The Bar and Beverage Book, 4th Edition

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.

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.

Preface

xi

Acknowledgments

xv

The Beverage Industry, Past and Present

1

(28)

The Earliest Wines

2

(2)

Wine and Religion

4

(1)

A Brief History of Beer

5

(2)

Distilled Spirits in Brief

7

(2)

Alcohol and Health in History

9

(1)

The Tavern: Pleasures and Politics

10

(1)

Prohibition and Its Effects

11

(5)

Today's Beverage-Service Industry

16

(8)

Summing Up

24

(1)

Points to Ponder

25

(1)

Terms of the Trade

25

(4)

A Conversation with . . . Dale Degroff, The King of Cocktails

26

(3)

Responsible Alcohol Service

29

(40)

Human Physiology and Alcohol

31

(3)

Alcohol's Impact on Human Health

34

(5)

Alcohol and Nutrition

39

(2)

Alcoholism and Other Drinking Problems

41

(2)

Legal Considerations

43

(9)

Solutions From a Concerned Industry

52

(4)

Making a Plan

56

(7)

Crisis Management

63

(1)

Summing Up

64

(1)

Points to Ponder

64

(1)

Terms of the Trade

65

(4)

A Conversation with . . . Chris Hoover, Attorney at Law

66

(3)

Creating and Maintaining a Bar Business

69

(50)

Targeting Your Clientele

71

(5)

Planning and Research

76

(5)

Location and Market Feasibility

81

(3)

Atmosphere and Decor

84

(5)

Decor Requirements

89

(2)

Layout and Design

91

(7)

The Bar Itself

98

(12)

Working with a Designer or Consultant

110

(2)

Checklist of Bar-Design Essentials

112

(1)

Summing Up

113

(1)

Points to Ponder

114

(1)

Terms of the Trade

115

(4)

A Conversation with . . . George Majdalani, Restaurant Operations Manager

31

(88)

Bar Equipment

119

(50)

Underbar and Backbar Equipment

121

(12)

Refrigeration Needs

133

(9)

Bar Tools and Small Equipment

142

(11)

Glassware

153

(9)

Cash Registers

162

(2)

General Equipment Guidelines

164

(2)

Summing Up

166

(1)

Points to Ponder

167

(1)

Terms of the Trade

167

(2)

The Beverages: Spirits

169

(62)

Types of Alcoholic Beverages

171

(6)

Selecting Spirits for the Bar

177

(3)

How Spirits are Made

180

(5)

Brown Goods: Whiskey and Scotch

185

(11)

White Goods: Vodka, Gin, Rum, and Tequila

196

(14)

After-Dinner Drinks

210

(7)

Liqueurs, Cordials, and More

217

(8)

Summing Up

225

(1)

Points to Ponder

226

(1)

Terms of the Trade

227

(4)

A Conversation with . . . F. Paul Pacult, Editor, the Spirit Journal

228

(3)

Wine Appreciation

231

(44)

A Brief History of Wine in the United States

233

(1)

Types of Wine

233

(4)

The Grapes

237

(4)

How Wines are Made

241

(7)

Tasting Wines

248

(4)

How Wines are Named

252

(3)

A Quick World Wine Tour

255

(18)

Summing Up

273

(1)

Points to Ponder

273

(1)

Terms of the Trade

274

(1)

Wine Sales and Service

275

(32)

Creating a Wine List

276

(10)

The Role of the Server

286

(2)

Serving Wines

288

(12)

Wine Storage

300

(1)

Wine-List Follow-Up

301

(1)

Summing Up

302

(1)

Points to Ponder

303

(1)

Terms of the Trade

303

(4)

A Conversation with . . . Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates

304

(3)

Beer

307

(54)

A Brief History of Beer

309

(8)

Beer-Making Basics

317

(8)

Types of Beer

325

(12)

Selling Beer

337

(7)

Storing Beer

344

(8)

Serving Beer

352

(4)

Summing Up

356

(3)

Points to Ponder

359

(1)

Terms of the Trade

359

(2)

Sanitation and Bar Setup

361

(40)

Sanitation

363

(5)

Liquor Supplies

368

(2)

Mixes

370

(9)

Garnishes and Condiments

379

(6)

Ice

385

(1)

Service Accessories

385

(2)

Opening the Cash Register

387

(2)

Behind-The-Bar Behavior

389

(3)

Closing the Bar

392

(3)

Summing Up

395

(2)

Points to Ponder

397

(1)

Terms of the Trade

397

(4)

A Conversation with . . . George Kidder, Imperial Club Bartender

398

(3)

Mixology, Part One

401

(38)

About Mixed Drinks

404

(6)

Drink Families

410

(22)

Coffee Brinks and Hot Libations

432

(4)

Summing Up

436

(1)

Points to Ponder

436

(1)

Terms of the Trade

437

(2)

Mixology, Part Two

439

(44)

The Martini/Manhattan Family

441

(7)

Sours and Sweet and Sour Cocktails

448

(10)

Shooters and Shots

458

(1)

Tropical Drinks

459

(2)

Cream Drinks

461

(1)

Other Dairy Drinks

462

(3)

Blended and Frozen Drinks

465

(3)

Alcohol-Free Alternatives

468

(1)

Filling Drink Orders

469

(3)

Developing Drink Menus and Specialty Drinks

472

(6)

Summing Up

478

(1)

Points to Ponder

479

(1)

Terms of the Trade

479

(4)

A Conversation with . . . Joseph Takata, Beverage Director

480

(3)

Employee Management

483

(54)

Staff Positions

484

(12)

Hiring and Scheduling

496

(7)

Training the Staff

503

(10)

Labor and Employment Laws

513

(7)

Compensation and Benefits

520

(9)

Payroll Taxes, Benefits, and Perquisites

529

(3)

Summing Up

532

(1)

Points to Ponder

533

(1)

Terms of the Trade

533

(4)

A Conversation with . . . Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne

534

(3)

Purchasing, Receiving, Storage, and Inventory

537

(42)

Planning the Purchasing

539

(16)

Placing the Liquor Order

555

(3)

Receiving the Liquor Order

558

(1)

Storage

559

(4)

Issuing Liquor

563

(2)

Inventory

565

(8)

Purchasing Bar Supplies

573

(1)

Summing Up

574

(1)

Points to Ponder

574

(1)

Terms of the Trade

575

(4)

A Conversation with . . . Crayne Horton, Co-Founder, Fish Brewing Company, Olympia, Washington

576

(3)

Planning for Profit

579

(54)

Managing the Numbers

581

(12)

The Control Phase

593

(8)

Pricing For Profit

601

(10)

Establishing Product Controls

611

(5)

Establishing Beverage Controls

616

(6)

Establishing Cash Controls

622

(2)

Technology at the Bar

624

(5)

Summing Up

629

(1)

Points to Ponder

630

(1)

Terms of the Trade

630

(3)

Managing Your Business

633

(34)

Creating a Business Plan

635

(6)

Marketing a Bar Business

641

(9)

Marketing Tools to Attract Customers

650

(8)

Pricing as a Promotional Tool

658

(1)

Protecting and Expanding Your Concept

659

(2)

Summing Up

661

(1)

Points to Ponder

662

(1)

Terms of the Trade

663

(4)

A Conversation with . . . Julie Hansen, Regional Manager, Oregon Liquor Control Commission

664

(3)

Regulations

667

(28)

Regulations: An Overview

669

(3)

Getting Ready to Open

672

(3)

What, When, and to Whom You May Sell

675

(5)

Regulations That Affect Purchasing

680

(3)

Regulations That Affect Operations

683

(9)

Summing Up

692

(1)

Points to Ponder

693

(1)

Terms of the Trade

694

(1)

Glossary

695

(28)

Index

723

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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The Bar and Beverage Book, 4th Edition

Summary

Author Biography

Table of Contents

Supplemental Materials