INTRODUCTION TO BAR SERVICES AND OPERATION

Catalog description

Basic principles of the composition, organization, administration and inventory of a bar. The types of equipment required, basic fundamentals in beverage preparation, cost control, bartender responsibilities and laws related to the service and uses of alcoholic beverages are covered throughout the course. The course will use the Internet tools for MS Word research to deliver work and projects, e -mail as a communication strategy and PowerPoint for presentations.