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.
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Book Description
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Editorial Reviews
Review
“…for any first-timer, it’s pretty much a must…an invaluable resource…well worth the money if you’re planning on opening your own place”(Class, April 2003)
--This text refers to an out of print or unavailable edition of this title.
From the Publisher
Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Bartending,
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This review is from: The Bar and Beverage Book (Hardcover)
Wow, is this book ever in depth! If you want to just bartend or run a full fledge bar, this is a good book. I got it because I am building a bar on the back of my home, by enclosing a large porch, and with limited space I want to design the layout of my bar properly. This book has photos, sketches, and lots and lots of really good information. It runs from lay out and design to history of different liquors,etc. Still reading it.
5.0 out of 5 stars
Big Book, lots of things in it,
By D. "DanceMouse" (Baltimore, MD USA) - See all my reviews
This review is from: The Bar and Beverage Book (Hardcover)
if you want to expand your horizon regarding everything around bar and beverages, then this is your book. Easy explained and well organized. Even though new editions will follow, the basics will stay the same.
5 of 13 people found the following review helpful:
5.0 out of 5 stars
WOW!!!!!!!!,
By A Customer
This review is from: The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series) (Hardcover)
I SEARCHED FOR YEARS TO FIND A COMPLETE GUIDE TO BEVERAGE MANAGEMENT/MIXOLOGY. THIS IS IT!! END OF SEARCH.
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Inside This Book
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First Sentence:
The drinking of alcoholic beverages is as old as human history, and the serving of drinks for profit is as old as profit itself. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
glass cube ice, underbar equipment, jigger lime juice, limited drink menu, standard drink size, jigger amaretto, carbonated mixes, jigger lemon juice, jigger light rum, distillation proof, glass froster, jigger grenadine, jigger triple sec, jigger cream, unlimited bar, cocktail station, chosen clientele, jigger orange juice, jigger liquor, pouring station, jigger tequila, dramshop laws, potential sales value, soda system, jigger vodka Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Bloody Mary, Patricia Roberts, Generic Clear, Standards of Identity, Cabernet Sauvignon, Southern Comfort, Barspoon Ice, Black Russian, Build Highball, Sauvignon Blanc, Jerry Thomas, Perlick Corporation, Pinot Noir, Social Security, Build Mug, Gin Fizz, George Washington, Irish Coffee, Planter's Punch, Tom Collins, Chenin Blanc, French Champagne, Harvey Wallbanger, Mai Tai New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The drinking of alcoholic beverages is as old as human history, and the serving of drinks for profit is as old as profit itself. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
glass cube ice, underbar equipment, jigger lime juice, limited drink menu, standard drink size, jigger amaretto, carbonated mixes, jigger lemon juice, jigger light rum, distillation proof, glass froster, jigger grenadine, jigger triple sec, jigger cream, unlimited bar, cocktail station, chosen clientele, jigger orange juice, jigger liquor, pouring station, jigger tequila, dramshop laws, potential sales value, soda system, jigger vodka Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Bloody Mary, Patricia Roberts, Generic Clear, Standards of Identity, Cabernet Sauvignon, Southern Comfort, Barspoon Ice, Black Russian, Build Highball, Sauvignon Blanc, Jerry Thomas, Perlick Corporation, Pinot Noir, Social Security, Build Mug, Gin Fizz, George Washington, Irish Coffee, Planter's Punch, Tom Collins, Chenin Blanc, French Champagne, Harvey Wallbanger, Mai Tai New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 40
books:
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9
books
cite this book:
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- Bar and Beverage: WITH ServSafe Alcohol by Costas Katsigris in Front Matter (1), Front Matter (2), and Back Matter
- Marketing Hospitality by Cathy H. C. Hsu in Front Matter, and Back Matter
- Wine and Beverage Standards by Donald A. Bell in Back Matter (1), and Back Matter (2)
- Purchasing: Selection and Procurement for the Hospitality Industry by Andrew H. Feinstein in Front Matter, and Back Matter
- Supervision in the Hospitality Industry: Applied Human Resources by Jack E. Miller in Front Matter, and Back Matter
See all 40 books this book cites
- The Bar and Beverage Book by Costas Katsigris in Front Matter (1), and Front Matter (2)
- Professional Dining Room Management by Carol A. King in Back Matter
- Professional Beverage Management (Culinary Arts) by Robert A. Lipinski in Back Matter
- Foodservice Facilities Planning, 3rd Edition by Edward A. Kazarian on page 89
- Start & Run a Profitable Restaurant (Self-Counsel Business Series) by Brian Cooper in Back Matter
See all 9 books citing this book
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