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

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).

The updated guide to five-star bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who 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 Fourth Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition includes new material and expert advice on :

• Responsible alcohol service—learn crisis management, protection from third-party liability, and ways to ensure customers drink in moderation
• 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 the latest legal issues

The Bar and Beverage Book, Fourth Edition is an invaluable resource for students in the beverage management and hospitality fields, as well as professionals involved in beverage operations.