by Wallace Rande and Valentino Luciani
This book covers the fundamental areas of beverage operations—the planning
of the bar, bar staffing, legal factors to consider, drink costing,
purchasing, receiving, and storage, and beverage production methods
as well as mixology.
Features
- The role of the customer in the success of the business is stressed.
- Discussion of prevalence of internal theft and how to develop policies and procedures to control theft.
- Promotion of responsible drinking is discussed.
- A brief history and an overview of the beverage industry is featured.
- Management forms are included.
- The different types of bars and the determining of target markets and market segments is covered.
- The mechanics of both fermentation and distillation and the key factors that affect quality are covered.
- The major beverage classifications—spirits, cordials, wines, and beer—are discussed.
- Coverage of the basics of mixology is included.
- Discussion of information managers must know to successfully run an operation selling alcoholic beverages including staffing, legal factors, drink costing, and purchasing and storage.
- Objectives and outlines begin each chapter.
- Questions for review and reinforcement of material are included in each chapter.
- Pictures and diagrams are included.
- An extensive glossary is included.
Contents
- History of the Beverage Industry.
- The Role of the Customer in a Food-Service Operation.
- The Planning Stage.
- Bar and Beverage Equipment.
- Alcoholic Beverage Production.
- Spirits and Cordials.
- Wine Fundamentals.
- Beer.
- Mixology and the Bartender.
- Staffing Concerns.
- Promoting Responsible Drinking and Alcohol Awareness.
- Legal Factors in Beverage Service.
- Costing, Pricing, and Control.
- Purchasing, Receiving, Storing, and Issuing.
- Controlling Internal Theft.
- A Look at Tomorrow's Beverage World
Glossary
Practical and Useful Forms and Plans
Useful Websites by Chapter
Index
to see books of related interest