Buch, Englisch, 736 Seiten, Format (B × H): 200 mm x 242 mm, Gewicht: 1403 g
ISBN: 978-0-470-24845-4
Verlag: Wiley
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Preface vii
Acknowledgements xiii
Chapter 1 The Beverage Industry, Yesterday and Today 1
Chapter 2 Responsible Alcohol Service 31
Chapter 3 Creating and Maintaining A Bar Business 73
Chapter 4 Bar Equipment 123
Chapter 5 The Beverages: Spirits 171
Chapter 6 Wine Appreciation 229
Chapter 7 Wine Sales and Service 275
Chapter 8 Beer 309
Chapter 9 Sanitation and Bar Setup 357
Chapter 10 Mixology, Part One 399
Chapter 11 Mixology, Part Two 433
Chapter 12 Employee Management 471
Chapter 13 Purchasing, Receiving, Storage, and Inventory 521
Chapter 14 Planning For Profit 563
Chapter 15 Managing Your Bar Business 619
Chapter 16 Regulations 651
Glossary 681
Index 711
