This book covers the fundamental areas of beverage operations—the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology. The role of the customer in the success of the business is stressed, helping readers understand the importance of the customer in all aspects of the running of the business. Discussion of prevalence of internal theft and how to develop policies and procedures to control theft. Promotion of responsible drinking is discussed. Management forms are included, assisting readers in the understanding of material as well as in setting up and operating a beverage operation. For those in the beverage operations management field.