000			02219nam a2200313 i 4500
003			CSPC
005			20250124110713.0
008			250120s2020 nyua b 001 0 eng d
020			_a9781984637130
040			_cCSPC _aCSPC _beng _erda
082	0	4	_a641.874 _bB230 _223
245	0	0	_aThe bar and beverage handbook.
250			_a2nd edition.
264		1	_aNew York : _b3G E-Learning, _c2020.
300			_axi, 280 pages : _bcolor illustrations ; _c26 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction 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.
650		0	_aAlcoholic beverages.
650		0	_aBeverages.
650		0	_aBartending.
650		0	_aBars (Drinking establishments).
650		0	_aFood service management.
710	1		_a3G E-Learning.
942			_2ddc _n0 _cBK _e23 _h641.874 _iB230 _kCIR _m2020
999			_c28656 _d28656