3G E-Learning text bibliography nyu 2020 2nd edition. monographic eng

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xi, 280 pages : color illustrations ; 26 cm. 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. Includes bibliographical references and index. Alcoholic beverages Beverages Bartending Bars (Drinking establishments) Food service management 641.874 B230 9781984637130 CSPC 250120 20250124110713.0 eng