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2 Beaverton Cooking and Food- Bartending and Liquor

The Bar & Beverage Book

by

The Bar & Beverage Book Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

Synopsis:

The Bar and Beverage Book, Fourth Edition is the bestselling guide to successful bar and beverage management, including the most up-to-date material on bar equipment, sanitation and bar setup, managing inventory, legal regulations, and planning for profit. It provides information on planning, equipping, staffing, operating, and marketing a bar, complete with real-world advice for purchasing and mixology of beverages.

About the Author

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.

CHRIS THOMAS is a professional writer based in Seattle, who specializes in food- and wine-related topics. She is coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, Second Edition, both published by Wiley.

Table of Contents

Preface.

Acknowledgments.

Chapter 1: The Beverage Industry, Past and Present.

The Earliest Wines.

Wine and Religion.

A Brief History of Beer.

Distilled Spirits in Brief.

Alcohol and Health in History.

The Tavern: Pleasures and Politics.

Prohibition and Its Effects.

Today’s Beverage-Service Industry.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Dale DeGroff, The King of Cocktails.

Chapter 2: Responsible Alcohol Service.

Human Physiology of Alcohol.

Alcohol’s Impact on Human Health.

Alcohol and Nutrition.

Alcoholism and Other Drinking Problems.

Legal Considerations.

Solutions from a Concerned Industry.

Making a Plan.

Crisis Management.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Chris Hoover, Attorney at Law.

Chapter 3: Creating and Maintaining a Bar Business.

Targeting Your Clientele.

Planning and Research.

Location and Market Feasibility.

Atmosphere and Décor.

Décor Requirements.

Layout and Design.

The Bar Itself.

Working with a Designer or Consultant.

Checklist of Bar-Design Essentials.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... George Majdalani, Restaurant Operations Manager.

Chapter 4: Bar Equipment.

Underbar and Backbar Equipment.

Refrigeration Needs.

Bar Tools and Small Equipment.

Glassware.

Cash Registers

General Equipment Guidelines.

Summing Up.

Points to Ponder.

Terms of the Trade.

Chapter 5: The Beverages: Spirits.

Types of Alcoholic Beverages.

Selecting Spirits for the Bar.

How Spirits Are Made.

Brown Goods: Whiskey and Scotch.

White Goods: Vodka, Gin, Rum, and Tequila.

After-Dinner Drinks.

Liqueurs, Cordials, and More.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... F. Paul Pacult, Editor Spirit Journal.

Chapter 6: Wine Appreciation.

A Brief History of Wine in the United States.

Types of Wine.

The Grapes.

How Wines are Made.

Tasting Wines.

How Wines are Named.

A Quick World Wine Tour.

Summing Up.

Points to Ponder.

Terms of the Trade.

Chapter 7: Wine Sales and Service.

Creating a Wine List.

The Role of the Server.

Serving Wines.

Wine Storage.

Wine-List Follow-up.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates.

Chapter 8: Beer.

A Brief History of Beer.

Beer-Making Basics.

Types of Beer.

Selling Beer.

Storing Beer.

Serving Beer.

Summing Up.

Points to Ponder.

Terms of the Trade.

Chapter 9: Sanitation and Bar Setup.

Sanitation.

Liquor Supplies.

Mixes.

Garnishes and Condiments.

Ice.

Service Accessories.

Opening the Cash Register.

Behind-the-Bar Behavior.

Closing the Bar.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... George Kidder, Imperial Club Bartender.

Chapter 10: Mixology, Part One.

About Mixed Drinks.

Drink Families.

Coffee Drinks and Hot Libations.

Summing Up.

Points to Ponder.

Terms of the Trade.

Chapter 11: Mixology, Part Two.

The Martini/Manhattan Family.

Sours and Other Sweet and Sour Cocktails.

Shooters and Shots.

Tropical Drinks.

Cream Drinks.

Other Dairy Drinks.

Blended and Frozen Drinks.

Alcohol-Free Alternatives.

Filling Drink Orders.

Developing Drink Menus and Specialty Drinks.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Joseph Takata, Beverage Director.

Chapter 12: Employee Management.

Staff Positions.

Hiring and Scheduling.

Training the Staff.

Labor and Employment Laws.

Compensation and Benefits.

Payroll Taxes, Benefits, and Perquisites.

Summing Up.

Points to Ponder .

Terms of the Trade.

A Concersation with... Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne.

Chapter 13: Purchasing, Receiving, Storage and Inventory.

Planning the Purchasing.

Placing the Liquor Order.

Receiving the Liquor Order.

Storage.

Issuing Liquor.

Inventory.

Purchasing Bar Supplies.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Crayne Horton, Co-Founder, Fish Brewing Company, Olympia, Washington.

Chapter 14: Planning for Profit.

Managing the Numbers.

The Control Phase.

Pricing for Profit.

Establishing Product Controls.

Establishing Beverage Controls.

Establishing Cash Controls.

Technology at the Bar.

Summing Up.

Points to Ponder.

Terms of the Trade.

Chapter 15: Managing Your Business.

Creating a Business Plan.

Marketing a Bar Business.

Marketing Tools to Attract Customers.

Pricing as a Promotional Tool.

Protecting and Expanding Your Concept.

Summing Up.

Points to Ponder.

Terms of the Trade.

A Conversation with... Julie Hansen, Regional Manager, Oregon Liquor Control Commission.

Chapter 16: Regulations.

Regulations: An Overview.

Getting Ready to Open.

What, When, and to Whom You May Sell.

Regulations That Affect Purchasing.

Regulations That Affect Operations.

Summing Up.

Points to Ponder.

Terms of the Trade.

Glossary.

Index.

Product Details

ISBN:
9780471647997
Author:
Katsigris, Costas
Publisher:
Wiley
Author:
Thomas, Chris
Subject:
Bartending
Subject:
Beverages - Bartending
Subject:
Beverages - General
Subject:
beverage management
Copyright:
Edition Number:
4
Publication Date:
November 2006
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
752
Dimensions:
9.28x7.76x1.67 in. 3.16 lbs.

Related Subjects

Business » General
Business » Management
Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Professional and Quantity » Restaurant Management

The Bar & Beverage Book Used Hardcover
0 stars - 0 reviews
$14.95 In Stock
Product details 752 pages John Wiley & Sons - English 9780471647997 Reviews:
"Synopsis" by , This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.
"Synopsis" by , The Bar and Beverage Book, Fourth Edition is the bestselling guide to successful bar and beverage management, including the most up-to-date material on bar equipment, sanitation and bar setup, managing inventory, legal regulations, and planning for profit. It provides information on planning, equipping, staffing, operating, and marketing a bar, complete with real-world advice for purchasing and mixology of beverages.
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