飲用服務························87
學習任務五朗姆酒及其服務··················88
一、朗姆酒的特點····································88
二、朗姆酒的起源····································89
三、朗姆酒的生產工藝····························89
四、朗姆酒的產地及名品························89
五、朗姆酒的飲用服務····························89
學習任務六特基拉酒及其服務··············91
一、特基拉酒的特點································91
二、特基拉酒的起源·····91
三、特基拉酒的生產工藝······91
四、特基拉酒的產地及名品··91
五、特基拉酒的飲用服務······92
學習任務七中國白酒及其服務·····93
一、中國白酒的特點·····93
二、中國白酒的起源·····93
三、中國白酒的生產工藝······93
四、中國白酒的香型及名品··93
五、中國白酒的飲用服務······94
學習單元四配製酒及其服務·······96
學習任務一開胃酒及其服務96
一、苦艾酒···97
二、比特酒···98
三、茴香酒···99
學習任務二甜點酒及其服務·······100
一、波特酒·101
二、雪利酒·102
三、馬德拉酒······103
學習任務三利口酒及其服務·······105
一、利口酒的概念·······105
二、利口酒的起源·······105
三、利口酒的生產工藝········106
四、利口酒的主要產地及名品·····106
五、利口酒的鑑別·······107
六、利口酒的飲用與服務····107
七、利口酒的貯藏要求········108
學習任務四露酒及其服務··108
一、露酒的概念··108
二、露酒的鑑別方法···108
三、露酒的主要產地及名品109
學習任務五藥酒及其服務··112
一、藥酒的概念··112
二、藥酒的起源··113
三、藥酒的生產工藝···115
四、藥酒名品······115
五、藥酒的鑑別··118
六、藥酒的飲用與服務········118
七、藥酒的貯藏要求···119
學習單元五雞尾酒及其服務·····122
學習任務一雞尾酒的基礎知識···122
一、雞尾酒簡介··122
二、雞尾酒的特點·······125
目錄VII
學習任務二雞尾酒的分類與命名········126
一、雞尾酒的分類·······126
二、雞尾酒的命名·······128
學習任務三雞尾酒的調製技法與
原則129
一、雞尾酒的調製技法········129
二、雞尾酒的調製原則········131
學習任務四雞尾酒的調製器具與
杯具132
一、雞尾酒的調製器具········132
二、雞尾酒的調製杯具········134
學習單元六茶及其服務···137
學習任務一認識茶·····137
一、茶的起源及套用···137
二、中國茶區的分布···139
學習任務二認識茶葉·······141
一、茶葉分類方法·······141
二、茶葉深加工產品···144
學習任務三茶葉名品及主要產地········145
一、名品綠茶······145
二、名品紅茶······146
三、名品烏龍茶··148
四、名品白茶······149
五、名品黃茶······150
六、名品黑茶······150
學習任務四茶葉的鑑別與貯存···151
一、茶葉鑑別方法·······151
二、茶葉貯存方法·······152
學習任務五茶葉飲用與服務·······153
一、茶具·····154
二、茶葉用量······155
三、泡茶用水······155
四、泡茶水溫······156
五、沖泡時間和次數···156
六、沖泡程式······157
七、品茶·····158
學習單元七咖啡及其服務········163
學習任務一認識咖啡·163
一、咖啡的概念··163
二、咖啡的起源··164
三、咖啡文化······165
學習任務二咖啡樹與咖啡豆·······166
一、咖啡樹·166
二、咖啡豆種類··167
三、咖啡豆等級··168
四、咖啡豆烘焙··168
五、咖啡豆研磨··169
六、咖啡豆保存··170
學習任務三咖啡的主要產地········171
一、美洲咖啡······171
二、非洲咖啡······172
三、亞洲咖啡······173
四、大洋洲咖啡··173
學習任務四咖啡的品鑑······174
一、影響咖啡品質的因素····174
二、咖啡品鑑技巧·······175
三、咖啡經典······176
學習任務五咖啡飲用與服務········177
一、咖啡的飲用方法···177
二、咖啡的煮泡方法···178
參考文獻·183
