000			01539nam a2200253Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9780471647997
040			_cNULRC
050			_aTX 950.7 .K38 2007
100			_aKatsigris, Costas _eauthor
245		4	_aThe bar and beverage book / _cCostas Katsigris and Chris Thomas
250			_a4th edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2007
300			_axvi, 737 pages : _billustrations ; _c24 cm.
365			_bPHP8751
504			_aIncludes index.
505			_aChapter 1. The beverage industry, past and present -- Chapter 2. Responsible alcohol service -- Chapter 3. Creating and maintaining a bar business -- Chapter 4. Bar equipment -- Chapter 5. The beverages: spirits -- Chapter 6. Wine appreciation -- Chapter 7. Wine sales and service -- Chapter 8. Beer -- Chapter 9. Sanitation and bar set-up -- Chapter 10. Mixology, Part one -- Chapter 11. Mixology, Part two -- Chapter 12. Employee management -- Chapter 13. Purchasing, receiving, storage, and inventory -- Chapter 14. Planning for profit -- Chapter 15. Managing your business -- Chapter 16. Regulations
520			_aThis revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit.
650			_aBARTENDING
700			_aThomas, Chris _eco-author
942			_2lcc _cBK
999			_c4069 _d4069