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Lecture The bar and beverage book (5th Edition): Chapter 9 - Costas Katsigris,Chris Thomas
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Chapter 9 - Sanitation and bar setup. This chapter will help you: Set, teach, and maintain sanitation standards, bar stock, and routines; train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly; set up and close the cash register and train employees to do so; coach employees in behind-the-bar behavior.
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