Bar and beverage service with mixology / Lorenzo G. Rojo.

By:

Rojo, Lorenzo G [author.]

Publisher: Manila, [Philippines] : Mindshapers Company, Incorporated, 2012Edition: Second editionDescription: vii, 288 pages : illustrations ; 25 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789719905455

Subject(s):

DDC classification:

641.874 .R741

Summary: "The book contains two major parts. The first part is the Introduction, which covers Chapters 1 to 3. Chapter 1 isw the development of the Beverage Service Industry in general. This provides the students the background on how the industry develops. Chapter 2 discusses the bar organization, qualities of a bartender and their duties and responsibilities. This will help and guide the students on how they can acquire the knowledge and skills and importance of behavior in order to have a better career in the Hospitality Industry. Chapter 3 covers the bar parts, tools and equipment. This will give the students the knowledge on operating and maintaining the bar. Part 2 is both product knowledge and skills development. It covers Chapters 4 to 14. It discusses the beverages, its categories and types. It starts with the non-alcoholic beverages that discuss basics of coffee, tea, smoothies and mocktails and its preparation. In the alcoholic beverages on Chapters 8-10 discusses the basic of wines, wine tasting and evaluation and wine service. Chapter 11 is on Cocktails and cocktail preparations and service. It is also on beer and beer tasting, evaluation and service. Chapter 12 discusses on spirits, its categories and types. And Chapter 14 is on beverage costing and pricing. Also at the end of every chapter is a workshop to gauge the learning of the students. Each chapter workshop must be submitted either before or after the discussion of the chapter. There are lots of improvements in this book. There is the addition of verbiage or phrases that can be used as guide by students and professionals alike in communicating and dealing with the guests. This can be found in Chapters 2 and 10 of the book. There is the addition of the mixology in Chapter 11. The additional topic discusses in details rules and guidelines of becoming mixologist and on how to develop and create drinks or concoctions. The book carries a new cover featuring drinks developed by the author himself as a mixologist."-- Preface

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Print Materials	Main Library Hotel Restaurant Management - Filipiniana	641.874 .R741 2012 (Browse shelf(Opens below))	Available		0113184

Includes references: (pages 285-288)

"The book contains two major parts. The first part is the Introduction, which covers Chapters 1 to 3. Chapter 1 isw the development of the Beverage Service Industry in general. This provides the students the background on how the industry develops. Chapter 2 discusses the bar organization, qualities of a bartender and their duties and responsibilities. This will help and guide the students on how they can acquire the knowledge and skills and importance of behavior in order to have a better career in the Hospitality Industry. Chapter 3 covers the bar parts, tools and equipment. This will give the students the knowledge on operating and maintaining the bar. Part 2 is both product knowledge and skills development. It covers Chapters 4 to 14. It discusses the beverages, its categories and types. It starts with the non-alcoholic beverages that discuss basics of coffee, tea, smoothies and mocktails and its preparation. In the alcoholic beverages on Chapters 8-10 discusses the basic of wines, wine tasting and evaluation and wine service. Chapter 11 is on Cocktails and cocktail preparations and service. It is also on beer and beer tasting, evaluation and service. Chapter 12 discusses on spirits, its categories and types. And Chapter 14 is on beverage costing and pricing. Also at the end of every chapter is a workshop to gauge the learning of the students. Each chapter workshop must be submitted either before or after the discussion of the chapter. There are lots of improvements in this book. There is the addition of verbiage or phrases that can be used as guide by students and professionals alike in communicating and dealing with the guests. This can be found in Chapters 2 and 10 of the book. There is the addition of the mixology in Chapter 11. The additional topic discusses in details rules and guidelines of becoming mixologist and on how to develop and create drinks or concoctions. The book carries a new cover featuring drinks developed by the author himself as a mixologist."-- Preface

Text in English

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