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Bar and Beverage Book

Bar and Beverage Book - 4th edition

ISBN13: 978-0471647997

Cover of Bar and Beverage Book 4TH 07 (ISBN 978-0471647997)
ISBN13: 978-0471647997
ISBN10: 0471647993
Cover type: Hardback
Edition/Copyright: 4TH 07
Publisher: John Wiley & Sons, Inc.
Published: 2007
International: No

List price: $108.00

Bar and Beverage Book - 4TH 07 edition

ISBN13: 978-0471647997

Costas Katsigris and Chris Thomas

ISBN13: 978-0471647997
ISBN10: 0471647993
Cover type: Hardback
Edition/Copyright: 4TH 07
Publisher: John Wiley & Sons, Inc.

Published: 2007
International: No
Summary

The updated guide to five-star bar and beverage management

It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who 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 Fourth Edition 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.

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

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.

Table of Contents

Preface.

Chapter 1: The Beverage Industry, Past and Present.

The Earliest Wines.
Wine 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.
Today's Beverage-Service Industry.
Summing Up.
Points to Ponder.
Terms of the Trade.
Profile: Dale DeGroff, The King of Cocktails.

Chapter 2: Responsible Alcohol Service.

Human Physiology of Alcohol.
Alcohol's 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.
Profile: Chris Hoover, Attorney at Law.

Chapter 3: Creating and Maintaining a Bar Business.

Targeting Your Clientele.
Planning and Research.
Location and Market Feasibility.
Atmosphere and Décor.
Décor 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.
Profile: George Majdalani, Restaurant Operations Manager.

Chapter 4: Bar Equipment.

Underbar and Backbar Equipment.
Refrigeration 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: Spirits.

Types of Alcoholic Beverages.
Selecting 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.
Profile: F. Paul Pacult, Editor Spirit Journal.

Chapter 6: Wine Appreciation.

A Brief History of Wine in the United States.
Types 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 Service.

Creating a Wine List.
The Role of the Server.
Serving Wines.
Wine Storage.
Wine List Follow-up.
Summing Up.
Points to Ponder.
Terms of the Trade.
Profile: Crayne Horton, Founder, Fish Brewing Company, Olympia, Washington.

Chapter 8: Beer.

A Brief History of Beer.
Beer-Making Basics.
Types of Beer.
Selling Beer.
Storing and Serving Beer.
Summing Up.
Points to Ponder.
Terms of the Trade.

Chapter 9: Sanitation and Bar Set-Up.

Sanitation.
Liquor 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.
Profile: George Kidder, Imperial Club Bartender.

Chapter 10: Mixology, Part One.

About Mixed Drinks.
Drink Families.
Liquor on Ice.
Coffee Drinks and Hot Libations.
Summing Up.
Points to Ponder.
Terms of the Trade.

Chapter 11: Mixology, Part Two.

The Martini/Manhattan Family.
Sours and Other Sweet-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.
Profile: Joseph Takata, Beverage Director.

Chapter 12: Employee Management.

Staff Positions.
Hiring 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.
Profile: Christopher Manolis, Executive Assistant Manager, The Hotel Grande Bretagne.

Chapter 13: Purchasing, Receiving, Storage and Inventory.

Planning the Purchasing.
Placing the Liquor Order.
Receiving the Liquor Order.
Storage.
Issuing Liquor.
Inventory.
Purchasing Bar Supplies.
Summing Up.
Points to Ponder.
Terms of the Trade.
Profile: Sharon Goldman, Director of Marketing Beringer Blass Wine Estates.

Chapter 14: Planning for Profit.

Managing the Numbers.
The 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 Business.

Creating a Business Plan.
Marketing 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.
Profile: Julie Hansen, Regional Manager Oregon Liquor Control Commission.

Chapter 16: Regulations.

Regulations: An Overview.
Getting 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.

List price: $108.00
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