The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.…mehr
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley. Chris Thomas is a professional writer specializing in food-and wine-related fields and coauthor of Design and equipment for Restaurants and Foodservice .
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Normal 0 false false false EN US X NONE X NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso style name:"Table Normal"; mso tstyle rowband size:0; mso tstyle colband size:0; mso style noshow:yes; mso style priority:99; mso style qformat:yes; mso style parent:""; mso padding alt:0in 5.4pt 0in 5.4pt; mso para margin top:0in; mso para margin right:0in; mso para margin bottom:10.0pt; mso para margin left:0in; line height:115%; mso pagination:widow orphan; font size:11.0pt; font family:"Calibri","sans serif"; mso ascii font family:Calibri; mso ascii theme font:minor latin; mso hansi font family:Calibri; mso hansi theme font:minor latin;} Chapter 1: The Beverage Industry, Yesterday and Today Chapter 2: Responsible Alcohol Service Chapter 3: Creating and Maintaining a Bar Business Chapter 4: Bar Equipment Chapter 5: The Beverages: Spirits Chapter 6: Wine Appreciation Chapter 7: Wine Sales and Service Chapter 8: Beer Chapter 9: Sanitation and Bar Setup Chapter 10: Mixology, Part One Chapter 11: Mixology, Part Two Chapter 12: Employee Management Chapter 13: Purchasing, Receiving, Storage, and Inventory Chapter 14: Planning For Profit Chapter 15: Managing Your Bar Business Chapter 16: Regulations
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