MTU Library Catalogue

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The bar & beverage book / Costas Katsigris, Chris Thomas.

By: Katsigris, Costas.
Contributor(s): Thomas, Chris, 1956-.
Material type: materialTypeLabelBookPublisher: Hoboken, N.J. : John Wiley & Sons, c2007Edition: 4th ed.Description: xvi, 737 p. : ill. ; 25 cm. + hbk.ISBN: 0471647993 ; 9780471647997 .Other title: Bar and beverage book.Subject(s): BartendingDDC classification: 641.874
Contents:
The beverage industry, past and present -- Responsible alcohol service -- Creating and maintaining a bar business -- Bar equipment -- The beverages: spirits -- Wine appreciation -- Wine sales and service -- Beer -- Sanitation and bar setup -- Mixology, Part one -- Mixology, Part two -- Employee management -- Purchasing, receiving, storage and inventory -- Planning for profit -- Managing your business -- Regulations.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.874 (Browse shelf(Opens below)) 1 Available 00132113
General lending MTU Bishopstown Library Lending 641.874 (Browse shelf(Opens below)) 1 Available 00132324
Total holds: 0

Enhanced descriptions from Syndetics:

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

Includes index.

The beverage industry, past and present -- Responsible alcohol service -- Creating and maintaining a bar business -- Bar equipment -- The beverages: spirits -- Wine appreciation -- Wine sales and service -- Beer -- Sanitation and bar setup -- Mixology, Part one -- Mixology, Part two -- Employee management -- Purchasing, receiving, storage and inventory -- Planning for profit -- Managing your business -- Regulations.

CIT Module HOSP 6045 - Core reading

CIT Module HOSP 6012 - Supplementary reading

CIT Module HOSP 6011 - Supplementary reading

CIT Module HOSP 6038- Supplementary reading

CIT Module HOSP 7010- Supplementary reading

Table of contents provided by Syndetics

  • Preface (p. xi)
  • Acknowledgments (p. xv)
  • Chapter 1 The Beverage Industry, Past and Present (p. 1)
  • The Earliest Wines (p. 2)
  • Wine and Religion (p. 4)
  • A Brief History of Beer (p. 5)
  • Distilled Spirits in Brief (p. 7)
  • Alcohol and Health in History (p. 9)
  • The Tavern: Pleasures and Politics (p. 10)
  • Prohibition and Its Effects (p. 11)
  • Today's Beverage-Service Industry (p. 16)
  • Summing Up (p. 24)
  • Points to Ponder (p. 25)
  • Terms of the Trade (p. 25)
  • A Conversation with...Dale Degroff, The King of Cocktails (p. 26)
  • Chapter 2 Responsible Alcohol Service (p. 29)
  • Human Physiology and Alcohol (p. 31)
  • Alcohol's Impact on Human Health (p. 34)
  • Alcohol and Nutrition (p. 39)
  • Alcoholism and Other Drinking Problems (p. 41)
  • Legal Considerations (p. 43)
  • Solutions from a Concerned Industry (p. 52)
  • Making a Plan (p. 56)
  • Crisis Management (p. 63)
  • Summing Up (p. 64)
  • Points to Ponder (p. 64)
  • Terms of the Trade (p. 65)
  • A Conversation with...Chris Hoover, Attorney at Law (p. 66)
  • Chapter 3 Creating and Maintaining a Bar Business (p. 69)
  • Targeting Your Clientele (p. 71)
  • Planning and Research (p. 76)
  • Location and Market Feasibility (p. 81)
  • Atmosphere and Decor (p. 84)
  • Decor Requirements (p. 89)
  • Layout and Design (p. 91)
  • The Bar Itself (p. 98)
  • Working with a Designer or Consultant (p. 110)
  • Checklist of Bar-Design Essentials (p. 112)
  • Summing Up (p. 113)
  • Points to Ponder (p. 114)
  • Terms of the Trade (p. 115)
  • A Conversation with...George Majdalani, Restaurant Operations Manager (p. 31)
  • Chapter 4 Bar Equipment (p. 119)
  • Underbar and Backbar Equipment (p. 121)
  • Refrigeration Needs (p. 133)
  • Bar Tools and Small Equipment (p. 142)
  • Glassware (p. 153)
  • Cash Registers (p. 162)
  • General Equipment Guidelines (p. 164)
  • Summing Up (p. 166)
  • Points to Ponder (p. 167)
  • Terms of the Trade (p. 167)
  • Chapter 5 The Beverages: Spirits (p. 169)
  • Types of Alcoholic Beverages (p. 171)
  • Selecting Spirits for the Bar (p. 177)
  • How Spirits are Made (p. 180)
  • Brown Goods: Whiskey and Scotch (p. 185)
  • White Goods: Vodka, Gin, Rum, and Tequila (p. 196)
  • After-Dinner Drinks (p. 210)
  • Liqueurs, Cordials, and More (p. 217)
  • Summing Up (p. 225)
  • Points to Ponder (p. 226)
  • Terms of the Trade (p. 227)
  • A Conversation with...F. Paul Pacult, Editor, The Spirit Journal (p. 228)
  • Chapter 6 Wine Appreciation (p. 231)
  • A Brief History of Wine in the United States (p. 233)
  • Types of Wine (p. 233)
  • The Grapes (p. 237)
  • How Wines are Made (p. 241)
  • Tasting Wines (p. 248)
  • How Wines are Named (p. 252)
  • A Quick World Wine Tour (p. 255)
  • Summing Up (p. 273)
  • Points to Ponder (p. 273)
  • Terms of the Trade (p. 274)
  • Chapter 7 Wine Sales and Service (p. 275)
  • Creating a Wine List (p. 276)
  • The Role of the Server (p. 286)
  • Serving Wines (p. 288)
  • Wine Storage (p. 300)
  • Wine-List Follow-Up (p. 301)
  • Summing Up (p. 302)
  • Points to Ponder (p. 303)
  • Terms of the Trade (p. 303)
  • A Conversation with...Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates (p. 304)
  • Chapter 8 Beer (p. 307)
  • A Brief History of Beer (p. 309)
  • Beer-Making Basics (p. 317)
  • Types of Beer (p. 325)
  • Selling Beer (p. 337)
  • Storing Beer (p. 344)
  • Serving Beer (p. 352)
  • Summing Up (p. 356)
  • Points to Ponder (p. 359)
  • Terms of the Trade (p. 359)
  • Chapter 9 Sanitation and Bar Setup (p. 361)
  • Sanitation (p. 363)
  • Liquor Supplies (p. 368)
  • Mixes (p. 370)
  • Garnishes and Condiments (p. 379)
  • Ice (p. 385)
  • Service Accessories (p. 385)
  • Opening the Cash Register (p. 387)
  • Behind-the-Bar Behavior (p. 389)
  • Closing the Bar (p. 392)
  • Summing Up (p. 395)
  • Points to Ponder (p. 397)
  • Terms of the Trade (p. 397)
  • A Conversation with...George Kidder, Imperial Club Bartender (p. 398)
  • Chapter 10 Mixology, Part One (p. 401)
  • About Mixed Drinks (p. 404)
  • Drink Families (p. 410)
  • Coffee Brinks and Hot Libations (p. 432)
  • Summing Up (p. 436)
  • Points to Ponder (p. 436)
  • Terms of the Trade (p. 437)
  • Chapter 11 Mixology, Part Two (p. 439)
  • The Martini/Manhattan Family (p. 441)
  • Sours and Sweet and Sour Cocktails (p. 448)
  • Shooters and Shots (p. 458)
  • Tropical Drinks (p. 459)
  • Cream Drinks (p. 461)
  • Other Dairy Drinks (p. 462)
  • Blended and Frozen Drinks (p. 465)
  • Alcohol-Free Alternatives (p. 468)
  • Filling Drink Orders (p. 469)
  • Developing Drink Menus and Specialty Drinks (p. 472)
  • Summing Up (p. 478)
  • Points to Ponder (p. 479)
  • Terms of the Trade (p. 479)
  • A Conversation with...Joseph Takata, Beverage Director (p. 480)
  • Chapter 12 Employee Management (p. 483)
  • Staff Positions (p. 484)
  • Hiring and Scheduling (p. 496)
  • Training the Staff (p. 503)
  • Labor and Employment Laws (p. 513)
  • Compensation and Benefits (p. 520)
  • Payroll Taxes, Benefits, and Perquisites (p. 529)
  • Summing Up (p. 532)
  • Points to Ponder (p. 533)
  • Terms of the Trade (p. 533)
  • A Conversation with...Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne (p. 534)
  • Chapter 13 Purchasing, Receiving, Storage, and Inventory (p. 537)
  • Planning the Purchasing (p. 539)
  • Placing the Liquor Order (p. 555)
  • Receiving the Liquor Order (p. 558)
  • Storage (p. 559)
  • Issuing Liquor (p. 563)
  • Inventory (p. 565)
  • Purchasing Bar Supplies (p. 573)
  • Summing Up (p. 574)
  • Points to Ponder (p. 574)
  • Terms of the Trade (p. 575)
  • A Conversation with...Crayne Horton, Co-Founder, Fish Brewing Company, Olympia, Washington (p. 576)
  • Chapter 14 Planning for Profit (p. 579)
  • Managing the Numbers (p. 581)
  • The Control Phase (p. 593)
  • Pricing for Profit (p. 601)
  • Establishing Product Controls (p. 611)
  • Establishing Beverage Controls (p. 616)
  • Establishing Cash Controls (p. 622)
  • Technology at the Bar (p. 624)
  • Summing Up (p. 629)
  • Points to Ponder (p. 630)
  • Terms of the Trade (p. 630)
  • Chapter 15 Managing Your Business (p. 633)
  • Creating a Business Plan (p. 635)
  • Marketing a Bar Business (p. 641)
  • Marketing Tools to Attract Customers (p. 650)
  • Pricing as a Promotional Tool (p. 658)
  • Protecting and Expanding Your Concept (p. 659)
  • Summing Up (p. 661)
  • Points to Ponder (p. 662)
  • Terms of the Trade (p. 663)
  • A Conversation with...Julie Hansen, Regional Manager, Oregon Liquor Control Commission (p. 664)
  • Chapter 16 Regulations (p. 667)
  • Regulations: An Overview (p. 669)
  • Getting Ready to Open (p. 672)
  • What, When, and to Whom You May Sell (p. 675)
  • Regulations that Affect Purchasing (p. 680)
  • Regulations that Affect Operations (p. 683)
  • Summing Up (p. 692)
  • Points to Ponder (p. 693)
  • Terms of the Trade (p. 694)
  • Glossary (p. 695)
  • Index (p. 723)

Author notes provided by Syndetics

Costas Katsigris is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas
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