The Beverage Service World
Seiten
2001
Pearson (Verlag)
978-0-13-375924-2 (ISBN)
Pearson (Verlag)
978-0-13-375924-2 (ISBN)
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For courses in Bar and Beverage Operations Management.
This book covers the fundamental areas of beverage operations—the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology.
The Beverage service World is a comprehensive textbook for the beverage and bar industry. The book covers three areas; product knowledge, management, and equipment/design. It introduces students to the topics of marketing, equipment, legal factors, product knowledge, history, and staffing, as well as topics not generally found in other books on the subject such as; customer service, the responsible service of alcohol, and the controlling of internal theft. The book will be an asset to both present and future bar managers. The material is presented in an easy-to-understand manner. Many photographs and graphics are included to help illustrate key points and concepts. The key points of the book include: *The importance of customer service *The responsible service of alcohol *Controlling theft. The text also discusses the history and development of the beverage alcohol business. Both the positive and negative aspects of beverage alcohol are covered. For example, prohibition is discussed so that future managers can better understand the roots of the current neo-prohibitionist movement. An extensive glossary is also included to serve as a reference.Actual forms are included to assist readers in the setup and operation of beverage operations.
Extensive materials are included on the history and development of alcoholic beverage. The basics of fermentation and distillation to the quality factors of beverages are discussed. Bar managers and operators need to understand the products that they serve. This text covers the wide scope of the beverage alcohol industry.
This book covers the fundamental areas of beverage operations—the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology.
The Beverage service World is a comprehensive textbook for the beverage and bar industry. The book covers three areas; product knowledge, management, and equipment/design. It introduces students to the topics of marketing, equipment, legal factors, product knowledge, history, and staffing, as well as topics not generally found in other books on the subject such as; customer service, the responsible service of alcohol, and the controlling of internal theft. The book will be an asset to both present and future bar managers. The material is presented in an easy-to-understand manner. Many photographs and graphics are included to help illustrate key points and concepts. The key points of the book include: *The importance of customer service *The responsible service of alcohol *Controlling theft. The text also discusses the history and development of the beverage alcohol business. Both the positive and negative aspects of beverage alcohol are covered. For example, prohibition is discussed so that future managers can better understand the roots of the current neo-prohibitionist movement. An extensive glossary is also included to serve as a reference.Actual forms are included to assist readers in the setup and operation of beverage operations.
Extensive materials are included on the history and development of alcoholic beverage. The basics of fermentation and distillation to the quality factors of beverages are discussed. Bar managers and operators need to understand the products that they serve. This text covers the wide scope of the beverage alcohol industry.
1. History of the Beverage Industry.
2. The Role of the Customer in a Food-Service Operation.
3. The Planning Stage.
4. Bar and Beverage Equipment.
5. Alcoholic Beverage Production.
6. Spirits and Cordials.
7. Wine Fundamentals.
8. Beer.
9. Mixology and the Bartender.
10. Staffing Concerns.
11. Promoting Responsible Drinking and Alcohol Awareness.
12. Legal Factors in Beverage Service.
13. Costing, Pricing, and Control.
14. Purchasing, Receiving, Storing, and Issuing.
15. Controlling Internal Theft.
16. A Look at Tomorrow's Beverage World.
Appendix. I. Glossary.
Appendix II. Practical and Useful Forms and Plans.
Appendix III. Useful Websites by Chapter.
Index.
| Erscheint lt. Verlag | 11.10.2001 |
|---|---|
| Sprache | englisch |
| Maße | 178 x 235 mm |
| Gewicht | 662 g |
| Themenwelt | Technik |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-13-375924-5 / 0133759245 |
| ISBN-13 | 978-0-13-375924-2 / 9780133759242 |
| Zustand | Neuware |
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