The updated guide to five-star bar and beverage management

　　It takes more than top-shelf cocktails to produce a successful beverage operation. From a stand-alone business to the beverage department of a restaurant, hotel, or foodservice operation, today's successful bar operations must be run by managers who have product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology—all of which are detailed here in The Bar and Beverage Book. This revised Fourth Edition has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition includes new material and expert advice on :

　　Responsible alcohol service—learn crisis management, protection from third-party liability, and ways to ensure customers drink in moderation

　　Marketing—investigate new service methods to attract a wider demographic

　　Staffing—improve the recruitment, hiring, and training of employees

　　Spirits, wine, and beer—acquire a greater knowledge of upscale products

　　Management practices—learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar's break-even point for profitability

　　Regulations—stay informed about the latest legal issues

　　The Bar and Beverage Book, Fourth Edition is an invaluable resource for students in the beverage management and hospitality fields, as well as professionals involved in beverage operations.