000			01594nam a2200253Ia 4500
003			NULRC
005			20250520100651.0
008			250520s9999 xx 000 0 und d
020			_a9812532927
040			_cNULRC
050			_aTX 950.7 .K38 2009
100			_aKatsigris, Costas _eauthor
245		4	_aThe bar and beverage book / _cCostas Katsigris and Chris Thomas
250			_aFourth Edition
260			_aSingapore : _bJohn Wiley & Son, Inc., _cc2009
300			_axvi, 737 pages ; _c23 cm.
365			_bPHP858
504			_aIncludes index.
505			_aChapter 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
520			_aExplaining 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.
650			_aBARTENDING
700			_aThonas, Chris _eco-author
942			_2lcc _cBK
999			_c10878 _d10878