The Professional Bar & Beverage Manager's Handbook: How to by Douglas R. Brown, Amanda Miron

By Douglas R. Brown, Amanda Miron

Publish 12 months note: First released in 2006
------------------------

A profitable beverage operation is way greater than top-shelf cocktails. In today's marketplace, no matter if operating a stand-alone company or one included right into a eating place, inn or foodstuff carrier operation, the winning bar operator wishes product and kit wisdom, administration savvy, advertising abilities, perception into the newest traits, and, after all, a powerful seize of mixology. All this and extra is distinct during this new inclusive advisor. greater than simply recipes, it is going to express you step-by-step easy methods to arrange, function and deal with a financially profitable beverage operation.

This publication is perfect for execs within the hospitality box in addition to rookies who could be trying to find solutions to price containment and coaching concerns. There are actually countless numbers of cutting edge methods verified to streamline your bar or beverage operation. current operators will take pleasure in this precious source and reference of their day-by-day actions and as a resource of ready-to-use types, websites and working and price slicing principles.

Show description

Read or Download The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub PDF

Best hospitality books

Theory of Hospitality and Catering (12th Edition)

Belief this top textbook to steer you thru your specifications as you teach at a supervisory point within the hospitality industry.

The conception of Catering has been a vital textbook for hospitality and catering scholars around the globe on the grounds that 1964. This most up-to-date version is revised to mirror fresh adjustments within the and offers an entire review, from commodity and technological know-how via supply from the provider, garage, guidance, construction and ultimate carrier. it truly is perfect for a person education at supervisory point within the hospitality undefined.

- comprehend tough techniques corresponding to budgeting and value and operational keep an eye on with our worthwhile bankruptcy on commodities
- study the most recent rules on hygiene, foodstuff laws and wellbeing and fitness and safety
- persist with the transparent mapping and alignment of content material to classes in Hospitality Supervision, specialist Cookery and beginning levels in Culinary Arts

Derrida and Hospitality: Theory and Practice

Winner of the R. H. Gapper publication Prize 2011. Judith nonetheless units Derrida's paintings in a chain of contexts together with the socio-political historical past of France, specially with regards to Algeria, and his courting to different writers, most significantly Hélène Cixous, Luce Irigaray and Emmanuel Levinas - key thinkers of hospitality.

Corporate Hospitality bei Sportevents: Konzeption eines Wirkungsmodells (Event- und Impaktforschung)

Stefan Walzel erarbeitet ein konsistentes Evaluationsmodell der company Hospitality mit Fokus auf die beziehungstheoretischen Konzepte der affektiven und konativen Wirkungen und schl? gt auf dieser foundation substitute Forschungsdesigns zur empirischen Effizienzmessung von company Hospitality bei Sportevents vor.

Identity at Work: Ethnicity, Food & Power in Malaysian Hospitality Industry

This booklet investigates the interface of ethnicity with profession, empirically saw in luxurious overseas resorts in Kuala Lumpur, Malaysia. It employs the 2 major disciplines of anthropology and sociology in an effort to comprehend the foundation motives and that means of ethnicity at paintings in the hospitality region.

Additional info for The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub

Sample text

I felt uneasy to be surreptitiously complicit in the judgment of my friend’s cooking, and I felt unscrupulous to be a future restaurateur dining with the current restaurant critic of the New York Times. Though Bryan and I had become good friends, we agreed that night not to speak for a long while, and to cease dining out altogether. I was beginning to feel the heat. I didn’t hire the opening chef for Union Square Cafe until well after I had signed the deal for Brownies. ) Months before, Bryan had introduced me to 52 setting the table a robust Frenchman named Marc Sarrazin, the top meat purveyor to French restaurants in New York, who also served as an unofficial headhunter for restaurants and adviser to the city’s top culinary talent.

Sad for me; wise for him. In late 1983, Checkpoint asked me to lead the launch of an office in London. Working abroad was a tempting opportunity, but my dream as I was growing up had never been to catch shoplifters, on any continent. My years at Checkpoint had been a period of great personal growth. I had learned that it was important to me and hugely enjoyable to compete in the business arena. I had learned how good it felt to earn, have, and spend my own money and not have to ask or feel obligated to anybody else for it.

I scribbled in my journal, chronicling and decoding every component that defined the distinctive allure of a trattoria or ristorante. Beyond describing dishes I had loved, the journal entries included notes and sketches for lighting fixtures, menus, architecture, flooring, and seating plans, and—tellingly—notes about how I felt treated wherever I slept or dined. I was developing my vision of my future restaurant by getting to know myself. Never before had I been alone for so long, and the experience was forcing and allowing me to think about and feel what truly mattered to me.

Download PDF sample

Rated 4.09 of 5 – based on 25 votes