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This book covers the fundamental areas of beverage operations—the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology.

• The role of the customer in the success of the business is stressed.

  • Helps students understand the importance of the customer in all aspects of the running of the business. Ex.___

• Discussion of prevalence of internal theft and how to develop policies and procedures to control theft.

  • Enables students to learn how to spot and control theft. Ex.___

• Promotion of responsible drinking is discussed.

  • Urges students to be aware of the importance of responsible service of alcohol. Ex.___

• A brief history and an overview of the beverage industry is featured.

  • Helps students comprehend the industry today with a brief survey of it from its inception. Ex.___

• Management forms are included.

  • Assists students in the understanding of material as well as in setting up and operating a beverage operation. Ex.___

• The different types of bars and the determining of target markets and market segments is covered.

  • Enables students to understand the importance of establishing market targets in the planning stage. Ex.___

• The mechanics of both fermentation and distillation and the key factors that affect quality are covered.

  • Stresses to students the need to be knowledgeable about the products they serve in their operations. Ex.___

• The major beverage classifications—spirits, cordials, wines, and beer—are discussed.

  • Familiarizes students with the major products. Ex.___

• Coverage of the basics of mixology is included.

  • Helps students understand the key drink classifications. Ex.___

• Discussion information managers must know to successfully run an operation selling alcoholic beverages including staffing, legal factors, drink costing, and purchasing and storage.

  • Prepares students with detailed information that requires special attention. Ex.___

• Objectives and outlines begin each chapter.

  • Prepares the reader for what follows and helps reader identify key concepts. Ex.___

• Questions for review and reinforcement of material are included in each chapter.

  • Helps the student better grasp material. Ex.___

• Pictures and diagrams are included.

  • Illustrates the key points of the text. Ex.___

• An extensive glossary is included.

  • Provides students with a handy reference. Ex.___

 1. History of the Beverage Industry.


 2. The Role of the Customer in a Food-Service Operation.


 3. The Planning Stage.


 4. Bar and Beverage Equipment.


 5. Alcoholic Beverage Production.


 6. Spirits and Cordials.


 7. Wine Fundamentals.


 8. Beer.


 9. Mixology and the Bartender.


10. Staffing Concerns.


11. Promoting Responsible Drinking and Alcohol Awareness.


12. Legal Factors in Beverage Service.


13. Costing, Pricing, and Control.


14. Purchasing, Receiving, Storing, and Issuing.


15. Controlling Internal Theft.


16. A Look at Tomorrow's Beverage World.


Appendix. I. Glossary.


Appendix II. Practical and Useful Forms and Plans.


Appendix III. Useful Websites by Chapter.


Index.

Beverage Management  (Culinary Arts)

The Beverage service World is a comprehensive textbook for the beverage and bar industry. The book covers three areas; product knowledge, management, and equipment/design. It introduces students to the topics of marketing, equipment, legal factors, product knowledge, history, and staffing, as well as topics not generally found in other books on the subject such as; customer service, the responsible service of alcohol, and the controlling of internal theft. The book will be an asset to both present and future bar managers. The material is presented in an easy-to-understand manner. Many photographs and graphics are included to help illustrate key points and concepts.

The key points of the book include:

• The importance of customer service
• The responsible service of alcohol
• Controlling theft.

The text also discusses the history and development of the beverage alcohol business. Both the positive and negative aspects of beverage alcohol are covered. For example, prohibition is discussed so that future managers can better understand the roots of the current neo-prohibitionist movement. An extensive glossary is also included to serve as a reference. Actual forms are included to assist readers in the setup and operation of beverage operations.

Extensive materials are included on the history and development of alcoholic beverage. The basics of fermentation and distillation to the quality factors of beverages are discussed. Bar managers and operators need to understand the products that they serve. This text covers the wide scope of the beverage alcohol industry.

For the Culinary Arts Discipline

MasterCook 11
Pearson Education
©2011   |   Prentice Hall   |   CD-ROM Only   |   Instock
ISBN-10: 0132557800   |   ISBN-13: 9780132557801
Suggested retail price: $40.00  Buy from myPearsonStoreNet price: $30.00  (What's this?)

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