| Preface |
| Acknowledgments |
| Chapter 1 The Beverage Industry, Past and Present |
| The Earliest Wines |
| Wine and Religion |
| A Brief History of Beer |
| Distilled Spirits in Brief |
| Alcohol and Health in History |
| The Tavern: Pleasures and Politics |
| Prohibition and Its Effects |
| Today's Beverage-Service Industry |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| Dale DeGroff |
| The King of Cocktails |
| Chapter 2 Responsible |
| Alcohol Service |
| Human Physiology of Alcohol |
| Alcohol's Impact on Human Health |
| Alcohol and Nutrition |
| Alcoholism and Other Drinking Problems |
| Legal Considerations |
| Solutions from a Concerned Industry |
| Making a Plan |
| Crisis Management |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| Chris Hoover, Attorney at Law |
| Chapter 3 Creating |
| And Maintaining a Bar Business |
| Targeting Your Clientele |
| Planning and Research |
| Location and Market Feasibility |
| Atmosphere and Decor |
| Decor Requirements |
| Layout and Design |
| The Bar Itself |
| Working with a Designer or Consultant |
| Checklist of Bar-Design Essentials |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| George Majdalani, Restaurant Operations Manager |
| Chapter 4 Bar Equipment |
| Underbar and Backbar Equipment |
| Refrigeration Needs |
| Bar Tools and Small Equipment |
| Glassware |
| Cash Registers |
| General Equipment Guidelines |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| Chapter 5 The Beverages: Spirits |
| Types of Alcoholic Beverages |
| Selecting Spirits for the Bar |
| How Spirits Are Made |
| Brown Goods: Whiskey and Scotch |
| White Goods: Vodka, Gin, Rum, and Tequila |
| After-Dinner Drinks |
| Liqueurs, Cordials, and More |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| Editor Spirit JournalF. Paul Pacult |
| Chapter 6 Wine |
| Appreciation |
| A Brief History of Wine in the United States |
| Types of Wine |
| The Grapes |
| How Wines are Made |
| Tasting Wines |
| How Wines are Named |
| A Quick World Wine Tour |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| Chapter 7 Wine |
| Sales and Service |
| Creating a Wine List |
| The Role of the Server |
| Serving Wines |
| Wine Storage |
| Wine-List Follow-up |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| Sharon Goldman, Director of Marketing, Luxury Division |
| Beringer Blass Wine Estates |
| Chapter 8 Beer |
| A Brief History of Beer |
| Beer-Making Basics |
| Types of Beer |
| Selling Beer |
| Storing Beer |
| Serving Beer |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| Chapter 9 Sanitation and Bar Setup |
| Sanitation |
| Liquor Supplies |
| Mixes |
| Garnishes and Condiments |
| Ice |
| Service Accessories |
| Opening the Cash Register |
| Behind-the-Bar Behavior |
| Closing the Bar |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| A Conversation with |
| George Kidder, Imperial Club Bartender |
| Chapter 10 Mixology Part One |
| About Mixed Drinks |
| Drink Families |
| Coffee Drinks and Hot Libations |
| Summing Up |
| Points to Ponder |
| Terms of the Trade |
| Chapter 11 Mixolo |
![Cover image for The Bar and Beverage Book [electronic resource].](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for The Bar and Beverage Book [electronic resource].")