The Bar & Beverage Book, Fourth Edition

  • 17h 1m
  • Chris Thomas, Costas Katsigris
  • John Wiley & Sons (US)
  • 2007

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 beer; management practices; and current updates in regulations.

About the Authors

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 the University of North Texas in Denton, Texas. He is also coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley.

CHRIS THOMAS is a professional writer based in Seattle, who specializes in food- and wine-related topics. She is coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, Second Edition, both published by Wiley.

In this Book

  • The Beverage Industry, Past and Present
  • Responsible Alcohol Service
  • Creating and Maintaining a Bar Business
  • Bar Equipment
  • The Beverages—Spirits
  • Wine Appreciation
  • Wine Sales and Service
  • Beer
  • Sanitation and Bar Setup
  • Mixology, Part One
  • Mixology, Part Two
  • Employee Management
  • Purchasing, Receiving, Storage, and Inventory
  • Planning for Profit
  • Managing Your Bar Business
  • Regulations