BAR AND BEVERAGE OPERATION (2/4 Credits)

Learning Outcomes:

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

Topics:

1. The Beverage Industry, Yesterday and Today;
2.  Responsible Alcohol Service;
3. New Product/ Service Development;
4. Creating and Maintaining a Bar Business;
5. Bar Equipment;
6.  Spirits I : Whiskey;
7. Spirit II : Vodka;
8. Spirit III : Rum;
9. Spirit IV : Gin;
10. Spirit V : Tequila;
11.  Liqueurs;
12. Wine Appreciation, Sales and Service;
13. Sparkling Wine;
14. Grappa;
15. Consumer Insight and Market Analysis;
16. Beer;
17. Mixology;
18. Business Model Environment and Product Prototype;
19. Sanitation and Bar Setup;
20. Employee Management;
21. Design Process;
22. Purchasing, Receiving, Storage and Inventory;
23. Planning for Profit;
24. Product/ Service Evaluation;
25. Managing Your Bar Business;
26. Regulations.