02219nam a2200313 i 4500 CSPC 20250124110713.0 250120s2020 nyua b 001 0 eng d 9781984637130 CSPC CSPC eng rda 641.874 B230 23 The bar and beverage handbook. 2nd edition. New York : 3G E-Learning, 2020. xi, 280 pages : color illustrations ; 26 cm. text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references and index. Introduction to bar and beverage service operation -- Types of bar and beverage operation -- Bar layout and design -- Bar staffing -- Bar control and other services -- The role of the bartender -- Roles of the bartender -- A guide to bartending -- Bartender job description -- Bar and service equipment -- Bar area - large equipment -- Bar area - small equipment and utensils -- Glassware -- Food service equipment -- Overview of bar operation -- Prepare bar for service -- Take drink orders -- Serve drink -- Deals with customers affected with alcohol -- Maintain proper bar operation control procedures -- Close/turn over bar operations -- Cold beverages -- The beverage of choice -- Slushy drinks: the magic frozen margarita -- Provide basic wine service -- Different types of wines to customer -- Recommend appropriate wine and food combinations to customers -- Wine, glasses and accessories for service -- Open and serve wine -- Check wine for faults -- Health, safety and security in the bar -- Rationale for food safety -- The bar layout -- Steps critical to food safety and hygiene -- Identify the hazards to reduce risks -- Conflict and violence in bars -- Bar restaurant food waste reduction. Alcoholic beverages. Beverages. Bartending. Bars (Drinking establishments). Food service management. 3G E-Learning. ddc 0 BK 23 641.874 B230 CIR 2020 0 0 ddc 0 0 CSPC CSPC CIR 2025-01-20 0 CIR 641.874 B230 2020 028762 2025-01-20 13:53:20 1-2 2025-01-20 BK 0 0 ddc 0 0 CSPC CSPC CIR 2025-01-23 1 CIR 641.874 B230 2020 028777 2025-03-17 11:41:34 2025-03-10 2-2 2025-01-23 BK 28656 28656