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Bar and Beverage Book

ISBN-10: 0471647993
ISBN-13: 9780471647997
Edition: 4th 2007 (Revised)
List price: $104.95
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Description: The Bar and Beverage Book, Fourth Edition is the bestselling guide to successful bar and beverage management, including the most up-to-date material on bar equipment, sanitation and bar setup, managing inventory, legal regulations, and planning for  More...

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Book details

List price: $104.95
Edition: 4th
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/20/2006
Binding: Hardcover
Pages: 752
Size: 8.00" wide x 9.50" long x 1.75" tall
Weight: 3.146
Language: English

The Bar and Beverage Book, Fourth Edition is the bestselling guide to successful bar and beverage management, including the most up-to-date material on bar equipment, sanitation and bar setup, managing inventory, legal regulations, and planning for profit. It provides information on planning, equipping, staffing, operating, and marketing a bar, complete with real-world advice for purchasing and mixology of beverages.

Preface
Acknowledgments
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
A Conversation with...Dale Degroff, The King of Cocktails
Responsible Alcohol Service
Human Physiology and 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
A Conversation with...Chris Hoover, Attorney at Law
Creating and Maintaining a Bar Business
Targeting Your Clientele
Planning 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
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
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
A Conversation with...F. Paul Pacult, Editor, The Spirit Journal
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
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
A Conversation with...Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates
Beer
A Brief History of Beer
Beer-Making Basics
Types of Beer
Selling Beer
Storing Beer
Serving Beer
Summing Up
Points to Ponder
Terms of the Trade
Sanitation and Bar Setup
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
A Conversation with...George Kidder, Imperial Club Bartender
Mixology, Part One
About Mixed Drinks
Drink Families
Coffee Brinks and Hot Libations
Summing Up
Points to Ponder
Terms of the Trade
Mixology, Part Two
The Martini/Manhattan Family
Sours and 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
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
A Conversation with...Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne
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
A Conversation with...Crayne Horton, Co-Founder, Fish Brewing Company, Olympia, Washington
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
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
A Conversation with...Julie Hansen, Regional Manager, Oregon Liquor Control Commission
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
Index

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