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Professional Bar and Beverage Manager's Handbook How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub

ISBN-10: 0910627592
ISBN-13: 9780910627597
Edition: 2006
List price: $79.95 Buy it from $44.65
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Book details

List price: $79.95
Copyright year: 2006
Publisher: Atlantic Publishing Group, Inc.
Publication date: 1/12/2006
Binding: Hardcover
Pages: 554
Size: 8.75" wide x 11.25" long x 1.25" tall
Weight: 4.246
Language: English

Opening a Bar-An Overview
Market Research
Ways to Conduct Market Research
The Competition
Your Business Plan and Financing
Your Bar's Location
Zoning, Permits, and Licenses
Legal Advice
The Cost of Each Drink
Protect Your Profits Before Your Bar Opens
Your Budget-Your Key to Financial Planning
Preparing to Open
The Opening
Employees
Qualities of a Good Employee
Employee Identity and Uniforms
Types of Bar Employees
The Hiring Process
Training
The Final Aspect of Training: Testing and Follow-Up
Keeping Your Staff Happy
Inventory
Vendors
Storage
Supplies
Bar Layout (Nuts and Bolts)
Bar Hardware
Seating
The Front Bar
Streamlining Service
The Under-Bar
Flooring
Climate Control
Customer Comfort
Color Schemes
Bar Recipe and Procedure Manual
Advertising and Marketing
Advertising
Targeted Advertising
Marketing and Public Relations
Word-of-Mouth Advertising
Press Releases
Types of Beverages
Well Items
Call Items
Beer
Wines
The Language of Wine
Ordering Wine
Pricing Wine
Preparing and Serving Beverages
Serving Wine
Wine Service Innovations
Wine Storage and Presentation
Beer Pouring
Mixology
Drink Recipes
Glasses and Glassware
Nonalcoholic Drinks
Servers: The Key to Serving Great Drinks
Food & Sanitation
Good Food, Happy Customers
HACCP & Sanitation
AIDS
Bugs, Insects, and Animal Pests
Kitchen Safety
Exposure to Hazardous Chemicals
Bar Controls
First Step: Security
Controlling Mixed Drinks
Point-of-Sale Systems
Accounting for Bar Sales
Controlling Wine
Controlling Communications
Controlling Cleanliness
Money
Maximize Profits
The Closeout and Audit
Making Money Matters Easier on You
Sample Forms for Your Business
Customers
Expand Your Customer Base
Tips to Making Your Bar a Success
Fill a Local Need
Make Each Customer Count
Appearance
Some Enhancing Touches of Quality
Signature Drinks
Embrace Change
Expansion
Sound Systems
Promotions
Entertainment
Beer Isn't the Only Beverage That Comes Brewed
Live Entertainment and Celebrities
Your Bar's Personality
Decor and Ambience
Patrons
Bar Name
Drinks and Food Offered
Waitstaff
Building Structure
Dealing with Problems
Bad Employees
Unhappy Neighbors
Unhappy Customers
Disturbances Outside or Inside the Bar
Bad Reviews
Crime
No Customers
Too Many Customers
Customer Accidents
Food Poisoning
Small Profits
Intoxicated Customers
Myths About Managing a Bar That Could Hurt Your Business
Myth: Bartending School Is Vital for a Bartender
Myth: If You Hire Experienced Employees, There Is No Need to Train Them
Myth: Hiring Younger Serving Staff Is Best
Myth: The Customer Is Always Right
Myth: Security Staff Is Vital in Today's Bar
Myth: To Run a Successful Bar, Just Serve Great Drinks
Myth: To Increase Profits, Reduce Costs
Myth: You Must Keep Expanding in Order to Make a Profit
Nightclubs
Types of Nightclubs
Differences Between Bars and Nightclubs
Sound Elements
Video Feeds/TV
Layout
Finding Talent
Bar Management for Nightclubs
Security
Marketing
Additional Equipment
Smallware and General Equipment
Kitchen Equipment
Ranges and Ovens
Refrigerators and Freezers
Dishwashers
Pots and Pans
Additional Food Preparation Equipment
Specialty Beverage Equipment
Additional Resources to Find Equipment
Comprehensive Equipment List
Laws by State
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District Of Columbia
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
West Virginia
Wisconsin
Wyoming
Forms and Charts
Wine Pronunciation & Food Accompaniment
Wine Stocking Guidelines
Beverage-Specific Garnishes & Drink Recipe Card
Alcohol Awareness Summary
Alcohol Awareness Test
Alcohol Awareness Test Answer Key
Blood Alcohol Content Chart
Alcohol's Effect on Driving Skills
Employee Alcohol Policy Notification Agreement
Service Refusal Form
Liquid Measure Conversion Chart & Bar Supplies
Liquor Requisition
Beverage Requisition Form
Beverage Perpetual Inventory
Bar Inventory & Requisition
Wine Cellar Issue
Wine Cellar Bin Card
Bottled Beer Count Form
Bartender's Report
Liquor Order Form
Liquor/Wine Inventory Form
Inventory Form
Liquor Used & Restocked Form
Bar & Inventory Control Report
Liquor Storeroom Inventory Report
Beverage Consumption Report
Liquor Waste Tracking Sheet
Drink Spill Sheet
Cost of Beverage Consumed
Beverage Cost Estimate
Beverage Cost Report
Beverage Cost Report II
Cost Per Ounce - 750ML
Cost Per Ounce - Liters
Pour Cost Chart
To-Do List
Daily Planner
Monthly Calendar
Important Phone Numbers
Emergency Contacts
Memo
Purveyor Information
Detailed Incident Report
Customer Comment Form
Robbery Description Facial Form
Robbery Description Physical Characteristics Form
Receiving Checklist
Kitchen Safety Inspection Form
General Kitchen Sanitation Compliance Checklist
Food Safety Temperatures
Conclusion
Glossary
Manufacturers Reference
Index

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