Principles of bar service operations / Joseph Linford Ditan

By:

Ditan, Joseph Linford [author]

Material type: Text

TextPublication details: Mandaluyong City, Philippines : National Book Store, c2007Description: 160 pages : illustrations ; 26 cmISBN:

9789710867141

Subject(s):

BAR SERVICES

LOC classification:

TX 951 .D58 2007

Contents:

Chapter1. Introduction to Bar Management -- Chapter2. Managing Bar Operations -- chapter3. Beverage Ware -- Chapter4. Beverages -- Chapter5. Cocktails and Non-Alcoholic Beverages -- Chapter6. Safety and Sanitation In Bar Services -- Chapter7. Flair Bartending Techniques .

Summary: The aim of this book is to give an adequate standard to the theories, ideas and methods essential for the interpreting of operations in the Beverage service department . This book is constructed for course related to the hospitality industry. It is suitable for use in the bar management for hotel and restaurants management major students when the instructor/trainers desire to merge this book with their personal selection of additional readings and lecture resources .

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 Filipiniana	Hospitality Management	FIL TX 951 .D58 2007 (Browse shelf(Opens below))	c.1	Available		NULIB000002041

Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

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Previous	FIL TX 943 .P86 2015 c.3 Food service management : A practical guide for students and individuals preparing for a career in food and beverage management /	FIL TX 943 .R65 2003 Food service and bartending /	FIL TX 945 .Y36 2022 Fundamentals in food service operations /	FIL TX 951 .D58 2007 Principles of bar service operations /	FIL TX 951 .T75 2019 Beverage knowledge: an introduction to bar operations /	FIL Z 577.6 .G66 2006 A quick and easy guide to food & wine for chefs & restaurants /

Includes bibliographical references.

The aim of this book is to give an adequate standard to the theories, ideas and methods essential for the interpreting of operations in the Beverage service department . This book is constructed for course related to the hospitality industry. It is suitable for use in the bar management for hotel and restaurants management major students when the instructor/trainers desire to merge this book with their personal selection of additional readings and lecture resources .

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