The bar & beverage book (4^th Ed.)

The Bar and Beverage Book, Fourth Edition is the bestselling guide to successful bar and beverage management, including the most up-to-date material on bar equipment, sanitation and bar setup, managing inventory, legal regulations, and planning for profit. It provides information on planning, equipping, staffing, operating, and marketing a bar, complete with real-world advice for purchasing and mixology of beverages.

Chapter 1: The Beverage Industry, Past and Present. The Earliest Wines. Wine and Religion. A Brief History of Beer. Distilled Spirits in Brief. Alcohol and Health in History. The Tavern: Pleasures and Politics. Prohibition and Its Effects. Todays Beverage-Service Industry. Summing Up. Points to Ponder. Terms of the Trade. Profile: Dale DeGroff, The King of Cocktails. Chapter 2: Responsible Alcohol Service. Human Physiology of Alcohol. Alcohols Impact on Human Health. Alcohol and Nutrition. Alcoholism and Other Drinking Problems. Legal Considerations. Solutions from a Concerned Industry. Making a Plan. Crisis Management. Summing Up. Points to Ponder. Terms of the Trade. Profile: Chris Hoover, Attorney at Law. Chapter 3: Creating and Maintaining a Bar Business. Targeting Your Clientele. Planning and Research. Location and Market Feasibility. Atmosphere and Décor. Décor Requirements. Layout and Design. The Bar Itself. Working with a Designer or Consultant. Checklist of Bar Design Essentials. Summing Up. Points to Ponder. Terms of the Trade. Profile: George Majdalani, Restaurant Operations Manager. Chapter 4: Bar Equipment. Underbar and Backbar Equipment. Refrigeration Needs. Bar Tools and Small Equipment. Glassware. Cash Registers General Equipment Guidelines. Summing Up. Points to Ponder. Terms of the Trade. Chapter 5: The Beverages: Spirits. Types of Alcoholic Beverages. Selecting Spirits for the Bar. How Spirits Are Made. Brown Goods: Whiskey and Scotch. White Goods: Vodka, Gin, Rum, and Tequila. After-Dinner Drinks. Liqueurs, Cordials, and More. Summing Up. Points to Ponder. Terms of the Trade. Profile: F. Paul Pacult, Editor Spirit Journal. Chapter 6: Wine Appreciation. A Brief History of Wine in the United States. Types of Wine. The Grapes. How Wines are Made. Tasting Wines. How Wines are Named. A Quick World Wine Tour. Summing Up. Points to Ponder. Terms of the Trade. Chapter 7: Wine Sales and Service. Creating a Wine List. The Role of the Server. Serving Wines. Wine Storage. Wine List Follow-up. Summing Up. Points to Ponder. Terms of the Trade. Profile: Crayne Horton, Founder, Fish Brewing Company, Olympia, Washington. Chapter 8: Beer. A Brief History of Beer. Beer-Making Basics. Types of Beer. Selling Beer. Storing and Serving Beer. Summing Up. Points to Ponder. Terms of the Trade. Chapter 9: Sanitation and Bar Set-Up. Sanitation. Liquor Supplies. Mixes. Garnishes and Condiments. Ice. Service Accessories. Opening the Cash Register. Behind the Bar Behavior. Closing the Bar. Summing Up. Points to Ponder. Terms of the Trade. Profile: George Kidder, Imperial Club Bartender. Chapter 10: Mixology. Part 1: About Mixed Drinks . Drink Families. Liquor on Ice. Coffee Drinks and Hot Libations. Summing Up. Points to Ponder. Terms of the Trade. Chapter 11: Mixology, Part 2: The Martini/Manhattan Family. Sours and Other Sweet-Sour Cocktails. Shooters and Shots. Tropical Drinks. Cream Drinks. Other Dairy Drinks. Blended and Frozen Drinks. Alcohol-Free Alternatives. Filling Drink Orders. Developing Drink Menus and Specialty Drinks. Summing Up. Points to Ponder. Terms of the Trade. Profile: Joseph Takata, Beverage Director. Chapter 12: Employee Management. Staff Positions. Hiring and Scheduling. Training the Staff. Labor and Employment Laws. Compensation and Benefits. Payroll Taxes, Benefits, and Perquisites. Summing Up. Points to Ponder . Terms of the Trade. Profile: Christopher Manolis, Executive Assistant Manager, The Hotel Grande Bretagne. Chapter 13: Purchasing, Receiving, Storage and Inventory. Planning the Purchasing. Placing the Liquor Order. Receiving the Liquor Order. Storage. Issuing Liquor. Inventory. Purchasing Bar Supplies. Summing Up. Points to Ponder. Terms of the Trade. Profile: Sharon Goldman, Director of Marketing Beringer Blass Wine Estates. Chapter 14: Planning for Profit. Managing the Numbers. The Control Phase. Pricing for Profit. Establishing Product Controls. Establishing Beverage Controls. Establishing Cash Controls. Technology at the Bar. Summing Up. Points to Ponder. Terms of the Trade. C