TY  - BOOK
TI  - The Bar and beverage handbook
SN  - 9781680956511
AV  - TX 950.7 .B230 2017
PY  - 2017///
CY  - New York, NY
PB  - 3G ElearningLLC
KW  - Bars (Drinking establishments)
KW  - Taverns (Inns)
N1  - Includes index
N2  - 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
ER  -