The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club―any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

The Bar and Beverage Book, 5th Edition

Cookbooks, Food & Wine

THOMAS, Chris

Katsigris, Costas

Beverages & Wine

wiley

Instructor's Manual to Accompany Design and Equipment for Restaurants and Foodservice: A ManagementView, Third Edition

Engineering & Transportation

Engineering

TWO BOOK SET , THE BAR AND BEVERAGE BOOK AND WINE ESSENTIALS, HARDCOVER, FOURT EDITION

The Bar and Beverage Book 4th Ed + Wine Essentials 4th Ed

The crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals. Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design. Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers: * Purchasing, installing, operating, and maintaining foodservice equipment. * Concept development, site selection, budgeting, and market research. * Utilities, safety requirements, and sanitation codes. * Designing kitchen and storage areas for maximum efficiency. * Creating and enhancing atmosphere. Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.

Design and Equipment for Restaurants and Foodservice: A Management View

Business & Money

Industries

John Wiley&Sons, Inc.

Only book available combining coverage of bar operations management and mixology. * Expanded sections on theft, service, staffing, liability, budgeting, and cost control. * New sections on gaming operations and safe serving, plus an increased emphasis on wine and beer in food and beverage operations. * All-new photographs and line illustrations.

The Bar and Beverage Book

Porter, Mary

Bar and Beverage Book 2nd Edition and Le Cordon Bleu Wine Essentials Set

Le Cordon Bleu

The definitive guide to foodservice equipment and design-from inception to completion 
Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: <ul>
<li>Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities</li> <li>New coverage of costs associated with restaurant start-up</li> <li>New photographs and diagrams featuring cutting-edge foodservice equipment</li> <li>Guidelines to designing kitchen and storage areas for maximum efficiency</li> <li>Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop</li> <li>Helpful coverage of safety and health-related concerns</li> <li>Expanded coverage of energy conservation</li> <li>Discussion of new types of lighting and HVAC technology</li> </ul> With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

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.

The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: <ul>
<li>New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles</li> <li>New information on technology use in foodservice</li> <li>Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control</li> <li>Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring</li> <li>The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act</li> </ul> Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition

Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).

The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series)

See the best price to sell, buy, or rent books by Katsigris, Costas. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Katsigris, Costas

See the best price to sell, buy, or rent books by Katsigris, Costas. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Bar and Beverage Book, 5th Edition

Instructor's Manual to Accompany Design and Equipment for Restaurants and Foodservice: A ManagementView, Third Edition

The Bar and Beverage Book 4th Ed + Wine Essentials 4th Ed

Design and Equipment for Restaurants and Foodservice: A Management View

The Bar and Beverage Book

Bar and Beverage Book 2nd Edition and Le Cordon Bleu Wine Essentials Set

Design and Equipment for Restaurants and Foodservice: A Management View

The Bar and Beverage Book

Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition

The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series)