Principles and Practices of Bar and Beverage Management
James Murphy
ISBN: 978-1-908999-36-8 hbk; 978-1-908999-37-5 pbk
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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.
Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills of students and professionals. It will be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry. It gives the reader:
It will fully meet the needs of students on full and part-time programmes worldwide in the fields of bar, restaurant, hotel, hospitality and food and beverage management in universities, hotel schools and a wide range of vocational courses. It will also be a superb reference for professionals developing their careers in the industry.
Its companion reference handbook Principles and Practices of Bar and Beverage Management: The Drinks Handbook concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this text.
Pub Date: March 2013 304pp
Hardback: £85, Euro 105, US$ 125
Paperback: £34.99, Euro 45, US$ 55
E-Chapter: £4.99, Euro 5.99, US$ 7.99 each
Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills of students and professionals. It will be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry. It gives the reader:
- A complete guide to every aspect of bar management from customer care, marketing, beverages and beverage management, the economic context and bar technology- to key issues of health and safety;
- A well defined pedagogic structure giving objectives and learning outcomes, discussion points, further reading and end of chapter summaries;
- Links to relevant web, visual and audio- resources;
- A clear logical progression through all the key topics plus the technical skills, practices and latest developments in the bar and beverage sector;
- Numerous examples and case studies from within the bar and beverage industry
It will fully meet the needs of students on full and part-time programmes worldwide in the fields of bar, restaurant, hotel, hospitality and food and beverage management in universities, hotel schools and a wide range of vocational courses. It will also be a superb reference for professionals developing their careers in the industry.
Its companion reference handbook Principles and Practices of Bar and Beverage Management: The Drinks Handbook concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this text.
Publication and Prices
Pub Date: March 2013 304pp
Hardback: £85, Euro 105, US$ 125
Paperback: £34.99, Euro 45, US$ 55
E-Chapter: £4.99, Euro 5.99, US$ 7.99 each
Table of contents
Contents, copyright and prefaceChapter 1 The Development of Bars
Chapter 2 The Role of the Bartender
Chapter 3 Bar and Service Equipment
Chapter 4 Serving Alcoholic and Non-Alcoholic Beverages
Chapter 5 Serving Food
Chapter 6 Customer Care in Bar Operations
Chapter 7 Health, Safety and Security in the Bar
Chapter 8 Handling Cash and Payments in Bars
Chapter 9 Sales and Marketing
Chapter 10 Beverage Control Systems
Table of contents
Contents, copyright and prefaceChapter 1 The Development of Bars
Chapter 2 The Role of the Bartender
Chapter 3 Bar and Service Equipment
Chapter 4 Serving Alcoholic and Non-Alcoholic Beverages
Chapter 5 Serving Food
Chapter 6 Customer Care in Bar Operations
Chapter 7 Health, Safety and Security in the Bar
Chapter 8 Handling Cash and Payments in Bars
Chapter 9 Sales and Marketing
Chapter 10 Beverage Control Systems
About the authors
James Murphy is the winner of numerous national and international industry awards, including World Champion for Elite Bartenders in 1993.A former Education Chairman of the International Bartenders Association (IBA), he has managed in the bar and beverage industry for over 30 years.
James is coordinator of licensed trade development programmes, and co-author and programme chair of the BSc (Honours) degree course in Bar Management
and Entrepreneurship. He currently lectures full time in Bar Management at the Dublin Institute of Technology (DIT), School of Culinary Arts and Food Technology, Dublin.
Table of contents
Contents, copyright and prefaceChapter 1 The Development of Bars
Chapter 2 The Role of the Bartender
Chapter 3 Bar and Service Equipment
Chapter 4 Serving Alcoholic and Non-Alcoholic Beverages
Chapter 5 Serving Food
Chapter 6 Customer Care in Bar Operations
Chapter 7 Health, Safety and Security in the Bar
Chapter 8 Handling Cash and Payments in Bars
Chapter 9 Sales and Marketing
Chapter 10 Beverage Control Systems
About the authors
James Murphy is the winner of numerous national and international industry awards, including World Champion for Elite Bartenders in 1993.A former Education Chairman of the International Bartenders Association (IBA), he has managed in the bar and beverage industry for over 30 years.
James is coordinator of licensed trade development programmes, and co-author and programme chair of the BSc (Honours) degree course in Bar Management
and Entrepreneurship. He currently lectures full time in Bar Management at the Dublin Institute of Technology (DIT), School of Culinary Arts and Food Technology, Dublin.
Lesson plans
Lesson 1 - The Development of Bars (revised).ppt
Lesson 2 - The Role of the Bartender (revised).ppt
Lesson 3 - Bar and Service Equipment (revised).ppt
Lesson 4 - Beverage Service Procedures (revised).ppt
Lesson 5 - Serving Food (revised).ppt
Lesson 6 - Customer Care in Bar Operations (revised).ppt
Lesson 7 - Health, Safety and Security in the Bar (revised).ppt
Lesson 7 - Spirits of the World (revised).ppt
Lesson 8 - Liqueurs (revised).ppt
Lesson 8 - Payment Systems Used in Bars (revised).ppt
Lesson 9 - Marketing and Sales (revised).ppt
Lesson 9 - Non-alcoholic Drinks (revised).ppt
Lesson 10 - Beverage Control Systems (revised).ppt
Lesson 10 - Cocktails and Mixed Drinks (revised).ppt