| Description |
1 online resource (554 pages) : illustrations, forms |
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1 online resource (1 CD-ROM (4 3/4 in.) |
| Note |
Includes index. |
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Print version record. |
| Summary |
A successful beverage operation is much more than top-shelf cocktails. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. |
| Contents |
The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub; Table of Contents; Introduction; Foreword; Chapter 1; Market Research; Ways to Conduct Market Research; The Competition; Your Business Plan and Financing; Your Bar's Location; Zoning, Permits, and Licenses; Legal Advice; The Cost of Each Drink; Protect Your Profits Before Your Bar Opens; Your Budget-Your Key to Financial Planning; Preparing to Open; The Opening; Chapter 2; Qualities of a Good Employee; Employee Identity and Uniforms; Types of Bar Employees. |
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The Hiring ProcessTraining; The Final Aspect of Training: Testing and Follow-Up; Keeping Your Staff Happy; Chapter 3; Vendors; Storage; Supplies; Chapter 4; Bar Hardware; Seating; The Front Bar; Streamlining Service; The Under-Bar; Flooring; Climate Control; Customer Comfort; Color Schemes; Bar Recipe and Procedure Manual; Chapter 5; Advertising; Targeted Advertising; Marketing and Public Relations; Word-of-Mouth Advertising; Press Releases; Chapter 6; Well Items; Call Items; Beer; Wines; The Language of Wine; Ordering Wine; Pricing Wine; Chapter 7; Serving Wine; Wine Service Innovations. |
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Wine Storage and PresentationBeer Pouring; Mixology; Drink Recipes; Glasses and Glassware; Nonalcoholic Drinks; Servers: The Key to Serving Great Drinks; Chapter 8; Good Food, Happy Customers; HACCP & Sanitation; AIDS; Bugs, Insects, and Animal Pests; Kitchen Safety; Exposure to Hazardous Chemicals; Chapter 9; First Step: Security; Controlling Mixed Drinks; Point-of-Sale Systems; Accounting for Bar Sales; Controlling Wine; Controlling Communications; Controlling Cleanliness; Chapter 10; Maximize Profits; The Closeout and Audit; Making Money Matters Easier on You. |
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Sample Forms for Your BusinessChapter 11; Expand Your Customer Base; Chapter 12; Fill a Local Need; Make Each Customer Count; Appearance; Some Enhancing Touches of Quality; Signature Drinks; Embrace Change; Expansion; Sound Systems; Promotions; Entertainment; Beer Isn't the Only Beverage That Comes Brewed; Live Entertainment and Celebrities; Chapter 13; Décor and Ambience; Patrons; Bar Name; Drinks and Food Offered; Waitstaff; Building Structure; Chapter 14; Bad Employees; Unhappy Neighbors; Unhappy Customers; Disturbances Outside or Inside the Bar; Bad Reviews; Crime; No Customers. |
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Too Many CustomersCustomer Accidents; Food Poisoning; Small Profits; Intoxicated Customers; Chapter 15; Myth: Bartending School Is Vital for a Bartender; Myth: If You Hire Experienced Employees, There Is No Need to Train Them; Myth: Hiring Younger Serving Staff Is Best; Myth: The Customer Is Always Right; Myth: Security Staff Is Vital in Today's Bar; Myth: To Run a Successful Bar, Just Serve Great Drinks; Myth: To Increase Profits, Reduce Costs; Myth: You Must Keep Expanding in Order to Make a Profit; Chapter 16; Types of Nightclubs; Differences Between Bars and Nightclubs; Sound Elements. |
| Local Note |
EBSCOhost Small Business Reference Center |
| Subject |
Bars (Drinking establishments) -- Management.
|
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Taverns (Inns) -- Management.
|
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BUSINESS & ECONOMICS -- Industries -- Hospitality, Travel & Tourism.
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Bars (Drinking establishments) -- Management.
(OCoLC)fst00827795
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Taverns (Inns) -- Management.
(OCoLC)fst01143601
|
| Added Author |
Brown, Douglas Robert, 1960-
|
| Added Title |
Professional bar and beverage manager's handbook |
| Other Form: |
Print version: Miron, Amanda. Professional bar & beverage manager's handbook 0910627592 (DLC) 2005032247 (OCoLC)62282122 |
| ISBN |
9781601380807 (electronic book) |
|
1601380801 (electronic book) |
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0910627592 |
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9780910627597 |
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