The Bar and Beverage Book (精装) 0471647993

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. Review From .com: "This is by far the best book written for beverage management, bartending, and background information for bar operations. If you could only own one such book?.this is it."

From Instructor at Community College of Southern Nevada: "The text is very good as far as meeting the needs of the students in the course. The text flows very well and is easy for the students to follow."

“…for any first–timer, it’s pretty much a must…an invaluable resource…well worth the money if you’re planning on opening your own place”(Class, April 2003)--This text refers to an out of print or unavailable edition of this title. Instructor at Community College of Southern Nevada The text is very good as far as meeting the needs of the students in the course. The text flows very well and is easy for the students to follow."--This text refers to an out of print or unavailable edition of this title. Class, April 2003 "..for any first-timer, it's pretty much a must..an invaluable resource…well worth the money if you're planning on opening your own place.."--This text refers to an out of print or unavailable edition of this title.

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. He is also coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley.

CHRIS THOMAS is a professional writer based in Seattle, who specializes in food– and wine–related topics. She is coauthor of Design and Equipment for Restaurants and Foodservice and Off–Premise Catering Management, Second Edition, both published by Wiley.

出版社	John Wiley & Sons
作者	Costas Katsigris