Preface vii Acknowledgements xiii Chapter 1 The Beverage Industry, Yesterday and Today 1 Chapter 2 Responsible Alcohol Service 31 Chapter 3 Creating and Maintaining A Bar Business 73 Chapter 4 Bar Equipment 123 Chapter 5 The Beverages: Spirits 171 Chapter 6 Wine Appreciation 229 Chapter 7 Wine Sales and Service 275 Chapter 8 Beer 309 Chapter 9 Sanitation and Bar Setup 357 Chapter 10 Mixology, Part One 399 Chapter 11 Mixology, Part Two 433 Chapter 12 Employee Management 471 Chapter 13 Purchasing, Receiving, Storage, and Inventory 521 Chapter 14 Planning For Profit 563 Chapter 15 Managing Your Bar Business 619 Chapter 16 Regulations 651 Glossary 681 Index 711

THE FULLY STOCKED GUIDE TO FIVE-STAR BAR AND BEVERAGE SERVICE Imagine if the ability to mix a drink was the only skill needed for a successful beverage operation! But in today’s market, people who sell beverages in bars, restaurants, hotels, and catering companies need to know much more than mixology. While the mixing and serving of drinks is extremely important, so is having a thorough understanding of wine, beer, and spirits; knowledge of how to equip, staff, manage, and market a bar; the legal and regulatory environment of serving alcohol; and how to be profitable in running a beverage operation. The Bar and Beverage Book provides all this information and more for anyone looking to thrive in this ultra-competitive industry. The Bar and Beverage Book, Fifth Edition provides new material and information on trends and changes across the industry, including: New trends in spirits, wine, and beer, including the resurgence of absinthe, classic cocktails, and preparation stylesChanges to alcohol service regulations, as well as updates to sanitation guidelines, labor laws, and employment practicesA focus on environmental and social responsibility: eco-friendly packaging, alternative bottle closures, “green” winemaking, and health-related labeling requirementsNew instructions for creating a pre-opening budget and prime cost worksheet, and how to determine workers’ productivity on a given day or shiftNew uses of technology, from POS systems to checking IDs to online marketingDemographic trends and their potential effects on consumer spending habits, employee hiring practices, and more The Bar and Beverage Book, Fifth Edition is an invaluable resource for those involved in the beverage management and hospitality fields—students about to enter the industry, aspiring operators, and working restaurateurs.

Chapter 1: The Beverage Industry, Yesterday and Today Chapter 2: Responsible Alcohol Service Chapter 3: Creating and Maintaining a Bar Business Chapter 4: Bar Equipment Chapter 5: The Beverages: Spirits Chapter 6:  Wine Appreciation Chapter 7: Wine Sales and Service Chapter 8: Beer Chapter 9: Sanitation and Bar Setup Chapter 10: Mixology, Part One Chapter 11: Mixology, Part Two Chapter 12: Employee Management Chapter 13: Purchasing, Receiving, Storage, and Inventory Chapter 14: Planning For Profit Chapter 15: Managing Your Bar Business Chapter 16: Regulations