The Bar and Beverage Book: Basics of Profitable Management - Couverture rigide

Katsigris, Costas; Porter, Mary

Couverture rigide

ISBN 10 : 047184294X ISBN 13 : 9780471842941

Editeur : John Wiley & Sons Inc, 1991

Synopsis

This is a revised edition of the "Bar and Beverage Book: Basics of Profitable Management", which reflects changes in the bar trade including customer attitudes and drinking habits, new trends in decor, glassware and equipment, metric sizes and new government regulations affect the drinking age and wages. A question and answer section is included in the book.

A propos du livre

Quatrième de couverture

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.

Quatrième de couverture

The essential guide to successful bar and beverage management

It takes more than top–shelf cocktails to produce a successful beverage operation. In today′s market, whether running a stand–alone business or one incorporated into a restaurant, hotel, or foodservice operation, the successful bar operator needs to 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 Third Edition has the most up–to–date material on managing a beverage operation, bar equipment, sanitation and bar setup, managing inventory, and planning for profit, as well as new material on:
∗ Responsible alcohol service: learn crisis management, protection from liability, and ways to ensure patrons drink responsibly
∗ 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 new legal issues

The Bar and Beverage Book, Third Edition is an invaluable resource for students in beverage management courses as well as professionals involved in beverage operations.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 1991
• Langue: anglais
• ISBN 10: 047184294X
• ISBN 13: 9780471842941
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 512
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible