The Bar and Beverage Book

by Chris Thomas, Costas Katsigris

Wiley | October 20, 2006 | Hardcover

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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.

Format: Hardcover

Dimensions: 752 pages, 9.37 × 7.74 × 1.6 in

Published: October 20, 2006

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471647993

ISBN - 13: 9780471647997

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– More About This Product –

The Bar and Beverage Book

by Chris Thomas, Costas Katsigris

Format: Hardcover

Dimensions: 752 pages, 9.37 × 7.74 × 1.6 in

Published: October 20, 2006

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471647993

ISBN - 13: 9780471647997

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 Spiri
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From the Publisher

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.

From the Jacket

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.

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.

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