The bar and beverage handbook. 

 - 2nd edition. 
 - xi, 280 pages :   color illustrations ;   26 cm.  
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction to bar and beverage service operation -- Types of bar and beverage operation -- Bar layout and design -- Bar staffing -- Bar control and other services -- The role of the bartender -- Roles of the bartender -- A guide to bartending -- Bartender job description -- Bar and service equipment -- Bar area - large equipment -- Bar area - small equipment and utensils -- Glassware -- Food service equipment -- Overview of bar operation -- Prepare bar for service -- Take drink orders -- Serve drink -- Deals with customers affected with alcohol -- Maintain proper bar operation control procedures -- Close/turn over bar operations -- Cold beverages -- The beverage of choice -- Slushy drinks: the magic frozen margarita -- Provide basic wine service -- Different types of wines to customer -- Recommend appropriate wine and food combinations to customers -- Wine, glasses and accessories for service -- Open and serve wine -- Check wine for faults -- Health, safety and security in the bar -- Rationale for food safety -- The bar layout -- Steps critical to food safety and hygiene -- Identify the hazards to reduce risks -- Conflict and violence in bars -- Bar restaurant food waste reduction. 
<br/><br/><label>ISBN: </label>9781984637130 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcoholic beverages.<br/>Beverages.<br/>Bartending.<br/>Bars (Drinking establishments).<br/>Food service management.
<br/><br/><label>Dewey Class. No.: </label>641.874  / B230