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Bar Operations and Management - Laboratory

Bar Operations and Management - Laboratory. Course Code: HRM 301L Course Credit: Lecture: 1 units (3 hours per week) Pre-requisite: Culinary Arts and Sciences with Basic Nutrition. Mr. Wendell Brigino Aguirre Professor. Course Description:.

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Bar Operations and Management - Laboratory

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  1. Bar Operations and Management - Laboratory Course Code: HRM 301L Course Credit: Lecture: 1 units (3 hours per week) Pre-requisite: Culinary Arts and Sciences with Basic Nutrition Mr. Wendell Brigino Aguirre Professor

  2. Course Description: The course deals with the principles and practices involved in flairing, mixology and bartending. This will expose the students to the actual preparation and mixing of local and international mixed drinks, and provide adequate knowledge and skills in operating and maintaining a bar. It will also provide the students to learn the importance of proper behavior in the work place for a promising career in the hospitality industry.

  3. Course Outline: • Hygiene and Safety in Food and BeverageService • Bar Design and Layout • Bar Tools, Glasswares and Equipment • Standard Bar Measurements • Garnishes • Procedures in Mixology • Non-alcoholicBeverages • AlcoholicBeverages • BeverageCosting • Food and BeverageService

  4. Textbook: Bar and Beverage Service with Mixology By: Lorenzo G. Rojo Mindshapers Co, inc. Published in Intramuros, Manila, Philippines 2012

  5. References: Ama, S., Ruiz, A., Rivera, M. and, Claudio, V. (2011). The Bar Companion. Mandaluyong City, Philippines. National Bookstore. Calabrese, S. (2008). Cocktails By Flavors. New York City, USA. Sterling Publishing Co., Inc. Hodgson, C. (2009). History of Wine Worlds. Canada. Library and Archives Katsigris, C. and Thomas, C. (2009). The Bar and Beverage Book 4th Edition. New Jersey, USA John Willey & Sons, Inc.

  6. Perdigon, G. (2009). Food Service Management in the Philippines. Quezon City, Philippines. C & E Publishing Roldan, S. and Edica, B. (2008). Food Service and Bartending. Paranaque, Philippines. AR Skills Development and Management Services Inc. Trinidad, C., and Reyes, C. (2008). Beverage Knowledge. Intramuros, Manila. Mindshapers Co., Inc.

  7. Online sources: http://www.monkeysee.com/ http://www.barnonedrinks.com/ http://www.ebsco.com http://www.howstuffworks.com http://www.journals.elsevier.com/international-journal-of-hospitality-management/ http://www.fnri.dost.gov.ph/ Website source; http://www.wendellaguirre23.wordpress.com.ph

  8. Course Requirements: • Bar Uniform (Type A: To be worn during Mixology) • Long sleeves white polo • White undershirt • Maroon neck tie • Name plate • Black vest • Black slacks pants (male) • Black pencil cut skirt, 1 ½ to 2 inches above the knee (female) • Black socks (male) • Black plain stockings (female) • Black non-slip leather shoes (for female with 1 ½ to 2 inches heels)

  9. Bar Uniform (Type B: To be worn during Flairing) • Perpetual T-shirt • Black slacks • Black socks • Black non-slip black leather/sneaker shoes • Extra T-shirt / School Uniform • Waiver for Minor Students of Bar Management Laboratory Classes Printable in my website: http://wendellaguirre23.wordpress.com Search for: Bar Laboratory Requirements

  10. Personal Hygiene: • Properly comb and Neat Hair (long haired should be tied back) • Wearing of jewelries is not allowed • Closely trimmed nails (no nail polish) • No strong scented perfume / cologne • Clean shaven (male) • Light make-up (Female)

  11. Additional requirements: • Two (2) pieces white clean hand towel • Hand sanitizer • Dishwashing soap and foam • Black Apron • Waiver for students who are under 18 years old of age (form available in my website)

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