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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.
Author Biography
COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley.
CHRIS THOMAS is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, published by Wiley.
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