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The Bar and Beverage Book, 5th Edition

Costas Katsigris, Chris Thomas

ISBN: 978-0-470-24845-4 June 2012 736 Pages


The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

Related Resources

Chapter 1: The Beverage Industry, Yesterday and Today

Chapter 2: Responsible Alcohol Service

Chapter 3: Creating and Maintaining a Bar Business

Chapter 4: Bar Equipment

Chapter 5: The Beverages: Spirits

Chapter 6: Wine Appreciation

Chapter 7: Wine Sales and Service

Chapter 8: Beer

Chapter 9: Sanitation and Bar Setup

Chapter 10: Mixology, Part One

Chapter 11: Mixology, Part Two

Chapter 12: Employee Management

Chapter 13: Purchasing, Receiving, Storage, and Inventory

Chapter 14: Planning For Profit

Chapter 15: Managing Your Bar Business

Chapter 16: Regulations

  • Shows updated bar trends, from airport bars to hookah bars, to hotel minibars.
  • Updated information about how the industry is working to promote responsible service.
  • New demographic information about potential customer segments
  • More information on the marketing powerhouses behind some of the major liquor brands, and details about such trendy products as cachaça, light whiskey and absinthe.
  • Descriptions of more types of grapes used in winemaking, and updated the American Viticultural Areas (AVAs) to reflect those most recently designated.
  • Extensive discussion of options for bar mixes and juices, an introduction to agua fresca, and the debate about serving bottled water versus filtered tap water.
  • Responsible alcohol service—learn crisis management, protection from third-party liability, and ways to ensure customers drink in moderation
  • Marketing—investigate new service methods to attract a wider demographic
  • Staffing—improve the recruitment, hiring, and training of employees
  • Spirits, wine, and beer—acquire a greater knowledge of upscale products
  • Management practices—learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar's break-even point for profitability
  • Regulations—stay informed about the latest legal issues