Bar & Beverage Management

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects.

Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress test, and a comprehensive final examination.

Learning Resources: Managing Bar and Beverage Operations, by: Lendal H. Kotschevar, Ph.D.,
Mary L. Tanke, Ph.D., CFBE

Learning Objectives: At the completion of this course, students should
be able to:
1. Identify and discuss the three primary legal concerns with regard to
alcohol service, and describe the nature and growth of third-party liability
laws and the effect of these laws on bar and beverage operators today.
2. Outline the changing drinking patterns of the U.S. public.
3. Apply techniques of server intervention and monitoring alcohol
consumption.
4. Apply aesthetic and functional considerations to space allocation in bar
and beverage operations.
5. Understand the "people skills" required of a bartender, the functions
performed by an effective bartender, and how an effective bartender can
increase sales without necessarily pouring more drinks.
6. Understand the basics of mixing cocktails and the importance of standard
recipes and standard measurements.
7. Describe a guest-oriented approach to service and explain why such an
approach is important.
8. Outline the major steps in serving cocktails, pouring beer, and opening
and serving a bottle of wine.
9. Identify potential labor pools and various internal and external recruitment
methods that can be used to recruit applicants from these pools.
10. Describe criteria that should and should not be used during the employee
selection process.
11. Understand the importance of the guest profile in bar and beverage
marketing, and describe the variables that affect a guest profile.
12. Develop various types of promotions and guest merchandising techniques
that might revive lagging sales.
13. Describe considerations affecting the choice of purveyors, explain the role
of purchasing controls in an overall control system, and identify general
practices of good storeroom management.
14. Discuss the various standards that should be established to enhance
product control, and explain how to determine product cost and ensure
sales accountability.
15. Identify various employment laws that influence internal operations, and
describe the general nature of state licenses and permits as well as the
basic provisions of the Federal Alcohol Administration Act of 1935.
16. Define the three classifications of alcoholic beverages and differentiate
between distillation and fermentation.
17. Define "malt brew" according to U.S. government standards, estimate the
consumption of beer in the United States, and discuss the alcohol
content of various types of malt beverages.
18. Understand the importance of wine knowledge to bar and beverage
managers, and briefly describe the basic wine classifications.
19. Outline the procedure for judging wines, and explain how taste and smell
are linked together in wine tasting
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Quality Sanitation Management
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry
Training for the Hospitality Industry
Human Resources Management

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