MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01957nam a2200241Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
334582 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210909140349.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
171201n 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781680956511 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
AEA-IRC |
| Transcribing agency |
AEA-IRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 950.7 |
| Item number |
.B230 2017 |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The Bar and beverage handbook / |
| Statement of responsibility, etc. |
Authored and edited by 3G E-learning LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
New York, NY : |
| Name of publisher, distributor, etc. |
3G ElearningLLC, |
| Date of publication, distribution, etc. |
c2017. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
3G ElearningLLC, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 218 pages : |
| Other physical details |
illustrations |
| Dimensions |
24 cm. + |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The bar and beverage sector worldwide has undergone considerable change in recent years as consumer expectations have changed. A pub visit can be now all about having that one special night out, once a week or twice a month, in which the bar owner and their sta members are required to provide an integrated social experience. This experience must contain the tangible elements of the products, for example food, drinks, entertainment, and the intangible elements such as the service, atmosphere, mood and value for money. Consumers are more widely travelled now and are more aware of international foods, avors and styles of preparation and service. Customers expect the latest hot and cold beverages to be o ered and served in a professional and engaging fashion. The traditional image of the bar as an owner-managed pub premises is changing, the sector now also incorporates bars within hotels, restaurants, micro breweries, night clubs, and leisure, theatre and transport complexes. Owners and managers must now operate more e ectively with exible work practices to manage their diverse orkforces and operational systems for business success. --Preface of the book. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Bars (Drinking establishments) |
| 9 (RLIN) |
53418 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Taverns (Inns) |
| 9 (RLIN) |
46256 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Circulation |
| Source of classification or shelving scheme |
Library of Congress Classification |
