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The Bartender

In this module you will:

  • Understand the key factor that makes a good bartender
  • Understand your responsibilities with regard to the Weights and Measures Act 1985
  • Become familiar with the different types of equipment you will use on the bar and in the cellar
  • Become familiar with different products you may sell
  • Understand the key factors involved in providing an excellent service to your customer

Module summary:

Section 1 – The Good Bartender

  • Personal presentation
  • Build the perfect Bartender
  • Your essential tools
  • Style and movement
  • The 5 priorities model caring for your customer

Section 2 – Knowing your bar

  • Bar equipment
  • Cellar equipment

Section 3 – Product knowledge

  • Product knowledge
  • Spirits
  • Some common spirits
  • Whisky
  • Producing whisky
  • Scottish whisky
  • Whiskies of the world
  • Liqueurs
  • Some common liqueurs
  • Wine and Champagne
  • Wine styles
  • Beer
  • Producing beer
  • Some common beer styles
  • Caring for beer

Section 4 – Bar service

  • Bar service
  • Weights and measures
  • Dispensing alcohol
  • Measures
  • The perfect pour
  • The perfect pour activity
  • Stock control
  • Prevention of stock wastage
  • Stock wastage calculator
  • Drink presentation
  • Drink preparation and presentation
  • Drink preparation activity

 

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