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Introduction to Bar and Beverages

Mahendra Singh Negi

ISBN: 9789389307795

416 pages

INR 625

Description

The modern concept of the hotel is to provide not only accommodation and food and beverage but also offer  every possible facility, service and convenience to its guests. Of 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

  • The Bar
  • Bar Designing
  • Bar Glassware and Equipment
  • Bar Condiments
  • Non-alcoholic Beverages
  • Alcoholic Beverages
  • Beer
  • Whisky/Whiskey
  • Rum and Tequila
  • Brandy
  • Gin and Vodka
  • Liqueurs
  • Other Famous Spirits
  • Introduction to Wine
  • World Wines
  • New World Wines
  • Champagne
  • Fortified Wines
  • Aperitifs and Bitter
  • Food and Wine Pairing
  • Cocktails
  • Cellar Management
  • Tobacco
  • Bar Licence
  • Fruits, Nuts, Herbs and Spices
  • New Trends in Bar
  • Bar Set Up
  • Presenting Beverage Menu
  • Service of Non-alcoholic Beverages
  • Service of Tea and Coffee
  • Beer Service Procedure
  • Service of Straight Drinks/Spirits
  • Service of Wine (Red and White)
  • Service of Champagne/Sparkling Wine
  • Service of Cocktails and Mocktails
  • Service of Cigars/Cigarette
  • Case Study
  • Index