The Bar and Beverage Book, 3rd Edition |
| Costas Katsigris; Mary Porter; Chris Thomas |
| 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.
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| Cloth Bound |
672 Pages, 7-1/2 x 9-1/4 in.
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Item #:
Price: |
0471362468
$90.00 |
John Wiley & Sons, Inc. | |
