The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club―any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

The Bar and Beverage Book, 5th Edition

Cookbooks, Food & Wine

THOMAS, Chris

Katsigris, Costas

Beverages & Wine

wiley

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.

Off-Premise Catering Management

Business & Money

Hansen, Bill

Industries

The crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals. Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design. Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers: * Purchasing, installing, operating, and maintaining foodservice equipment. * Concept development, site selection, budgeting, and market research. * Utilities, safety requirements, and sanitation codes. * Designing kitchen and storage areas for maximum efficiency. * Creating and enhancing atmosphere. Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.

Design and Equipment for Restaurants and Foodservice: A Management View

John Wiley&Sons, Inc.

Only book available combining coverage of bar operations management and mixology. * Expanded sections on theft, service, staffing, liability, budgeting, and cost control. * New sections on gaming operations and safe serving, plus an increased emphasis on wine and beer in food and beverage operations. * All-new photographs and line illustrations.

The Bar and Beverage Book

Porter, Mary

The definitive guide to foodservice equipment and design-from inception to completion 
Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: <ul>
<li>Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities</li> <li>New coverage of costs associated with restaurant start-up</li> <li>New photographs and diagrams featuring cutting-edge foodservice equipment</li> <li>Guidelines to designing kitchen and storage areas for maximum efficiency</li> <li>Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop</li> <li>Helpful coverage of safety and health-related concerns</li> <li>Expanded coverage of energy conservation</li> <li>Discussion of new types of lighting and HVAC technology</li> </ul> With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Engineering & Transportation

Engineering

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Off-premise Catering Management

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

In a clear and highly readable format, this book defines supply chains, focusing on the impact they have in the retail industry. Understand step-by-step how supply chains are organized, the factors that impact their operations, and what that means to the customer. A complete set of powerpoint lecture slides and sample course syllabus is available by contacting co-author Michael Hugos at the Center for Systems Innovation. Combine this textbook with the online SCM Globe supply chain simulator for a complete learning package. SCM Globe is a laboratory where students model and simulate the operations of actual retail supply chains anywhere in the world. Students apply what they learn in readings and lectures to solve supply chain problems in highly realistic simulations. Engage students and increase knowledge retention.

Supply Chain Management in the Retail Industry

Hugos, Michael H.

Say what you will about Wal-Mart and the retailing giants. According to authors Chris Thomas and Rick Segel, of Retailing in the 21st Century, there will always be room for a solid, well-run local store or regional chain with excellent service and or an interesting market niche. Thomas and Segel show students how to be that merchant. 
This book will help students understand how to start a retail business from the ground up. The authors’ focus throughout the book is on being organized and purposeful and knowing every step of the way where the business is going and why. The major goals include learning to strategize, expect the best but prepare for the worst, create a positive work environment, and keep yourself and your staff motivated to find the best merchandise and offer it enthusiastically to your customers at a fair price. After reading this book, students will be prepared to be a successful retailer in the 21st century.

Retailing in the 21st Century

Segel, Rick

Always be observant and alert, and act on what you see. If something doesn't look or feel right, it's probably not. This is the first piece of advice Rudolph Kimiecik and Chris Thomas offer in their new book, Loss Prevention in the Retail Business. This book is based on a series of seminars given by coauthor Rudolph C. Kimiecik, a retail security and loss prevention specialist with more than 35 years of professional experience. It covers a wide range of critical loss prevention subjects, which have been tailored specifically to the retail trade. This text will help to hone retail management students' sense of observation and alert them to the many ways people can steal from their businesses.

Loss Prevention in the Retail Business

Kimiecik, Rudolph C.

See the best price to sell, buy, or rent books by THOMAS, Chris. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by THOMAS, Chris

See the best price to sell, buy, or rent books by THOMAS, Chris. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Bar and Beverage Book, 5th Edition

Off-Premise Catering Management

Design and Equipment for Restaurants and Foodservice: A Management View

The Bar and Beverage Book

Design and Equipment for Restaurants and Foodservice: A Management View

Off-premise Catering Management

The Bar and Beverage Book

Supply Chain Management in the Retail Industry

Retailing in the 21st Century

Loss Prevention in the Retail Business