DIPLOMA IN BAR TENDING OPERATIONS

BAR TENDING SPECIALIST – DIPLOMA 1 YEAR       

 

Ø  Self Introduction presentation.

Ø  Introduction to all majour hotel departments and functions.

Ø  Different types of cutting of veg and fruits with their names.

Ø  Basic mother sauces.

Ø  Departmental Hierarchy .

Ø  Introduction to Food and Beverage Service.

Ø  Menu Knowledge and planning.

Ø  ALa carte manue and Du jour menu.

Ø  Food Service, Different types of service.

Ø  Types of Banquet setups.

Ø  Formal and Informal table set ups.

Ø  17 course of French classical menu.

Ø  Bar Equipment and their applications.

Ø  Types of Beverages.

Ø  Non Alcoholic Beverages & Mocktails

Ø  Basic Alcoholic Beverages. a)      Types of Wines.  b)      Fortified wines c)      Beer & its types. d)     Whisky  e)      Rum   f)       Brandy  g)      Vodka  h)      Gin  i)         Champagne  j)        Tequila  

Ø  Different types Cocktail making. 

Ø  Different types of grapes for the manufacturing of wines.

Ø  Types of wine, wine making & its serving temperatures.

Ø  Fortified wines.

Ø  Beer making.

Ø  Distillation process and single Mault whisky making.

Ø  Margarita  b) Bloody Mary  c) Manhattan  d) Hurricane  d) Zombie  e) Tom Collins  f) Screwdriver   g)  pina colada h) mai tai  i) sex on the beach  j) Martini.

Ø  Bar Operations and control.

Ø  Bar stock Maintenance.

Ø  Bar and bar equipments.

Ø  Bar planning designing and costing corkage

Ø  Wine and accompaniments

Ø  Bar records and control

Ø  Functions of Bar control

Ø  Frauds incidents in Bar.