Bar Counter Beverage Operation Practice

Author: Wu Kexiang
Publisher:
Publish Date: 1997-01-01
Features: This book consists of seventeen chapters, systematically and elaborately introducing the operation principles and standards for various non-alcoholic and alcoholic beverages involved in bar service, including soft drinks, tea, coffee, fruit and vegetable juices, dairy drinks, rice wine, beer, wine, brandy, whiskey, gin, vodka, mixed drinks, cocktails, and beverage garnishes. Each chapter is accompanied by abundant illustrations to help readers accurately grasp the key techniques of beverage preparation, including the use of glasses, colors, and garnishes. Practicality is another highlight of this book, and we have invited renowned bartender trainers from high-end hotel bars, such as Sun Peng from Beijing Jinglun Hotel, Duan Yinbin from Dalian Furuna Hotel, and Li Dongliang from Jialin Wenhua Hotel, to participate in the writing process.