02989nam a2200313 i 4500003000500000005001700005008004100022020001800063040002500081082001800106245003500124250001700159264003800176300005200214336002100266337002500287338002300312504005100335505025700386520173800643650002502381650001602406650001502422650003602437710001902473942004102492952012502533999001702658CSPC20251022101449.0251022s2023    nyua     b    001 0 eng d  a9781984679826  aCSPCbengcCSPCerda04a641.874bB23004aThe bar and beverage handbook.  a3rd edition. 1aNew York :b3G E-Learning,c2023.  axii, 336 pages :bcolor illustrations ;c25 cm.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aIncludes bibliographical references and index.0 aIntroduction to bar and beverage service operation -- The role of the bartender -- Bar and service equipment -- Bar operation -- Cold beverages -- Provide basic wine service -- Health, safety and security in the bar -- Customer care and payment in bar.  a"The food and beverage service is a process of preparing, presenting, and serving food and beverages to customers. Food can include a wide range of styles and cuisine types. These can be classified by country. Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drinks such as Cocktails, Beer, Ciders, Spirits, and Liqueurs. The bar and beverage sector worldwide has undergone considerable change in recent years as consumer expectation shave changed. A pub visit can be now all about having that one special night out, once a week or twice a month, in which the bar owner and their staff members are required to provide an integrated social experience. This experience must contain the tangible elements of the products, for example food, drinks, entertainment, and the intangible elements such as the service, atmosphere, mood and value for money. Consumers are more widely travelled now and are more aware of international foods, flavors and styles of preparation and service. Customers expect the latest hot and cold beverages to be offered and served in a professional and engaging fashion. The traditional image of the bar as an owner-managed pub premises is changing, the sector now also incorporates bars within hotels, restaurants, micro-breweries, night clubs, and leisure, theatre and transport complex-es. Owners and managers must now operate more effectively with flexible work practices to manage their diverse workforces and operational systems for business success.
The 3rd Edition of The Bar and Beverage Handbook contains eight chapters. The chapters are revised with updated content and new chapters are added in this edition." -- Back cover 4aAlcoholic beverages. 4aBartending. 4aBeverages. 4aBars (Drinking establishments).1 a3G E-Learning.  2ddcn0cBKh641.874iB230kCIRm2023  00102ddc4070aCSPCbCSPCcCIRd2025-10-22l0oCIR 641.874 B230 2023p030598r2025-10-22 10:10:06t1-1w2025-10-22yBK  c30772d30772