BAR AND BEVERAGE OPERATION (2/4 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: identify value propositions in business with physical/ visual representation of an idea; explain the product in Bar and Beverage industry; demonstrate Cocktails and Mocktails making, Service, and Selling techniques in Beverage Industry; classify Ideas and challenges to the feasibility of Bar and Beverage operations; Identify value propositions in business with physical/ visual representation of an idea.

Topics:

1. Introduction and Roleplay;
2. The beverage industry, yesterday and today;
3. Responsible alcohol service & VPC & Idea Profile;
4. Creating and maintaining a bar business;
5. The beverages spirit & Solution Sketch & Storyboard;
6. Wine Appreciation;
7. Product / Service Prototype;
8. Sanitation and bar setup & Products;
9. Services Features;
10. Function; Mixology;
11. Employee Management & Key Resources;
12. Pitch Deck;
13. Purchasing; Receiving;
14. Storage, and Inventory;
15. Managing your Bar Business;
16. Report; Bar Terminologies;
17. Bar tools and equipments;
18. Beer;
19. Beer Service;
20. Gin;
21. Vodka;
22. Rum Brandy;
23. Whiskey 1;
24. Whiskey 2;
25. Tequila 1;
26. Tequila 2;
27. Liqueurs 1;
28. Liqueurs 2;
29. Mocktails 1;
30. Mocktails 2;
31. Mocktails 3;
32. Mocktails 4;
33. Medium cocktails;
34. Strong and tough cocktails;
35. Sweet and creamy cocktails;
36. Fresh and fruity cocktails;
37. Shooters Cocktails;
38. Flaming cocktails;
39. Molecular mixology 1;
40. Molecular mixology 2.