This manual expounds the elements which make up the equipment needed for offering high quality drinks and table service. In this sense, the various sectors making up the bar are described, with the appropriate organisation of each.

The great basic sauces… tapas, cold appetizers, salads, hot entrees. Rice dishes, stews, creams, egg dishes. Pasta, fish and shellfish, meat and poultry, desserts and cakes… Cuisine, period!

This manual explains how to make and display simple culinary confections to look attractive and fresh in bars and cafeterias.