TY  - BOOK
ED  - 3G E-Learning.
TI  - The bar and beverage handbook
SN  - 9781984637130
U1  - 641.874 23
PY  - 2020///
CY  - New York : 
PB  - 3G E-Learning, 
KW  - Alcoholic beverages
KW  - Beverages
KW  - Bartending
KW  - Bars (Drinking establishments)
KW  - Food service management
N1  - Includes bibliographical references and index; 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
ER  -