On-trade

LVA Chairman launches two new Bar and Beverage Management books

Consumer expectations have changed and today’s bar must deliver an integrated social experience in a safe modern environment that also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, two new books aim to support the bar and beverage skills of students and professionals.

LVA Chairman Tom O’Brien launched the two new bar and beverage management books at the Dublin Institute of Technology, School of Culinary Arts & Food Technology recently.  

•    Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities in managing modern bars, be they stand-alone or part of larger institutions such as hotels and resorts.

•    The Principles and Practices of Bar and Beverage Management – The Drinks Handbook is an authoritative resource and comprehensive training guide for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an accessible and user-friendly style, packed with facts, explanatory illustrations and case studies, it aims to provide an in-depth knowledge of the products plus the technical skills, practices and latest developments in the bar and beverage area.

Both books were written by DIT Lecturer James Murphy who’s managed in the bar and beverage industry for over 30 years, is co-ordinator of licensed trade development programmes and author of Europe’s first-ever Bachelor of Science (Honours Degree) in Bar Studies – Management & Entrepreneurship.

He’s also a former Education Chairman of the International Bartenders Association (IBA) and current Council member of the Irish Guild of Sommeliers (IGS).

The books aim to be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry.  

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