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The Bar and Beverage Book
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Format: Hardback
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The Bar and Beverage Book
$25299
Unit price
/
Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for current and aspiring hospitality professionals, bar managers, and anyone interested in the operational and commercial aspects of beverage service.
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See moreThe Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club-any place that serves beverages to customers.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, or country club—essentially, any place that serves beverages to customers. It provides readers with a comprehensive history of the beverage industry and an appreciation of wine, beer, and spirits.
This book includes vital information on equipping, staffing, managing, and marketing a bar, alongside insights into the purchase and mixology of beverages. It also addresses new topics in this edition, such as changes to regulations regarding the service of alcohol, updated sanitation guidelines, and updates to labour laws and the employment of staff.
Furthermore, the book explores how to make your operation more profitable. New trends in spirits, wine, and beer are also covered, ensuring you stay informed on the latest industry developments.
Book Details
INFORMATION
ISBN: 9780470248454
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 18 February 2011
Country: United States
Imprint: John Wiley & Sons Inc
Edition: 5th edition
Illustration: Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color
Audience: Professional and scholarly
DIMENSIONS
Spine width: 46.0mm
Width: 196.0mm
Height: 236.0mm
Weight: 1157g
Pages: 736
About the Author
COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley.
CHRIS THOMAS is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, published by Wiley.
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