{"product_id":"the-bar-and-beverage-book-isbn-9780470248454","title":"The Bar and Beverage Book","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Bar and Beverage Book\u003c\/i\u003e\u003c\/b\u003e 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. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAcknowledgements xiii\u003c\/p\u003e \u003cp\u003eChapter 1 The Beverage Industry, Yesterday and Today 1\u003c\/p\u003e \u003cp\u003eChapter 2 Responsible Alcohol Service 31\u003c\/p\u003e \u003cp\u003eChapter 3 Creating and Maintaining A Bar Business 73\u003c\/p\u003e \u003cp\u003eChapter 4 Bar Equipment 123\u003c\/p\u003e \u003cp\u003eChapter 5 The Beverages: Spirits 171\u003c\/p\u003e \u003cp\u003eChapter 6 Wine Appreciation 229\u003c\/p\u003e \u003cp\u003eChapter 7 Wine Sales and Service 275\u003c\/p\u003e \u003cp\u003eChapter 8 Beer 309\u003c\/p\u003e \u003cp\u003eChapter 9 Sanitation and Bar Setup 357\u003c\/p\u003e \u003cp\u003eChapter 10 Mixology, Part One 399\u003c\/p\u003e \u003cp\u003eChapter 11 Mixology, Part Two 433\u003c\/p\u003e \u003cp\u003eChapter 12 Employee Management 471\u003c\/p\u003e \u003cp\u003eChapter 13 Purchasing, Receiving, Storage, and Inventory 521\u003c\/p\u003e \u003cp\u003eChapter 14 Planning For Profit 563\u003c\/p\u003e \u003cp\u003eChapter 15 Managing Your Bar Business 619\u003c\/p\u003e \u003cp\u003eChapter 16 Regulations 651\u003c\/p\u003e \u003cp\u003eGlossary 681\u003c\/p\u003e \u003cp\u003eIndex 711\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCOSTAS KATSIGRIS\u003c\/b\u003e is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of \u003ci\u003eDesign and Equipment for Restaurants and Foodservice\u003c\/i\u003e, published by Wiley. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eCHRIS THOMAS\u003c\/b\u003e is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of \u003ci\u003eDesign and Equipment for Restaurants and Foodservice\u003c\/i\u003e and \u003ci\u003eOff-Premise Catering Management,\u003c\/i\u003e published by Wiley.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE FULLY STOCKED GUIDE TO FIVE-STAR BAR AND BEVERAGE SERVICE\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eImagine if the ability to mix a drink was the only skill needed for a successful beverage operation! But in today’s market, people who sell beverages in bars, restaurants, hotels, and catering companies need to know much more than mixology. While the mixing and serving of drinks is extremely important, so is having a thorough understanding of wine, beer, and spirits; knowledge of how to equip, staff, manage, and market a bar; the legal and regulatory environment of serving alcohol; and how to be profitable in running a beverage operation. \u003ci\u003e\u003cb\u003eThe Bar and Beverage Book\u003c\/b\u003e\u003c\/i\u003e provides all this information and more for anyone looking to thrive in this ultra-competitive industry.  \u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eThe Bar and Beverage Book, Fifth Edition\u003c\/b\u003e\u003c\/i\u003e provides new material and information on trends and changes across the industry, including: \u003c\/p\u003e\u003cul\u003e\u003cb\u003e\u003cli\u003eNew trends in spirits, wine, and beer, including the resurgence of absinthe, classic cocktails, and preparation styles\u003c\/li\u003e \u003cli\u003eChanges to alcohol service regulations, as well as updates to sanitation guidelines, labor laws, and employment practices\u003c\/li\u003e \u003cli\u003eA focus on environmental and social responsibility: eco-friendly packaging, alternative bottle closures, “green” winemaking, and health-related labeling requirements\u003c\/li\u003e \u003cli\u003eNew instructions for creating a pre-opening budget and prime cost worksheet, and how to determine workers’ productivity on a given day or shift\u003c\/li\u003e \u003cli\u003eNew uses of technology, from POS systems to checking IDs to online marketing\u003c\/li\u003e \u003cli\u003eDemographic trends and their potential effects on consumer spending habits, employee hiring practices, and more\u003c\/li\u003e\u003c\/b\u003e\u003c\/ul\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eThe Bar and Beverage Book, Fifth Edition\u003c\/b\u003e\u003c\/i\u003e is an invaluable resource for those involved in the beverage management and hospitality fields—students about to enter the industry, aspiring operators, and working restaurateurs.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990165176549,"sku":"NP9780470248454","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470248454.jpg?v=1761786754","url":"https:\/\/k12savings.com\/products\/the-bar-and-beverage-book-isbn-9780470248454","provider":"K12savings","version":"1.0","type":"link"}