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NCB Author

Brian Warrener

Professor


Brian Warrener

Professor Brian Warrener has enjoyed a long and distinguished career in the hospitality industry.  He began waiting tables in 1985 and has since worked in virtually every position within food and beverage operations, including bar back, bartender, bouncer, beverage manager, assistant manager and general manager.

Since 2002 Professor Warrener has been a full-time faculty member in the School of Hospitality at Johnson & Wales University.  His teaching focuses on food and beverage operations and beverage operations and management.  He has taught classes in the Center for Food and Beverage Management; the Center for Sports, Entertainment and Event Management; The International Hotel School; the Center for Travel and Tourism and the Alan Shawn Feinstein Graduate School.  Professor Warrener has twice taught at Escola Superior de Hotelaria e Tourismo in Estoril, Portugal.

Professor Warrener has held a number of certifications including the AH&LA Certified Hospitality Educator; The Wine and Spirits Education Trust Certificates in Wine and Spirits and in Professional Spirits Management; and Certified Instructor by ServSafe Alcohol, TIPS, ServSafe Sanitation and the RI Department of Health.

Professor Warrener has presented to both local and national professional associations.  He has written extensively on the topic of beverage operations for a number of national publications including Slammed Magazine, Bar Business Magazine and Nightclub & Bar.  He holds an M.B.A. from the University of Rhode Island and a B.A from Harvard University.


Suggestive Selling for Servers and Bartenders Article
Maximizing Revenue Through Suggestive Selling    September 24, 2013
By: Brian Warrener

The path to success for any food and beverage operation is really quite simple – drive customers through the door and get them to spend as much as possible once they’re in.

Inventory Check List Article
Part 2: Taking Inventory…of Taking Inventory   August 6, 2013
By: Brian Warrener

Unfortunately, many operators manage, record and calculate their inventory haphazardly. Taking inventory is boring and time consuming however, a necessary evil.

Inventory Check List Article
Taking Inventory…of Taking Inventory   July 30, 2013
By: Brian Warrener

Unfortunately, many operators manage, record and calculate their inventory haphazardly. Taking inventory is boring and time consuming. It is however, a necessary evil.

Cleaning Supplies Article
Keep it Clean: Improve Sanitation Behind Your Bar   July 1, 2013
By: Brian Warrener

The Centers for Disease Control estimate that annually 48 million Americans get sick, 128,000 are hospitalized and 3,000 die from food and beverage borne illnesses. Your compliance with the regulations enacted to reduce these numbers is a legal obligation, a moral imperative and good for business.

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