INTRODUCTION TO THE OPERATION AND SERVICE OF A BAR

Catalog description

Study the main topics related to the composition, organization, management and service of a bar. Types of equipment and tools required, basic fundamentals in beverage preparation, cost control, bartender's social responsibility and laws related to the serv ice of alcoholic beverages are covered throughout the course. It also facilitates the development of customer service, hygiene and communication skills. This course will require the use of the Internet as a research tool, MS Word as a basis for the presentation of papers and special projects. MIBA 103 INTRODUCTION TO DISTILLED SPIRITS, BEER AND WINE: HISTORY, MANUFACTURE, ADMINISTRATION, SERVICE AND TASTING 3 CREDITS This course is an introduction to distilled spirits, beer and wine and their manufacture, classification, administration and service in the hospitality industry. Students will demonstrate product knowledge and apply sensory analysis and food and wine pairi ng techniques applicable to distilled spirits, beer and wine. Students will acquire and apply purchasing and sales, storage and service techniques applicable in the food and beverage industry. The course will use e-mail as means of communication and MS Wor d and PowerPoint for homework and projects. Students will develop basic principles of research and information and data collection using the Internet and other research tools.