The Bar and Beverage Book: Basics of Profitable Management - Hardcover

Katsigris, Costas; Porter, Mary; Thomas, Chris

Hardcover

ISBN 10: 0471362468 ISBN 13: 9780471362463

Verlag: John Wiley & Sons, 2003

Inhaltsangabe

Explaining how to operate the beverage part of a restaurant or foodservice operation as well as how to serve alcohol, this book gives readers the knowledge they need to create a successful beverage operation--from planning, equipping, staffing, operating, and marketing a bar to purchasing and mixology of beverages. Easy to read and practical in orientation, this edition has been extensively revised and updated.

Über diesen Titel

Über die Autorin bzw. den Autor

COSTAS KATSIGRIS is the 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.

MARY PORTER is the coauthor of Food Preparation for the Professional, Third Edition and Supervision in the Hospitality Industry, Third Edition, both 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.

Von der hinteren Coverseite

The essential guide to successful bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel, or foodservice operation, the successful bar operator needs to 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 Third Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, managing inventory, and planning for profit, as well as new material on:
* Responsible alcohol service: learn crisis management, protection from liability, and ways to ensure patrons drink responsibly
* 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 new legal issues

The Bar and Beverage Book, Third Edition is an invaluable resource for students in beverage management courses as well as professionals involved in beverage operations.

Aus dem Klappentext

The essential guide to successful bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel, or foodservice operation, the successful bar operator needs to 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 Third Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, managing inventory, and planning for profit, as well as new material on: * Responsible alcohol service: learn crisis management, protection from liability, and ways to ensure patrons drink responsibly * 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 new legal issues

The Bar and Beverage Book, Third Edition is an invaluable resource for students in beverage management courses as well as professionals involved in beverage operations.

Details zur Ausgabe

• Verlag: John Wiley & Sons
• Erscheinungsdatum: 2003
• Sprache: Englisch
• ISBN 10: 0471362468
• ISBN 13: 9780471362463
• Einband: Gebundene Ausgabe
• Auflage: 3
• Anzahl der Seiten: 672
• Kontakt zum Hersteller: WROX; https://www.wiley.com/en-us; ; 111 River Street; Hoboken; NJ; 7030; USA
• Verantwortliche Person: Nicht verfügbar