How to Manage a Successful Bar

For the Bar Manager

To manage a bar these days you need to do a lot more than sell the latest Mexican beer or play chart-topping records. This comprehensive resource takes the headache out of running a successful bar and covers the fundamentals - from dealing with difficult customers to hiring and motivating staff. Experienced restaurateur and caterer Christopher Egerton-Thomas outlines the basics of beverages and equipment, inventory, pricing and sanitation, from the legal aspects of serving alcohol to 25 drinks every bartender should know how to make.

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.