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Principles and Practices of Bar and Beverage Management


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Table of Contents

Preface; Ch 1 The Pub and Bar; Ch 2 The Role of the Bartender; Ch 3 Customer Care; Ch 4 Responsible Service of Alcohol; Ch5 Food and Beverage Equipment; Ch 6 Food Safety and Hygiene in the Bar; Ch 7 Handling Cash and Payments in the Bar; Ch 8 Sales and Marketing; Ch 9 Safety and Security in the Bar; Ch 10 Stock and Beverage Control; Ch11 Food in the Bar; Ch 12 Cultural Diversity, Intercultural Awareness; Ch 13 Waste Management; Ch 14 Food and Beverage Service Procedures; Index

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