{"title":"食品和饮料产品知识","authors":"","doi":"10.4018/978-1-7998-4342-9.ch006","DOIUrl":null,"url":null,"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.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food and Beverage Product Knowledge\",\"authors\":\"\",\"doi\":\"10.4018/978-1-7998-4342-9.ch006\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":352019,\"journal\":{\"name\":\"Strategic International Restaurant Development\",\"volume\":\"19 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Strategic International Restaurant Development\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4018/978-1-7998-4342-9.ch006\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Strategic International Restaurant Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4018/978-1-7998-4342-9.ch006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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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