The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series) - Hardcover

Katsigris, Costas; Porter, Mary

Hardcover

ISBN 10: 0471082643 ISBN 13: 9780471082644

Publisher: John Wiley & Sons, 1983

Synopsis

A complete, illustrated guide to managing a bar or the beverage side of a restaurant. Covers the entire field from planning, equipping, staffing, and operating a facility to buying the beferages, mixing the drinks, setting up controls, and marketing the enterprise. Shows how to apply sound management principles to increase profits and to handle effectively the daily problems and decisions faced by operating bar managers. A dictionary of drinks gives recipes for 250 drinks.

About this title

Review

for any first–timer, it s pretty much a must an invaluable resource well worth the money if you re planning on opening your own place (Class, April 2003)

From Amazon.com: "This is by far the best book written for beverage management, bartending, and background information for bar operations. If you could only own one such book?.this is it."

From Instructor at Community College of Southern Nevada: "The text is very good as far as meeting the needs of the students in the course. The text flows very well and is easy for the students to follow."

for any first–timer, it s pretty much a must an invaluable resource well worth the money if you re planning on opening your own place (Class, April 2003)

From the Back Cover

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.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 1983
• Language: English
• ISBN 10: 0471082643
• ISBN 13: 9780471082644
• Binding: Hardcover
• Number of pages: 454