The Bar and beverage handbook / Authored and edited by 3G E-learning LLC.
Material type: TextNew York, NY : 3G ElearningLLC, c2017Description: viii, 218 pages : illustrations 24 cm. +ISBN:- 9781680956511
- TX 950.7 .B230 2017
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Circulation | DLSU-D HS Learning Resource Center Circulation | TX 950.7 .B230 2017 (Browse shelf(Opens below)) | Available | 3SHS2016000200 |
Browsing DLSU-D HS Learning Resource Center shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
TX 943 .F7 2016 Food and beverage service : advanced. | TX 943 .F7 2019 Food and beverage service : advanced / | TX 943 .F73 2019 Food and beverage service : expert / | TX 950.7 .B230 2017 The Bar and beverage handbook / | TX 951 .B81 2017 The Bloody Mary : | TX 951 .D567 2016 Shrubs : an old-fashioned drink for modern times | TX 951 .D615 2014 Cocktails : 180 recipes with delicious food pairings / |
Includes index.
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.
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