This course provides students with the knowledge and history of beverages.
The course provides identification, use, and service of alcoholic and non-alcoholic beverages. Students will also be exposed to restaurant/ tavern operations and management.
- Exhibit knowledge concerning the various types of beverages.
- Comprehend the function of tavern equipment and verbal terminology specific to our trade.
- Understand the basics of mixing beverages, cocktails; the importance of recipes and measurements.
- Outline the major steps in serving beverages, cocktails, pouring beer, opening/ serving wine.
- Descriptive criteria are employed during the employee selection process.
- Understand the importance of guest profiling in hospitality beverage service, beverage marketing, and in describing the variables that affect a guest's profile.
- Develop various types of promotions, merchandising techniques that increase lagging sales
- Understand the importance of wine knowledge, describing basic wine classifications.
- Understand the role of beverages in a restaurant, wine bar, or tavern as an F&B manager.
- Identify and discuss primary legal concerns with regards to serving alcohol.
- Identify safety, sanitation, basic factors relating to equipment selection in a facility.
- Teacher: DANIEL EASON