Objective:
To be able to give the basic knowledge and competency in the proper operation of a bar.
Course Fee:
P3,500
Schedule:
9 - 14 May 2005, 1 – 6 pm
Course Outline:
Session 1
Bar Operating Equipment
Bar equipment and its uses HACCP
Microbiology / Food Service / Beverage Service / Facility Maintenance
Session 2
Bar Set-up
Back Bar / Condiments / Bar Supplies / Opening Checklist Mixing Methods
Build / Shake / Stir / Blend
Session 3
System & Control Procedures
Bar Inventory / Spoilage / Breakage / Inter-bar Transfer Preparing Garnishes
Methods / Condiments for Flavor Actual Mixing Methods
Jigger Method / Free Pouring Method
Session 4
Bar Measures
Metric Conversion / Bottle Reading Bar Service Standards
Counter Service / Bar Service Dispatch Actual Mixing Methods
Cocktail Mixing
Objective: