Beverage Service World

ISBN-10: 0133759245

ISBN-13: 9780133759242

Edition: 2001

Authors: Wallace Rande, Valentino Luciani

List price: $171.40 Buy it from $1.79
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Description:

The key points of the book include: bull; bull;The importance of customer service bull;The responsible service of alcohol bull;Controlling theft. The text also discusses the history and development of the beverage alcohol business. Both the positive and negative aspects of beverage alcohol are covered. For example, prohibition is discussed so that future managers can better understand the roots of the current neo-prohibitionist movement. An extensive glossary is also included to serve as a reference. Actual forms are included to assist readers in the setup and operation of beverage operations. Extensive materials are included on the history and development of alcoholic beverage. The basics of fermentation and distillation to the quality factors of beverages are discussed. Bar managers and operators need to understand the products that they serve. This text covers the wide scope of the beverage alcohol industry.
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Book details

List price: $171.40
Copyright year: 2001
Publisher: Prentice Hall PTR
Publication date: 9/8/2000
Binding: Hardcover
Pages: 336
Size: 7.00" wide x 9.25" long x 0.75" tall
Weight: 1.496

Lendal H. Kotschevar, PhD, FMP, is Professor Emeritus at Florida International University.Valentino Luciani, CHE, is a former lecturer in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Foreword
Preface
The History of the Beverage Industry
Chapter Outline
Chapter Objectives
The Cultural History of Drinking
The History of Drinking in America
America's Contribution to the Spirit Industry
The Role of Alcohol in Our Society
Some Facts about Alcohol Consumption
The Amount of Alcohol in Various Beverages
The Effect of Alcohol on the Human Body
The Factors Affecting the Absorption of Alcohol in the Body
Dramshop and Third-Party Liability and their Effect on the Beverage Industry
Increased Public Awareness against the Alcohol Industry
Summary
Key Terms
Chapter Questions
Suggested Readings
The Role of the Customer in a Food-Service Operation
Chapter Outline
Chapter Objectives
Introduction
The Implications of Service for the Hospitality Industry
The Importance of the Customer, and the Customer-Driven Operation
Characteristics of Goods and Services
Components of the Customer-Service Transaction
Summary
Key Terms
Chapter Questions
The Planning Stage
Chapter Outline
Chapter Objectives
Planning the Bar and Beverage Operation
Types of Bars
The American Bar Concept
The Front Bar
The Service Bar
The Portable Bar
Establishing Marketing Targets
Interior Design and Layout
Key Terms
Chapter Questions
Suggested Readings
Bar and Beverage Equipment
Chapter Outline
Chapter Objectives
Proper Equipment for a Successful Operation
Underbar Equipment
Back Bar Equipment
Upkeep and Maintenance
Key Terms
Chapter Questions
Suggested Readings
Alcoholic Beverage Production
Chapter Outline
Chapter Objectives
Introduction
Basic Definitions
The Facts on Fermentation
The Facts on Distillation
Distilled Spirits
Summary
Key Terms
Chapter Questions
Spirits and Cordials
Chapter Outline
Chapter Objectives
Introduction
Changing Consumption Patterns
Brown Spirits
White Spirits
Other Types of Spirits
Summary
Key Terms
Chapter Questions
Suggestions for Further Reading
Wine Fundamentals
Chapter Outline
Chapter Objectives
The Origins of Wine
The Selling and Serving of Wine
Winemaking Standards and Fundamentals
Leading Wine-Grape Varieties
Principal Wine Countries and Regions
Wine Classifications
Sparkling Wine Methods
Wine Language
Food and wine Pairing and Sensory Perception
Food and Wine Pairing Hints
Key Terms
Chapter Questions
Suggested Readings
Beer
Chapter Outline
Chapter Objectives
Introduction
Beer Consumption in the United States
What is Beer, and How do the Ingredients Influence the Taste?
Beer Types
Packaging
Pasteurization
The Storage, Handling, Serving, and Pouring of Beer
Summary
Key Terms
Chapter Questions
Suggested Readings
Mixology and the Bartender
Chapter Outline
Chapter Objectives
Introduction
History of Mixology
Methods of Dispensing Spirits
Mixing Methods
Mixed Drinks as a Species
Drink Making Methods and Procedures
Standard Portions/Variations of Drinks
Recipes of the Thirty Most Popular Cocktails
Behind the Bar Procedures--Bartenders' Duties
A Manager's Duties and Responsibilities
Cocktail Services Standards
Key Terms
Chapter Questions
Suggestions for Further Reading
Staffing Concerns
Chapter Outline
Chapter Objectives
Staffing: The Most Demanding of Management Functions
Staffing Concerns
Key Terms
Chapter Questions
Promoting Responsible Drinking and Alcohol Awareness
Chapter Outline
Chapter Objectives
Introduction
Overview
Importance to Customers
Differing Viewpoints
Goal of a System to Promote Responsible Drinking
The SERVSAFE Responsible Alcohol Service Program
Other Programs to Promote Responsible Drinking and Alcohol Awareness
Summary
Key Terms
Chapter Questions
Legal Factors in Beverage Service
Chapter Outline
Chapter Objectives
Introduction
The Development of Liquor Laws in History
Prohibition
Liquor Liability and Dramshop Laws
State Laws Governing Beverage Operations
The Law and Bar Staff
The Law and the Customer
Federal Laws Governing Beverage Operations
Summary
Key Terms
Chapter Questions
Suggested Readings
Costing, Pricing, and Control
Chapter Outline
Chapter Objectives
The Role of Pricing in a Beverage Operation
Establishing Beverage Costs
Profit Pouring
Pricing to Meet a Marketing Objective or For Specific Purposes
Setting Up Control Systems
Chapter Summary
Key Terms
Chapter Questions
Suggested Reading
Purchasing, Receiving, Storing, and Issuing
Chapter Outline
Chapter Objectives
Purchasing, Receiving, and Storing Through the Eyes of the Customer
Introduction
Purchasing/Buying
Control and License States
The Advantages/Disadvantages of the Alcohol Purchasing System
The Goal of Purchasing
Metric Container Sizes
Ordering
Receiving
Storing
Issuing
Chapter Summary
Key Terms
Chapter Questions
Suggested Readings
Controlling Internal Theft
Chapter Outline
Chapter Objectives
Introduction
Customer Perspective on Internal Theft
The Problem with Internal Theft
Theft in a Bar
Controlling Internal Theft Behind the Bar
Policies and Procedures to Help Prevent Theft
Possible Outside Class Assignment
Summary
Key Terms
Chapter Questions
Suggested Readings
A Look at Tomorrow's Beverage World
Chapter Outline
Chapter Objectives
Beverage Operations for the New Century
Projections for the Immediate Future
The Wholesaler Viewpoint
The Winemakers' Viewpoint
The Hospitality Operators' Viewpoint
The Educational Viewpoint
General Industry Projections
Hints for Beverage Managers
Suggested Readings
Glossary
Practical and Useful Forms and Plans
Useful Websites by Chapter
Index
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