【图书简介】 It takes more than top shelf COCktails to produCe a successfulbeverage operation In today S market whether run nlng a stand alone business or one 0ncorporated nto a restaurant hotel，or foodservice operation the SUCCessfu bar operator needs to have product and equipment knowledge management savvy marketing skills 5nsight intothe atest trends and of course，a strong grasp of mixology-all of which are detailed here inThe 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 wel！as new material on：Responsible alcohol service：learn crisis management protection from liability，and ways to ensure patrons drink responsiblyMarketing：investigate new service methods to attract a wider demographicStaffing：improve the recruitment hiring and training of employeesSpirits wine and beer：acquire a greater knowledge of upscale productsManagement practices：learn methods for pricing individual drinks tracking productpreventing loss and calculating a bar's break even point for profitabilityRegulations：stay informed about new lega0 issues-读书网|DuShu.com
【本书目录】 Preface Acknowledgments CHAPTER1 The Beverage Industry:Past and Present THE EARLIEST WINES WINE AND RELIGION A BRIEF HISTORY OF BEER DISTILLED SPIRITS IN BRIEF THE TAVERN:PLEASURES AND POLITICS PROHIBITION AND ITS EFFECTS TODAYS BEVERAGE-SERVICE INDUSTRY SUMMING UP POINTS TO PONDER TERMS OF THE TRADE PROFILE:DAILE DEGROFF The King of Cocktails CHAPTER2 Responsible Aicohol Service HUMAN PHYSIOLOGY AND AL COHOL ALCOHOL AND ITS EFFECT ON HUMAN HEALTH LEGAL CONSIDERATIONS SOLUTIONS FROM A CONCERNED INDUSTRY CRISIS MANAGEMENT SUMMING UP POINTS TO PONDER TERMS OF THE TRADE CHAPTER3 Creating and Maintaining a Bar business TARGETING YOUR CLIENTELE MARKET FEASIBILITY-LOCATION ATMOSPHERE AND DECOR LAYOUT AND DECOR LAYOUT AND DESIGN THE BAR ITSELF WORKING WTH A DESIGNER OR CONSULTANT CHECKLIST OF BAR DESIGN ESSENTALS SUMMING UP POINTS TO PONDER TERMS OF THE TRADE PROFILE:GEORGE MAJOALAN Restaurant Operations Manager CHAPTER4 Bar Equipment UNDERBAR AND BACKBAR EQUIPMENT BAR TOOLS AND SMALL EQUIPMENT GLASSWARE CASH REGISTERS GENERAL EQIPMENT GUDELINES SUMMING UP POINTS TO PONOER TERMS OF THE TRADE CHAPTER5 The Beverages:Spirits CHAPTER6 Wine Appreciation CHAPTER7 Wine Sales and Service CHAPTER8 Beer CHAPTER9 Sanitation and Bar Setup CHAPTER10 Mixology One CHAPTER11 Mixology Two CHAPTER12 The Staff CHAPTER13 Purchasing Receiving Storage and Inventory CHAPTER14 Planning for Profit CHAPTER15 Marketing Your Business CHAPTER16 Regulations Clossary APPENDIA Responsible Beverage Alcohol Service Ceneral Audit APPENDIB Cocktall Lounge Design Questionnaire Index
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