 The
Professional
Bar Attendant,
4th Edition
Bar attendants all over Australia have a common endeavour -
getting to know new products, and being able to present and
serve them to suit the customers' needs. Just when it seems safe
to relax with the product knowledge gathered, along comes an
entirely different range of alcoholic and non-alcoholic
beverages.With the rewriting of this book we had the same issue to
address. We had to look at the new concepts, the changing laws
and the new 'fashions' since we wrote the initial book on the
service of drinks.
In rewriting The Professional Bar Attendant, we were
very conscious of our obligation to inform you about your
responsibility in serving alcoholic beverages and more
importantly, to indicate when to stop serving. As Australian
society changes, we have to adapt to those changes too - that is
only professional. Australians are drinking less and enjoying it
more. The ability to make a good espresso coffee is now a big part of a bar attendants
job.
As the profile of our wines and wine makers increases in the
international arena, we at home can be very proud of the
products that have set these standards. We must back up this
reputation for quality by the service we give in the bars and
restaurants of Australia if we are to impress our local
customers and the steadily increasing number of tourists
visiting our country.
It is our service techniques and attitudes that make us
unique - we have our own way of service and this book
reinforces that Australian way.
Just as the industry awards and liquor laws have changed, so
have the places in which you work. Adaptability is one of the
most essential attributes a bar attendant can have, along with a
pair of speedy hands and a flashing smile. When that
adaptability is supported by being kept up to date with the
changes in the industry, new bars or service places will not
faze the professional bar attendant.
Books like this must be worked and rewritten regularly and
the new 4th edition of The Professional Bar Attendant will marry
in well with the recently revised edition of The Professional
Waiter. Combined, we know these books offer the very best
information and the latest techniques that can be had in this
ever-changing field of professional service in the hospitality
industry.
A book such as this is written for education and enjoyment
and with this in mind, we have rewritten The Professional Bar
Attendant in the same style as the previous edition - plain
English, but with many more photographs. Please enjoy!
What Industry Leaders Say About This
Book
Jeffery Puckeridge and Peter Howard have
had many years of varied industry experience and this new
edition of "The Professional Bar Attendant" is
an indespensable text for all bar staff who plan a career in the
ever growing industry of hospitality....
John Thorpe
President
Australian Hotels Association (NSW)
"The books are well written and easy
to follow. A person with no industry knowledge could read them
and obtain a solid basic knowledge of bar and waiting skills.
The photos and diagrams are excellent.
In an industry where hands on skills are so vital, it is often
difficult to follow and grasp concepts without comprehensive
illustrations which these books provide."
Nick Sherry
State Secretary,
Liquor and Allied Industries
Employees Union
The Professional Bar Attendant,
4th
Edition, 2004 ISBN 0957703465 supports the following national
units of competence from the Hospitality Training Package:
THHBFB00B Clean and
tidy bar areas
THHBFB01B Operate a bar
THHBFB04B Provide table service of
alcoholic beverages
THHBFB05B Operate cellar systems
THHBFB09B Provide responsible service of
alcohol
THHBFB12B Prepare and serve
espresso coffee
THHADFB03B Prepare and serve cocktails
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