The Bar and Beverage BookThis 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 methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations. |
References to this book
Food and Beverage Cost Control, Volume 1 Jack E. Miller,Lea R. Dopson,David K. Hayes No preview available - 2005 |
Food and Beverage Cost Control Lea R. Dopson,David K. Hayes,Jack E. Miller No preview available - 2008 |