Module Description & Objectives:
This module will provide the participants with practical application and information about bar operations in today’s market. The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the rudiments behind bar management and bartending.
Module Learning Outcomes:
Upon satisfactory completion of the module, the participant should be able to:
- Illustrate the different types of Bar/Beverage Department organizational charts and discuss the role of the various Beverage positions.
- Explain positive personal and professional attributes in relation to Beverage Service.
- Identify the various Beverage Service equipment and tools and demonstrate the proper handling of each.
- Recall commonly used F&B terminologies and jargons used in the industry.
- Categorize and differentiate various beverages based on classification
- Prepare standard cocktail recipes based on international standards and own/original cocktail recipes
Ideally, participants must have completed a food safety & sanitation course (FSS-101)
Program Duration & Capacity:
Thirteen (13) sessions, three (3) hours per session. Maximum 25 participants.
The target group is students interested in front-of-the-house positions of a hotel, specifically in the Bar/Beverage Department. Participants must be of legal drinking age. Each participant must come to class in the prescribed F&B Service/Bar uniform.