Bar and Beverage
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Bar and Beverage by Costas Katsigris

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Published by John Wiley & Sons Inc .
Written in English

Subjects:

  • Hotel & catering trades,
  • Management & management techniques

Book details:

The Physical Object
FormatHardcover
Number of Pages772
ID Numbers
Open LibraryOL9409860M
ISBN 10047177247X
ISBN 109780471772477

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  The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of : $   The Bar and Beverage Book, Third Edition is an invaluable resource for students in beverage management courses as well as professionals involved in beverage operations. About the Author COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at /5(8). The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and.

  The Beverage-Only Bar The simplest kind of beverage enterprise is the bar that serves beverages alone,S with no foodservice except snacks: peanuts, pretzels, cheese and crackers. This typeN of bar serves beer, wine, or mixed drinks, or any combination of . Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars – be they stand alone or part of larger institutions such as hotels and resorts.. Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment. The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information. not a bar and beverage operation, it is either a bar or it is a beverage operation, in other words a ‘lounge’ (Kotschever and Tanke, ). Bar and beverage operations are defined by their goals and the type of clientele they serve. A bar's owners and managers choose the bar.

  The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the. The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. The Bar and Beverage Book The Bar and Beverage Book Publisher: Wi ley | ISBN: | edition | PDF | pages | 17 mb This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit.   This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit/5(22).