Learning Resource and Development
Amazon cover image
Image from Amazon.com
Image from Coce

The bar and beverage handbook.

Contributor(s): Material type: TextTextPublisher: New York : 3G E-Learning, 2023Edition: 3rd editionDescription: xii, 336 pages : color illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984679826
Subject(s): DDC classification:
  • 641.874 B230
Contents:
Introduction to bar and beverage service operation -- The role of the bartender -- Bar and service equipment -- Bar operation -- Cold beverages -- Provide basic wine service -- Health, safety and security in the bar -- Customer care and payment in bar.
Summary: "The food and beverage service is a process of preparing, presenting, and serving food and beverages to customers. Food can include a wide range of styles and cuisine types. These can be classified by country. Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drinks such as Cocktails, Beer, Ciders, Spirits, and Liqueurs. The bar and beverage sector worldwide has undergone considerable change in recent years as consumer expectation shave changed. A pub visit can be now all about having that one special night out, once a week or twice a month, in which the bar owner and their staff members are required to provide an integrated social experience. This experience must contain the tangible elements of the products, for example food, drinks, entertainment, and the intangible elements such as the service, atmosphere, mood and value for money. Consumers are more widely travelled now and are more aware of international foods, flavors and styles of preparation and service. Customers expect the latest hot and cold beverages to be offered and served in a professional and engaging fashion. The traditional image of the bar as an owner-managed pub premises is changing, the sector now also incorporates bars within hotels, restaurants, micro-breweries, night clubs, and leisure, theatre and transport complex-es. Owners and managers must now operate more effectively with flexible work practices to manage their diverse workforces and operational systems for business success. The 3rd Edition of The Bar and Beverage Handbook contains eight chapters. The chapters are revised with updated content and new chapters are added in this edition." -- Back cover
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 641.874 B230 2023 (Browse shelf(Opens below)) 1-1 Available 030598
Browsing Main Library shelves, Shelving location: Circulation Section Close shelf browser (Hides shelf browser)
CIR 641.874 Al722b 2007 The backyard bartender : 55 cool summer cocktails / CIR 641.874 B230 2020 The bar and beverage handbook. CIR 641.874 B230 2020 The bar and beverage handbook. CIR 641.874 B230 2023 The bar and beverage handbook. CIR 641.874 B292 2024 Basic knowledge of bartending. CIR 641.874 C647 2016 Cocktail handbook CIR 641.874 C647 2016 Cocktail handbook

Includes bibliographical references and index.

Introduction to bar and beverage service operation -- The role of the bartender -- Bar and service equipment -- Bar operation -- Cold beverages -- Provide basic wine service -- Health, safety and security in the bar -- Customer care and payment in bar.

"The food and beverage service is a process of preparing, presenting, and serving food and beverages to customers. Food can include a wide range of styles and cuisine types. These can be classified by country. Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drinks such as Cocktails, Beer, Ciders, Spirits, and Liqueurs. The bar and beverage sector worldwide has undergone considerable change in recent years as consumer expectation shave changed. A pub visit can be now all about having that one special night out, once a week or twice a month, in which the bar owner and their staff members are required to provide an integrated social experience. This experience must contain the tangible elements of the products, for example food, drinks, entertainment, and the intangible elements such as the service, atmosphere, mood and value for money. Consumers are more widely travelled now and are more aware of international foods, flavors and styles of preparation and service. Customers expect the latest hot and cold beverages to be offered and served in a professional and engaging fashion. The traditional image of the bar as an owner-managed pub premises is changing, the sector now also incorporates bars within hotels, restaurants, micro-breweries, night clubs, and leisure, theatre and transport complex-es. Owners and managers must now operate more effectively with flexible work practices to manage their diverse workforces and operational systems for business success.
The 3rd Edition of The Bar and Beverage Handbook contains eight chapters. The chapters are revised with updated content and new chapters are added in this edition." -- Back cover

There are no comments on this title.

to post a comment.