Product Description
A successful beverage operation is much more than top-shelf cocktails. In todays market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. The companion CD-ROM contains all the forms from the book for easy use in a PDF format, and a 100+ page business plan in Microsoft Word.
Customer Reviews:
Nice Reference.......2007-09-13
Bought this book, very detailed info for operating you bar. The only down side is the size of the font. The font is huge compared to most other books and that makes it a little difficult to read.
A True Handbook for the Profession.......2007-01-26
The Professional Bar and Beverage Managers Handbook has the look and feel of an encyclopedia on the outside, and the contents of a detail oriented bar entrepreneur on the inside. It's a large book, with large print, which leaves plenty of room for margin notes. The book is quite comprehensive and covers end to end, everything to consider when opening and running a bar or nightclub.
The opening chapter provides an extensive overview of opening a bar. It suggests several questions to ask yourself, offers how to conduct market research and analyze your competition and tips on financial planning. This chapter also goes into creating a business plan and provides a 50-page sample business plan to model on the accompanying CD-ROM.
The depth and breadth of detail covered is quite impressive. Topics covered include laws of various states, how to properly prepare and serve drinks, controls, finances, and so much more. An example of the detail can be found in chapter 7, where a section goes into the process of properly pouring a beer. Additionally there are several web links sprinkled throughout the pages pointing the reader to a variety of suppliers and vendors.
Some information may seem over simplified, or common sense, such as the section on "The Qualities of a Good Employee," however this is offset by the overall thoroughness of each section and truly contains the level of information one would expect in a bar manager's handbook.
The CD-ROM is chalk full of forms and charts. The same documents that are contained in chapter 19 are conveniently stored as PDF files for ease of printing. These documents range from alcohol awareness charts inventory control reports and more. My only qualm with the CD-ROM is that the forms are not stored in a format easily edited by end users.
The book is a little pricey, but considering all that's packed into it, there is no question that you'll get more than you pay for, and something you'll want on your shelf. You'll find it at Amazon.com. Bottom line, if you're already a bar or nightclub owner, you could gain some new information, and if you're thinking about opening a bar, you'll have a better idea of what it takes.
Can't go wrong here........2006-09-24
This is no casual companion, but a professional bar manager's handbook which was over two years in the making: as such, it goes far beyond the usual focus on recipes to cover all the basics on how to set up, operate and manage a successful beverage operation. All kinds of bar operators receive tips on trends, marketing, equipment and products, and more. Professionals seeking a comprehensive manual to the business can't go wrong here. And yes, it does include recipes - lots of 'em. And a companion cd-rom packed with information.
Diane C. Donovan
California Bookwatch
The best bar management book in the market!.......2006-08-22
The Professional Bar and Beverage Manager's Handbook is a hefty hardback, and serves as a comprehensive guide to the successful management of bars, pubs, and night clubs. This volume comprises nineteen chapters that cover diverse topics such as how to make a gin and tonic, hiring and firing employees, to tips on how to recognize fake IDs.
A unique and useful feature of this book is the clear state-specific legislation that regulates bar operation in each area. For instance, in Arizona, Happy Hour Laws dictate that no free drinks may be given to patrons, and that bartenders must be age 19 or over in order to pour, sell, and serve alcohol.
Easy to reproduce sample forms include the most common forms used in restaurant management, such as a Receiving Checklist to a Pour Cost Chart form, but also include unique and useful forms such as a robbery description form. A handy companion CD-ROM is included in the volume, and provides forms critical to any successful bar operation, including a sample business plan.
Other useful features of this book include a glossary of bar and management terms, as well as a reference list of manufacturers and service providers. The Professional Bar and Beverage Manager's Handbook is highly recommended for anyone involved in bar and night club operations.
Those Planning To Open A Bar Need This Book.......2006-08-21
I found the format of this book to be very sturdy. The hard cover and strong binding almost guarantee this book will have a nice long life. The larger size of the book allows for larger print inside, which I found much easier to read than many smaller format items.
The text itself is very detailed. In a step-by-step fashion, the authors guide prospective bar, tavern or night club owners through the process of opening a successful business. With relatively short chapters - full of bulleted, numbered lists - this title will be a great resource in those moments when a bar owner needs to find something in a hurry.
This title is all inclusive, as it covers subjects from money matters to food preparation and storage. If you can only buy one book about opening a tavern or bar, this is one you should consider.
Chapter 18 will surely be a popular chapter, reviewed again and again by club owners. Tables giving an overview of all the laws are included. Each of the states are put in order alphabetically, including information on age of service, maximum alcohol per drink, happy hour laws, and server training.
Although not a book that is necessary for the general population, this book definitely deserves a spot on the bar, tavern and night club owners' shelves.
Product Description
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline
Customer Reviews:
The Professional Caterer.......2007-02-12
A must have book for a new Caterer starting their own business.
College-level culinary schools in particular must have this reference.......2006-06-20
If you want to enter the catering business, there are plenty of lighter guides on the topic on the market - but if you're really serious about professionally entering the business, you can't be without THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS. A cd-rom supplements the weighty exploration which is actually a detailed manual of step-by-step instruction on all the basics. From bookkeeping and handling profits and loss to considering the pros and cons of professional equipment, there's no better guide on the market. College-level culinary schools in particular must have this reference.
Diane C. Donovan
California Bookwatch
From BOOK NEWS, Inc. May 2006.......2006-05-08
This guide to starting and operating a catering business outlines ways to find locations, business plans, marketing, management, staff, menu planning, food safety, and layout and equipment. Some of the topics discussed are laws, regulations, and licenses; computers and software; websites; public relations; beverage functions; pricing; food presentation; cost controls; sanitation; recordkeeping; home-based catering; and adding catering to a restaurant. The accompanying CD-ROM contains forms and a sample business plan.
Reference & Research Book News
May 2006
Shannon Hendrickson
Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
An Indispensable Addition.......2006-05-08
"THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS" by Lora Arduser and Douglas Robert Brown.
This book is an indispensable addition to any would be caterer's library. If you have thought about turning your catering skills into a full time business this book will open your eyes to all that is involved in starting and operating your own catering business.
Any and every aspect of operating your own successful catering business is included in this fabulous book. The authors start by talking about the skills needed to open and operate your own catering business, the give you a step by step planning guide to developing your business goals and plan.
Each chapter of this text skillfully builds on the last one to provide you with a comprehensive handbook to answer all your questions. Should you own or lease, what laws should you be aware of, how to market your company, how to set up the event, staffing, which equipment to purchase, and should you start as a home based catering company? These are only a few of the thousands of answers you will get from reading this handbook.
From the very first page of the book the author's are getting you excited about opening your own catering business. The tone of the book is uplifting and positive and will make you feel like you could do this!
The book also comes with a companion CD-ROM that will provide additional resource material including tons of business forms to get you started. This book is great for anyone in the catering business, weather a seasoned business owner or just in the contemplation stages of owning their own business; this book will be an invaluable source of information.
An informative introduction and comprehensive guide to properly establishing and managing a catering business.......2006-05-05
The Professional Caterer's Handbook: How To Open And Operate A Financially Successful Catering Business (With CD-Rom), expertly co-authored by Lora Arduser and Douglas Robert Brown, is an informative introduction and comprehensive guide to properly establishing and managing a catering business. Comprehensively mapping out an easy-to-follow, "user-friendly" compendium of strategies and tactics for establishing a company name and reputation, The Professional Caterer's Handbook presents logical and effective advise vitally important for all aspiring catering entrepreneurs. The Professional Caterer's Handbook is very strongly recommended as instructional reading for all small catering business developers, those hoping to create a professional catering business, and for those seeking to expand their catering business.
Book Description
An all new book by one of America's leading experts on beverage cost controls and building beverage profitsthat establish management guidelines for success for the on-premise operator and manager.
Customer Reviews:
Complete & Simple to utilize.......2001-02-22
I thought I knew and understood a bar/beverage operation from years in the business. This book confirmed my basic knowledge and taught me new principles every chapter. This is a must for every owner and the bar personnel who want to gain more insight and working knowledge.
Book Description
This digital document is an article from Beverage Dynamics, published by Thomson Gale on July 1, 2003. The length of the article is 4774 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: The computer evolution: the most successful beverage alcohol retailers find that over time, their computer systems grow on them.
Author: Cheryl Ursin
Publication:
Beverage Dynamics (Magazine/Journal)
Date: July 1, 2003
Publisher: Thomson Gale
Volume: 115
Issue: 4
Page: 32(7)
Distributed by Thomson Gale
Average customer rating:
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Environmentally friendly persuasion. (food packagers highlight successful recycling efforts): An article from: Food Processing
Judy Rice
Manufacturer: Putman Media, Inc.
ProductGroup: Book
Binding: Digital
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ASIN: B00092T7CQ
Release Date: 2005-07-28 |
Book Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on September 1, 1993. The length of the article is 1406 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Food processors and packagers are promoting the fact that they are ahead of recycling targets and have implemented successful waste management programs without the coercion of state and federal legislation. Grocery food packaging made up only 7% of the total municipal solid waste in 1990. To supplement recycling programs, packagers are developing biodegradable products that can be turned into a rich humus. Cooperative efforts between food packagers and environmental groups are increasing the focus on composting and recycling of solid waste.
Citation Details
Title: Environmentally friendly persuasion. (food packagers highlight successful recycling efforts)
Author: Judy Rice
Publication:
Food Processing (Magazine/Journal)
Date: September 1, 1993
Publisher: Putman Media, Inc.
Volume: v54
Issue: n9
Page: p29(4)
Distributed by Thomson Gale
Book Description
This digital document is an article from Frozen Food Age, published by Cygnus Business Media on October 1, 2002. The length of the article is 1189 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Getting your piece of the (takeout) pie: a successful fresh prepared foods programs starts with people--specifically, the employees you choose to staff and run your "restaurant".
Author: Ron Marks
Publication:
Frozen Food Age (Magazine/Journal)
Date: October 1, 2002
Publisher: Cygnus Business Media
Volume: 51
Issue: 3
Page: S30(2)
Distributed by Thomson Gale
Average customer rating:
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How to conduct a successful in-store promotional event.: An article from: Tea & Coffee Trade Journal
Claire Sykes
Manufacturer: Lockwood Trade Journal Co., Inc.
ProductGroup: Book
Binding: Digital
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ASIN: B0009880GY
Release Date: 2005-07-28 |
Book Description
This digital document is an article from Tea & Coffee Trade Journal, published by Lockwood Trade Journal Co., Inc. on May 1, 1998. The length of the article is 1457 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: How to conduct a successful in-store promotional event.
Author: Claire Sykes
Publication:
Tea & Coffee Trade Journal (Magazine/Journal)
Date: May 1, 1998
Publisher: Lockwood Trade Journal Co., Inc.
Volume: v170
Issue: n5
Page: p120(3)
Distributed by Thomson Gale
Book Description
This digital document is an article from Food Logistics, published by Cygnus Business Media on April 15, 2005. The length of the article is 2053 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Know when to say when: timing is key to successful outsourcing in logistics.(OUTSOURCING STRATEGIES)
Author: Leonard Klie
Publication:
Food Logistics (Magazine/Journal)
Date: April 15, 2005
Publisher: Cygnus Business Media
Issue: 76
Page: 30(3)
Distributed by Thomson Gale
Book Description
This digital document is an article from Parks & Recreation, published by Thomson Gale on January 1, 2006. The length of the article is 2356 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Making concessions: creating a successful concessions business at your park means more than just selling hot dogs and soda.(food and beverage)
Author: Michael Holtzman
Publication:
Parks & Recreation (Magazine/Journal)
Date: January 1, 2006
Publisher: Thomson Gale
Volume: 41
Issue: 1
Page: 36(4)
Distributed by Thomson Gale
Book Description
This digital document is an article from Food Trade Review, published by Food Trade Press Ltd. on October 1, 1991. The length of the article is 688 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Pritchitt Foods' successful growth and development. (60 Years of Food Trade Review: 1931-1991) (Company Profile)
Publication:
Food Trade Review (Magazine/Journal)
Date: October 1, 1991
Publisher: Food Trade Press Ltd.
Volume: v61
Issue: n10
Page: p585(1)
Article Type: Company Profile
Distributed by Thomson Gale
Average customer rating:
- The best way for a child to learn is through fun...
- Get Smart Through Art
- Learning really is FUN :o)
- Fantastic!
- I love this book!
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Get Smart Through Art: Creative and Fun Ways to Teach Young Children Through Art
Heide A. W. Kaminski
Manufacturer: Datamaster Publishing
ProductGroup: Book
Binding: Plastic Comb
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How to Teach Art to Children
ASIN: 0967088690 |
Book Description
Heide AW Kaminski has 16 years of experience teaching preschool children and has created this book packed with art projects she has designed.
All activities have been tested and approved by children!
Each project carries an educational theme carefully crafted into the activity so children learn important skills while having a great time!
This is an essential book for all early childhood educators and is certain to enrich the lives of children everywhere!
Customer Reviews:
The best way for a child to learn is through fun..........2004-09-17
Anyone with small children will appreciate owning this book, especially on those days when your own creative juices just don't seem to be flowing. All you have to do is open the book and let Heide's imagination do all the work for you!
Kid tested, mother approved!
Get Smart Through Art.......2004-03-27
I love this book.
I have a day care with children ranging in age from 15 months to 9 yrs old.
This book is really handy and the ideas are very simple to do.
Today a "rain day" we made the "rain rain go away clouds" Kids loved them.
A must have for any day care or kindergarden class.....Hey anyone with youg children can use this book.
Next project "The Easter Egg Wreath"
Thanks for a great book Heide
A true sanity saver!
Kim MacLeod
Learning really is FUN :o).......2004-02-07
I can honestly say Get Smart through Art is the most fun I've ever had while doing a book review! I can only imagine the upcoming generation of geniuses we'd have if every child were allowed to cultivate a love for the learning process--an off-shoot of using the full range of their creativity.
Kaminski's talent with children is obvious as one flips through the pages of this inspiring learning tool for tots. Fun art projects that teach and improve on motor and cognitive skills are well-organized with clear instructions and complete lists of items needed for each project. Easy to read pages and patterns in a spiral binding allow the book to lay flat for easy and accurate copies.
After I was satisfied that the book was well thought out and organized, I brought the book to a local daycare for some "hands on" experimenting with both the teacher and the preschoolers. One week later, the teacher confirmed what I already suspected-Heidi AW Kaminski should be required reading for all preschool educators.
Fantastic!.......2003-11-10
What a wonderful book! Easy to understand and a joy to read! I use to teach young students how to make different craft projects and how I wish I had it back then. I have passed my copy over to a local teacher to use in her art class. A recommended book for those wishing to use the principles in Heide's book in their classroom. A must read!
I love this book!.......2003-11-04
This easy-to-use book is full of creative play activities that incorporate learning skills. I like this book because the author shows you how to use common household items to make simple artwork. For that reason the projects are spontaneous. You can pick up the book and do a project without a lot of preparation. The accompanying illustrations can be copied or used right out of the book. Each project suggests easy art activities for beginners with tiny fingers -- perfect for toddlers. In the process, children learn letters, shapes, colors, and develop fine motor skills.
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