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Beverage Service World

Beverage Service World - 01 edition

ISBN13: 978-0133759242

Cover of Beverage Service World 01 (ISBN 978-0133759242)
ISBN13: 978-0133759242
ISBN10: 0133759245
Cover type: Print On Demand
Edition/Copyright: 01
Publisher: Prentice Hall, Inc.
Published: 2001
International: No

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Beverage Service World - 01 edition

ISBN13: 978-0133759242

Wallace Rande and William F. Harrah

ISBN13: 978-0133759242
ISBN10: 0133759245
Cover type: Print On Demand
Edition/Copyright: 01
Publisher: Prentice Hall, Inc.

Published: 2001
International: No
Summary

For courses in Bar and Beverage Operations Management.

This book covers the fundamental areas of beverage operations--the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology.

Author Bio

Rande, Wallace : Northern Arizona University

Wallace Rande, School of Hotel and Restaurant Management, Northern Arizona University

Harrah, William F. : University of Nevada-Las Vegas

William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas

Table of Contents

1. History of the Beverage Industry
2. The Role of the Customer in a Food-Service Operation
3. The Planning Stage
4. Bar and Beverage Equipment
5. Alcoholic Beverage Production
6. Spirits and Cordials
7. Wine Fundamentals
8. Beer
9. Mixology and the Bartender
10. Staffing Concerns
11. Promoting Responsible Drinking and Alcohol Awareness
12. Legal Factors in Beverage Service
13. Costing, Pricing, and Control
14. Purchasing, Receiving, Storing, and Issuing
15. Controlling Internal Theft
16. A Look at Tomorrow's Beverage World


Appendix I Glossary
Appendix II Practical and Useful Forms and Plans
Appendix III Useful Websites by Chapter

Index

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