May 28, 2002
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 Audit.
APPENDIX B: Cocktail Lounge Design Questionnaire.
From the Publisher
Only book available combining coverage of bar operations management and mixology.
* 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 operations.
* 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 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 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 Wiley.
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)