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The Bar and Beverage Book By Costas Katsigris, Mary Porter, Chris Thomas

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Sales Rank: #3302178 in Books
Published on: 2002-06-11
Original language: English
Number of items: 1
Dimensions: 9.39" h x 1.40" w x 7.76" l, .0 pounds
Binding: Hardcover
672 pages

Review
“…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)

From the Publisher
Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).

From the Back Cover
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.

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