Bar and Beverage Book / Edition 4

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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.

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Product Details

  • ISBN-13: 9780471647997
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/20/2006
  • Edition description: Revised Edition
  • Edition number: 4
  • Pages: 752
  • Product dimensions: 7.74 (w) x 9.37 (h) x 1.60 (d)

Table of Contents

Preface
Acknowledgments
Ch. 1 The Beverage Industry: Past and Present 1
Ch. 2 Responsible Alcohol Service 25
Ch. 3 Creating and Maintaining a Bar Business 57
Ch. 4 Bar Equipment 105
Ch. 5 The Beverages: Spirits 147
Ch. 6 Wine Appreciation 195
Ch. 7 Wine Sales and Service 233
Ch. 8 Beer 261
Ch. 9 Sanitation and Bar Setup 303
Ch. 10 Mixology One 339
Ch. 11 Mixology Two 371
Ch. 12 The Staff 409
Ch. 13 Purchasing, Receiving, Storage, and Inventory 465
Ch. 14 Planning for Profit 505
Ch. 15 Marketing Your Business 551
Ch. 16 Regulations 583
Glossary 603
App. A Responsible Beverage Alcohol Service General Audit 627
App. B Cocktail Lounge Design Questionnaire 637
Index 647
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