Theory, Practice and Techniques in Bar Management and Control

Bar is a licensed place, one of the basic revenue making areas of the food and beverage department, commonly found in hotels, resorts, clubs, casinos and many such establishments and can also be controlled as independent units. The Bars and Nightclubs industry has done modestly over the past decade, as consumer confidence and overall spending have sustained to steadily upsurge. Consumer drinking styles have also changed over the period, compelling seasoned bar operators to acclimate their menus to ensemble changing consumer tastes and preferences. Over the next five years, bar and nightclub owners will obtain the rewards of a sustained rise in household incomes and consumer expenditure.

Whether the bar is the focus of your establishment or part of a dinner restaurant, the same high quality standards must apply to all employees to ensure profitable sales and happy customers. Policies don’t make a bar run smoothly—employees who are encouraged and rewarded to follow well-thought out policies do. As an owner or manager, you must create and facilitate an atmosphere of cooperation and collaboration among all front-of-house employees. As the name suggests, this book “Theory, Practice and Techniques in Bar Management and Control” has been designed to exemplify the convolutions of managing modern bars, for students and/or those working on a variety of educational programs in bar and beverage management, industry practitioners, in-house trainers and staff members who may desire to validate and bring up to date their knowledge and skills in this field. The motive of this book is to study the wide range of subjects that come within the range of operational bar and beverage management and to relate these to the wider bar industry, irrespective of the style or size of the bar. The chapters are each structured with specific key notes, learning objectives, comprehensive indicative content, tables, illustrations and models of the significant issues together with the topic areas.

These and related topics are considered in this text, providing a foundation knowledge of the identity, description and appropriate use of bar and food service equipment as well as all types of beverages and the knowledge regarding how to serve them professionally and responsibly are explored. Interestingly, the text provides a deeper focus on the supervisory and management facets in order to running a bar. The book is also designed as a primary reference source in meeting the professional skills development needs of learners aspiring to a career in bar management.