Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)

Name: Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)
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Cocktails, cocktail making and bartenders. How does a cocktail bar work? is the second volume of the Cocktail Sapiens, directed by Ferran Adrià and the elBullifoundation, and with the collaboration of international experts Javier de las Muelas and Simone Caporale. The volume is envisaged as a guide for any bartender with the ambition of managing a cocktail bar, assisting with personality development and fostering a professional culture and innovative attitude.

514 pages

230 x 330 mm

Hard cover

ISBAN: 978-84-09-13709-1

Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)

514 pages

230 x 330 mm

Hard cover

ISBAN: 978-84-09-13709-1

COMPLETE THE COCKTAIL SERIES...

Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)

Cócteles, coctelería y bartenders. Recursos para elaborar cócteles: Productos no elaborados y elaborados (Volumen III)

Total price: EUR 119.00

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This second volume dedicated to cocktails from the Bullipedia project aims to ensure that bartenders and other cocktail professionals, whether they are business owners or not, have the necessary knowledge to gain a global vision of their profession, connecting concepts and consistently maintaining an entrepreneurial and innovative attitude.

Aimed at all professionals responsible for directing, managing or co-managing a cocktail bar, this book establishes the key elements in conceptualizing and implementing all aspects of the new enterprise, ensuring quality and longevity in an increasingly competitive sector.

To this end, it first frames the concept of cocktails within the hospitality industry, and then analyses the role performed by both bartender and cocktail within the organisation and operation of a cocktail bar, examining in depth the ideal profile of professionals in terms of personality and professional culture. Finally, we join together all the areas of responsibility necessary for the pursuit of a successful enterprise.

In this section is a short summary of each chapter of the book

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CHAPTER 1

WHAT IS A COCKTAIL BAR?

The first chapter is dedicated to exploring what a cocktail bar is. Consequently, our first task is to contextualise cocktail bars within the framework of the different types of establishments in the hospitality industry. Then we undertake a lexical semantic analysis, permitting us to further examine the concept of “bar”. In this way, we realise […]

CHAPTER 2

THE COCKTAIL, THE BARTENDER’S ROLE INSIDE THE ORGANIZATION AND THE OPERATION OF A COCKTAIL BAR

Once we have defined the concept of “cocktail bar” and its functioning as a business organization, it is essential to understand the position of the cocktail within this structure. This is because, although a cocktail bar focuses its offer on cocktails, there are many more elements that make up the offer of such establishments, such […]

CHAPTER 3

THE PRINCIPLE ELABORATED PRODUCTS (DRINKS) TO BE FOUND IN A COCKTAIL BAR

Moving ahead in our quest to connect knowledge, we now turn our attention to the elaborated products – the drinks – that the bartender offers to customers. Although this subject will be addressed in greater detail in Volume III of Cocktail Sapiens, which studies the main components that the bartender uses to make the preparations, […]

CHAPTER 4

A DAY IN THE LIFE OF A BARTENDER

A commented storyboard about the key points that frame the day-to-day life of a cocktail bar, which the bartender needs to pay attention to in order to carry out their main functions. This is a fresh and informative, visual element providing us with an insight into how the different professionals interact, thus creating the particular […]

CHAPTER 5

THE BARTENDER AS HUMAN BEING AND AS PROFESSIONAL

We cannot understand the professional figure of the bartender without analysing the influence their personality and the company’s own professional culture has on them. The professional culture instilled in an organization shapes the behaviour of those who are part of it and explains, in a certain way, their attitude and demeanour when carrying out their […]

CHAPTER 6

WANT TO BE AN ENTREPRENEUR OR CO-MANAGER OF A COCKTAIL BAR?

In this chapter we pay special attention to the bartender as entrepreneur, allowing for the fact that whilst we do not consider that every bartender should be an entrepreneur, all should have an entrepreneurial attitude. If you do not understand the intricacies of forming a company and the meaning of being an entrepreneur, it is […]

CHAPTER 7

THE FUNCTIONS AND REQUIREMENTS OF THE BARTENDER IN A COCKTAIL BAR

The second volume of Cocktail Sapiens closes with a chapter detailing the seven essential functions that every bartender should aspire to in performing their role as an exemplary cocktail professional in a bar of the highest quality product. The first of these focuses on sales as the determining factor for every bartender’s presence. An understanding […]

Just like Volume I of Cocktail Sapiens, this is not a cocktail recipe book. The intention of the elBullifoundation team with this project is to create a tool that is somewhere between a scientific treatise, a chronicle of trends and an MBA, with a story line as original as it is entertaining. One of the most unique outreach projects in the recent gastronomy scene.

Men’s Health

Far from being just another collection of master formulas, this volume has been conceived of as a chronicle of trends which is perfect for professionals and amateurs alike, as it addresses a whole range of topics, from the classification of drinks to the process and costings of opening a cocktail bar

VozPopuli

It is not a book of cocktail recipes, but a chronicle of trends designed to portray how a cocktail bar works. With this second volume, the elBullifoundation and its president, Ferran Adrià, leads the global revolution in distilled spirits.

Fotogramas

Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)