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It takes more than top shelf cocktails to produce a successful beverage operation. Today's successful bar operations must be run by managers who have product and equipment knowledge, are management savvy, have marketing skills and insight to the latest trends, and, of course, a strong grasp of mixology. This revised fourth edition of The Bar and Beverage Book 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. 737 page, hard-back book.
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.
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
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