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Food and Beverage Product Knowledge

Food and Beverage Product Knowledge

Copyright: © 2021 |Pages: 89
ISBN13: 9781799843429|ISBN10: 1799843424|ISBN13 Softcover: 9781799865995|EISBN13: 9781799843436
DOI: 10.4018/978-1-7998-4342-9.ch006
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MLA

Angelo A. Camillo. "Food and Beverage Product Knowledge." Strategic International Restaurant Development: From Concept to Production, IGI Global, 2021, pp.90-178. https://doi.org/10.4018/978-1-7998-4342-9.ch006

APA

A. Camillo (2021). Food and Beverage Product Knowledge. IGI Global. https://doi.org/10.4018/978-1-7998-4342-9.ch006

Chicago

Angelo A. Camillo. "Food and Beverage Product Knowledge." In Strategic International Restaurant Development: From Concept to Production. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-4342-9.ch006

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Abstract

This chapter introduces and discusses some of the most common food and beverage products used in commercial foodservice operations. It includes herbs and spices and their application, beverage products, and application. It introduces the basic knowledge necessary about still, sparkling, fortified, and aromatized wines, distilled spirits, and liquors/cordials, cocktails, mineral and natural waters, coffee, tea, and cocoa within a bar operation.

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