Running a Bar For Dummies
Part I: Cheers! Getting Started in the Bar Industry.
Chapter 1: Bar Business Basics.
Chapter 2: Understanding What It Takes to Own and Operate a Bar.
Chapter 3: Minding the Money and the Law.
Chapter 4: Deciding What Type of Bar to Have.
Part II: Gearing Up to Open the Doors.
Chapter 5: Putting Your Business Plan Together.
Chapter 6: Selecting Your Bar’s Site, Décor, and Name.
Chapter 7: Stocking Up on Smallwares and Equipment.
Chapter 8: Setting Up Your Bar’s Inventory.
Chapter 9: Planning and Creating Your Menus.
Part III: Employees, Customers, and Products: Managing the "Right Stuff."
Chapter 10: Hiring, Training, and Keeping Your Employees.
Chapter 11: Rule #1: Practicing Good Customer Service.
Chapter 12: Boning Up on Bar Beverages.
Chapter 13: Getting Ready for Your Grand Opening, Step by Step.
Part IV: Managing Your Inventory, Revenue, and Future.
Chapter 14: Controlling Expenses and Operating Efficiently.
Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom.
Chapter 16: Building and Keeping Your Bar Crowd.
Part V: The Part of Tens.
Chapter 17: Ten Ways to Run a Safe Bar.
Chapter 18: Ten Myths about Running a Bar.
Chapter 19: Ten Bar Owner Sins Not to Make, Ever.
Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your Customers.
Part VI: Appendixes.
Appendix A: State Alcohol Beverage Control Boards.
Appendix B: Useful Web Sites for Every Bar Owner.
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