Controlling Liquor, Wine, & Beverage Costs (The Food Service Professional Guide To Series #8)

Controlling Liquor, Wine, & Beverage Costs (The Food Service Professional Guide To Series #8)

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by Elizabeth Godsmark
     
 

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your

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Overview

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

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Product Details

ISBN-13:
9780910627184
Publisher:
Atlantic Publishing Group Inc
Publication date:
03/02/2003
Series:
The Food Service Professional Guide To Series, #8
Pages:
144
Product dimensions:
6.00(w) x 8.00(h) x 0.90(d)

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Controlling Liquor, Wine, & Beverage Costs (The Food Service Professional Guide To Series #8) 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
This is a collection of tips on how to reduce your operating costs for both alcoholic and non-alcoholic beverages (including soft drinks). The book does spend quite a bit more time on alcoholic drinks, so you'll get more for your money if you have a bar or a restaurant with a liquor license. In general, the book is well written, easy to understand, and a quick read. Feel free to skip the first chapter, a brief section on the basics and forecasting that really doesn't go into enough depth to be useful (for example, the author states there are three main types of budget, proceeds to tell the reader they're useful--but never explains the difference between them). You'd be better off with a book specific to the food service industry in general for budgeting/forecasting advice. Other than that, the book gives nothing but useful tips specific to the beverage industry. It includes information on costing (starting with basics such as estimating yield per bottle including evaporation and spillage), purchasing and inventory control (including security tips), portion control, selecting drinks, how to run a cash bar at a banquet, and selecting and training employees. One of the biggest problems in the beverage industry is theft--liquor is easy to move and hard to track. The book spends a lot of time on the issue and covers everything from how to spot fraudulent billing and inventory practices to where to put the tip jar. Don¿t get me wrong: the author doesn't encourage you to treat your employees like your enemies, but explains that you should clarify that protecting your assets also means protecting the reputations and livelihoods of all your trustworthy employees. There are a few places where you're going to have to do further research--your local and state liquor and employment laws, for example--but on the whole, this book gives you what you need to know to keep your restaurant's beverage costs under control.
Guest More than 1 year ago
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.