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 ...
The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits-the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these ...
This is a revised edition of the "Bar and Beverage Book: Basics of Profitable Management", which reflects changes in the bar trade including customer attitudes and drinking habits, new trends in decor, glassware and equipment, metric sizes and new government regulations affect the drinking age and wages. A question and answer section is included ...
This is an abridged version of the textbook "The Bar and Beverage Book: Basics of Profitable Management", which has been updated to take account of current customer attitudes and drinking habits. It does not include a question and answer section.
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