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This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.
Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews.
Bar operations covers a real-world approach to beverage controls, purchasing through serving, technology, design, and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.
Ronald F. Cichy, Ph.D., CHA, CFBE, CHE, Michigan State University and
Lendal H. Kotschevar, Ph.D.
©2010, 16 chapters, Softbound
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This title is distributed in the United States by Pearson Higher Education. For additional instructor information or to place an order, please visit Pearson's website.
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Chapter 1: Trends Affecting Bars
Chapter 2: The Basics of Beverage Service
Chapter 3: Beverage Service Responsibilities
Chapter 4: Serving Alcohol With Care
Chapter 5: Leadership and Supervision
Chapter 6: Bar Operations
Chapter 7: Bar Marketing and Sales
Chapter 8: Beer
Chapter 9: Spirits
Chapter 10: Wine Fundamentals
Chapter 11: Wines of France
Chapter 12: Wines of Italy
Chapter 13: Wines of Germany
Chapter 14: Wines of Spain and Portugal
Chapter 15: Wines of the United States
Chapter 16: Wines of Other CountriesDownload
Course Description: This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
Objectives: At the completion of this course, students should be able to:
Group Teaching Guidelines: This course is designed with sixteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.
Evaluation: The student must complete a comprehensive final examination.
Learning Resource:Managing Beverage Operations, Second Edition, by Ronald F. Cichy and Lendal H. Kotschevar.
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