New PDF release: Barcraft: Bar and Alcoholic Beverage Service

By Keith Hearn, Jennifer Murray

ISBN-10: 0333463382

ISBN-13: 9780333463383

ISBN-10: 1349101702

ISBN-13: 9781349101702

This ebook and the 2 accompanying video clips provide instructions for operating any institution that sells drink. The emphasis is at the universal rules on how and why initiatives are performed within the bar and it really is obvious how radical the alterations were within the previous few years. There are chapters at the criminal element of promoting and serving alcohol, wellbeing and fitness, hygiene and safeguard and the way to avoid violence.

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Extra resources for Barcraft: Bar and Alcoholic Beverage Service

Example text

Serving food and beverages 1 Coffee and tea are good profit-earners, and many pubs now offer them as an alternative to alcoholic drinks as well as at the end of a meal. , •• In many pubs, customers order and collect their food from the counter-a special food counter with its own staff if the establishment serves many meals, or a section of the bar counter where a small display is offered and barstaff serve the drinks and the food. If the dishes take some time to heat up, then the customers may be asked to return to their seats.

Strain the drink out into the glasses, leaving th e ice behind. If using a Boston shaker, strain through a Hawthorn strainer. 7. Throw away the ice, and thoroughly wash the shaker, and th e strainer if used. ttt TODO Choose a licensed establishment near you which at present does not offer cocktails, but which you think would increase its business and its profits by doing so. Draft a brief report outlining your argument for the change in policy, and including suggestions on the type of cocktails which might be offered and the selling price.

Decorate as required, for example, grated chocolate on Calypso coffee. 9. Serve. In some establishments, the glass will be placed on a doilycovered side plate. 33 METHOD Taking food orders and payment If all the food is on display at the counter and served directly to customers, there is usually no need to write down the order. But some establishments like to keep a control over what dishes are sold and, unless there is a programmed cash till to do this (with specific buttons or codes for particular dishes), staff will make a single written copy of the order.

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Barcraft: Bar and Alcoholic Beverage Service by Keith Hearn, Jennifer Murray

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