The Beverage Service World: Alcohol and Non-Alcoholic Beverages and Their Role in Hospitality Operations

Dr. Rande has taught beverage management, bar and beverage management, beer, wine, spirits, and coffee classes to college students, industry professionals, bar and restaurant employees, and consumers over the years. To fortify his knowledge in beer, he completed and passed the Certified Beer Server Pro-gram from the Cicerone Certification Program. To increase his knowledge in wine, he also passed the Introductory Sommelier Course and Examination of The Court of Master Sommeliers. He has written another textbook on foodservice management and several chapters in other textbooks, as well as mul-tiple articles in scholarly journals, trade magazines, and consumer press. He also makes presentations at trade, professional, and consumer conferences.

Dr. Marlowe is the Director of the Wine and Beverage Business Management program at Washing-ton State University. He has experience in teaching beverage management to students on four continents and brings an international influence and understanding to the beverage management classroom. Byron is developing his academic literature around wine, food, and beverages in the hospitality and tourism disciplines, with multiple peer-reviewed academic contributions to the science, and is a recognized Ful-bright Scholar. His textbook Wine Sales and Distribution: The Secrets of Building a Consultative Sales Approach was awarded by the International Gourmand Book Fair as best wine book for professionals in the United States of America, called the Oscars of the food and wine world by the Napa Valley Register.