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 managers & owners as a training guide, and for anyone else who is seriously involved in beverage operations.