Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).
|Series:||Wiley Service Management Series , #17|
|Edition description:||Older Edition|
|Product dimensions:||7.72(w) x 9.61(h) x 1.18(d)|
Table of Contents
The Industry, Past and Present.
The Beverages: Spirits.
The Beverages: Wines.
The Beverages: Beers.
Setting Up the Bar.
Purchasing, Receiving, and Storage.
Planning for Profit.
Dictionary of Drinks.