Module description:
This module provides the foundation to best practice for the operation of a bar or beverage business. This is an introductory module designed for those who are looking to advance their current knowledge and position within an existing beverage business or begin a career in the industry. The module explores all aspects of the beverage industry and uses theory to underpin the practical element of the course. The module requires participates to actively partake in practical and class-based elements of the curriculum.
Module aim: The aim of this module is to give the learners the skills and understanding required to progress in the field of international and professional bar service. It also aims to build a knowledge base around the theoretical, products and technical areas of the industry.
Professional bar and beverage service including health and safety:
The role of a bartender, Preparatory tasks, greeting guests, dispense skills, closing procedures and control tasks. General safety requirements, Laws, bar area, kitchen area, manual handling, fire safety, emergency first aid.
Customer service- best practice
Negative characteristics, customer service chain, friendliness, helpfulness, attitude, control & responsibility, quality and complaint handling, techniques to keep your customer happy.
Development of team-based learning and working skills
how to work in a team, team building exercises, conflict dispersion skillsResponsible service of alcohol: The effects of alcohol on your body, Overview of the intoxicating Liquor Act Prevention of alcohol sales to under 18s/ Age Card Refusal to serve alcohol to intoxicated customers Handling difficult people & situations Staying in Control - Developing a House Policy Facts about alcohol and its effects on the body, Your Responsibilities – Techniques on Monitoring your Bar Area.
Non-alcoholic beverages
all aspects of non-alcoholic drinks including tea, coffee, soft-drinks, health drinks and No /low option drinks.
Introduction to international cocktail and drink making
Equipment, glassware, recipe knowledge, recipe development.
Industry field trip
Explore an aspect of the drinks industry, brewery, distillery or pub experience or industry insight or talk.
Introduction to beers
Introduction to the history, production, different beer styles, equipment (Inc. maintenance) and correct service.
Introduction to wines and fortified beverages
Introduction to the history, production, different wine styles, equipment (Inc. maintenance) and correct service.
Principles of distillation & distilled products
Introduction to the history, production, different types of spirits-vodka, gin, rum, whiskey and brandy, dispensement equipment (Inc. maintenance) and correct service.
Revision and discussion
Revision and discussion of topics and industry.
Theory, practical lectures and demonstrations. Videos, interactive technologies, collaborative work, guest lecturers, bartending competitions and on-site visits will be used.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |