Bar And Beverage Management

Description

There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different name, such as ‘tavern’ or ‘speakeasy’ the area of the establishment where the bartender mixes or pours alcoholic beverages and serves them over the counter to customers is commonly referred to as ‘the bar’. This term is applied as a synecdoche to drinking establishments called “bars.”
A bar’s owners and managers choose the bar’s name, décor, drink menu, lighting, and other elements which they think will attract a certain kind of patron. However, they have only limited influence over who patronises their establishment. Thus, a bar originally intended for one demographic profile can become popular with another. For example, a brewery with the main aim of serving freshly brewed beer may attract more young people if they have a dance floor and live music as compared to connoisseurs of beer. However this may go against the brand image as originally conceived by the management.
The book discusses such problems and gives informed solutions. It also imparts knowledge on the different kinds of establishments, cultures, food-pairing, the link between food and tourism, food festivals and many other subjects of the F&B industry.