TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 7 - Walker

Chapter 7 - Bar and beverages. After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items, | Chapter 7 Bar and Beverages The Restaurant: From Concept to Operation, 7th edition Courtesy of David Laxer Objectives After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license Identify factors to consider when developing the design and layout of a bar List guidelines for suggesting wines to accompany menu items Objectives (cont’d.) Identify a restaurant’s legal liability regarding the sale of alcoholic beverages List ways in which bartenders and others can defraud the restaurant bar and beverage operation Introduction Beverages Account for 25% to 30% of total sales Higher ratio will attract the Department of Alcoholic Beverage Control or Alcoholic Beverage and Tobacco (ABT) department Sales yield more profit than food sales Production cost is less than in the kitchen Margins are greater Alcoholic Beverage Licenses Most common: On-sale general Authorizes sale of all types of alcoholic beverages for consumption on

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn