The Bar Manager's Guide to Controlling Co...
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3.0 • 1 Rating
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- $2.99
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- $2.99
Publisher Description
In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented. Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place!
Customer Reviews
A good, basic introduction that would benefit from better editing.
A solid introduction to basic beverage controls, but does require a good edit. There are several instances where poor editing leads to confusion. For example, when giving examples of cost percentages "ounces" is used instead of "portions", leading to the rather confusing statement that there are 20.8 ounces per 750 ml.
If the reader is familiar with cost controls, these errors will stand out and be recognized for editing errors. If however, the reader is new to the topic, these errors could easily prove to be very confusing.
Overall, a decent introduction for newcomers to the topic.