Introduction to Bar and Beverages
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Introduction to Bar and Beverages

Author : Mahendra Singh Negi
© Year : 2019
ISBN : 9789386768353
Pages : 416
Binding : Paperback

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  • About the Book
  • Salient Features
  • Table of Contents
  • About the Author

The modern concept of the hotel is not just a place to provide accommodation and food and beverage but offering to its guest every possible facility, service and convenience. Apart from these services beverage service is a major component and an important part of hospitality industry.
The book provides a guide for alcoholic and non-alcoholic beverages not only for the hospitality management students but also for industry professionals. The content, scope and application of this book are reflective of the best global practices in the field of bar operations from an organization and vis-a-vis customer's prospective. It also discusses the new trends in bar and drinks such as mixology, infusion, role of information technology and many more.
With the help of SOPs compiled from various five-star hotels it will help students to understand the right procedures of serving types of beverages in bar and restaurant. Giving particular emphasis on bar, beverages, cocktail and their services, this book can be utilized by the personnel working in food and beverage service departments.
Divided into two sections — theory aspects and practical aspects the book elaborates the theoretical knowledge about bar, wines, spirits, cocktails, tobacco and cellar management and in practical aspects the standard operating procedures of beverage services is focused, practicing these SOPs students can achieve excellence in the bar and restaurant service skills and would be able to understand:

  • The role of bartender in the bar
  • Duties and responsibilities of bartender
  • Bar management skills
  • Insight into various alcoholic and non-alcoholic beverages
  • Cocktail making methods and recipe.
  • Right procedure of serving drinks to the guest
  • Identify various new trends in bar and restaurant industry

•Photographs, images and tables related to service procedures. 
•New trends in the bar and drinks such as mixology and infusion. 
•SOPs compiled from various five-star hotels.
•Procedures of serving wine, spirits, cigarettes and cigars.
•Activities for field base learning. 
•Suitable for F&B professionals and aspiring bartenders.

1.Introduction to the Bar
2.Bar Designing
3.Bar Glassware and Equipment
4.Bar Condiments
5.Introduction to Non-alcoholic Beverages
6.Introduction to Distillation
7.Beer
8.Whisky/Whiskey
9.Rum and Tequila
10.Brandy
11.Gin and Vodka
12.Liqueurs
13.Other Famous Spirits
14.Introduction to Wine
15.World Wines
16.New World Wines
17.Champagne
18.Fortified Wines
19.Aperitifs and Bitter
20.and Wine Pairing
21.Cocktails
22.Cellar Management
23.Tobacco
24.Bar Licence
25.Fruits, Nuts, Herbs and Spices
26.New Trends in Bar
27.Bar Set Up
28.Presenting Beverage Menu
29.Service of Non-alcoholic Beverages
30.Service of Tea and Coffee
31.Beer Service Procedure
32.Service of Straight Drinks/Spirits
33.Service of Wine (Red and White)
34.Service of Champagne/Sparkling Wine
35.Service of Cocktails and Mocktails
36.Service of Cigars/Cigarette Case Study Index

Mahendra Singh Negi :- is an Assistant Professor, F&B Services at Amrapali Institute of Hotel Management, Haldwani. He completed his Hotel Management from G.I.H.M Dehradun and M.T.M from I.G.N.O.U. He has over 9 years of teaching and training experience in food and beverage services and has worked with many renowned hotels. He has also authored one book titled ';Handbook of Bar and Beverages' and have also written several research papers and articles which have been published in various national and international journals and edited book.

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