Inhaltsverzeichnis

Chapter 1: The Beverage Industry, Yesterday and Today
Chapter 2: Responsible Alcohol Service
Chapter 3: Creating and Maintaining a Bar Business
Chapter 4: Bar Equipment
Chapter 5: The Beverages: Spirits
Chapter 6: Wine Appreciation
Chapter 7: Wine Sales and Service
Chapter 8: Beer
Chapter 9: Sanitation and Bar Setup
Chapter 10: Mixology, Part One
Chapter 11: Mixology, Part Two
Chapter 12: Employee Management
Chapter 13: Purchasing, Receiving, Storage, and Inventory
Chapter 14: Planning For Profit
Chapter 15: Managing Your Bar Business
Chapter 16: Regulations

Beschreibung

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.

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Autoren-Info:

Costas Katsigris

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.

Chris Thomas

Chris Thomas is a professional writer specializing in food- and wine-related fields and coauthor of Design and Equipment for Restaurants and Foodservice.