Bar and Beverage Service
This course provides essential training in bar and beverage service. It includes bar opening procedures, equipment cleaning, and setting up the bar. Students will learn to prepare and serve juices, shakes, and alcoholic beverages, including handling wine and beer service. The course also covers managing intoxicated guests and maintaining a professional bar environment. General F&B topics include hygiene, safety procedures, and service standards. Students will gain skills in stock management, cleaning, and cost control while ensuring high service quality and guest satisfaction.
1. Learning about Bar & Beverages
1.1. Bar Service: Opening Outlet, Bar opening cleaning procedures,
1.2. Equipment Cleaning Silverware, Equipment cleaning- Glassware,
1.3. Setting up the bar display, how to arrange Glasses Setting up Bar counter, Preparing Garnishes, how to take Beverage Stock,
1.4. Preparing and Serving Juices & Shakes, stacking a Side Station, How to Greet and Seat a guest, taking drink order, serving a Drink, How to Carry a Tray,
1.5. How to serve Bottled wine, how to pour and serve beer, how to maintain the bar, Handling Intoxicated Guest.
2. Learning General and Common Aspects of F&B
3.1. Common Topics: Personal Hygiene, Service Procedure, Service Sequence, Suggestions and upselling, Safety Procedures and Precautions,
3.2. Assigning Duties, communicating with other outlets, how to take care of working area, how to behave and maintain during duty hours,
3.3. Guest History, Receiving Stock, Maintaining Stacking Trays, indenting items, Pre-service Checklist, Handling Breakage, Complementary F&B Items, how to handle F&B linen, how to handle if a guest requests a Discount, Handling complimentary or a group meal voucher,
3.4. Inspecting Outlet Conditions, Monitor Service Standards, how to polish and clean chinaware, how to polish Glassware, how to polish Silverware, how to avoid food wastage, Coordination with kitchen, Cost Control procedures, Alcohol Beverage Service procedure.