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      Managing Beverage Operations

      Managing Beverage Operations

      Second Edition

      00346CIN02ENGE

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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
      ISBN 978-0-86612-354-9

      Please note:

      • Includes certificate exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI hospitality management courses should order through Distance Learning, as the textbook is included in the program fee.
      • Attention Instructors: This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order or request desk copies, please visit Pearson's website. To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Attention Instructors:

      EI provides complimentary access to useful resources for instructors, including chapter outlines, PowerPoint files, and a course syllabus. You may download them free of charge from this tab. 

      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.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      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 Countries
      Download

      Syllabus


      Prerequisites: None

      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:

      1. Describe food and beverage trends affecting bars.
      2. Outline the process involved in beverage service. 
      3. List types of beverage establishments and discuss the major types of beverages they serve. 
      4. Describe the major beverage staff positions. 
      5. Describe the duties of a beverage server and explain the role that a bartender plays in a bar. 
      6. Identify the rituals and procedures associated with the service of coffee, tea, beer, wine, and champagne. 
      7. Discuss legal restrictions and liability issues affecting the service of alcoholic beverages. 
      8. Identify signs of intoxication and explain how a "traffic light" system is used to monitor and control guests' alcohol consumption. 
      9. List ten leadership practices helpful for managers and others who want to grow as leaders, and discuss skills essential to being an effective leader. 
      10. Outline the seven control points of a bar operation. 
      11. Explain how beer, wine, and spirits are marketed and sold in bars. 
      12. Explain the stages in the process of making beer, and identify storing and handling concerns in relation to beer. 
      13. Summarize mixology basics, including standard recipes and methods of mixing drinks. 
      14. Distinguish the various types of wines and explain the wine-making process, from the pressing of grapes to the storage of bottled wine. 
      15. Describe procedures for tasting and judging wines. 
      16. Explain the classification and labeling systems for wine in such countries as France, Italy, Germany, Spain, Portugal, and the United States. 
      17. Identify the major wine-producing areas of such countries as France, Italy, Germany, Spain, Portugal, and the United States. 
      18. Identify basic characteristics of wines from such countries as Argentina, Australia, Austria, Bulgaria, Canada, Chile, Cyprus, Greece, Hungary, India, New Zealand, Romania, Russia, and South Africa.


      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.

      Presentation Files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      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 Countries
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet