Introduction to Bar Management and Mixology

Overview of the industry

Brief history of mixology

Importance of bar management

Mixology and Cocktail Creation

Fundamentals of Mixology

Tools and Equipment used in Mixology

Basic techniques of mixology

Essential ingredients for cocktail making

How to create signature cocktails

Understanding flavour profiles and balance in cocktails

Bar Inventory Management

Stock control techniques

Ordering and Receiving inventory

Rotating and storing inventory

Identifying theft and reducing losses

Staff Training and Management

Staff recruitment and selection

Job roles and responsibilities

Training and development

Leadership and communication skills

Health and safety regulations and procedures

Customer Service

Building relationships with customers

Understanding customer needs

Handling complaints and difficult situations

Creating a welcoming atmosphere

Upselling and promotions

Marketing and Promotion

Creating a brand image

Developing a marketing strategy

Social media and digital marketing

Hosting events and promotions

Legal and Regulatory Compliance

Licensing and regulations

Health and safety regulations

Legal obligations towards customers

Age-restricted sales

Food safety regulations

Bar Trends and Innovations

Current and emerging trends in mixology

Innovative techniques and ingredients

Technology in bar management

Conclusion

Summarizing key takeaways from the book

Future prospects and challenges for the industry

Stock control techniques