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Managing for Profit in Bar and Beverage Service
To help the hospitality student understand and appreciate the intricacies of managing a bar and beverage operation, this text presents the material in a fashion which will not intimidate or confuse. Because today's clientele is so much more sophisticated than past generations, this book begins with a thumbnail discussion of each category of alcoholic beverages: beer, wine, distilled spirits, and non-alcoholic drinks. This is the perfect manual for beginners, with high quality illustrations throughout the book for a more visual approach to becoming the most profitable in the business.
The approach is non-threatening, informative, and practical. The terminology has been treated with a reasonable and understandable style. This is not to say that the obvious complexities of these topics have been omitted. Instead, they have been explained to the level where beginners will appreciate the authors efforts to be understood.
The management section of this text walks the reader through the intricacies of bar equipment, from hand-held items such as corkscrews, to heavier pieces such as the draft beer system.
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