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Serving Alcohol ResponsiblyAnyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. It is an ideal resource for learners in hospitality and related courses.
The Australian Bar Attendant's Handbook by George EllisThis is the full guide, endorsed by the Australian Hotels Association in relation to the management, service of alcohol and the way in which to run a bar. It is aimed at TAFE students and Food and Beverage Certificate students.
Call Number: 641.874 ELL
Publication Date: 2012
Bar & Beverage Management by NRAThis text focuses on bar and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management.
Food and Beverage Service by John CousinsUnderstand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.
Call Number: 647.95 COU
Publication Date: 2014
Principles of Food & Beverage Management by NRAThis text focuses on principles of food and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
Call Number: 647.95 PRI
Publication Date: 2012
Your Shout: History of Australian BeerMore than any other ritual in the past 200 years, two people sharing a beer has defined the Australian character. It has brought us together in pubs and at sporting events, lubricating our friendships, quenching our thirst and rewarding our labours at days end.