CAFÉ AND BAR OPERATION (2/4 Credits)

Learning Outcome:

On successful completion of this course, student will be able to:Explain Student will be able to explain a greater knowledge of upscale products; Discuss Student will be able to discuss new service methods to attract a wider demographic for cafe and bar operation; Apply Student will be able to apply staffing—improve the recruitment, hiring, and training of employees; Demonstrate Student will be able to demonstrate management practices—learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar’s break-even point for profit.

Topics:

1. The Beverage Industry, Yesterday and Today
2. Responsible Alcohol Service
3. Creating and Maintaining a Bar Business
4. The Beverages: Spirt &Liquor
5. Wine Appreciation & Study Tour
6. Sanitation and Bar Setup
7. Employee Management
8. Purchasing, Receiving, Storage, and Inventory
9. Planning For Profit
10. Managing Your Bar Business
11. Regulations Business
12. Bar Equipment and Set up
13. Presentation the result of Project
14. Presentation the concept of project
15. Variety of Alcohol
16. Cleaning the bar area
17. Spirit, Liquor and Appertive
18. Wine variety and service
19. Mixology one
20. Mixology two
21. Coffee Shop Equipment and Set up
22. Cleaning the Coffee Machine and area
23. Coffee, part one
24. Coffee, part two
25. Coffee, part three
26. Running Cafe