Previous ed.: published as by Costas Katsigris, Mary Porter, Chris Thomas. 2005.

Includes index.

This edition includes 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. This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations. The updated guide to five-star bar and beverage management It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who have product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology all of which are detailed here in The Bar and Beverage Book . This revised Fourth Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition includes new material and expert advice on : Responsible alcohol service learn crisis management, protection from third-party liability, and ways to ensure customers drink in moderation Marketing investigate new service methods to attract a wider demographic Staffing improve the recruitment, hiring, and training of employees Spirits, wine, and beer acquire a greater knowledge of upscale products Management practices learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar's break-even point for profitability Regulations stay informed about the latest legal issues The Bar and Beverage Book , Fourth Edition is an invaluable resource for students in the beverage management and hospitality fields, as well as professionals involved in beverage operations.

Also available in printed form ISBN 9780471647997

Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.