The bar and beverage book / Costas Katsigris and Chris Thomas

By:

Katsigris, Costas [author]

Contributor(s):

Thonas, Chris [co-author]

Material type: Text

TextPublication details: Singapore : John Wiley & Son, Inc., c2009Edition: Fourth EditionDescription: xvi, 737 pages ; 23 cmISBN:

9812532927

Subject(s):

BARTENDING

LOC classification:

TX 950.7 .K38 2009

Contents:

Chapter 1. The beverage industry, past and present -- Chapter 2. Responsible alcohol service -- Chapter 3. Creating and maintaining a bar business -- Chapter 4. Bar equipment -- Chapter 5. The beverages: spirits -- Chapter 6. Wine appreciation -- Chapter 7. Wine sales and service -- Chapter 8. Beer -- Chapter 9. Sanitation and bar set-up -- Chapter 10. Mixology, Part one -- Chapter 11. Mixology, Part two -- Chapter 12. Employee management -- Chapter 13. Purchasing, receiving, storage, and inventory -- Chapter 14. Planning for profit -- Chapter 15. Managing your business -- Chapter 16. Regulations

Summary: Explaining how to operate the beverage part of a restaurant or food service operation as well as how to serve alcohol, this book gives readers the knowledge they need to create a successful beverage operation - from planning, equipping, staffing, operating, and marketing a bar to purchasing and mixology of beverages.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 950.7 .K38 2009 (Browse shelf(Opens below))	c.1	Available		NULIB000008637

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Previous	GC TX 950.7 .F65 2014 c.1 Running a bar for dummies /	GC TX 950.7 .F65 2014 c.2 Running a bar for dummies /	GC TX 950.7 .K38 2007 The bar and beverage book /	GC TX 950.7 .K38 2009 The bar and beverage book /	GC TX 950.7 .R54 1998 The right mix : managing for profit in bar and beverage service /	GC TX 950.7 .S36 2013 The beverage manager's guide to wines, beers, and spirits /	GC TX 1 .B47 2006 The Best of Gourmet : From the Editors of Gourmet.	Next

Includes index.

Explaining how to operate the beverage part of a restaurant or food service operation as well as how to serve alcohol, this book gives readers the knowledge they need to create a successful beverage operation - from planning, equipping, staffing, operating, and marketing a bar to purchasing and mixology of beverages.

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