CAFÉ AND BAR BUSINESS (2/4 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: Explain a greater knowledge of upscale products; Discuss new service methods to attract a wider demographic for cafe and bar operation; Apply staffing—improve the recruitment, hiring, and training of employees; Demonstrate management practices—learn methods for pricing individual drinks, tracking product, preventing loss, and calculating a bar’s break-even point for profit;  Identify value propositions in business with physical / visual representation of an idea;  Identify value propositions in business with physical / visual representation of an idea.

Topics:

1. Introduction to Prototype Development I;
2. Responsible Alcohol Service;
3. Creating and Maintaining a Bar Business;
4. The Beverages: Spirt &Liquor;
5. Wine Appreciation, Study Tour & Solution Sketch, Storyboard;
6. Sanitation and Bar Setup & VPC & Idea Profile;
7. Product / Service Prototype;
8. Purchasing, Receiving, Storage, and Inventory;
9. Planning For Profit;
10. Managing Your Bar Business & Key Resources & Pitch Deck;
11. Regulations Business;
12. Bar Equipment and Set up;
13. Report;
14. Presentation the concept of project & Products / Services Features & Function;
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.