000			02954nam a2200313 i 4500
003			CSPC
005			20251022101449.0
008			251022s2023 nyua b 001 0 eng d
020			_a9781984679826
040			_aCSPC _beng _cCSPC _erda
082	0	4	_a641.874 _bB230
245	0	4	_aThe bar and beverage handbook.
250			_a3rd edition.
264		1	_aNew York : _b3G E-Learning, _c2023.
300			_axii, 336 pages : _bcolor illustrations ; _c25 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction 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.
520			_a"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
650		4	_aAlcoholic beverages.
650		4	_aBartending.
650		4	_aBeverages.
650		4	_aBars (Drinking establishments).
710	1		_a3G E-Learning.
942			_2ddc _n0 _cBK _h641.874 _iB230 _kCIR _m2023
999			_c30772 _d30772