000			01957nam a2200241Ia 4500
001			334582
003			0000000000
005			20210909140349.0
008			171201n 000 0 eng d
020			_a9781680956511
040			_aAEA-IRC _cAEA-IRC
050			_aTX 950.7 _b.B230 2017
245		4	_aThe Bar and beverage handbook / _cAuthored and edited by 3G E-learning LLC.
260			_aNew York, NY : _b3G ElearningLLC, _cc2017.
264			_aNew York, NY : _b3G ElearningLLC, _cc2017.
300			_aviii, 218 pages : _billustrations _c24 cm. +
504			_aIncludes index.
520			_aThe 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			_aBars (Drinking establishments) _953418
650			_aTaverns (Inns) _946256
942			_cCIRC _2lcc
999			_c31593 _d31593