The Bar and Beverage Book, 3rd Edition（酒吧与饮料手册） snb txt 网盘 pdf kindle 2025 lit 下载

It takes more than top shelf COCktails to produCe a successfulbeverage operation In today S market whether run nlng a stand alone business or one 0ncorporated nto a restaurant hotel,or foodservice operation the SUCCessfu bar operator needs to have product and equipment knowledge management savvy marketing skills 5nsight intothe atest trends and of course，a strong grasp of mixology-all of which are detailed here inThe Bar and Beverage Book This revised Third Edition has the most up to date material on managing a beverage operation，bar equipment，sanitation and bar setuP，managing inventory and planning for profit as wel!as new material on：

Responsible alcohol service：learn crisis management protection from liability,and ways to ensure patrons drink responsibly

Marketing：investigate new service methods to attract a wider demographic

Staffing：improve the recruitment hiring and training of employees

Spirits wine and beer：acquire a greater knowledge of upscale products

Management practices：learn methods for pricing individual drinks tracking product

preventing loss and calculating a bar's break even point for profitability

Regulations：stay informed about new lega0 issues

Preface

Acknowledgments

CHAPTER1 The Beverage Industry:Past and Present

THE EARLIEST WINES

WINE AND RELIGION

A BRIEF HISTORY OF BEER

DISTILLED SPIRITS IN BRIEF

THE TAVERN:PLEASURES AND POLITICS

PROHIBITION AND ITS EFFECTS

TODAYS BEVERAGE-SERVICE INDUSTRY

SUMMING UP

POINTS TO PONDER

TERMS OF THE TRADE

PROFILE:DAILE DEGROFF The King of Cocktails

CHAPTER2 Responsible Aicohol Service

HUMAN PHYSIOLOGY AND AL COHOL

ALCOHOL AND ITS EFFECT ON HUMAN HEALTH

LEGAL CONSIDERATIONS

SOLUTIONS FROM A CONCERNED INDUSTRY

CRISIS MANAGEMENT

SUMMING UP

POINTS TO PONDER

TERMS OF THE TRADE

CHAPTER3 Creating and Maintaining a Bar business

TARGETING YOUR CLIENTELE

MARKET FEASIBILITY-LOCATION

ATMOSPHERE AND DECOR

LAYOUT AND DECOR

LAYOUT AND DESIGN

THE BAR ITSELF

WORKING WTH A DESIGNER OR CONSULTANT

CHECKLIST OF BAR DESIGN ESSENTALS

SUMMING UP

POINTS TO PONDER

TERMS OF THE TRADE

PROFILE:GEORGE MAJOALAN Restaurant Operations Manager

CHAPTER4 Bar Equipment

UNDERBAR AND BACKBAR EQUIPMENT

BAR TOOLS AND SMALL EQUIPMENT

GLASSWARE

CASH REGISTERS

GENERAL EQIPMENT GUDELINES

SUMMING UP

POINTS TO PONOER

TERMS OF THE TRADE

CHAPTER5 The Beverages:Spirits

CHAPTER6 Wine Appreciation

CHAPTER7 Wine Sales and Service

CHAPTER8 Beer

CHAPTER9 Sanitation and Bar Setup

CHAPTER10 Mixology One

CHAPTER11 Mixology Two

CHAPTER12 The Staff

CHAPTER13 Purchasing Receiving Storage and Inventory

CHAPTER14 Planning for Profit

CHAPTER15 Marketing Your Business

CHAPTER16 Regulations

Clossary

APPENDIA Responsible Beverage Alcohol Service Ceneral Audit

APPENDIB Cocktall Lounge Design Questionnaire

Index

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