The Beverage Service World

This book covers the fundamental areas of beverage operationsthe planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology.The role of the customer in the success of the business is stressed, helping readers understand the importance of the customer in all aspects of the running of the business. Discussion of prevalence of internal theft and how to develop policies and procedures to control theft. Promotion of responsible drinking is discussed. Management forms are included, assisting readers in the understanding of material as well as in setting up and operating a beverage operation.For those in the beverage operations management field.

PREFACEThis book is intended as a text for college level courses in bar and beverage operations management. Its chapters provide, first, a brief history and an overview of the beverage industry. They then cover the fundamental areas of beverage operations--the planning of the bar, staffing the bar, legal factors, drink costing, purchasing, receiving and storage, beverage production methods, as well as mixology.The book also contains several chapters not normally covered in beverage operation management texts: the role of the customer in the success of the business, controlling internal theft, and the promotion of responsible drinking. An extensive glossary is included to assist students in the class as well as managers in the field. Management forms were added to assist students in the understanding of the material, as well as to assist them in setting up and operating a beverage operation. The bar and beverage operation business is very dynamic and always changing. These chapters were included to reflect trends that, we believe, will be crucial to the industry.To be successful in the ever increasingly competitive arena, beverage operations need to be customer-driven. The text stresses the importance of the customer to the success of an operation. Chapter Two is dedicated specifically to the role of customer. The importance of the customer and the role of customer service is surprisingly left out of most beverage operation texts, but future managers (and those currently working in the industry) must respond to their customers in all aspects of the running of the business.The text is broken up in four segments: Introduction to the Beverage Industry and the Role of the Customer, The Running of the Bar, Beverage Product Knowledge and Mixology, Management of the Bar OperationsThe material on the planning of a bar covers the different types of bars and the determining of target markets and market segments. Market and feasibility studies are included. The importance of a clear-cut concept as well as the setting of atmosphere, decor and layout is emphasized. The equipment chapter explains and displays the major pieces of both large and small equipment crucial to the operation of a bar.Bar managers need to be knowledgeable about the products they serve in their operations. The product knowledge segment of the text covers the mechanics of both fermentation and distillation as well as the key factors that affect quality. There are chapters for the major beverage the classifications: spirits /cordials, wines, and beer. Each chapter includes materials on how the products are made and what distinguishes them from other beverages in their classifications. The basics of mixology is covered so students understand the key drink classifications, behind the bar procedures, garnishing, etc.There are both similarities and differences between the running of a beverage operation and the running of a food service operation. The last segment of the text covers materials managers and future managers must know to successfully run an operation selling alcoholic beverages. Key topics such as staffing, legal factors, drink costing and pricing, and purchasing / storage all require special attention and are covered it individual chapters.Promoting the responsible consumption of alcohol is a major concern to operations serving alcohol in a time where people are so quick to look to the courts. Managers must understand the importance of controlling the consumption of alcohol to their guests, and how to promote non-alcoholic beverages in their operations.Another major concern to bar operators is theft by employees. Bartenders and servers have the opportunity to steal both cash and inventory from their employers as well as their guests. Studies show most of the theft from an operation is from employees not from outsiders. The chapter