Beverage Management and Bar Operations

Author: Wu Kexiang
Publisher:
Publish Date: 2010-03-01
Features: This book is a national-level planning teaching material for the "15th Five-Year Plan" of general higher education (vocational and technical education). It focuses on the characteristics of modern bar operations, introducing the customer base, cultural features, spatial layout, and facility configuration of different types of bars, as well as drink menus, non-alcoholic beverages, alcoholic beverages, cocktail mixing, bar service, bar marketing campaign planning, beverage procurement and storage, and bar operational management. The content is comprehensive and systematic, incorporating the latest research findings from both domestic and international sources, striving to reflect the most recent research trends. It highlights case-based teaching to enhance the vividness of the material and boost students' learning interest. This book can serve as a teaching resource for students in tourism programs at higher vocational colleges, higher colleges, adult higher education institutions, and undergraduate universities with vocational education. It is also suitable for students in five-year vocational schools, secondary vocational schools, and other relevant personnel. Addressing the needs of vocational education and future career trends, the book explains in an accessible manner the types, characteristics, spatial layout, and facility configuration of modern bars, as well as practical operational content such as bar service, marketing, and management.