Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Table of Contents

• Preface
• Acknowledgements
• 1 The Development of Bars
• 1.1 Introduction
• 1.2 A brief history of bars and alcoholic beverages
• 1.3 Development of bars
• 1.4 Modern Bar design, layout and location
• 1.5 Ownership types - pubs and bars
• 1.6 Legal aspects affecting beverage businesses
• 1.7 The modern pub experience
• 2 The Role of the Bartender
• 2.1 Introduction
• 2.2 Roles of the bartender
• 2.3 Best practice procedures
• 2.4 Job description
• 2.5 Other beverage service personnel
• 2.6 Cultural appreciation
• 3 Bar and Service Equipment
• 3.1 Introduction
• 3.2 Bar area - large equipment
• 3.3 Bar area - small equipment and utensils
• 3.4 Glassware
• 3.5 Food service equipment
• 4 Serving Alcoholic and Non-Alcoholic Beverages
• 4.1 Beverage service procedures
• 4.2 Responsible service of alcohol
• 4.3 Beverage service and the law
• 4.4 Alcohol's role in modern society
• 4.5 Recommended safe levels of consumption
• 4.6 The body and alcohol
• 4.7 Management responsibilities in beverage staff training
• 4.8 Preventing guest intoxication and identifying over-consumption
• 4.9 Delaying or suspending service
• 4.10 The hangover
• 5 Serving Food
• 5.1 Introduction
• 5.2 Food service in bars
• 5.3 Food menus
• 5.4 Standardized recipes for food
• 5.5 Customer satisfaction
• 5.6 Food service procedures
• 6 Customer Care in Bar Operations
• 6.1 Introduction
• 6.2 Customer care
• 6.3 Making the difference
• 6.4 Creating first impressions
• 6.5 Customer care encounters
• 6.6 Cultural diversity and intercultural awareness
• 6.7 Understanding culture
• 6.8 Intercultural communications
• 6.9 Implementing an action plan for bars
• 6.10 Cultural influences on food offerings
• 7 Health, Safety and Security in the Bar
• 7.1 Introduction
• 7.2 Rationale for food safety
• 7.3 The bar layout
• 7.4 Steps critical to food safety and hygiene
• 7.5 Personal hygiene
• 7.5 Labelling of foods
• 7.6 Health and Safety
• 7.7 Identifying the hazards to reduce risks
• 7.8 Conflict and violence in bars
• 7.9 Principle areas to protect
• 7.10 The role of hosts and private security in bars
• 7.11 Insurance cover
• 7.12 Cellar safety management
• 7.13 Waste management
• 7.14 Performing a waste audit
• 7.15 Reduce and reuse-techniques for bars and restaurants
• 7.16 Waste management programs (WMP) and energy saving innovations
• 8 Handling Cash and Payments in Bars
• 8.1 Introduction
• 8.2 Payment systems used in the bar
• 8.3 Procedures and controls for receiving payments in the bar
• 8.4 Cash counting, floats and cash drawers
• 8.5 Fraudulent and dishonest activities
• 9 Sales and Marketing
• 9.1 Introduction
• 9.2 The changing marketplace for bars
• 9.3 Marketing opportunities and strategies
• 9.4 Positioning for competitive advantage
• 9.5 The mix for your marketing strategy
• 9.6 Sales in the bar
• 9.7 Food costings
• 9.8 Control and calculation of costs to achieve profit margins
• 9.9 The mystery shopper
• 9.10 Loyalty schemes
• 9.11 Social media
• 9.12 QR codes for marketing
• 10 Beverage Control Systems
• 10.1 Introduction
• 10.2 Managing costs and revenue to make profits
• 10.3 Policies for pricing
• 10.4 Stock control
• 10.5 Receiving, checking, storing and issuing controls
• 10.6 System of bar books
• 10.7 Cellar management
• 10.8 Control of possible losses in the bar
• 10.9 Controls for beverage production
• 10.10 Point-of-sale systems for stock and beverage control
• Appendices
• Appendix I: I am your customer
• Appendix II: Food safety training - supervision and instruction
• Appendix III: The mystery shopper diagnostic auditing tool for bars
• Appendix IV: Conversion tables for food and beverage control
• Bibliography and Web resources
• Augmented Bibliography
• Web resources