How to Manage a Successful Bar

CHRISTOPHER EGERTON-THOMAS is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has authored four previous books with Wiley, including the Second Edition of this book and How to Manage a Successful Bar, as well as articles that have appeared in Vanity Fair and the New York Times.

Standard Bar Inventory. Wine and Champagne. Beer, Nonalcoholic Beer, Sodas, and Bottled Waters. Bar Supplies and Equipment. The Bar Manager's Guide to Opening. Who Are the Customers and What Do They Want?. Hiring and Training Bartenders. The Law, Crimes, and Whom You Don't Serve. Bar Health and Hygiene. How to Get and Keep a Job, Hire Personnel, and Increase Sales. A Shift with the Bartender from Hell--and with One Who's Read This Book. Glossary. Index.