Module 1:

Introduction

  • 1.1 What is a Barman?
  • 1.2 Service Responsibilities
  • 1.3 Opening & Closing the Bar
  • 1.4 Setting Up the Bar
  • 1.5 Pouring and Measurements
  • 1.6 Glassware & Handling
  • 1.7 Bar Equipment and Tools
  • 1.8 Breakage and Spills

Module 2:

Bar Products

  • 2.1 Alcohol Types
    2.1.1 Beer
    2.1.1.1 Pouring
    2.1.1.1 Draught Systems
    2.1.2 Wine
    2.1.2.1 Opening Wine
    2.1.2.2 Opening Champagne
    2.1.3 Cocktails
    2.1.4 Spirits
  • 2.2 Mixers
  • 2.3 Garnishes

Module 3:

Service

  • 3.1 Customer Service
  • 3.2 Managing Money
  • 3.3 Credit Card Procedures
  • 3.4 Tips/Tip Share

Module 4:

Inventory Management

  • 4.1 Stock Count
    4.1.1 Counting Methods
    4.1.2 Counting Values
    4.1.3 Spot Checks
  • 4.2 Variances
  • 4.3 Opening/Closing Procedures