Relevant bibliographies by topics / Bars (Drinking establishments) – Management

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Academic literature on the topic 'Bars (Drinking establishments) – Management'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 March 2023

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Journal articles on the topic "Bars (Drinking establishments) – Management"

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Cox, Melissa J., Meredith Moskwiak, Beth H. Chaney, and Madison Garrigues. "Natural Observation of Alcohol Price and Promotions at Bars: Implications for Alcohol Misuse Prevention." Health Education & Behavior 49, no. 2 (October 29, 2021): 256–64. http://dx.doi.org/10.1177/10901981211054783.

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Alcohol misuse among young adults remains a primary public health concern given the wide range of short- and long-term physical, social, and societal consequences of the behavior. On-premise drinking establishments, which allow alcohol consumption on site (i.e., bars), are frequent locations for young adult alcohol use. Risks for alcohol misuse within the bar setting are key factors to identify for prevention. Notably, alcohol price and promotions are associated with alcohol consumption among young adults. This study sought to develop and pilot test an observational protocol to assess the alcohol environment at on-premise drinking establishments. Following qualitative exploration of salient risk factors in these settings through focus groups with young adults, an observational tool was adapted and tested in a feasibility study. The refined tool was then pilot tested with two independent data collectors conducting natural observation at 13 establishments in the downtown nightlife district of a small, southeastern city. High interrater reliability was noted. Descriptive summary statistics of bar characteristics demonstrate low alcohol prices with variability across types of alcohol (e.g., beer, wine, and liquor), greater numbers of alcohol promotions inside rather than outside the building, and higher rates of manual versus electronic age verification procedures. Observational assessment of alcohol price and marketing at on-premise drinking establishments as described in this study is needed to inform prevention policy and programs to reduce harms associated with young adult alcohol misuse.
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George, Michael D., Ashley Bodiford, Caroline Humphries, Kristy A. Stoneburner, and Harold D. Holder. "Media and Education Effect on Impaired Driving Associated With Alcohol Service." Journal of Drug Education 48, no. 3-4 (December 2018): 86–102. http://dx.doi.org/10.1177/0047237919859658.

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This study tested a three-component community prevention intervention with alcohol businesses to reduce alcohol overservice and to reduce drinking and driving crashes using a longitudinal design. The intervention involved a responsible beverage serving practices toolkit, a series of on-site visits from law enforcement, and a supporting media campaign. The effort achieved a reduction in the monthly percentage of drivers arrested for driving under the influence who cited the alcohol-licensed establishments as the place of last drink, and the number of establishments mentioned 2+ times as well as a decline in alcohol-involved crashes in the 12-month postintervention period. Results supported a conclusion that the intensive intervention media can achieve a reduction in the frequency with which drinking drivers utilized bars and restaurants and overall impaired driving-related crashes.
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Lemkin, Daniel L., Michael C. Bond, Donald W. Alves, and Richard A. Bissell. "A Public Health Enforcement Initiative to Combat Underage Drinking Using Emergency Medical Services Call Data." Prehospital and Disaster Medicine 27, no. 2 (April 2012): 167–71. http://dx.doi.org/10.1017/s1049023x1200043x.

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AbstractObjectiveThe objective of this study was to determine whether Emergency Medical Services (EMS) records can identify bars that serve a disproportionate number of minors, and if government officials will use this data to direct underage drinker enforcement efforts.MethodsEmergency Medical Services call logs to all bars in the study area were cross-referenced with a local hospital's records. The records of patients with alcohol-related complaints were analyzed. Outlier bars were identified, and presented to government officials who completed a survey to assess if this information would prompt new enforcement efforts.ResultsEmergency Medical Services responded to 149 establishments during the study period. Eighty-four responses were distributed across six bars, and 78 were matched with the hospital's records. Fifty-one patients, 18 (35%) of whom were underage, were treated for alcohol intoxication, with 46% of the cases originating from four bars. Government officials found the information useful, and planned to initiate new operations based on the information.ConclusionsAlcohol consumption by minors can lead to life-long abuse, with high personal, financial, and societal costs. Emergency Medical Services response data and hospital records can be used to identify bars that allow underage drinking, which is useful in directing law enforcement efforts.Lemkin DL, Bond MC, Alves DW, Bissell RA. A public health enforcement initiative to combat underage drinking using emergency medical services call data. Prehosp Disaster Med. 2012;27(2):1-5.
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Toomey, Traci L., Alexander C. Wagenaar, John P. Gehan, Gudrun Kilian, David M. Murray, and Cheryl L. Perry. "Project ARM: Alcohol Risk Management to Prevent Sales to Underage and Intoxicated Patrons." Health Education & Behavior 28, no. 2 (April 2001): 186–99. http://dx.doi.org/10.1177/109019810102800205.

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Clear policies and expectations are key to increasing responsible service of alcohol in licensed establishments. Few training programs focus exclusively on owners and managers of alcohol establishments to reduce the risk of alcohol service. Project ARM: Alcohol Risk Management is a one-on-one consultation program for owners and managers. Participants received information on risk level, policies to prevent illegal sales, legal issues, and staff communication. This nonrandomized demonstration project was implemented in five diverse bars. Two waves of underage and pseudo-intoxicated purchase attempts were conducted pre- and postintervention in the five intervention bars and nine matched control bars. Underage sales decreased by 11.5%, and sales to pseudo-intoxicated buyers decreased by 46%. Results were in the hypothesized direction but not statistically significant. A one-on-one, outlet-specific training program for owners and managers is a promising way to reduce illegal alcohol sales, particularly to obviously intoxicated individuals.
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Girmay, Aderajew Mekonnen, Sirak Robele Gari, Azage Gebreyohannes Gebremariam, Bezatu Mengistie Alemu, Martin R. Evans, and Gebreab Teklebirhan Gessew. "Longitudinal study of microbial load of drinking water and seasonal variation of water quality at the point of use in food establishments of Addis Ababa, Ethiopia." Journal of Water, Sanitation and Hygiene for Development 10, no. 4 (October 8, 2020): 969–78. http://dx.doi.org/10.2166/washdev.2020.186.

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Abstract The study aimed to determine the status of microbial load of drinking water and seasonal variation of water quality. An institution-based longitudinal study was conducted. 1,141 food establishments were divided into slum and non-slum areas based on their location. Moreover, they were categorized as large and small food establishments. Then, 125 food outlets were selected using a simple random sampling technique. From the selected food outlets, 250 drinking water samples were collected directly from the drinking water storage in the rainy and the dry seasons. Data analysis was conducted using a repeated-measure ANOVA statistical model. The finding indicated that, 26.4% and 10.7% of the food establishments' drinking water was positive for Escherichia coli in the wet and the dry season, respectively. Moreover, 3.2% and 1.6% of the food establishments' drinking water had very high health risk to customers during the wet and the dry season, respectively. The drinking water at the point of use was found to be vulnerable to microbiological contamination and had a serious health risk. Therefore, good sanitation and proper handling of drinking water, and effective drinking water treatment, such as disinfection and filtration, should be practiced in all food establishments.
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Li, Yuanbo. "Sustainable Drinking Bars in China: Evidence, Initiatives, and Guidelines Based on the 2030 Agenda." Sustainability 12, no. 2 (January 7, 2020): 445. http://dx.doi.org/10.3390/su12020445.

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China is a fascinating market in terms of alcohol consumption. Although drinking bars originated in the West, economic and societal developments have spread the concept throughout China. In 2017, there were approximately 59,600 drinking bars in China, with a 44.06 billion RMB market size. Given societal development, the Chinese bar industry has gradually paid attention to environmental protection and sustainable development. A sustainable bar adopts a management model that reduces and recycles waste and saves energy. The social responsibility of bars is reflected in sustainable consumption. The concept of sustainable bars has been well-received worldwide. The 2030 Agenda for Sustainable Development (2030 Agenda) provides direction on sustainable development to relevant stakeholders. The 2030 Agenda contains 17 interactive Sustainable Development Goals (SDGs), including the SDG12. Thus, it is important to explore the development of Chinese sustainable bars under the 2030 Agenda and the 17 SDGs. Hence, the Institute for Sustainable Development Goals (TUSDG) of Tsinghua University, Pernod Ricard China, and Kantar China organized one tripartite research group and conducted investigations on drinking bars from three megacities (Shanghai, Shenzhen, and Beijing) to explore the situation, recognition, perspectives, and actions of sustainable bars in China. The results have significant implications. Moreover, the three parties jointly released the “Sustainable Bar Operation Initiatives” and the “Operational Sustainable Bar Application Guidelines” for the bar industry in China.
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Ecklund, Alexandra M., Dawn M. Nederhoff, Shanda L. Hunt, Keith J. Horvath, Toben F. Nelson, Jennifer E. Plum, and Traci L. Toomey. "Attitudes and Practices Regarding Responsible Beverage Service: Focus Group Discussions With Bar and Restaurant Management and Staff." Journal of Drug Education 47, no. 3-4 (September 2017): 87–107. http://dx.doi.org/10.1177/0047237918790550.

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Staff and management of bars and restaurants are the key players in assuring responsible beverage service (RBS) and preventing the overservice of alcohol to intoxicated patrons. We conducted six focus group discussions ( N = 42) with management and staff from bars and restaurants about RBS. We compared findings from these current discussions to results of focus group discussions conducted in the 1990s. In comparison to the earlier focus group discussions, we found that many managers and staff members had experience with RBS training programs, establishments generally had written alcohol service policies, and managers and staff members perceived greater likelihood of facing consequences from law enforcement for serving underage youth. Managers and servers also expressed greater concern about overservice of alcohol but did not report greater concern about potential legal consequences for overservice of alcohol than participants from the 1990s focus groups. Results of this study can inform training and enforcement approaches to addressing overservice of alcohol.
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Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners." Sustainability 14, no. 15 (July 28, 2022): 9258. http://dx.doi.org/10.3390/su14159258.

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Food waste in the food service industry is global and affects the whole world. Despite the fact that food service establishments are significant food waste producers, they have received less academic attention than other food waste producers. The aim of this paper is to analyse the methods of management of meals in food service establishments in the context of food waste. The study was carried out using a qualitative research method in the form of a focus group interview between 24 January and 3 February 2020 in four locations. Three interviews were carried out with 23 owners and three interviews with 24 employees of six types of food service establishments, e.g., restaurants, bars, etc. In the respondents’ opinion, the amount of food thrown away is not large and most often includes perishable foodstuffs and food discarded when preparing dishes. At the same time, the respondents admitted that many foodstuffs that were thrown away were fit for further use, for example, withered fruit and vegetables or products with no signs of spoilage but whose packages had been opened. To achieve a maximum reduction of wastage of dishes prepared in advance by food service outlets, greater emphasis must be placed on the cooperation between food service establishments and charitable institutions. According to the study, caterers are reluctant to officially engage in such cooperation because they have no knowledge of the current donation law, among others.
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Kurlawala, Zimple, and Vatsalya Vatsalya. "Heavy Alcohol Drinking Associated Akathisia and Management with Quetiapine XR in Alcohol Dependent Patients." Journal of Addiction 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/6028971.

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Heavy drinking contributes to involuntary body movements such as akathisia. Quetiapine has been shown to alleviate symptoms of akathisia; however, its efficacy in the alcohol dependent population is not well established. Thus, we aimed to identify efficacy of Quetiapine in treating akathisia in very heavy drinking alcohol dependent patients. 108 male and female heavy alcohol consuming study participants received 13 weeks of Quetiapine XR. Drinking history (Timeline Followback, TLFB), depression (Montgomery-Asberg Depression Rating Scale, MADRS), and movement (Barnes Akathisia Scale, BARS) measures were collected at baseline (0 W), week 6 (6 W), and week 12 (12 W). The role of drinking, symptoms of depression, and efficacy of Quetiapine for treating akathisia were assessed. In patients with no symptoms of depression (low MADRS), Quetiapine treatment decreased symptoms of akathisia. Patients with clinically significant depression (high MADRS) reported a significant increase in akathisia measures at 6 W which eventually decreased at 12 W to below baseline levels. The increase in akathisia at 6 W corresponded with a significant increase in the patients’ total drinks and heavy drinking pattern. Treatment with Quetiapine progressively lowered the occurrence of akathisia in alcohol dependent patients who do not show symptoms of depression. Quetiapine treatment lowered akathisia over time in heavy drinkers who had clinically significant symptoms of depression.
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Hampikyan, Hamparsun, Enver Baris Bingol, Omer Cetin, and Hilal Colak. "Microbiological quality of ice and ice machines used in food establishments." Journal of Water and Health 15, no. 3 (March 25, 2017): 410–17. http://dx.doi.org/10.2166/wh.2017.159.

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The ice used in the food industry has to be safe and the water used in ice production should have the quality of drinking water. The consumption of contaminated ice directly or indirectly may be a vehicle for transmission of pathogenic bacteria to humans producing outbreaks of gastrointestinal diseases. The objective of this study was to monitor the microbiological quality of ice, the water used in producing ice and the hygienic conditions of ice making machines in various food enterprises. Escherichia coli was detected in seven (6.7%) ice and 23 (21.9%) ice chest samples whereas E. coli was negative in all examined water samples. Psychrophilic bacteria were detected in 83 (79.0%) of 105 ice chest and in 68 (64.7%) of 105 ice samples, whereas Enterococci were detected only in 13 (12.4%) ice samples. Coliforms were detected in 13 (12.4%) water, 71 (67.6%) ice chest and 54 (51.4%) ice samples. In order to improve the microbiological quality of ice, the maintenance, cleaning and disinfecting of ice machines should be carried out effectively and periodically. Also, high quality water should be used for ice production.
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Dissertations / Theses on the topic "Bars (Drinking establishments) – Management"

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Dapolito, Dennis. "An analysis of a new tier pricing strategy in distilled spirit sales : a longitudinal approach /." Online version of thesis, 1993. http://hdl.handle.net/1850/11573.

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Dhaya, Jateen. "The role of experience in the development of bar managers' social competencies." Thesis, Rhodes University, 2008. http://hdl.handle.net/10962/d1002794.

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This research study analysed the role that experience played in the development of bar managers’ social competencies. Given the social nature of the bar environment, social competencies were perceived to be essential managerial competencies that enable bar managers to manage employees and consumers to ensure that employee and consumer satisfaction is maintained. The literature reviewed discussed the importance of managerial competencies and the composition of social competencies. Experience was conceptualized to develop an understanding of the informal learning method through which competency development occurs. Data was captured through face-to-face interviews, which were based on the Critical Incident Technique (CIT). The data was analysed using the open coding procedures of grounded theory. This research study proposed a process to explain how experience contributed to the development of social competencies. The proposed process, which is called the Social Competency Cache Development Process (SCCD Process), ultimately indicated that experience contributed to bar managers’ social competencies through a reflection process, the residues of experience, and through the familiarity of situations and results. This research study found that experience contributed to the development of bar managers’ social competencies within a process that established an awareness of unfamiliar social competencies or reinforced the effects of familiar effective social competencies. Experience was also found to promote the transition between novel situations and familiar situations, which in turn enabled bar managers to effectively assess social situations and select effective responses to social situations. Consequently, experience improved the probability of bar managers implementing effective social competencies to ensure employee and consumer satisfaction. In essence, experience shaped bar managers’ accumulation of social competencies by promoting the addition of new social competencies or the reinforcement of existing social competencies.
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Kongboonma, Bovornrudee. "Application of technology in hotel industry /." Online version of thesis, 1992. http://hdl.handle.net/1850/10704.

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Holt, Megan. "Where we can't follow : a collection of short stories /." View online, 2009. http://repository.eiu.edu/theses/docs/32211131566339.pdf.

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Cucchiara, J. "Pubs, punters, and pints anthropological reflections on pub life in Ireland /." Orlando, Fla. : University of Central Florida, 2009. http://purl.fcla.edu/fcla/etd/CFE0002578.

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Chen, Chen-Yin. "Personnel policies in United States based Japanese hotels." Online version, 1993. http://www.uwstout.edu/lib/thesis/1993/1993chenc.pdf.

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Dorf, David C. "The early days of hotel sales : a historical look at the development and growth of hotel business promotion /." Online version of thesis, 1992. http://hdl.handle.net/1850/10861.

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Linde, Carolyn. "The perceived economic environment of rural tavern enterprises that neighbor a Native American gaming facility." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998lindec.pdf.

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Carmichael, Zachary Andrew. "Fit Men: New England Tavern Keepers, 1620-1720." Oxford, Ohio : Miami University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=miami1245273524.

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Tam, Hiu-yuen Cecilia. "A new type of guest houses." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25951154.

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Books on the topic "Bars (Drinking establishments) – Management"

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Sonya, Shelton, and Entrepreneur Press, eds. Start your own bar and club: Sports bars, nightclubs, neighborhood bars, wine bars and more! 3rd ed. [Irvine, CA]: Entrepreneur Press, 2009.

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Foley, Ray. Running a bar for dummies. Hoboken, N.J: Wiley, 2007.

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Gibson, Rex. No guts, no glory. Johannesburg: Jonathan Ball, 1999.

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How to run a successful pub: A comprehensive guide to acquiring and running your own licensed premises. Oxford: How To Books, 2006.

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Shelton, Sonya. Start your own bar and tavern: Your step-by-step guide to success. [Irvine, CA]: Entrepreneur Press, 2002.

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1935-, Bain Donald, ed. The world's best bartenders' guide: Professional bartenders from the world's greatest bars teach you how to mix the perfect drink. New York: HPBooks, 1998.

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Stewart, Andrea. Pour it on: 52 ways to maximize your bar profits. Denver, Colo: Pencom International, 1996.

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Miron, Amanda. The professional bar & beverage manager's handbook: How to open and operate a financially successful bar, tavern and nightclub. Ocala, FL: Atlantic Pub. Group, 2005.

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Shelton, Sonya. Start your own bar and club: Sports bars, nightclubs, neighborhood bars, wine bars and more! 2nd ed. [Irvine Calif.]: Entrepreneur Press, 2006.

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Foley, Ray. Running a Bar For Dummies. New York: John Wiley & Sons, Ltd., 2007.

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Book chapters on the topic "Bars (Drinking establishments) – Management"

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Perry, Evelyn M. "Drinking." In Live and Let Live. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469631387.003.0006.

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This chapter continues the examination of social perceptions of disorder. To an outsider passing through the neighborhood, Riverwest’s numerous bars, pronounced public drinking and seeming tolerance of public intoxication may be seen as cause for concern. However, residents’ perceptions of local drinking establishments and activities are more varied. Bars can be serious trouble spots or valued amenities. Those with visible addictions can be nuisances or accepted neighbors. Porch drinking can degrade the neighborhood’s reputation or signal a vibrant public life. Definitions of uncivil or out-of-place practices are embedded in constructions of cultural membership and social distance. This chapter demonstrates how Riverwest residents’ sense of who and what belong in the neighborhood is shaped by their accumulated experiences and situated in residents’ framing of the neighborhood and its trajectory. The chapter concludes with a consideration of the consequences of these collective perceptions of “disorder” for neighborhood engagement, investment, and stability.
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Reports on the topic "Bars (Drinking establishments) – Management"

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Lowney, Martin S., Scott F. Beckerman, Scott C. Barras, and Thomas W. Seamans. Gulls. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, May 2018. http://dx.doi.org/10.32747/2018.7208740.ws.

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Abundant gull populations in North America have led to a variety of conflicts with people. Gulls cause damage at aquaculture facilities and other properties, and often collide with aircraft. Their use of structures on and near water results in excessive amounts of bird droppings on boats and docks. Their presence near outdoor dining establishments, swimming beaches, and recreational sites can lead to negative interactions with people. Large amounts of gull fecal material pollutes water and beaches resulting in drinking water contamination and swim bans. A combination of dispersal techniques, exclusion and limited lethal control may reduce damage to an acceptable level. Gulls are classified as a migratory bird species and are protected by federal and, in most cases, state laws. In the United States, gulls may be taken only with a permit issued by the U.S. Fish and Wildlife Service. Occasionally, an additional permit is required from the state wildlife management agency.
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