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The Beverage Service World

The Beverage Service World
Author: Wallace Rande Ed.D. C.H.E. - Valentino Luciani C.
ISBN 13: 9780133759242
ISBN 10: 133759245
Edition: 1
Publisher: Pearson
Publication Date: 2000-09-18
Format: Paperback
Pages: 336
List Price: $162.80

The Beverage service World is a comprehensive textbook for the beverage and bar industry. The book covers three areas; product knowledge, management, and equipment/design. It introduces students to the topics of marketing, equipment, legal factors, product knowledge, history, and staffing, as well as topics not generally found in other books on the subject such as; customer service, the responsible service of alcohol, and the controlling of internal theft. The book will be an asset to both present and future bar managers. The material is presented in an easy-to-understand manner. Many photographs and graphics are included to help illustrate key points and concepts.

The key points of the book include:

  • The importance of customer service
  • The responsible service of alcohol
  • Controlling theft.

The text also discusses the history and development of the beverage alcohol business. Both the positive and negative aspects of beverage alcohol are covered. For example, prohibition is discussed so that future managers can better understand the roots of the current neo-prohibitionist movement. An extensive glossary is also included to serve as a reference. Actual forms are included to assist readers in the setup and operation of beverage operations.

Extensive materials are included on the history and development of alcoholic beverage. The basics of fermentation and distillation to the quality factors of beverages are discussed. Bar managers and operators need to understand the products that they serve. This text covers the wide scope of the beverage alcohol industry.


This textbook for the beverage and bar industry covers three areas: product knowledge, management, and equipment and design. It introduces students to topics including marketing, legal issues, staffing, customer service, the responsible service of alcohol, and controlling of internal theft. Also discusses the history of alcoholic beverages (including Prohibition) and the basics of fermentation and distillation techniques. Illustrated with b&w drawings and photos, the text also includes sample forms and plans useful to the running of a bar and five pages of online resources. The authors are associated with hotel management schools at Northern Arizona U. (Rande) and the U. of Nevada, Las Vegas (Luciani). Annotation c. Book News, Inc., Portland, OR (booknews.com)