Bar and Beverage Management

Contents: Preface. 1. Introduction. 2. Bar management. 3. Brandy. 4. Distilled spirits. 5. Wine. 6. Cocktails. 7. Effective bartending. 8. Bar equipment. 9. Catering of Alcohol. 10. Marketing of flavoured alcoholic beverages. 11. Staff management. 12. Retail liquor industry. 13. Revenue control in bar and beverage operations. Bibliography. Index.

"Alcohols and beverages play an important role in restaurant or food service operation by being a key profit centre. Profitable bar and beverage service is crucial to the success of many operations. In today\'s market, whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bar operator needs to have product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology.

This book is an essential guide to successful bar and beverage management. It has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, managing inventory, and planning for profit. Informative and practical in approach, it helps readers understand and appreciate the intricacies of how to manage a bar and beverage operation profitably." (jacket)