Published: May 28, 2002
Publisher: John Wiley & Sons
The following ISBNs are associated with this title:
ISBN - 10: 0471362468
ISBN - 13: 9780471362463
Table of Contents
CHAPTER 1: The Beverage Industry: Past and Present.
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 One.
CHAPTER 11: Mixology Two.
CHAPTER 12: The Staff.
CHAPTER 13: Purchasing, Receiving, Storage, and Inventory.
CHAPTER 14: Planning for Profit.
CHAPTER 15: Marketing Your Business.
CHAPTER 16: Regulations.
APPENDIX A: Responsible Beverage Alcohol Service General
APPENDIX B: Cocktail Lounge Design Questionnaire.
From the Publisher
Only book available combining coverage of bar operations management
* Expanded sections on theft, service, staffing, liability,
budgeting, and cost control.
* New sections on gaming operations and safe serving, plus an
increased emphasis on wine and beer in food and beverage
* All-new photographs and line illustrations.
From the Jacket
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
* Staffing: improve the recruitment, hiring, and training of
* Spirits, wine, and beer: acquire a greater knowledge of upscale
* 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.
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
MARY PORTER is the coauthor of Food Preparation for the
Professional, Third Edition and Supervision in the Hospitality
Industry, Third Edition, both published by Wiley.
CHRIS THOMAS is a professional writer specializing in food- and
wine-related fields and coauthor of Design and Equipment for
Restaurants and Foodservice.
" … 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)