Cócteles, coctelería y bartenders. ¿Cómo funciona una coctelería? (Volumen II)
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.
230 x 330 mm
COMPLETE THE COCKTAIL SERIES...
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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 bookDownload in PDF
WHAT IS A COCKTAIL BAR?
THE COCKTAIL, THE BARTENDER’S ROLE INSIDE THE ORGANIZATION AND THE OPERATION OF A COCKTAIL BAR
THE PRINCIPLE ELABORATED PRODUCTS (DRINKS) TO BE FOUND IN A COCKTAIL BAR
A DAY IN THE LIFE OF A BARTENDER
THE BARTENDER AS HUMAN BEING AND AS PROFESSIONAL
WANT TO BE AN ENTREPRENEUR OR CO-MANAGER OF A COCKTAIL BAR?
THE FUNCTIONS AND REQUIREMENTS OF THE BARTENDER IN A COCKTAIL BAR
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.
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
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.
Cócteles, coctelería y bartenders. Fundamentos (Volumen I)
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Productos no elaborados. Taxonomía (Volumen II)
Cócteles, coctelería y bartenders. Recursos para elaborar cócteles: Productos no elaborados y elaborados (Volumen III)
Wines. Vinification and classifications (Volume II)