BAR AND BEVERAGE OPERATION (2/4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain the concepts of Bar and Beverage operations; Apply the product in Bar and Beverage industry; Practice and apply Cocktails and Mocktails making, Service, and Selling techniques in Beverage Industry; Analyze Ideas and challenges to the feasibility of Bar and Beverage operations.

Topics:

1. The beverage industry, yesterday and today;
2. Responsible alcohol service;
3. creating and maintaining a bar business;
4. Bar equipment;
5. The beverages spirit;
6. Wine Appreciation;
7. Beer;
8. Sanitation and bar setup;
9. Mixology;
10. Employee Management;
11. Purchasing, Receiving, Storage, and Inventory;
12. Managing your Bar Business;
13. Regulations;
14. Bar Terminologies;
15. Bar tools and equipments;
16. Beer;
17. Beer Service;
18. Brandy;
19. Fresh and Fruity Cocktails;
20. Gin;
21. Liqueurs I;
22. Liqueurs II;
23. Liqueurs III;
24. Liqueurs IV;
25. Margaritas and Daiquiry Cocktails;
26. Medium Cocktails;
27. Mocktails I;
28. Mocktails II;
29. Molecular Mixology I;
30. Molecular MIxology II;
31. Rum;
32. Shooters Cocktails;
33. Strong and Tough Cocktails;
34. Sweet and Creamy Cocktails;
35. Tequila;
36. Vodka;
37. Whiskey;
38. Classic Cocktails I;
39. Classic Cocktails II.