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OverviewAn invaluable comprehensive guide to running a bar for maximum profit and minimum stress. Detailed coverage includes 25 of the most important drink recipes; beverage and equipment basics; how to hire, fire and motivate staff; establishing rapport with customers and handling difficult situations; dealing with mixed orders from waiters; legal aspects of safety and sanitation; guidelines for responsible alcohol service. Contains numerous authentic examples. Full Product DetailsAuthor: Christopher Egerton–ThomasPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Dimensions: Width: 16.20cm , Height: 1.30cm , Length: 23.50cm Weight: 0.310kg ISBN: 9780471304616ISBN 10: 0471304611 Pages: 220 Publication Date: 28 March 1994 Audience: Adult education , General/trade , Further / Higher Education Format: Paperback Publisher's Status: Out of Print Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsStandard Bar Inventory. Wine and Champagne. Beer, Nonalcoholic Beer, Sodas, and Bottled Waters. Bar Supplies and Equipment. The Bar Manager's Guide to Opening. Who Are the Customers and What Do They Want?. Hiring and Training Bartenders. The Law, Crimes, and Whom You Don't Serve. Bar Health and Hygiene. How to Get and Keep a Job, Hire Personnel, and IncreaseSales. A Shift with the Bartender from Hell--and with One Who's Read ThisBook. Glossary. Index.ReviewsAuthor InformationCHRISTOPHER EGERTON-THOMAS is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has authored four previous books with Wiley, including the Second Edition of this book and How to Manage a Successful Bar, as well as articles that have appeared in Vanity Fair and the New York Times. Tab Content 6Author Website:Countries AvailableAll regions |
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