BAR MANAGEMENT & OPERATIONS - THE BIBLE FOR THOSE IN F&B

Talents For Asia is deeply honored that we were given the opportunity to features this fantastic book not by just anyone, but by the writer him self, Mr Gajanan Shirke of India is not only a respectable member of the Indian hospitality community but from the looks of it he is all to happy to share his knowledge. I know there are so many books in the market today, But have a read at this book, give it fair play and it will be the like a bible to you in no time... Please read on below;

ABOUT THE BOOK

A virtual treasure trove on bar management and beverage services, this book packs in so much of valuable information that both veteran and budding hoteliers can depend on it. From the mundane and routine aspects, to the wonderful and exotic parts of bar management and operations, the book is a treat for both the connoisseur and the beginner. Read it if you are studying for your eaminations in hotel and bar management Treasure it if you are a senior manager aspiring to reach the topmost rung in your hotel. Like the Bible, every hotelier should keep it by his bedside and flip through its pages for inspiration on preparing the most sizzling spirits… and to learn the best practices in managing the bar and serving guests. The author, a senior hotelier, covers every aspect of bar management and services. Sample these topics: Wonderful vodka, Bracing Brandy, The Goodness of Gin, Tantalising Tequila, The Rum Drink, Wowing Whisky, Bubbly Beer, the wonders of Wine, The sweetness of Bitters, Luscious Liqueurs, Mindblow Speaking, Importance of Good Service Standards, Grooming and Hygiene.

ABOUT THE AUTHOR

Gajanan Shirke was born in Maharashtra in 1980, and possesses 14 years’ experience in bar and beverages service in bar and is a recipient of several awrds for his work.

CONTENTS OF THE BOOK LISTED BY CHAPTER

Chapter

1 Introduction to Bars

1.1 Types of Bars

1.2 Menu Composition

1.3 Briefing

1.3.1 Grooming and hygiene

1.3.2 Reporting ill health

1.3.3 Rules for clean conduct

1.3.4 Personal care and hygiene for waiting staff

1.3.5 Personality related attributes of a waiter

1.3.5 Briefing and De-briefing

1.4 Bar Professionals

1.5 Bartender

1.6 Bar Staff

1.7 Bar stewards

1.8 Check List

1.9 Storage of Glasses

1.10 Taking Order Of Beverage & Style Of Service

1.11 Procedure Of Service

1.11.1 Beer

1.11.2 Wines

1.11.2.1 Wine List

1.11.2.2 Sommelier or Waiter:

1.11.2.3 Selecting Wine

1.11.2.4 Ordering Wine

1.11.2.5 Verifying the Selection

1.11.2.6 Dealing with the Cork

1.11.2.7 Tasting the Wine

1.11.2.8 Pouring the Wine

1.11.2.9 Reordering Wine

1.11.3 Champagne

1.11.4 Cocktails

1.11.5 Tequila

1.11.6 Spirits

1.11.7 On The Rocks Order

2 Fruits

2.1 Glassware

3 Bar Measurements

3.1 Essential Tools

4.00 Garnishing Fundamentals

4.1 Basic Syrups and Liquor For Cocktail

4.2 How To Shake Cocktails

4.3 How To Stir a Cocktail

4.4 How To Cure a Hangover

5 Five Important How-To’s

5.1 How to Drink Absinthe

5.2 How to Infuse Spirits

5.3 How to Host a Spirits Tasting Party

5.4 How to Chill Glassware

5.5 How to Rim a Glass

6 Basic Cocktail Techniques

7 Wonderful Vodka

7.1 Japanese Vodka: Shochu

8 Bracing Brandy

9 The Goodness of Gin

10 Tantalising Tequila

11 The Rum Drink

12 Whiskey…Wow

13 Bubbly Beer

14 The Wonders of Wine

14.1 Choosing the Right Grapes for Fine Wine

14.2 Terms commonly used to describe wines

14.3 Wine Producing Countries

14.4 Champagne Making Process

14.5 Reading Wine Labels

14.6 Service of Wines

14.7 Matching Wine and Food

15 The Sweetness of Bitters

16 Luscious Liqueurs

16.1 What is Absinthe Liqueur?

16.2 Sours, Tropicals and Shooters

16.3 Popular Drinks Every Bartender Should Know

17 Sizzling Spirits At A Glance

18 The Story Behind The Spirits

19 Concocting Cocktails

20 Mindblowing Mocktails

21 Cheery Cocktails

21.1 Guidelines for Cocktails

22 Smashing Shooters

23 The Cigar Combination

24 Bar Operations: Legally Speaking

25 Importance of Good Service Standards

26 Miscellaneous: Equipment

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