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The Bar and Beverage Book The Bar and Beverage Book, ISBN 9780471647997 and books by Costas Katsigris, Chris Thomas on sale at thebookshelf.co.nz 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. Table of ContentsPrefaceAcknowledgments Chapter 1: The Beverage Industry, Past and PresentThe Earliest WinesWine 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 Todays 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 ServiceHuman Physiology of AlcoholAlcohols 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 BusinessTargeting Your ClientelePlanning and Research Location and Market Feasibility Atmosphere and Decor Decor 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 EquipmentUnderbar and Backbar EquipmentRefrigeration 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: SpiritsTypes of Alcoholic BeveragesSelecting Spirits for the Bar How Spirits Are Made Brown Goods: Whiskey and Scotch White Goods: Vodka, Gin, Rum, and Tequila After–Dinner Drinks Liqueurs, Cordials, and More Summing Up Points to Ponder Terms of the Trade A conversation with..F. Paul Pacult, Editor Spirit Journal Chapter 6: Wine AppreciationA Brief History of Wine in the United StatesTypes of Wine The Grapes How Wines are Made Tasting Wines How Wines are Named A Quick World Wine Tour Summing Up Points to Ponder Terms of the Trade Chapter 7: Wine Sales and ServiceCreating a Wine ListThe Role of the Server Serving Wines Wine Storage Wine–List Follow–up Summing Up Points to Ponder Terms of the Trade A Conversation with..Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates Chapter 8: BeerA Brief History of BeerBeer–Making Basics Types of Beer Selling Beer Storing Beer Serving Beer Summing Up Points to Ponder Terms of the Trade Chapter 9: Sanitation and Bar SetupSanitationLiquor Supplies Mixes Garnishes and Condiments Ice Service Accessories Opening the Cash Register Behind–the–Bar Behavior Closing the Bar Summing Up Points to Ponder Terms of the Trade A Conversation with..George Kidder, Imperial Club Bartender Chapter 10: Mixology, Part OneAbout Mixed DrinksDrink Families Coffee Drinks and Hot Libations Summing Up Points to Ponder Terms of the Trade Chapter 11: Mixology, Part TwoThe Martini/Manhattan FamilySours and Other Sweet and Sour Cocktails Shooters and Shots Tropical Drinks Cream Drinks Other Dairy Drinks Blended and Frozen Drinks Alcohol–Free Alternatives Filling Drink Orders Developing Drink Menus and Specialty Drinks Summing Up Points to Ponder Terms of the Trade A conversation with..Joseph Takata, Beverage Director Chapter 12: Employee ManagementStaff PositionsHiring and Scheduling Training the Staff Labor and Employment Laws Compensation and Benefits Payroll Taxes, Benefits, and Perquisites Summing Up Points to Ponder Terms of the Trade A Conversation with..Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne Chapter 13: Purchasing, Receiving, Storage and InventoryPlanning the PurchasingPlacing the Liquor Order Receiving the Liquor Order Storage Issuing Liquor Inventory Purchasing Bar Supplies Summing Up Points to Ponder Terms of the Trade A Conversation with..Crayne Horton, Co–Founder, Fish Brewing Company, Olympia, Washington Chapter 14: Planning for ProfitManaging the NumbersThe Control Phase Pricing for Profit Establishing Product Controls Establishing Beverage Controls Establishing Cash Controls Technology at the Bar Summing Up Points to Ponder Terms of the Trade Chapter 15: Managing Your BusinessCreating a Business PlanMarketing a Bar Business Marketing Tools to Attract Customers Pricing as a Promotional Tool Protecting and Expanding Your Concept Summing Up Points to Ponder Terms of the Trade A Conversation with..Julie Hansen, Regional Manager, Oregon Liquor Control Commission Chapter 16: RegulationsRegulations: An OverviewGetting Ready to Open What, When, and to Whom You May Sell Regulations That Affect Purchasing Regulations That Affect Operations Summing Up Points to Ponder Terms of the Trade Glossary Index.
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