Essential guide for running a Bar and restaurant! Managing Bar and Beverage Operations focuses on the successful elements of a beverage operation, based on research to identify those that are thriving. The book includes discussions of leadership and supervision, focusing on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. Content on bar operations covers a real-world approach to beverage controls, purchasing through serving; technology; design; and handling guest complaints. Other chapters cover beverage service basics, responsible alcohol service, bar trends, and in-depth content on beer, spirits, and wines.