COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley. CHRIS THOMAS is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, published by Wiley.

• Preface viiAcknowledgements xiiiChapter 1 The Beverage Industry, Yesterday and Today 1Chapter 2 Responsible Alcohol Service 31Chapter 3 Creating and Maintaining A Bar Business 73Chapter 4 Bar Equipment 123Chapter 5 The Beverages: Spirits 171Chapter 6 Wine Appreciation 229Chapter 7 Wine Sales and Service 275Chapter 8 Beer 309Chapter 9 Sanitation and Bar Setup 357Chapter 10 Mixology, Part One 399Chapter 11 Mixology, Part Two 433Chapter 12 Employee Management 471Chapter 13 Purchasing, Receiving, Storage, and Inventory 521Chapter 14 Planning For Profit 563Chapter 15 Managing Your Bar Business 619Chapter 16 Regulations 651Glossary 681Index 711

COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley. CHRIS THOMAS is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, published by Wiley.

• Preface viiAcknowledgements xiiiChapter 1 The Beverage Industry, Yesterday and Today 1Chapter 2 Responsible Alcohol Service 31Chapter 3 Creating and Maintaining A Bar Business 73Chapter 4 Bar Equipment 123Chapter 5 The Beverages: Spirits 171Chapter 6 Wine Appreciation 229Chapter 7 Wine Sales and Service 275Chapter 8 Beer 309Chapter 9 Sanitation and Bar Setup 357Chapter 10 Mixology, Part One 399Chapter 11 Mixology, Part Two 433Chapter 12 Employee Management 471Chapter 13 Purchasing, Receiving, Storage, and Inventory 521Chapter 14 Planning For Profit 563Chapter 15 Managing Your Bar Business 619Chapter 16 Regulations 651Glossary 681Index 711

COSTAS KATSIGRIS is the Director Emeritus of the Food and Hospitality Service Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also the coauthor of Design and Equipment for Restaurants and Foodservice, published by Wiley. CHRIS THOMAS is a professional writer, based in Seattle, Washington, and Boise, Idaho, who specializes in food and wine topics. She is also coauthor of Design and Equipment for Restaurants and Foodservice and Off-Premise Catering Management, published by Wiley.

• Preface viiAcknowledgements xiiiChapter 1 The Beverage Industry, Yesterday and Today 1Chapter 2 Responsible Alcohol Service 31Chapter 3 Creating and Maintaining A Bar Business 73Chapter 4 Bar Equipment 123Chapter 5 The Beverages: Spirits 171Chapter 6 Wine Appreciation 229Chapter 7 Wine Sales and Service 275Chapter 8 Beer 309Chapter 9 Sanitation and Bar Setup 357Chapter 10 Mixology, Part One 399Chapter 11 Mixology, Part Two 433Chapter 12 Employee Management 471Chapter 13 Purchasing, Receiving, Storage, and Inventory 521Chapter 14 Planning For Profit 563Chapter 15 Managing Your Bar Business 619Chapter 16 Regulations 651Glossary 681Index 711