Bar and Beverage Book / Edition 4

Bar and Beverage Book / Edition 4

by Costas Katsigris, Chris Thomas
     
 

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ISBN-10: 0471647993

ISBN-13: 9780471647997

Pub. Date: 10/20/2006

Publisher: Wiley

The updated guide to five-star bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who have product and equipment knowledge, management

Overview

The updated guide to five-star bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who have product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology—all of which are detailed here in The Bar and Beverage Book. This revised Fourth Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition includes new material and expert advice on :

  • Responsible alcohol service—learn crisis management, protection from third-party liability, and ways to ensure customers drink in moderation
  • Marketing—investigate new service methods to attract a wider demographic
  • Staffing—improve the recruitment, hiring, and training of employees
  • Spirits, wine, and beer—acquire a greater knowledge of upscale products
  • Management practices—learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar's break-even point for profitability
  • Regulations—stay informed about the latest legal issues

The Bar and Beverage Book, Fourth Edition is an invaluable resource for students in the beverage management and hospitality fields, as well as professionals involved in beverage operations.

Product Details

ISBN-13:
9780471647997
Publisher:
Wiley
Publication date:
10/20/2006
Edition description:
Revised Edition
Pages:
752
Product dimensions:
7.74(w) x 9.37(h) x 1.60(d)

Related Subjects

Table of Contents

Preface.

Acknowledgments.

CHAPTER 1: The Beverage Industry: Past and Present.

THE EARLIEST WINES.

WINE AND RELIGION.

A BRIEF HISTORY OF BEER.

DISTILLED SPIRITS IN BRIEF.

THE TAVERN: PLEASURES AND POLITICS.

PROHIBITION AND ITS EFFECTS.

TODAY'S BEVERAGE-SERVICE INDUSTRY.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: DALE DEGROFF, The King of Cocktails.

CHAPTER 2: Responsible Alcohol Service.

HUMAN PHYSIOLOGY AND ALCOHOL.

ALCOHOL AND ITS EFFECT ON HUMAN HEALTH.

LEGAL CONSIDERATIONS.

SOLUTIONS FROM A CONCERNED INDUSTRY.

CRISIS MANAGEMENT.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 3: Creating and Maintaining a Bar Business.

TARGETING YOUR CLIENTELE.

MARKET FEASIBILITY-LOCATION.

ATMOSPHERE AND DECOR.

LAYOUT AND DESIGN.

THE BAR ITSELF.

WORKING WITH A DESIGNER OR CONSULTANT.

CHECKLIST OF BAR DESIGN ESSENTIALS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: GEORGE MAJDALANI, Restaurant Operations Manager.

CHAPTER 4: Bar Equipment.

UNDERBAR AND BACKBAR EQUIPMENT.

BAR TOOLS AND SMALL EQUIPMENT.

GLASSWARE.

CASH REGISTERS.

GENERAL EQUIPMENT GUIDELINES.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 5: The Beverages: Spirits.

TYPES OF ALCOHOLIC BEVERAGES.

SPIRITS: AN OVERVIEW.

THE BROWN SPIRITS: WHISKEY AND SCOTCH.

THE WHITE SPIRITS.

AFTER-DINNER DRINKS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: F. PAUL PACULT, Editor, The Spirit Journal.

CHAPTER 6: Wine Appreciation.

A BRIEF HISTORY OF WINE IN THE UNITED STATES.

TYPES OF WINE.

THE GRAPES.

HOW WINES ARE MADE.

TASTINGWINES.

HOW WINES ARE NAMED.

WINES FROM AROUND THE WORLD.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 7: Wine Sales and Service.

CREATING A WINE LIST.

THE ROLE OF THE SERVER.

SERVING WINES.

WINE STORAGE.

WINE LIST FOLLOW-UP.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: CRAYNE HORTON, Founder, Fish Brewing Company, Olympia, Washington.

CHAPTER 8: Beer.

A BRIEF HISTORY OF BEER.

BEER-MAKING BASICS.

TYPES OF BEER.

INDUSTRY TRENDS.

IMPORTED BEER.

STORING AND CARING FOR BEER.

SERVING BEER.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 9: Sanitation and Bar Setup.

SANITATION.

LIQUOR SUPPLIES.

MIXES.

GARNISHES AND CONDIMENTS.

ICE.

SERVICE ACCESSORIES.

OPENING THE CASH REGISTER.

BEHIND-THE-BAR BEHAVIOR.

CLOSING THE BAR.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: GEORGE KIDDER, Imperial Club Bartender.

CHAPTER 10: Mixology One.

ABOUT MIXED DRINKS.

DRINK FAMILIES.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 11: Mixology Two.

THE MARTINI-A BRIEF HISTORY.

THE MARTINI/MANHATTAN FAMILY.

SOURS AND OTHER SWEET-SOUR COCKTAILS.

SHOOTERS AND SHOTS.

TROPICAL DRINKS.

CREAM DRINKS.

OTHER DAIRY DRINKS.

FROZEN DRINKS.

FILLING DRINK ORDERS.

DEVELOPING DRINK MENUS AND SPECIALTY DRINKS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: JOSEPH TAKATA, Beverage Director, Hilton Hawaiian Village Beach Resort & Spa.

CHAPTER 12: The Staff.

STAFF POSITIONS.

DETERMINING STAFF NEEDS.

FINDING THE RIGHT PEOPLE.

MANAGING PERSONNEL FOR SUCCESS.

HANDLING PEOPLE SUCCESSFULLY.

LABOR AND EMPLOYMENT LAWS.

COMPENSATION AND BENEFITS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 13: Purchasing, Receiving, Storage, and Inventory.

PLANNING THE PURCHASING.

PLACING THE LIQUOR ORDER.

RECEIVING THE LIQUOR ORDER.

STORAGE.

ISSUING LIQUOR.

INVENTORY.

PURCHASING BAR SUPPLIES.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: SHARON GOLDMAN, Director of Marketing, Luxury Division, Beringer Blass Wine Estates.

CHAPTER 14: Planning for Profit.

BUDGETING FOR PROFIT.

THE CONTROL PHASE.

PRICING FOR PROFIT.

ESTABLISHING PRODUCT CONTROLS.

ESTABLISHING BEVERAGE CONTROLS.

ESTABLISHING CASH CONTROLS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

CHAPTER 15: Marketing Your Business.

CREATING A BUSINESS PLAN.

PLANNING YOUR MARKETING APPROACH.

ATMOSPHERE AS MARKETING.

ATTRACTING CUSTOMERS.

MARKETING THROUGH PERSONAL CONTACT.

PROMOTING THROUGH PAID ADVERTISING.

ON-PREMISE PROMOTION.

PRICING AS A PROMOTION TOOL.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

PROFILE: JULIE HANSEN, Regional Manager, Oregon Liquor Control Commission.

CHAPTER 16: Regulations.

REGULATIONS: AN OVERVIEW.

WHAT YOU MUST DO BEFORE OPENING YOUR DOORS.

WHAT, WHEN, AND TO WHOM YOU MAY SELL.

REGULATIONS THAT AFFECT PURCHASING.

REGULATIONS THAT AFFECT OPERATIONS.

SUMMING UP.

POINTS TO PONDER.

TERMS OF THE TRADE.

Glossary.

APPENDIX A: Responsible Beverage Alcohol Service General Audit.

APPENDIX B: Cocktail Lounge Design Questionnaire.

Index.

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