内容简介

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