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 |