The Bar and Beverage Book

COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas, in Denton, Texas. He is also coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley. MARY PORTER is the coauthor of Food Preparation for the Professional, Third Edition and Supervision in the Hospitality Industry, Third Edition, both published by Wiley. CHRIS THOMAS is a professional writer specializing in food-- and wine--related fields and coauthor of Design and Equipment for Restaurants and Foodservice.

Preface. Acknowledgments. The Beverage Industry: Past and Present.Responsible Alcohol Service.Creating and Maintaining a Bar Business.Bar Equipment.The Beverages: Spirits.Wine Appeciation.Wine Sales and Service.Beer.Sanitation and Bar Setup.Mixology One.Mixology Two.The Staff.Purchasing, Receiving, Storage, and Inventory.Planning for Profit.Marketing Your Business.Regulations.Glossary.Appendix A: Responsible Beverage Alcohol Service General Audit.Appendix B: Cocktail Lounge Design Questionnaire.Index.